Cookies Types of Cookies - PowerPoint Presentation

Presentation on theme: "Cookies Types of Cookies"— Presentation transcript

Slide1

CookiesSlide2

Types of Cookies

:

1.

Bar – Baked and cooled in pan before cutting into squares.Examples: Brownies and Lemon barsSlide3

2.

Drop

– Soft

dough is dropped by teaspoons onto cookie sheets. Allow space for cookies to expand.Examples: Chocolate Chip and OatmealSlide4

3.

Cut-Out

(Rolled) – Stiff

dough is rolled and cookie cutters are used to make shapes before bakingExamples: Sugar Cookies and Gingerbread CookiesSlide5

4.

Molded – Dough is shaped

into

balls which can be rolled in a coating or flattened before baking. Example: Peanut ButterSlide6

5.

Pressed - Dough is pushed through a cookie press directly onto a baking sheet.

Example: SpritzSlide7

6.

Sliced

(Refrigerator) -

Soft dough is formed into a long roll, wrapped and chilled. Roll is cut into even slices then baked. Example: PinwheelsSlide8

_____

_____

Switch ½ way through bake time

Pan Preparation

Follow recipe

Most cookies do not need pan greased because of high fat content

Parchment paper for easy cleanup (if applicable)

Oven Placement

One pan = bake in center

Multiple pans = stagger and rotate

Storage

Use covered containers so cookies stay moist

Store different types of cookies separateSlide9

The Conventional Method of Mixing

There

are certain cooking terms one must know in order to properly prepare cookie dough or batter

.Dry ingredientsLiquid IngredientsSiftCreamMixStirBeat

ConsistencySlide10

Conventional Method of Mixing

All cookie dough and batters use the conventional method of mixing.

Fat

and sugar are combined first. Sugar crystals “grate” against the fat, creating holes that fill with air. This builds volume into the batter. Alternately adding dry and liquid ingredients reduces the need for vigorous mixing, which contributes to a velvety texture.Slide11

The Types

of

Ingredients Make

a DifferenceExamples:Butter vs. shorteningBrown sugar vs. white sugar

Unsweetened chocolate vs. semi-sweet chocolateSalted butter vs. unsalted butterBread flour vs.

all-purpose flour

Cake flour vs.

all-purpose flour