WorksheetsFACS Cookie Unit Review
Total questions: 10
Worksheet time: 5mins
Name
Class
Date
1.
Cookies are typically high in
a)
Nutrients & Minerals
b)
Protein & Fiber
c)
Fat, Calories, & Sugar
2.
Cookies should be consumed
a)
All the time
b)
once in a while
c)
never
3.
Drop cookies can be described as...
a)
teaspoons of batter is dropped on a baking sheet
b)
roll out a stiff dough and cut with cookie cutters
c)
sliced from a roll of chilled dough
4.
Bar cookies are described as
a)
stiff dough pushed through a cookie press
b)
baked in a square or rectangle pan like a cake and cut into bars
c)
stiff dough that is molded by hand
5.
Rolled cookies are described as
a)
teaspoons of batter dropped on a baking sheet
b)
Sliced from a roll of chilled dough
c)
stiff dough that is rolled out and cut with cookie cutters
6.
Cookies baked in the same batch should be the same shape and size.
a)
True
b)
False
7.
It's important to follow recipe directions when baking cookies.
a)
True
b)
False
8.
Allowing cookies to bake for an extra minute or two will NOT affect your final product.
a)
True
b)
False
9.
Hot cookie sheets should be allowed to cool before putting more cookies on them to bake.
a)
True
b)
False
10.
If cookie dough sticks to a fork, rolling pin, or cookie cutters, use LOTS of flour.
a)
True
b)
False
100 %
