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Social Studies > Cookie Study Guide > Flashcards

Cookie Study Guide Flashcards

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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
Q

salt

A

brings out flavor

26
Q

baking soda

A

causes cookies to rise

27
Q

flour

A

structure of cookies

28
Q

sugar

A

provides sweetness

29
Q

brown sugar

A

adds color and sweetness

30
Q

baking powder

A

makes cookies rise and expand

31
Q

fat

A

makes food tender

32
Q

eggs

A

binding agent, color and flavor

Social Studies (22 decks)

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