Cookies
Quiz by Sherry Carbajal
Feel free to use or edit a copy
includes Teacher and Student dashboards
Measure skillsfrom any curriculum
Tag the questions with any skills you have. Your dashboard will track each student's mastery of each skill.
- edit the questions
- save a copy for later
- start a class game
- automatically assign follow-up activities based on students’ scores
- assign as homework
- share a link with colleagues
- print as a bubble sheet
- Q1
This type of cookie is made from a firm dough that holds its shape:
rolled
bar
drop
stencil
30s - Q2
This is a small, flat, and slightly raised cake:
crepe
beignet
cookie
pate choux
30s - Q3
This is the test for determining the doneness of a cookie:
when the timer goes off, the cookie is done baking
tapping on the top of the cookie will produce a hollow sound
a toothpick placed in the center of the cookie comes out clean
cookie has a golden brown color at the bottom and sides
30s - Q4
This is used to gently heat the bottom of cookie sheets to avoid over-browning of cookies:
a stovetop
preheating the oven
parchment paper sheets
double panning
30s - Q5
The gluten in this provides structure for baked goods:
chemical leaveners
wheat flour
eggs
granulated sugar
30s - Q6
This is the minimum amount of time needed for preheating the oven before baking:
20 minutes
10 minutes
15 minutes
5 minutes
30s - Q7
Brownies are an example of this type of cookie:
drop
rolled
bar
stencil
30s - Q8
Baked cookies should be stored in layers of this:
plastic wrap
nothing is needed between layers
Parchment paper
aluminum foil
30s - Q9
This is a method used for combining fat and eggs in baked goods:
foaming method
creaming method
Tollhouse method
Pillsbury method
30s - Q10
This is the best pan for baking cookies:
darkest in color
glass
cast iron
shiny and silver
30s - Q11
This is the maximum amount of time cookies can be frozen without loss of quality:
six months
two months
four months
three months
30s - Q12
These are also called "cut-out" cookies:
drop
rolled
bar
stencil
30s - Q13
These provide moisture and bind ingredients in baking:
eggs
sugar
shortening
liquid ingredients like milk or water
30s - Q14
This is a method used for combining fat and sugar in baked products:
creaming method
foaming method
Pillsbury method
Tollhouse method
30s - Q15
This ingredient in baking provides flavor and aids in browning:
salt
flavor extracts like vanilla
butter
sugar
30s