Foods: Ch. 24 Test - Cakes, Cookies, Pies, and Candies

How should pastry be handle?

As little as possible to not overdevelop gluten and toughen.

How should cookies be store?

Crisp = loose fitting cover Soft = tight fitting cover The two types of cookies should never be mixed together.

How does the quick mix or one-bowl method differ from the conventional method used to mix cakes?

In the quick mix method, fat and part of the liquid are added to the sifted dry ingredients and beaten. The remaining liquid and unbeaten eggs are added last. In the conventional method, fat and sugar are creamed together. Eggs, dry are added, with liquid added alternately.

Describe a high-quality pie:

Pastry should be tender, flaky, and crisp - lightly and evenly browned. Filling should have a pleasing flavor and should not be too runny or too firm.

Why must fudge be vigorously beaten after it has cooked to a specific temperature?

To produce small, fine crystals that will give candy a creamy texture.

Brownies

bar cookies

What type of pan should be used for cookies with light, delicate crusts?

bright, shiny pans

Chocolate Chip Cookies

drop cookies

Cake pans for unshortened cakes should be greased and floured.

false

Fudge, fondant, and divinity are noncrystalline candies

false

Molded cookies are made from soft dough that is dropped from a spoon onto a cookie sheet.

false

Oil-based pastry is tender and flaky

false

Which ingredient gives cakes structure?

flour

Which fat is NOT used in cakes.

lard

Cookies that contain beaten egg whites, such as macaroons, meringues and kisses are mixed:

like angel food and sponge cakes

Crescents

molded cookies

Is fudge a noncrystalline candy?

no

Tough pastry is usually caused by:

overmixing the dough when adding liquid rolling pastry too vigorously too much liquid

A shortened cake that contains NO chemical leveaner:

pound cake

Spritz

pressed cookies

Pinwheels

refrigerator cookies

Sugar Cookies

rolled cookies

This substance does NOT interfere with crystallization in candy?

sugar

What can make a cake tough?

too many eggs

Crumbly pastry usually is the result of

too much fat

Cream of tartar is used in angel food cakes to stabilize the egg white proteins, improve the color of the egg whites, and make the cake grain finer

true

Fat tenderizes the gluten in cakes

true

High-quality fudge has small sugar crystals

true

Many cookies can be frozen in both baked and unbaked forms.

true

The four basic kinds of pies are fruit, cream, custard, and chiffon

true

Unshortened cakes contain no fat.

true