Why do you put flour on the counter and rolling pin when making rolled cookies and pastries?

What are shortened cakes leavened with?

What are unshortened cakes leavened with?

Which cake is low in fat?

True/False: Angel Food Cake is an unshortened cake.

True/False: Shortened cakes are baked in square, rectangle, and round pans.

True/False: Unshortened cakes are baked in bundt or tube pans.

True/False: Unshortened cakes needs removed from the pan shortly after they are taken out of the ove.

Cakes that contain fat and oil are called:

Cakes that don't contain fat or oil are called

True/False: it is ok to let cookies cool completely on the cookie sheet before removing them

True/False: You should put similar sized cookies on the same cookie sheet.

How long do cookies stay good for at room temperature?

Which type of cookie: Dough that is baked all in one pan

Which type of cookie: Dough that is dropped from a spoon and baked in "globs"

Which type of cookie: Dough is rolled into a log, refrigerated and then sliced.

Which type of cookie: Stiff dough that is rolled out and cut into shapes.

Which type of cookie: Stiff dough that is shaped by hand and sometimes flattened.

Which type of cookie: Stiff dough that is pressed through a cookie press into shapes.

Instead of using fat and oil, how else can you add moisture to your cookies?

Cream Pie usually has two crusts (a top and bottom).

A fruit pie usually has two crusts (a top and bottom)

What category of cookie is this?

What type of cookie is this?

what type of cookie is this?

What type of cookie is this?

What type of cookie is this?

What type of cookie is this?

One crust pies usually have which type of topping?

A mixture of flour, water, salt and fat is a:

Which baking ingredient forms the structure?

Which baking ingredient mixes with flour to form structure?

Which baking ingredient provides tenderness, richness and helps the crust to brown?

Which baking ingredient provides a specific flavor and/or texture?

Which baking ingredient causes the product to rise, or become larger?

Which baking ingredient add flavor, tenderness, color and binds the mixture together?

Which baking ingredient adds sweetness and helps the crust to brown?