Cookies Section 30-1

©2002 Glencoe/McGraw-Hill, Culinary Essentials Crisp Cookies Low moisture and high in sugar. Spread during cooking.

Section 30-1 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Soft Cookies Low in fat and sugar. High ratio of liquids.

Section 30-1 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Chewy Cookies High ratio of eggs, sugar, and liquid. Low amount of fat.

Section 30-1 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Cookie Spread Spread is determined by: –Flour type. –Sugar type. –Amount of liquid. –Baking soda. –Type of fat. –Baking temperature.

Section 30-1 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Mixing Cookies One-Stage Method: Mix all ingredients together at one time. Creaming Method: Mix sugar and fat first. Add eggs in stages to mix well. Then add the sifted dry ingredients. (See Fig. 30-2A, B, and C on page 671.) Cookie Dough Errors: See Fig on page 672.

Section 30-1 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Cookie Types Drop. Rolled. Icebox. Molded. Bar.

Section 30-1 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Baking Cookies Underbake: Due to carryover cooking. Double Pan: To avoid burning.

Section 30-1 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Storing Cookies Keep in airtight containers away from moisture. Do not refrigerate. Wrap carefully before freezing.