BPP COOKIES AND QUICK BREAD

THE WORD COOKIE means

• small cake

• cake batter

• doughs

Cookies are crisp when they are low in moisture. The following factors contribute to crispness: choose 3

• Cookies are crisp when they are low in moisture. The following factors contribute to crispness:

• High sugar and fat content. A large proportion of these ingredients makes it possible to mix

  a workable dough with low moisture content.

• High sugar and fat content. A large proportion of these ingredients makes it possible to mix

  a workable dough with low moisture content.

• Low sugar and fat.

Softness is the opposite of crispness, so it has the opposite causes, as follows: choose 3

• High proportion of liquid in the mix.

• Low sugar and fat.

• Honey, molasses, or corn syrup included in the formulas. These

  sugars are hygroscopic, which means they readily absorb moisture

  from the air or from their surroundings.

• Small size or thin shape. This causes the cookie to dry faster during baking

Moisture is necessary for chewiness, but other factors are also important. In other words, all chewy cookies are soft, but not all soft cookies are chewy. The following factors contribute to chewiness:

• High sugar and liquid content, but low fat content.

• High proportion of eggs.

• Strong flour or gluten developed during mixing.

• Large size or thick shape. This enables them to retain more

  moisture.

Cookie mixing method where all the ingredients are mixed at once, the baker has less control over mixing with

this method than with other methods. Therefore, it is not frequently used. When overmixing is not a great problem, as with some chewy cookies, it can be used.

• One-stage

• Creaming

• Sanding (sablage)

• Sponge

The___________method for cookies is nearly identical to the creaming method for cakes. Because

cookies require less liquid than cakes, it is not usually necessary to add the liquid alternately with

the flour. It can be added all at once.

• Sponge

• Sanding (sablage)

• Creaming

• One-stage

There are two basic steps in this method: (1) mixing the dry ingredients with fat until the mixture resembles sand or cornmeal, and (2) mixing in the moist ingredients. What mixing method is this?

• sanding

• Sponge

• Creaming

• One-stage

The _________ method for cookies is similar to the egg-foam methods for cakes.

• sponge

• sanding

• one-stage

• creaming

The _________ method for cookies is similar to the egg-foam methods for cakes.

• sponge

• sanding

• one-stage

• creaming

____________are the perfect solution for food service operations that want to offer their patrons fresh, homemade bread products but can’t justify the labor cost of making yeast breads.

• quick breads

• fast bread

• yeast bread

• cake