1. What does the word "cookie" mean?

• Small pastry 

• Small cake 

• Sweet bread 

• Crispy treat 

What is a common characteristic of most cookie formulas compared to cake formulas?

• More liquid 

• Less liquid 

• More sugar

• Longer baking time 

4. What contributes to the crispness of cookies?

• High proportion of liquid

• Low sugar and fat content 

• Low baking temperature 

• Thick shape 

How can crisp cookies become soft?

• High sugar content 

• Not proper storage 

• Low baking temperature 

• Thick shape 

What causes softness in cookies

• High sugar content 

• Low liquid content 

• High fat content 

• Under baking 

What is necessary for chewiness in cookies

• Low sugar content 

• High fat content 

• High proportion of eggs 

• Long baking time 

What contributes to the spread of cookies during baking?

• High sugar content 

• Low baking soda content 

• High oven temperature 

• Strong flour or gluten development 

How does temperature affect cookie spread?

• Low temperature increases spread 

• High temperature increases spread 

• Temperature has no effect on spread 

• Temperature reduces spread 

What is a common characteristic of dropped cookies?

• Made from stiff dough 

• Require excessive labor 

• Fast and easy to make up 

• Cut from rolled dough 

What method can be considered the same as dropped cookies?

• Rolled method 

• Bagged method 

• Molded method 

• Pressed method