NEW
Font size
S
M
L
XL
WorksheetsScience of Baking Cookies
Total questions: 12
Worksheet time: 6mins
Name
Class
Date
1.
The higher the proportion of flour to liquid in a recipe, the more chewy the cookie.
a)
True
b)
False
2.
You can substitute ____% whole wheat flour for all purpose flour without getting a bad texture
a)
10
b)
20
c)
30
d)
40
3.
Sugar causes cookies to soften and spread in the oven.
a)
True
b)
False
4.
Dark Brown sugar has _____ % molasses added to it.
a)
10
b)
20
c)
30
d)
40
5.
What type of sugar should you use if you want a chewy cookie?
a)
White Sugar
b)
Brown sugar
c)
It doesn't matter, sugar is just for taste.
6.
Which fat has the lowest melting point?
a)
Butter
b)
Sugar
c)
Margarine
d)
Shortening
7.
Salt is added to butter to:
a)
provide flavor
b)
both answers are correct
c)
preserve it
8.
Baking soda is in a cookie recipe mainly to:
a)
Improve texture
b)
Improve flavor
c)
Improve browning
9.
If the recipe calls for Kosher salt and all you have is table salt you can substitute it, but use_________ the amount
a)
half
b)
double
10.
If your cookies are spreading too much, you can
a)
Add flour
b)
Put them in the refridgerator for 15 min. before baking
c)
Either method will work
11.
The rising in cookies comes mainly from
a)
Baking soda
b)
Baking Powder
c)
Steam
12.
The best tasting and smelling cookies will be produced when you use
a)
It doesn't matter, sugar is sugar
b)
White Sugar
c)
Brown Sugar
d)
Confectioner's Sugar
Reset
