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- 1. Multiple Choice
At what temperature does Salmonella die?
100°F
310°F
136°F
Room temperature
- 2. Multiple Choice
What does flour provide for cookies?
Bulk
Structure
Spread
Tenderness
- 3. Multiple Choice
What can you do if the dough is too sticky?
Knead it for 5 minutes
Start over and make a new batch of dough
Add egg white
Get your hands wet
- 4. Multiple Choice
Define Mise en Place. Choose those that apply.
Everything in its place
Start cooking, gather what you need later
Gather ingredients and tools
Fire up the stove
- 5. Multiple Choice
What does baking soda need to make baked goods rise?
An acid food
Water
Air
Eggs
- 6. Multiple Choice
Baker's percentage allows you to change the yield of the formula without changing the quality of the final product
True
False
- 7. Multiple Choice
What does gluten do?
It adds flavor
It makes bread dough strong and elastic
It adds the acid necessary for baking soda to rise
It adds creaminess to the product
- 8. Multiple Choice
Use this to control the salt in a recipe
Flour
Unsalted butter
Oil
Sugar
- 9. Multiple Choice
What does too many eggs do to the cookies?
It makes them crumbly
It makes the cookies bitter
It makes them gooey
It has no effect
- 10. Multiple Choice
What is a good way to get out eggshell from the cracked egg in a bowl?
Use your fingers
Use an emptied half eggshell
Pour it out
With a wooden spoon
- 11. Multiple Choice
It is the process of production where you fold in pressing it down into itself.
Sifting
Kneading
Mixing
Creaming
- 12. Multiple Choice
What are the two determining factors for the overall texture and look of the cookie?
Butter and sugar
Flour and butter
Eggs and salt
Butter and eggs
- 13. Multiple Choice
What are crescent-shaped, flaky rolls?
Pretzels
Croissants
Muffins
Tarts
- 14. Multiple Choice
Yeast is activated at what temperature?
95°F is the fermentation temperature that yields the best result
Always use cold water
Water must be at least 140°F
The temperature doesn't matter as long as you add water and sugar
- 15. Multiple Choice
When determining the baker's percentage what ingredient always equals 100%?
The total of all the ingredients
The flour
The sugar
None
- 16. Multiple Choice
What is a leavening agent? Choose all that apply.
Air
Baking powder
Yeast
Eggs
Sugar
- 17. Multiple Choice
Baking soda ________________, and baking powder ______________.
rises, doesn't rise
is salty, isn't salty
Lasts, doesn't last
Spreads, puffs
- 18. Multiple Choice
How do you determine if the cookies are done? Choose all that apply
You can smell when they're done!
When the timer goes off
Poke them with a toothpick
Insert the edge of a metal spatula under the edge of a cookie. If it stays flat across the bottom and doesn't break in the middle it's ready.
- 19. Multiple Choice
Yeast is a living organism
True
False
- 20. Multiple Choice
Where do you put warm cookies to cool down?
On the window sill
On a cooling rack
On paper towels
Leave them on the baking sheet
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