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CUNY Bronx Community College Baking and Candy Questions
- You’re making sugar cookies and all of your dough goes into two cookie sheets.How do you place two cookie pans in the oven to ensure even baking?Explain
- Your sugar cookie recipe calls for 350 degrees F but you only have dark cookie sheet/pans.What temperature should you set your oven to?Explain why.
- Your recipe calls for 1 1/2c of flour.Which is the best tool to measure flour?Explain how you would measure it out with detail.
- Based on the video-what method is recommended to keep brown sugar from becoming hard?Explain
- What is the difference between all-purpose flour and whole wheat flour?
- Your sugar cookies call for all-purpose flour but you only have whole wheat flour.What do you expect the final texture of your cookies to be?Will it be the same as with all-purpose flour? Explain (focus on the function of the ingredients)
- You decide to experiment with bread making.What’s the best flour for bread?Is cake flour or all-purpose flour adequate? Explain
- Your sugar cookie recipe calls for 2c of table sugar but you only have brown sugar.Based on the video, what are your predictions on the texture of the cookies?Will they be crispy or chewy?Explain why.
- You are using baking soda as your leavener.List the acids mentioned in the video.
- Why are acids needed when using baking soda?
- In the first experiment: what is the texture of the cake made without a leavener?
- What property of sugar creates the perfect sorbet?What happened when too much sugar was added?
- What is the effect of adding sugar to beaten egg whites?
- Which sugar-phase is needed to make fudge?
- Is fudge a crystalline or noncrystalline candy?Explain why
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