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Chapter 33: Cookies

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1. Cookies cut from refrigerated, sausage-shaped pieces of dough are
A.shortbread.
B.ladyfngers.
C.icebox cookies.
D.bar cookies.


2. Bagged cookies are
A.pressed from a pastry bag.
B.made with a cookie cutter.
C.made from lumps of dough dropped onto baking pans.
D.made from sheets of dough cut crosswise.


3. When rolling out cookie dough with a rolling pin, flour is used to
A.increase gluten.
B.to thicken the dough.
C.prevent sticking.
D.to decorate the cookies.


4. A macaroon is a type of
A.ladyfinger.
B.bar cookie.
C.meringue.
D.shortbread.


5. Shortbread is very.
A.rich.
B.dry.
C.moist.
D.soft.


6. Sheet cookies are made with a cookie cutter.
A.True
B.False


7. A cookie dough is more likely to spread when baked if its granulated sugar content is low.
A.True
B.False


8. The main reason for shaping cookies uniformly during makeup is so that they will bake uniformly.
A.True
B.False


9. Cookie dough should be at room temperature when rolled out.
A.True
B.False


10. The main indication of doneness in a cookie is the color.
A.True
B.False



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