Cookie Study Guide Flashcards

1
Q

spritz

A

pressed

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2
Q

pinwheel

A

refridgerator

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3
Q

oatmeal

A

dropped

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4
Q

snickerdoodles

A

molded

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5
Q

brownies

A

bar

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6
Q

chocolate chip

A

dropped

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7
Q

sugar cookies

A

rolled

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8
Q

peanut butter

A

molded

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9
Q

leavening agents

A

baking soda, baking powder

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10
Q

two types of dough of batter for making cookies

A

soft and stiff

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11
Q

how can you tell if cookies are done?

A

your finger should make a slight indent and be golden brown

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12
Q

what is creaming

A

mixing sugar and butter

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13
Q

do you always need to grease your pan while baking?

A

no

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14
Q

can you freeze baked cookies and cookie dough?

A

yes

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15
Q

extremely shiny cookie sheets, will cause cookies to…

A

not brown evenly

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16
Q

What happens if there is too much flour in a cookie?

A

cookies don’t spread enough and crumble

17
Q

What happens if there is too little flour?

A

cookies will be flat, greasy, and crispy

18
Q

what does a leavening agent do to cookies?

A

causes cookies to rise and expand

19
Q

What type of cookie sheet should you use for cookies?

A

rimmed or rimless sheet pan

20
Q

what is the difference between brown and white sugar?

A

brown sugar has more molasses added to it

21
Q

how do you test brownies for being done?

A

stick a toothpick in the center

22
Q

what two cookies come from soft dough?

A

dropped and bar

23
Q

what are the four types of cookies that come from stiff dough?

A

rolled, refrigerator, pressed, molded

24
Q

vanilla

A

adds flavor

25
salt
brings out flavor
26
baking soda
causes cookies to rise
27
flour
structure of cookies
28
sugar
provides sweetness
29
brown sugar
adds color and sweetness
30
baking powder
makes cookies rise and expand
31
fat
makes food tender
32
eggs
binding agent, color and flavor