What is the purpose of baking soda in a cookie dough recipe?

To promote the proper spread by relaxing the gluten

To increase the nutritional value

To bind the ingredients together

What might happen to the cookies if you do not leave enough space between them to allow for even spread?

The cookies may stick together or become misshapen.

The cookies will become too crispy.

The cookies will not cook evenly.

Why should eggs be added separately when using the creaming method?

To prevent the mixture from curdling

To prevent the dough from becoming too stiff

To allow for better sugar absorption

To enhance the flavor of the cookies

What should be done after creaming sugar, fat, flavorings, and salt in the creamed cookie dough method?

Add eggs in stages and blend them at low speed

Add eggs all at once and mix at high speed

Immediately add flour and other dry ingredients

Chill the mixture before adding any other ingredients

What is the consequence of overmixing the batter when making cookies?

The gluten will be overdeveloped, preventing proper spreading

The cookies will not rise properly

The cookies will become too crunchy

What is the purpose of sifting flour and other dry ingredients together in a separate bowl?

To incorporate air into the mixture

To ensure that the ingredients are dry

To cool down the ingredients before mixing

What is the first step in making biscotti according to the provided instructions?

Divide the dough into equal portions, usually about 16 ounces each.

Slice the dough into 1/2-inch thick pieces.

Roll the dough into logs approximately 1½ to 2 inches in diameter.

Place the dough logs on a parchment-lined sheet pan.

What should be done after rolling the dough into logs when making biscotti?

Place the logs spaced a fair distance apart on each parchment-lined sheet pan.

Slice the dough into 1/2-inch thick pieces.

Divide the dough into equal portions.

Brush the dough with an egg wash if desired, then bake.

What is a characteristic of rolled cookies?

They have a stiff dough that is rolled out.

They are made with a soft batter.

They can be sliced and baked as needed.

They are perfect for ensuring a constant supply of freshly baked cookies.

A Belgian cookie that is shaped after baking

A cookie that is stored in the refrigerator

What should be done with the scrap left over after the second cutting of cookie dough?

Discard because it will make tough cookies

Bake as is for a different texture

What is recommended to prevent cookies from sticking to the pan and to allow for even browning?

Lining the pan with parchment paper

What is the purpose of double panning when baking cookies?

To protect the bottoms of cookies from becoming too brown

To make the cookies bake faster

To prevent the cookies from rising too much

What is a characteristic of a warped pan?

It has become slightly less flat

What should you ensure when removing cookies from the pans?

That the cookies are firm enough to handle

That the cookies are cut into pieces

According to the text, what is a bar cookie?

A cookie that is shaped into bars and baked

A cookie that is round and flat

A cookie that is made without baking

What is the main advantage of using a basic cookie mix according to the text?

It requires additional baking time

It only makes one type of cookie

Reading Comprehension Quiz

Authored by Alexandria Battle

English

12th Grade

CCSS covered

Used 1+ times

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34 questions

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MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is a key characteristic of a crisp cookie?

High ratio of eggs, sugar, and liquid

High ratio of fat and sugar in the batter

Very little moisture in the batter

Finished baking when the bottoms are turned a light golden brown

Tags

CCSS.RI.11-12.3

CCSS.RI.11-12.5

CCSS.RI.9-10.3

CCSS.RI.9-10.5

CCSS.RI.8.5

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Why do some people prefer soft cookies over crisp cookies?

Because they contain more sugar

Because they are chewy and have a moist texture

Because they are easier to bake

Because they spread more during baking

Tags

CCSS.RI.8.1

CCSS.RI.8.8

CCSS.RL.11-12.1

CCSS.RL.8.1

CCSS.RL.9-10.1

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What ingredient ratio does a chewy cookie need?

Low ratio of eggs, sugar, and liquid

High ratio of fat and sugar in the batter

High ratio of eggs, sugar, and liquid, but a low amount of fat

Equal ratio of flour and sugar

Tags

CCSS.RI.11-12.3

CCSS.RI.11-12.5

CCSS.RI.9-10.3

CCSS.RI.9-10.5

CCSS.RI.8.3

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What happens to most cookies during the baking process?

They become crispier

They turn or become soft

They spread

They retain their molded shape

Tags

CCSS.RI.11-12.3

CCSS.RI.11-12.5

CCSS.RI.9-10.3

CCSS.RI.9-10.5

CCSS.RI.8.5

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Why do cookie textures differ?

Different baking temperatures

Different types of sugar used

Different cookie textures appeal to a variety of customers

Different amounts of liquid in the mix

Tags

CCSS.RI.11-12.3

CCSS.RI.11-12.5

CCSS.RI.9-10.3

CCSS.RI.9-10.5

CCSS.RI.8.3

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which type of flour is used in cookies for its medium gluten content to create the proper spread?

Whole wheat flour

Cake flour

Type Pastry flour

Bread flour

Tags

CCSS.RI.11-12.3

CCSS.RI.11-12.5

CCSS.RI.9-10.3

CCSS.RI.9-10.5

CCSS.RI.8.5

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What ingredient, if used in a finer grain or sugar, such as confectioners' sugar, will cause the cookie to spread less?

Flour

Baking soda

Sugar

Fat

Tags

CCSS.RI.11-12.3

CCSS.RI.11-12.5

CCSS.RI.9-10.3

CCSS.RI.9-10.5

CCSS.RI.8.3

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Reading Comprehension Quiz

What is a key characteristic of a crisp cookie?

Why do some people prefer soft cookies over crisp cookies?

What ingredient ratio does a chewy cookie need?

What happens to most cookies during the baking process?

Why do cookie textures differ?

Which type of flour is used in cookies for its medium gluten content to create the proper spread?

What ingredient, if used in a finer grain or sugar, such as confectioners' sugar, will cause the cookie to spread less?

What is the purpose of baking soda in a cookie dough recipe?

Which mixing method involves putting all ingredients in a mixer, blending them at low speed using the paddle attachment, and then scraping down the sides of the bowl to ensure all ingredients are well blended?

What might happen to the cookies if you do not leave enough space between them to allow for even spread?

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