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Cookie vocab
Question | Answer |
---|---|
Blend | To fold or mix two or more ingredeints together |
Disher | Utensil used to evenly portion drop cookie dough by size and weight |
Dough | Mixture of ingredients which is thick enough to hold shape when dropped from a spoon as in drop cookies |
Dust | To lightly cover with flour to prevent sticking |
Knead | To handle with a pressing, folding and stretching motion |
Moist | Containing some liquid or moisture; not dry |
Overmixing | Excessive blending of ingredients which can result in a tough cookie product |
Parchment | Special type of paper used to line a baking pan |
Pastry bag | Utensil used to bag out soft dough coookies |
Pinwheel | Type of ice box cookie made from two or more colors of dough which have been layered and rolled |
Roll | To flatten a dough with a rolling pin |
Scaling | Weighing ingredientsor doughs with a scale |
Scrape | To remove clinging dough from the sides and bottom of a mixing bowl or other container |
Sift | To pass a dry ingredient or a mixture of dry ingredients through a sieve or sifter |
Stamper | Utensil used to shape cookies by flattening them |
Texture | The character of the internal cell structure |
Tough | Firm in texture; not easily chewed |
Drop | Type of stiff dough that is dropped by a spoon or disher |
Ice box | Type of cookie for which very stiff dough is shaped before refrigeration and then cut to desired proportions and baked |
Bar | Cookies that are shaped, or cut to size, after they have been baked |
Twice baked cookies | Cookies made of dough that is formed into a log, shaped and baked; sliced and baked a second time; crisp texture |
Cut out cookies | Cookies that are made of stiff dough that is rolled out flat and then cut into decorative shapes using cookie cutters |
Stenciled cookies | Cookies that are made with batter that is spread very thin and bakes without losing it's shape; while warm they can be formed to take different shapes |