1. Key Concepts to Understand
Cookies and Cakes
Key Concepts to Understand

2. Cookies
Celebrate
Occasions

8. Provides Family Time and
Memories/Traditions

9. Types of Cookies

10. 1. Bar Cookies
Bar Cookies are baked in a square or rectangular pan, just like a cake.
After baking, the cookies are cut into bars or squares.

11. Brownies are a popular bar cookie.

12. 2. Drop Cookies
Drop cookies are made by dropping teaspoonfuls of batter onto a baking sheet.
Cookie Scoop

13. You may use a spoon,
tsp or Tbsp

14. Chocolate chip cookies are usually made by this method.

15. 3. Molded Cookies
Molded cookies are made from a stiff dough and shaped by hand.
One common method is to roll the dough into balls about the size of walnuts.

16. The balls are spaced on a baking sheet and flattened with a fork or the bottom of a glass.

17. Peanut butter cookies are molded this way.

18. 4. Pressed Cookies
Pressed cookies are made by pushing the dough through a cookie press onto a baking sheet.

20. The cookie press comes with several design plates to give the cookies different shapes.

21. Spritz cookies are an example.

22. 5. Rolled Cookies
Rolled cookies are made by rolling out a stiff dough to the thickness specified in the recipe.

23. Then cookie cutters are used to cut shapes.

24. The cookies are decorated with colored sugar or frosting.

25. Sugar Cookies

26. 6. Refrigerator Cookies
Refrigerator cookies are sliced from a long roll of chilled dough and baked on a cookie sheet.

27. Refrigerator Dough Pinwheels
This is one example!

28. Pinwheel: Chill the logs until firm enough, about 3 hours, or freeze for up to three months. [Fine Cooking].
Brown Sugar Icebox: Can be frozen for up to 3 months (unfrosted); thaw and drizzle with melted chocolate. [Better Homes And Gardens].
Cardamom Butter: Cardamom adds a special touch to the spice blend in these. They can be made two ways, rolled out and cut in shapes or sliced and popped in the oven. [McCormick].
Peppermint Swirl: The dough for these lovely pink and white swirl treats will keep up to one week stored in the refrigerator. [Pillsbury].
Cherry Almond: Ideal for the holidays. Can be kept chilled for up to 2 weeks. Or double-wrap them and freeze up to 1 month. [Betty Crocker].
WWII Caramel: Easy and store quite well until needed, uses brown sugar instead of precious rationed granulated. They were also straightforward and not too sweet. [The Cooking Photographer].
Checkerboard: Yields about 8 dozen. This sort is a good choice for a holiday gift. The formed logs can be wrapped tightly, frozen for up to a month. [Baking Obsession].
Coconut Apricot: Wrap in plastic, chill until firm (at least 1 hour) or up to 1 week. [Chatelaine].
Tipnut.com

29. Recall: How many types of cookies are there? A - D
A. Three
B. Four
C. Five
D. Six
Answer D – Six Types and millions of recipes for you to bake!

30. What’s your favorite?

31. Tips for Baking Cookies
Cookies should be well shaped and delicately browned with a pleasing flavor and texture.
Here are some tips for good-looking, good-tasting cookies.

32. 1. Use a little flour to prevent dough from sticking to the
rolling pin, cookie cutters, or fork. Too much will make the cookies tough and dry.

33. 2. Make all cookies the same shape and thickness.
If some are thin and some thick, the thin ones will be done before the thick ones.

34. 3. Prepare the pan according to recipe directions. (veg oil/flour)
Check the recipe for how to space cookies on the sheet. Some types spread as they bake.

35. 4. Allow hot cookie sheets to cool before using again.
Use two cookie sheets, one can cool while the other is in the oven.
How many cookie sheets may be in the oven at one time?

36. 5. An extra minute or two can overbrown cookies.
Watch them carefully!

37. 6. Test bar and drop cookies for doneness by pressing
lightly with your finger.
The imprint of your finger should show only slightly.
Or insert TOOTHPICK in Bar Cookies – toothpick should come out clean!

38. 7. Follow recipe directions for cooling cookies!
Some cool on the pan. Others are removed while hot and cool on a wire rack. (They can crumble, break or continue cooking!)
Use a turner or wide spatula to remove.

39. Recall: Why must you follow the directions for cooling cookies?
Crumble Break Apart Continue Baking and become dry/hard!

40. Recall: How do you test bar cookies for doneness?
Press with your finger or
Use a toothpick: insert in the center and should be clean when removed
How do you test drop cookies for doneness?
Press with your finger.

41. Recall: Why must you follow the directions when spacing cookies?
Cookies will not get done in the allotted time.
They may run together.

42. Let’s look at Troubleshooting Cookie Problems and the Solutions
1. Read the problems that interest you and form partners.
2. Select 2 Problems and their Solutions
3. You are a Food Writer. Compose a short column for the OBHS Newsletter and inform your readers about 2 solutions.
Be creative and remember to use the who, what, when, where and why journalistic questions! You have 10 minutes.

43. Remember!!!!!!!!!!!!!!!!!!
1. Precise measuring is imperative! Spoon flour into dry cup & level! Liquids are measured in the liquid measuring cups!
2. Highlight how to prepare the bakeware!
3. Highlight how to cool the products!
4. What is the difference in granulated sugar and powdered sugar?
5. How do you measure powdered sugar!

44. Let’s Plan!!!!!

45. Cakes

46. There are 2 basic types of cakes.
Shortened cakes
Foam cakes

47. Shortened Cakes
Cakes that contain fat such as shortening, margarine or oil are called shortened cakes.
For leavening they use baking powder or soda.

48. Shortened cakes can be baked in round, square, rectangular or specially shaped pans. Two or more layers.

49. They may be put together with frosting.

51. Scientific Precision = Baking
Shortened cakes are sometimes called butter cakes.
There are two methods of making butter cakes: conventional and one-bowl.

52. Conventional Method Fat and sugar are creamed building volume.
Dry and liquid ingredients are added alternately. This reduces the need for vigorous mixing which contributes to a velvety texture.

53. If you selected the Vanilla/White Cake to bake. . .
You will be using the Conventional Method of Mixing!
What will you do first?
Cream butter and sugar
What will you do second?
Alternately add dry, liquid, dry, liquid, dry.

54. One-Bowl Method
A quick way to mix ingredients. It combines dry first, then moist. Most recipes use oil.
Orange zest is
flavoring the
cake.

55. Cakes Mixes are usually prepared the One-Bowl Method.55

56. If you selected the Chocolate Cake, you will be . . .
Using the One-Bowl Method.
What do you add first?
Dry ingredients
What do you add second?
Liquids

57. Foam Cakes
Angel food cakes and sponge cakes are examples of foam cakes.

58. For leavening, they use the air beaten into egg whites.
They do not contain fat or oil.

59. Most are baked in tube pans.
A tube pan is a deep round pan with a tube in the center.
The tube helps the heat get to the center quickly so the cake bakes evenly.
The pan is not greased so the cake can cling to the sides. That helps it rise.

60. Angel food cake
Fat-free cakes which requires egg whites whipped until they are stiff with sugar, and gently folded into the other ingredients.
Cream of tartar is added to the mixture to prevent darkening.
It should be cut with a serrated knife, to prevent from compressing.

61. Angel Food Cake

62. Sponge cakes
These recipes include egg yolks which are beaten until pale and thick.
Yolks are mixed with liquid ingredients.
Flour is sifted and folded into the beaten egg whites.
The two mixtures are folded together.

63. Lemon Sponge Cake

64. Chiffon cakes – American version of a sponge.
They combine 3 separate mixtures.
Flour, sugar and baking powder are sifted together.
Egg yolks are beaten with oil and liquids.
The liquids are stirred into the dry and beaten whites are folded into the batter.

65. Mocha Chiffon Cake

66. In the midst of cooking but don't have the right pan size?
You can substitute one size for another, keeping in mind that when you change the pan size, you must sometimes change the cooking time.
For example, if a recipe calls for using an 8–inch round cake pan and baking for 25 minutes, and you substitute a 9–inch pan, the cake may bake in only 20 minutes, since the batter forms a thinner layer in the larger pan

67. 8 x 1 ½ inch round cake or pie pan = 4 cups of batter

68. 8 x 2 inch round or 9 x 1 ½ inch or 8 x 8 x 1 ½ inch square holds 6 cups of batter.

69. 9 x 2 inch round cake or pie or 8 x 8 x 2 inch square = 8 cups of batter

70. Are you ready, future pastry chefs?

71. Website for Cooking Schools by State

73. Cookie
Gown?