The Chemistry Behind Animal Cookies Quiz

What is the main purpose of limiting gluten development in animal cookies?

• To make the cookies chewy

• To enhance the flavor

• To increase the size

• To keep the texture tender

Answer explanation

Limiting gluten development in animal cookies is essential to keep the texture tender. Excess gluten can make cookies tough, while a tender texture is desirable for a pleasant eating experience.

Which ingredient in animal cookies helps in leavening?

• Baking powder

• Butter

• Sugar

• Flour

Answer explanation

Baking powder is a leavening agent that produces carbon dioxide gas when mixed with moisture and heat, causing the dough to rise. This is essential for achieving the light and airy texture in animal cookies.

What chemical reaction is responsible for the golden color of baked cookies?

• Hydrolysis

• Maillard reaction

• Fermentation

• Oxidation

Answer explanation

The golden color of baked cookies is primarily due to the Maillard reaction, a chemical reaction between amino acids and reducing sugars that occurs during baking, resulting in browning and complex flavors.

Which process involves the absorption of water by starch granules?

• Emulsification

• Crystallization

• Starch gelatinization

• Caramelization

Answer explanation

Starch gelatinization is the process where starch granules absorb water and swell when heated, leading to a thickening effect. This distinguishes it from emulsification, crystallization, and caramelization.

What role does fat play in the dough of animal cookies?

• Increases gluten formation

• Acts as a leavening agent

• Coats flour particles

• Adds sweetness

Answer explanation

Fat coats flour particles, which helps to inhibit gluten formation, resulting in a tender texture for animal cookies. This is crucial for achieving the desired consistency and mouthfeel in the final product.

What happens to sugar during the baking of cookies?

• It solidifies

• It caramelizes

• It evaporates

• It ferments

Answer explanation

During baking, sugar caramelizes, which means it undergoes a chemical change that enhances flavor and color. This process creates a rich, complex taste in cookies, making 'It caramelizes' the correct answer.

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Why is cookie dough often chilled before baking?

• To enhance flavor

• To add moisture

• To limit gluten development

• To increase size

Answer explanation

Chilling cookie dough helps limit gluten development, resulting in a tender texture. When dough is cold, the flour proteins are less active, preventing excessive gluten formation during mixing and baking.

What is the result of the Maillard reaction in cookies?

• Increased moisture

• Golden color and toasted flavor

• Bitter taste

• Chewy texture

Answer explanation

The Maillard reaction in cookies leads to a golden color and toasted flavor due to the chemical reactions between amino acids and reducing sugars during baking, enhancing the overall taste and appearance.

What is the main function of baking powder in cookie dough?

• To add sweetness

• To provide moisture

• To increase gluten formation

• To release carbon dioxide gas

Answer explanation

The main function of baking powder in cookie dough is to release carbon dioxide gas. This gas creates bubbles, causing the dough to rise and become light and fluffy, which is essential for the texture of cookies.

What is the effect of water evaporation during baking?

• Hardens the cookie structure

• Softens the cookie

• Decreases volume

• Increases sweetness

Answer explanation

During baking, water evaporation causes the cookie structure to harden as moisture is lost, leading to a firmer texture. This is why the correct answer is 'Hardens the cookie structure'.

Tags

NGSS.MS-PS1-4