Foods & Nutrition Chapter 46 Review | Baamboozle - Baamboozle

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These types of cookies are baked in a shallow pan and then cut into bars.

Bar cookies

These cakes are leavened by air trapped in a protein foam of stiffly beaten egg whites.

Foam cakes

What is crystallization?

The formation of sugar crystals in syrup

What are the two types of cakes?

Shortened and foam

What are the two main forces of candy making?

Temperature and crystallization

These cookies are formed into long, even rolls and wrapped in plastic wrap to be chilled. Then, they are sliced.

Refrigerator cookies

What type of cake is chocolate cake?

Shortened cake

This method of mixing a cake combines the fat and sugar first.

Conventional method

What is an example of a molded cookie?

Peanut butter

What are pressed cookies?

cookies that are made by forcing the dough through a cookie press directly onto the baking sheet

What is an example of drop cookies?

Chocolate chip cookies

When you are piping the border, at what angle should you hold your hand?

45 degrees

These cookies are rolled out from stiff dough and cut into different shapes with cookie cutters.

Rolled cookies

This method of mixing a cake is quick. It combines dry ingredients first, then adds liquid ingredients.

One-Bowl Method

How are cakes, cookies, and candies alike?

They are rich in fat, sweetened with sugar, and appealing to look at & eat.

What type of cake is a chiffon cake?

Foam cake

These cakes contain a solid fat. The main leavening agent is either baking powder or baking soda.

Shortened cakes

What are interfacing agents?

Agents that control crystallization, like cream of tartar, agitation