PD- Cookies

Question 1

• a baked or cooked good that is small, flat and sweet
• It usually contains flour, sugar and some type of oil or fat

Answer 1

cookie

Question 2

term cookie is derived from

Answer 2

Dutch word- koekje (small cake)

Question 3

In most English-speaking countries except for the US and Canada, crisp cookies are called ___

Answer 3

biscuits

Question 4

chewier biscuits in the UK are called ____

Answer 4

cookies

Question 5

cookies are often served with beverages such as

Answer 5

coffee
milk
tea

Question 6

these are sold in grocery stores, convenience stores, and vending machines.

Answer 6

factory- made cookies

Question 7

these are sold at bakeries and coffeehouses- ranging from small business-sized establishments to multinational corporations.

Answer 7

fresh-baked cookies

Question 8

the secret in making good cookies

Answer 8

• quality of ingredients
• versatility of the small equipment used

Question 9

nine (9) types/ classification of cookies

Answer 9

1. bar cookies
2. drop cookies
3. filled cookies
4. molded cookies
5. no-bake cookies
6. pressed
7. refrigerator
8. rolled cookies
9. sandwich cookies

Question 10

• consist of batter or other ingredients that are poured or pressed into a pan (sometimes in multiple layers) and cut into cookie-sized pieces after baking.
• exs. brownies, fruit squares, date squares.

Answer 10

bar cookies

Question 11

In British English, bar cookies are known as ____.

Answer 11

tray bakes

Question 12

• made from a relatively soft dough that is dropped by spoonful onto the baking sheet. During baking, the mounds of dough spread and flatten.
• in the UK, the term “cookie” often refers only to this particular type of product.
• exs. toll house cookies, oatmeal cookies, rock cakes

Answer 12

drop cookies

Question 13

a drop cookie where a small central depression is created with a thumb or small spoon before baking to contain a filling, such as jam or a chocolate chip. a term often

Answer 13

thumbprint cookies

Question 14

• these are made from a rolled cookie dough filled with a fruit or confectionery filling before baking.
• ex. Hamantash

Answer 14

filled cookies

Question 15

made from a stiffer dough that is molded into balls or cookie shapes by hand before baking
- exs. snickerdoodles and PB cookies

Answer 15

molded cookies

Question 16

another type of molded cookies where they are molded into large flattened loaves that are later cut into smaller cookies.

Answer 16

hermits
biscotti

Question 17

• these are made by mixing a filler, such as cereals or nuts, into a melted confectionery binder, shaping into cookies or bars, and allowing to cool or harden
• exs. oatmeal clusters and Rum balls

Answer 17

no-bake cookies

Question 18

• these are made from a soft dough that is extruded from a cookie press into various decorative shapes before baking
• ex. Spritzgebäck

Answer 18

pressed cookies

Question 19

• these are made from a stiff dough that is refrigerated to make the raw dough even stiffer before cutting and baking.
• the dough is typically shaped into cylinders which are sliced into round cookies before baking
• ex. pinwheel cookies by pillsbury

Answer 19

refrigerator cookies

Question 20

another term for refrigerator cookies

Answer 20

icebox cookies

Question 21

• these are made from a stiffer dough that is rolled out and cut into shapes with a cookie cutter.
• ex. Gingerbread men

Answer 21

rolled cookies

Question 22

• these are rolled or pressed cookies that are assembled as a sandwich with a sweet filling.
• fillings include marshmallow, jam, and icing
• ex. Oreo ( two chocolate cookies w/ a vanilla icing filling)

Answer 22

sandwich cookies

Question 23

four (4) characteristics of cookies

Answer 23

1. crispiness
2. softness
3. chewiness
4. spreadability

Question 24

• Small amount of liquid is used
• Prolong baking time
• High contents of sugar and fat
• Tiny sizes allow to dries quickly

Answer 24

crispiness

Question 25

- high liquid content in the formulation - thick shape baked products - under baking produce softness - honey, molasses or corn syrup contributes softness

Answer 25

softness

Question 26

- a low fat but high proportion of sugar and liquid - more eggs contents in the formulation - use strong flour for gluten formation

Answer 26

chewiness

Question 27

- when sugar melts, the cookies spread wider. - more baking powder makes bigger cookies - creaming allow the cookies to expand - low temperature increases spreadability - high liquid cookies spread faster - weak flour spread more because of low gluten formation - heavily greased pan make cookies spread even more

Answer 27

spreadability

Question 28

it makes bigger cookies

Answer 28

baking powder

Question 29

it allows the cookies to expand

Answer 29

creaming

Question 30

three (3) mixing methods in making cookies

Answer 30

one stage method creaming sponge

Question 31

this is one bowl method where in all ingredients are out together in a mixing bowl and mixed at once.

Answer 31

one-stage method

Question 32

- this is conventional method where in fat and sugar is creamed together until fluffy. - add eggs one at a time, stir in leaveners and flour then blend well.

Answer 32

creaming

Question 33

- this is an egg-foam method where in eggs and sugar are whip together until it peaks. - fold in all dry ingredients left and be careful not to over mix as it may deflate air cells

Answer 33

sponge method

Question 34

guidelines in baking cookies

Answer 34

- use AP flour. only use CF when specified - there two ways to measure brown sugar: packed or loose - for rolled, do not over chill (long chilling will make it difficult to roll out) - in rolling dough, use as little flour as possible for dusting - Arrange cookies in 1 1⁄2 - 2 inches space between cookies. - transfer baked cookies in racks to cool

Question 35

inferior quality of cookies

Answer 35

1. color- dark brown 2. shape- spread much 3. texture- crumbly and too hard 4. flavor- poor flavor

Question 36

Too much sugar, over baked, too high oven heat, long baking time.

Answer 36

color- dark brown

Question 37

too low oven heat, not enough flour, more eggs, too much fats/sugar

Answer 37

shape- spread much

Question 38

Too much leavener, not enough egg, improper mixing, too much fats/sugar

Answer 38

texture- crumbly

Question 39

Too much flour, not enough fats/sugar, over baked, too little liquid

Answer 39

texture- too hard

Question 40

Wrong formulation, inferior quality ingredients, no flavoring added, improper measurement

Answer 40

flavor- poor flavor