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cookie1
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 |
Created by:
mlbevins
on 2010-01-05