Identify the six types of cookies Demonstrate how to cream for successful results Be able to prepare several types of more involved cookies demonstrating a variety of preparation techniques ID: 643212
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Slide1
Cookies
Ms. CilurzoSlide2
Objectives:
Identify the six types of cookies.
Demonstrate how to cream for successful results.
Be able to prepare several types of more involved cookies demonstrating a variety of preparation techniques.Slide3
6 Types of Cookies
1) Molded2) Refrigerator
3) Pressed4) Bar 5) Drop6) RolledSlide4
Bar Cookies
They are baked in a shallow pan and then cut into bars or squares
Examples: Brownies Slide5
Drop Cookies
Made from soft dough and dropped onto a cookie sheet
Allow at least 2 inches between cookies since they spread and flatten a bit during bakingExample: Chocolate chip cookiesSlide6
Rolled Cookies
Made from stiff dough that is rolled out and cut into different shapes with cookie cutters
Rolled cookie dough needs to be chilled for easier handlingExample: Sugar Cookies, Gingerbread Cookies Place the cookies about 1 inch apart from each other on the cookie sheet. Slide7
Molded Cookies
Shaped by hand
Balls of dough may be rolled in chopped nuts or other coating before bakingSome are flattened with the bottom of a glassThis dough needs refrigeration so the cookies will be easier to shapeOverworking makes this dough tough Example: Snickerdoodle Cookies and Chocolate Crinkle CookiesSlide8
Refrigerator Cookies
To make refrigerator cookies, form the dough into a long, even roll. Wrap the rolls well in wax paper, foil, or plastic wrap and chill in refrigerator.
The dough can be prepared several days in advanceTo cut, slice the roll by encircling it with heavy thread and pulling the ends. Place slices about 1 inch apart on the cookie sheet. They don’t spread too much. Ex: Spice cookies Slide9
Pressed Cookies
Pressed cookies are made by using a cookie press to force dough directly onto a baking sheet.
Spritz cookies are the most familiar typeThe consistency of the dough is the key to these cookies. It must be soft enough to press but firm enough to hold its shape You don’t need to put these cookies too far apart from each other on the cookie sheet (about ½ inch) because they barely spread Slide10
Chocolate Chip Cookies
Ingredients:
1 cup plus 2 Tablespoons flour½ teaspoon baking soda½ teaspoon salt¼ cup shortening4 Tablespoons butter, softened6 Tablespoons white sugar6 Tablespoons brown sugar½ teaspoon vanilla1 egg
1 cup chocolate chips Slide11
Cookie Videos and History
http://
www.youtube.com/watch?v=jxta98tzBrwbrief cookie exchange videohttp://www.verybestbaking.com/toll-house/about-us/the-nestle-toll-house-story.aspxhistory of toll house cookieshttp://
www.kitchenproject.com/history/cookies.htmhistory of cookieshttp://bakememore.com/2008/12/29/tracing-the-history-of-the-snickerdoodle/history of snickerdoodleshttp://en.wikipedia.org/wiki/Potassium_bitartrate
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