2. Chapter 24 Cakes, Cookies, Pies, and Candies
Part 3
The Preparation of Food
Note: This chapter covers ingredients, food science principles, and preparation techniques related to cakes, cookies, pies, and candies. This presentation displays the text objective related to each of these topics, followed by information to help students achieve the objective.
Revere

3. Objective Describe the functions of basic ingredients used in cakes.
Discuss: When baking a cake, why is it worthwhile to be familiar with the functions served by each of the basic ingredients?
Describe the functions of basic ingredients used in cakes.
See final slide for photo credit

4. Kinds of Cakes Shortened cakes contain fat.
Unshortened cakes contain no fat.
Chiffon cakes contain fat like shortened cakes and beaten egg whites like unshortened cakes.
Discuss: What kind of cake is the chocolate angel food cake shown here? What other names are sometimes used for shortened and unshortened cakes?
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5. Cake Ingredients Flour provides structure. Sugar gives sweetness.
Eggs improve flavor and color.
Liquid provides moisture and helps blend ingredients.
Salt provides flavor.
Discuss: What types of flour are used to make cakes? What is another function of sugar? What is the source of liquid in angel food cakes?
What additional ingredients are found in most shortened cakes?

6. Objective Identify six types of cookies.
Discuss: What are the basic differences among the six types of cookies?
Identify six types of cookies.

7. Kinds of Cookies Rolled cookies Drop cookies Bar cookies
Refrigerator cookies
Pressed cookies
Molded cookies
Discuss: Which type of cookie is cut with a cookie cutter? Which type of cookie is made from dough that is formed into a long roll before being sliced and baked? Which type of cookie dough would you shape with your fingers?
Which type of cookie is baked in a jelly roll or square cake pan?
See final slide for photo credit

8. Objective Explain principles of pastry preparation.
Discuss: What are the characteristics of high-quality pastry? How will an understanding of food science principles of preparing pastry help you obtain these characteristics?
Explain principles of pastry preparation.

9. Measuring Pastry Ingredients
Measure pastry ingredients accurately because
too much flour or water or too little fat will make pastry tough
too much fat or too little water will make pastry crumbly
Discuss: How will too little salt affect pastry?

10. Handling Pastry Dough
Discuss: What are some specific steps you should take to avoid overdeveloping the gluten in pastry?
Handle pastry dough as little as possible to prevent overdeveloping the gluten, which will make pastry tough.
What is gluten and how is it formed in pastry?

11. Objective
Discuss: What types of homemade candies have you tried? How did they compare to candies from a store?
Compare characteristics of crystalline and noncrystalline candies.

12. Kinds of Candy
Crystalline candies contain fine sugar crystals, which give them a smooth, creamy taste.
Noncrystalline candies contain no sugar crystals and are chewy or brittle.
Discuss: What happens to the texture of crystalline candies if the sugar crystals are too large? What type of candy is the almond toffee pictured here?
What are some examples of each type of candy?

13. Objective Prepare cakes, cookies, pies, and candies.
Discuss: What is a sensible way to include these foods in a healthful diet?
Prepare cakes, cookies, pies, and candies.

14. Preparing a Shortened Cake
1. Measure ingredients accurately.
2. Mix ingredients as directed by your recipe.
3. Pour batter into prepared pans of the correct size.
4. Bake in a preheated oven for the recommended time.
5. Test the cake for doneness.
6. Allow cake to cool slightly before removing it from the pan.
Discuss: What are the two mixing methods used to prepare shortened cakes? How would you prepare the pans for most shortened cakes? What do you need to remember when arranging cake pans in a preheated oven? How would you test a cake for doneness? Why should you allow a cake to cool slightly before removing it from its baking pan? What are the characteristics of a high-quality shortened cake? How do the preparation steps for unshortened and chiffon cakes differ from those for shortened cakes?
photo courtesy of Fleischmann’s Yeast

15. Preparing Cookies Mix ingredients as directed by your recipe.
Place dough on cool cookie sheets.
Rotate cookie sheets as needed during baking to promote even browning.
Store crisp cookies in containers with loose-fitting covers.
Store soft cookies in containers with tight-fitting covers.
Discuss: What are the basic ingredients used to make cookies? What mixing method is often used to prepare cookies? How will the type of baking pans used affect the outcome of cookies?
See final slide for photo credit

16. Preparing Pastry 1. Measure and mix pastry ingredients.
2. Roll out the dough with a rolling pin.
3. Fit the pastry into a pie plate.
4. For a two-crust pie, add the filling, cover with the top crust, flute the edges, and bake.
Discuss: What is the most popular mixing method for preparing pastry? How would these steps differ when preparing a one-crust pie that will be filled after baking?
What are the four basic kinds of dessert pies?
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17. Preparing Candy
Heat sugar syrup for crystalline candies to a specific temperature, let it cool to a specific temperature, then beat it vigorously.
Heat sugar syrup for noncrystalline candies to a very high temperature and/or add an interfering substance.
Discuss: What is the most accurate way to test the temperature of sugar syrups? What types of interfering substances might be used to prevent the formation of sugar crystals in noncrystalline candies?

18. Apply It!
All your relatives are gathering for a big holiday meal. You have been asked to bring two types of dessert.
Discuss: What kind of cake, cookies, pie, or candy will you be preparing with each of your recipes? What are the functions of the basic ingredients in each recipe?
Describe how you will prepare two recipes for cake, cookies, pie, or candy for this occasion.

19. Key Question
Note: Encourage students to use this question to help them review chapter information and apply it to their lives.
How will you use cakes, cookies, pies, and candies to add variety to your family’s meals?

20. Other Questions to Consider
How can a microwave oven be used to prepare cakes, cookies, pies, and candies?
What are some tips for filling and frosting cakes to make them extra special?
How can cookies that have become stale be freshened?
Discuss: What other questions did this chapter raise that you would like to explore?

21. Photo Credits The images used herein were obtained from
IMSI’s Master Photos Collection
1895 Francisco Blvd. East
San Rafael, CA