Foods 421

The main difference between a batter and a dough is the sugar to flour ratio.

• True

• False

Answer explanation

The ratio of flour to water is what separates a batter from a dough. Batters have more liquid typically (1 cup liquid to:1, or 1:2) where as a dough is thicker as it has more flour (ex. 1 cup liquid to 3 cups flour)

Which of the following would NOT be an example of a batter?

• crepes

• waffles

• pie crust

• muffin

Which is the most common method for preparing a cookie recipe?

• one bowl method

• two bowl method

Which of the following terms means to combine a fat and sugar until fluffy?

• cream

• fold

• sift

• whip

Which cookie type requires that you refrigerate your cookies before shaping into desired shape?

• bar cookie

• drop cookie

• refrigerator cookie

• rolled cookie

Why would you choose a shiny pan over a dark pan for baking cookies on?

• shiny provide a more non-stick surface

• shiny reflect the heat rather than absorb it

• shiny are prettier

• shiny prevent spreading out of cookies

Which of the following is NOT a result of overmixing?

• overdeveloped gluten

• moisture throughout air pockets

• uniform distribution of ingredients

• dry, tough product

When baking a cake, the process is quite similar to baking cookies except that dry and wet ingredients are mixed together in portions.

• True

• False

Which technique is not used in baking a cake?

• blend fats using a pastry blender

• sifting dry ingredients

• alternating dry and liquid ingredients

• room temperature ingredients

How would you test a cake for doneness?

Answer explanation

Inserting toothpick into the middle

Look at edges of cake – start to pull away from pan

Touch the surface of cake in center – should bounce back without leaving a finger imprint