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WorksheetsCookies, Cake and Pie Review
Total questions: 25
Worksheet time: 13mins
Name
Class
Date
1.
Cookies are classified into 3 categories based off their:
a)
size
b)
flavor
c)
texture
d)
color
2.
When cookies are placed on a cookie sheet, you need to leave space for
a)
balanced flavor
b)
cookie spread
c)
cookie color
d)
cookie classification
3.
Which classification of cookies has the highest proportion of liquids?
a)
crisp
b)
chewy
c)
soft
d)
drop
4.
All _________ cookies are soft but not all soft cookies are ________.
a)
crisp
b)
chewy
c)
soft
d)
none of the above
5.
Using margarine instead of shortening when making cookies may lead to what during baking?
a)
very little spread
b)
the correct amount of spread
c)
excessive spread
d)
no spread
6.
The most common mixing method to prepare cookies is the __________ method.
a)
one step
b)
creaming
c)
two step
d)
blending
7.
Chocolate chip cookie batter is scooped and then placed directly on the cookie sheet. This is which type of cookie dough?
a)
rolled
b)
soft
c)
chewy
d)
drop
8.
Most layered cakes are made from which type of cake?
a)
Chiffon
b)
Sponge
c)
High Ratio
d)
Pound
9.
Which type of cake uses only the egg whites for leavening?
a)
Chiffon
b)
Sponge
c)
Pound
d)
Angel Food
10.
To prevent sticking, the best way to prepare a cake pan is to:
a)
spray with cooking spray
b)
grease and then flour
c)
flour
d)
none of the above
11.
How do you cook an angel food cake?
a)
On a cooling rack
b)
In the refrigerator
c)
Upside down
d)
all of the above are appropriate
12.
How are most cakes BEST served?
a)
cold
b)
room temperature
c)
repeatedly warmed back up
d)
all of the above
13.
When cakes pull slightly away from the edges of the pan, this is a sign of:
a)
the cake is done
b)
cake is burnt
c)
cake is underdone
d)
needs 10 more minutes
14.
Pie dough is frequently called what due to the ratio of ingredients?
a)
1-2-3 dough
b)
3-2-1 dough
c)
3-1-2 dough
d)
2-4-6 dough
15.
The best type of flour, with low protein content, to make pies and cakes is:
a)
bread flour
b)
all purpose
c)
pastry flour
d)
whole wheat flour
16.
Blending the fat more completely will create what type of pie dough?
a)
mealy
b)
flaky
c)
none of the above
d)
both a and b
17.
Leaving larger pieces of fat throughout the pie dough creates what type of dough?
a)
mealy
b)
flaky
c)
neither
d)
both mealy and flaky
18.
The best way to prepare pie dough is to use...
a)
your hands
b)
a mixer
c)
a pastry blender
d)
a rolling pin
19.
Before rolling out, what should you do to your pie dough?
a)
refrigerate for about 30 minutes
b)
leave on the counter for 30 minutes
c)
dust with more flour
d)
knead for 5-10 minutes
20.
Preparing a pie shell in advance for a custard pie is called...
a)
Open baking
b)
Blind Baking
c)
Pie shell preparation
d)
pie advancement
21.
To prevent crust from getting soggy, pies are often
a)
cooked at a lower temp for the first 15 minutes
b)
cooked at a higher temp for the first 10 minutes
c)
cookies at the same temp for the entire baking process
d)
none of the above
22.
Pumpkin Pie, which is made with whole eggs, is which type of pie?
a)
Fruit
b)
Custard
c)
Meringue
d)
chiffon
23.
Custard and Cream pies need to be stored where?
a)
on the counter
b)
room temperature
c)
freezer
d)
refrigerator
24.
Baked fruit pies are one of the only pies that can be stored where?
a)
freezer
b)
room temperature
c)
refrigerator
d)
none of the above
25.
Decorating the edge of a pie is called...
a)
Tuliping
b)
Fluting
c)
Knifing
d)
crimping
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