Cookies Review
Authored by Patricia Saner
Specialty
Vocational training
DOK Level 1: Recall covered
Used 7+ times
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11 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
These cookies, like biscotti, are made from a stiff dough with a high ratio of sugar
rolled cookies
ice box cookies
crisp cookies
chocolate chip cookies
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Cookies that have a high ratio of eggs, sugar, and liquid, but a low ratio of fat
rolled cookies
ice box cookies
crisp cookies
chewy cookies
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Cookie expansion based on sugar content
spread
browning
creaming
drop
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
An iingredient that relaxes the gluten to promote the proper spread.
baking powder
sugar
baking soda
flour
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Cookies that have very little moisture and are made from a stiff dough.
drop cookies
chewy cookies
ice box cookies
crisp cookies
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The most common procedure for mixing cookie dough.
spread method
basic method
creaming method
dumping method
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
An example would be sugar cookies.
ice box cookies
rolled cookies
crisp cookies
chocolate chip
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