FOD1020 Contemporary Baking

Muffins are an example of:

• Pour Batter
• Drop Batter
• Soft Dough
• Stir Dough

Ingredients should be at room temperature because:

• Mixing will be easier
• The product will have more volume
• The texture will be more even
• All of the answers are correct

Rolled Cookies that are dry or tough and have flour visible on top of the cookie have likely:

• Been handled too much
• Have too much flour
• May have been rolled in too much flour
• All are possible answers

Muffins are made with which type of fat:

• Melted/ Liquid fat or oil
• Solid Fat or Shortening
• The type of fat doesn't matter
• None of the answers are correct.

Drop cookies are cookies that are:

• require egg whites
•  rolled into a walnut sized ball
• shaped into a log and refrigerated then sliced
• dropped by a teaspoon onto a cookie sheet

Cookies are categorized by how they are formed, the three basic types we created included:

• Drop, rock, and rolled
• Drop, rolled, and formed
• Drop, rolled, and  bars 
• Pressed, sandwich, no-bake

The amount of fat in a muffin can be reduced by:

• Adding an equivalent amount of applesauce
• using 1/2 applesauce and 1/2 oil
• using 1/2 cup brown sugar
• using unsweetened applesauce or fruit puree and no fat

When the recipe says to "beat", what tool is best

• a wooden spoon
• an electric hand mixer
• a whisk
• a fork

After cookies come out of the oven, you cool them on:

• The counter
• A cooling rack
• On the cookie sheet
• All answers are acceptable

Which of the following does not cause a biscuit dough to be tough:

• Over mixing
• Benching(letting it rest)
• Too much flour
• Too much water