A) Stella Parks B) Ruth Graves Wakefield C) Kenneth Wakefield D) Sue Brides
A) 1930s B) 1950s C) 1940s D) 1920s
A) Pennsylvania B) Whitman, Massachusetts C) Wisconsin D) Illinois
A) Chocolate Drop Cookies B) Toll House Chocolate Crunch Cookies C) Butterscotch Nut Cookies D) Chocolate Chip Cookies
A) White chocolate B) Milk chocolate C) Nestlé semi-sweet chocolate bar D) Dark chocolate
A) To provide cocoa butter when the inn was out of butter B) To create a new flavor C) To replace missing nuts D) To use up excess stock
A) They used only white sugar B) They contained chocolate in grated and melted forms C) They were baked without chilling the dough D) They were made without eggs
A) Dense and heavy B) Crisp and brown C) Fluffy and light D) Soft and chewy
A) 1928 B) 1938 C) 1958 D) 1948
A) Controversial B) Unknown C) Newly opened D) Well-known
A) A chocolate shortage B) Trying to give guests something different from the thin butterscotch nut cookie C) A butter shortage D) A nut shortage
A) To use up excess chocolate B) To experiment with new flavors C) To offer something different from the butterscotch nut cookie D) To create a new dessert for ice cream
A) Dry, making it easy to shape B) Sticky, making it difficult to roll out C) Crumbly, making it hard to handle D) Fluffy, making it easy to spread
A) Jumbles B) Oatmeal cookies C) Sugar cookies D) Snickerdoodles
A) Wrote the first cookbook B) Assisted Wakefield as the pastry chef C) Managed the Toll House Inn D) Invented the recipe
A) No sugar B) All white sugar C) Half brown and half white sugar D) All brown sugar
A) The invention of the grater B) The price of chocolate dropping C) The introduction of baking powder D) The popularity of ice cream
A) Early cookies used only white sugar B) Early cookies contained chocolate in grated and melted forms C) Early cookies were made without eggs D) Early cookies were baked without chilling the dough
A) Mixed with flour B) Added to a brown sugar dough C) Combined with butter D) Blended with eggs
A) Whipping B) Freezing C) Melting D) Grating
A) Pressed into molds B) Rolled out and cut into shapes C) Unshaped dough dropped onto a sheet pan D) Shaped into balls
A) Development of refrigeration B) Invention of the electric mixer C) Introduction of chocolate bars D) Commercial sale in Wisconsin
A) Inclusion of nuts in all recipes B) Avoidance of chocolate in cookies C) Use of only melted chocolate D) Recipes for 'Chocolate Drops' emerged
A) Absence of baking tools B) Lack of available ingredients C) Bakers relied on intuition over explicit judgment D) Complexity of recipes
A) Use of nuts B) Ingredient ratios C) Amount of sugar D) Type of flour
A) Chocolate B) Cinnamon C) Lemon D) Vanilla
A) Introduction of baking soda B) Price of chocolate dropping C) Invention of the oven D) Popularity of ice cream
A) Nuts B) Pumpkin puree C) Lemon zest D) Cinnamon
A) Creaming process B) Kneading process C) Folding process D) Melting process
A) Produces a dry mixture B) Produces a light, aerated mixture C) Produces a liquid mixture D) Produces a dense mixture
A) Produces fluffier cookies B) Produces cookies with more air pockets C) Produces larger yields D) Produces smaller yields
A) Brides's daughter B) Betty Crocker C) Marjorie Husted D) Nestlé
A) Betty Crocker B) Nestlé C) Marjorie Husted D) Brides's daughter
A) Pilsbury B) General Mills C) Nestlé D) Hershey's
A) Famous Amos B) Mrs. Fields C) David Liederman D) Pillsbury
A) Raw eggs B) Improperly stored sugar C) Unpasteurized flour D) Contaminated chocolate
A) 2012 B) 2015 C) 2010 D) 2018
A) United Kingdom B) Canada C) Australia D) United States
A) Midwest Airlines B) United Airlines C) Delta Airlines D) American Airlines
A) To celebrate National Cookie Day B) To promote a new cookie recipe C) To test scent-based advertising D) Marketing
A) 2017 B) 1997 C) 1987 D) 2007
A) Professional bakers B) Women, specifically moms C) Teenagers D) Men |