Cookies.

Slides:

Advertisements

Similar presentations

Quick Breads & Yeast Breads

Advertisements

Quick Breads By Kelsey Consiglio P. 2.

Kinds of Cookies Rolled Dropped Bar Refrigerator Pressed Molded.

FFT ch. 46 Describe the 6 different types of cookies. Give examples of each. Why should you avoid over-working cookie dough when making molded cookies?

By the end of class you will be able to: Define what a leavening agent is Identify the types of leavening agents and their purpose Describe the steps.

Cookies. Copyright © 2006 Pearson Education Canada Inc., Toronto, Ontario 30-2 Cookies Makeup methods – Drop cookies – Icebox cookies – Bar cookies –

Cakes & Cookies.

Cookies, Cakes, Pies and Candies

Cookies. Cookie Facts koekje “cookie” in Dutch meaning little cake used to test oven temperature.

The Bakeshop Continued Quick Breads, Cakes, & Cookies Mixing Methods, Formulas, Icing.

Cookies Goodston Production. Quick Notes Cookies are easy to prepare. Many peopleconsider homemade cookies well worth the little time and effort they.

Intro to Foods and Nutrition.   Quick breads are flour mixtures. They include many different kinds of breads which differ greatly in flavor, size and.

Ingredients and Techniques

Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Cookies 19.

Cookies. Types of Cookies: 1. Bar – Baked and cooled in pan before cutting into squares. Examples: Brownies and Lemon bars.

ACCORDING TO COOKIES WERE CREATED BY ACCIDENT! COOKS USED A SMALL AMOUNT OF CAKE BATTER TO TEST THEIR OVEN.

Cookie Notes. Cookies are like little cakes, made from recipes that have less liquid and usually less sugar. There are two kinds of cookie dough:  Soft.

Foods 1 Quick Breads. What are Quick Breads? Flour mixture made with fast acting leavening agents.

Lesson : Cookies & Cakes. One Bowl Method One Bowl Method: – All the ingredients are mixed in easy stages in the same bowl, so cleaning up is quicker.

About Cookies. Where do cookies hale from? Attributed to the Dutch “cookie” means “little cakes”

Conventional method/ Standard Method. Step One Requires the fat and sugar to be creamed together until light and fluffy, resembling whipped cream. Step.

Criteria 321 General Appearance Uniform Shape & Size Texture & Tenderness Moisture Content Flavor (I’d eat it again) (OK)(Never Again)

Cookies Ms. Cilurzo. Objectives: Identify the six types of cookies. Demonstrate how to cream for successful results. Be able to prepare several types.

COOKIES “LITTLE CAKES” TYPES: DROP ROLLED REFRIGERATOR PRESSED BAR MOLDED.

Cookies and Pies Chapter 21.4.

Cakes, Cookies, & Candies. Shortened Cake A shortened cake is also called a butter cake It contains a solid fat, flour, salt, sugar, eggs, & liquid The.

Making Cookies. have little liquid which gives them a more substantial texture.

Quick Breads Fall By the end of class you will be able to:  Define what a leavening agent is  Identify the types of leavening agents and their.

Bakeshop. Ingredient Basics  Common ingredients in all baking:  Flour-protein (gluten) and starch in flour gives most of the structure  Liquid- Usually.

Quick Bread Ingredients Types: –Flour – all purpose, whole wheat, cake,.. –Fat – butter, margarine, shortening, oil –Leavening – baking powder, baking.

Cookies and Cakes.

1 Cookies. Types of Cookies Cookie type is determined by the consistency of the dough 2.

Desserts Pies, Cakes, & Cookies.

Chapter 8.4 Pies and Cookies. Pastry Pie Dough Basic dough –Made of three parts flour, two parts fat, and one part water (by weight). –When made.

Molded Cookies Dough: Stiff Procedures: Break off small pieces of dough and shape them with your fingers. Popular Examples: Peanut Butter Blossoms, Snickerdoodles.

Cookies. Cookie Facts koekje “cookie” in Dutch meaning little cake used to test oven temperature.

Flour:Flour: gluten provides structure Eggs:Eggs: provide structure, moisture Sugar:Sugar: flavoring, browning, expansion while baking Fat:Fat: adds moisture,

Cookie Unit Cookie – are small, thin cakes, which are cooked on flat metal sheets. The batter or dough is thick.

 Flour  Liquid  Leavening agents  Fat  Sweeteners  Eggs  Flavoring.

Basic Cookies CAH I 2.02 Mrs. Rebecca “Snickerdoodle” Benners.

WHAT IS YOUR FAVORITE? WHAT ARE YOUR FAMILY COOKIE TRADITIONS? DO YOU KNOW THE ORIGINS OF COOKIES? Cookies.

Food For Thought IN FOLDER: What is your favorite cookie?

Bread. Bread Facts Bread, is probably the oldest as well as most often eaten food in the world. Bread is a high complex-carbohydrate food with lots of.

Cookies. Kinds of Cookies  6 Basic Groups of Cookies  Ingredients are all similar.  Doughs differ in consistency.  You also shape the cookies differently.

Cakes, Cookies, & Candies

Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

Cookie Unit Cookies – are small, FLAT cakes, which are cooked on flat metal sheets. The batter or dough is thick.

BAKING BASICS FOD 1020.

Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved

BAKING COOKIES.

MRS. SWOPE FOOD AND FITNESS COLUMBIAN HIGH SCHOOL

Quick and easy to make. Most use baking powder as leavening agent.

Quick Breads Chapter 32.

Baked Products Mixing Methods 2.05.

Cookies What is your favorite? What are your family cookie traditions?

Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved

Section 29.1 Cookies Cookies are small desserts that can be crisp, soft, or chewy and come in many shapes. Cookies are made using either a one-stage method,

Food Service Occupations 1

Presentation transcript:

Cookies

Cookies Cookies are really “little cakes”. Cookie recipes call for little or no liquid so the unbaked mixture is thicker than a cake batter. The main nutrient in cookies is carbohydrates. The food value can be improved by the addition of nutritious ingredients.

Cookies List your top five favourite homemade cookies. List your favourite store bought cookies. Is there a cookie that you do not like? Homemade or bought.

Cookies Cookies are split into 6 different categories. Drop Rolled Refrigerator Molded Pressed Bar Try to think of one example for each category.

Drop Cookies Made from a soft dough which is pushed from a spoon onto a baking sheet in the size desired. Less evenly shaped than rolled cookies. What are some examples of drop cookies?

Rolled Cookies Cut from a thin sheet of stiff dough, with cutters of various shapes. Evenly shaped and, and usually very thin. What are some examples of rolled cookies?

Refrigerator Cookies Cut from a roll of dough which has been chilled until very stiff. Less evenly shaped than the rolled cookies. Can be either thick or thin. What are some examples of refrigerator cookies?

Molded Cookies Made from small portions of a stiff dough molded or shaped with the hands. May be left in the shape of balls or slightly flattened. What are some examples of molded cookies?

Pressed Cookies Made from a stiff rich dough which is forced through a cookie press to give various shapes. What are some examples of pressed cookies?

Bar Cookies Baked in a shallow pan The dough is cooked and then cut into oblong or square shapes as desired. What are some examples of bar cookies?

Cookie Dough There are two kinds of cookie dough: Ingredients: Soft Dough – bar and drop cookies Stiff Dough – refrigerator, rolled, pressed and molded Ingredients: Cookie doughs require the same basic ingredients used in cake batters but the proportions are different. Cookies need less liquid and leavening and may need more fat.

Cookie Qualities Tenderness – shortening, fat and sugar Rich flavour – shortening, fat and sugar Structure – flour and eggs