Label
All
0
Clear all filters

Questions for Discussion

Appears in
Professional Baking

By Wayne Gisslen

Published 2008

  • About
  1. What makes cookies crisp? How can you keep them crisp after they are baked?
  2. If you baked cookies that were unintentionally chewy, how would you correct them in the next batch?
  3. Describe briefly the difference between the creaming method and the one-stage method.
  4. Besides cost control, why is accurate scaling and uniform sizing important when making up cookies?

Spotted a problem? Let us know!

The licensor does not allow printing of this title