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INTRODUCTION TO CULINARY ARTS FINAL EXAM REVIEW QUESTIONS AND ANSWERS
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INTRODUCTION TO CULINARY ARTS FINAL EXAM REVIEW QUESTIONS AND ANSWERS
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INTRODUCTION TO CULINARY ARTSFINAL EXAM REVIEW QUESTIONS AND
ANSWERS
Chewy cookies - answer-cookies that have a high ratio of eggs, sugar, and liquid, but a
low ratio of fat.
Crispy cookies - answer-cookies that have very little moisture in the batter.
Soft cookies - answer-this cookie has low amounts of fat and sugar and a high
proportion of liquid, such as eggs
Drop cookies - answer-dough is dropped onto a cookie sheet
Molded cookies - answer-cookies shaped by hand
Rolled cookies - answer-cookies made from stiff dough rolled out and cut into shapes
with cookie cutters
Creaming method - answer-a mixing method that begins with the blending of fat and
sugar; used for cakes, cookies, and similar items.
Blending method - answer-combines the liquid, sugar, liquid fat, and eggs at the same
time
Sponge or foam method - answer-base of whipped or whole eggs. Whip air into eggs
Angel food method - answer-a cake-mixing method that involves folding a mixture of
flour and sugar into a meringue.. Only egg whites!
Chiffon method - answer-a cake mixing method involving the folding of whipped egg
whites into a batter made of flour, egg yolks, and oil. Cool cake upside down!
Pie crust ingredients - answer-flour, shortening, salt, ice-cold water, and milk.
Dusting pie crust w/ flour - answer-flour makes the dough tougher.
Purpose of salt in pie dough - answer-salt tenderizes gluten and enhances flavor.
Cut in method - answer-to combine dry ingredients; work in a solid fat such as butter;
then add liquids to form a stiff dough
Bar cookies - answer-cookies baked in shallow pan and cut into bars or squares
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