Cookies
Which ingredient gives cookies their chewiness?
Brown sugar or extra moisture (eggs) → chewiness
What temperature is muffins usually baked at?
350
What is the purpose of docking pastry (poking holes with a fork)?
To let steam escape so it doesn’t puff unevenly.
What ingredient makes dough rise?
Yeast
What knife did we use for cucumbers?
Chefs Knife
What does creaming butter and sugar do?
It incorporates air for lightness and helps with texture.
Why not overmix batter?
Will make them tough
What do you brush on the edges to seal the Pop-Tarts?
Egg wash or water
Why do we knead dough?
To develop gluten for structure and elasticity.
What does the claw grip method protect?
Protects fingers while cutting
Why do we chill cookie dough before baking sometimes?
To firm the fat and relax the gluten, which prevents spreading.
Difference between quick vs yeast bread?
baking soda/powder, Yeast = yeast
Why must the oven be preheated before baking pastry?
To ensure even baking and proper rise.
Why does pizza dough need to rest or proof?
To allow gluten to relax and yeast to produce gas (rise).
Difference in Dice vs slice cuts?
Dice=Cubes Slices=Flat cuts
If cookies spread too much, what went wrong?
Butter too warm, not enough flour, or skipping chilling
What does sugar do besides sweeten?
Moisture, tenderness, and browning
What happens if you overwork pastry dough?
The pastry becomes tough, dense, and not flaky.
What happens if you add too much flour when kneading?
Dough becomes tough and dry.
Why keep knives sharp?
Easier to make cuts and its safer
What country is believed to have invented the first cookie?
Persia
What causes tunneled muffins?
Overmixed batter
Pop-Tarts are an example of what type of pastry?
Filled pastry / hand pie
Pizza originated in which country?
Italy
Two cutting safety rules?
using them on a cutting Board, using the claw grip method when cutting, and no knives in sink