Meringue + Cookies

Question 1

Meringue

Answer 1

basic mixture of egg whites whipped with sugar and a confection or cake baked for service

Question 2

Soft meringue

Answer 2

low sugar content, in comparison with egg whites

Question 3

Hard meringue

Answer 3

egg whites equal to sugar, can be twice as much sugar

Question 4

Common hard Meringue

Answer 4

Twice as much or more sugar to egg whites

whip or fold sugar into whipped egg whites

Baked

Question 5

Common Soft Meringue

Answer 5

Equal parts to less

whip or fold sugar into whipped egg whites

Pie topping; souffle: cake ingredients

Question 6

Swiss Meringue

Answer 6

Varies

Warm egg whites to 100 F( 38C) with sugar, the whip

Buttercream; pie topping; baked

Question 7

Italian Meringue

Answer 7

Varies

Hot syrup poured into whipped egg whites

Buttercream; frosting; creme chiboust, mousses, baked

Question 8

Weeps or beads of sugar syrup release

Answer 8

Old eggs,
Egg whites over whipped,
Not enough sugar,
Not baked long enough,
Browning too rapidly,
Moisture in air

Use fresher eggs, as starch or stabilizer
Whip only until peaks form
Increase sugar
Increase baking time
Do not dist with sugar before baking; reduce oven temp
avoid preparing in preparing in humid conditions

Question 9

Fails to attain any volume or stiffness

Answer 9

Fat present
sugar added too soon

start over with clean bowls and utensils
Allow egg whites to reach soft peaks before adding water

Question 10

Lumps

Answer 10

Not enough sugar
Over whipping

Add additional sugar gradually or start over
whipped only until stiff peaks form

Question 11

Not shiny

Answer 11

Not enough sugar
Over whipping

Add additional; sugar gradually or start over
Whip only until stiff peaks form

Question 12

Phyllo dough

Answer 12

flour water a bit of oil and eggs
Stretched to tissue paper thin

Question 13

Drop cookies

Answer 13

made from soft dough, spooned or scooped into mounds for baking

Question 14

Icebox Cookies

Answer 14

dough is shaped into logs to rectangles, chilled thoroughly, sliced then baked

Question 15

Bar Cookies (sheet cookies)

Answer 15

pressed or layered in shallow pans cut into portions squares or rectangles

Question 16

Cutout/ Rolled out cookies

Answer 16

firm dough rolled out into sheet and then cut into various shapes before baking

Question 17

Pressed cookies(spritz cookies)

Answer 17

soft dough forced though a pastry tip or cookie press.

Question 18

Cookie press ( cookie gun)

Answer 18

Hollow tube fitted with plunger and an interchangeable decorative tip or plate

Question 19

Wafer
Wafer batter ( stencil batter)

Answer 19

delicate, thin batter or spread into baking sheet and baked