Cookies
_____________ cookies are made from a soft, moist dough or batter that is dropped, scooped, or pushed from a spoon or cookie scoop onto a baking sheet.
Drop
_____________ provide structure (flour, eggs)
Tougheners
______________ are thin, glossy, transparent coatings that give a shine to baked products and help prevent drying.
Glazes
_____________ icings are light, smooth mixtures of fat and sugar.
Buttercream
Angel food is an example of this kind of cake.
Foam Cake (or Low-Fat Cake)
______________ cookies are ideal for operations that wish to have freshly baked cookies on hand at all times.
Icebox or Refrigerator
_____________ provide softness or shortening of protein fibers: sugar, fats (including butter, shortening, and cocoa butter), and chemical leaveners
Tenderizers
A ______________ is a spatula with a long, flexible blade for spreading and smoothing icings and fillings.
Palette Knife or Steel Spatula
Uniform ______________ and even __________ between cookies on the baking sheet are important.
Thickness; space
How many basic types of icing and cake coatings are there?
8
A ___________ cookie is a crisp, thin, light and dry biscuit, often characterized by a delicate texture, sweet flavor, and surface ridges.
Wafer/Wafer Biscuit
_____________ provide moisture or water: water, liquid milk, syrups and liquid sugars, eggs
Moisteners
When a white surface appears on the top of the chocolate, this is called _____________.
Bloom
What are the three basic cookie mixing methods called?
1. One Stage
2. Creaming
3. Sponge
What are the three main goals of mixing cake batters?
1. Combine all ingredients into smooth, uniform batter
2. To form and incorporate air cells
3. To develop proper texture
What are the four characteristics that make up the "cookie formula balance?"
1. Crispiness
2. Softness
3. Chewiness
4. Spread
_____________ absorb moisture: flours and starches, cocoa, milk solids
Dryers
Cooks melt chocolate using a process called ____________, where it is melted slowly and gradually.
Tempering
The two forms of colors for frosting include: _________ and __________
Liquids and Gels
_____________ icing is also called decorating or decorator's icing, is similar to flat icings except it is much thicker and made with egg whites, which make it hard and brittle when dry.
Royal
Honey, molasses and corn syrup are _____________, which means they readily absorb moisture from the air or from their surroundings.
Hygroscopic
Name the four methods used in creating high-fat or shortened cakes?
1. Creaming Method
2. Two-Stage Method
3. One-Stage Method
4. Flour-Batter Method
A chocolate sauce is referred to as ____________.
Ganache
A __________ connects the decorating tip to the piping bag
Coupler
___________ is a paste made of ground almonds and sugar.
Marzipan