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Cookies!

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Cookies are easy to prepare and store well, making them popular for the food service industry. Key factors that make a good cookie are flavor from high quality ingredients measured exactly, texture which depends on fat and moisture content, and appearance from uniform shaping and correct baking temperature. There are two mixing methods - one stage simply combines all ingredients while creaming mixes butter and sugar first. Cookies are formed by dropping, rolling, pressing, spreading in sheets, forming dough logs then slicing, or portioning dough into bars.

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Cookies!
Cookie Vocabulary • Be on the look out for: – Creaming method – Drop cookies – Rolled cookies – Spritz cookies – Sheet cookies – Icebox cookies – Bar cookies
Cookies • Cookies are popular items for the food service industry because they are easy to prepare , bake quickly, and store well. • http://www.youtube.com/watch?v=RCDmN9u hYFU
What makes a good cookie? • Flavor – High quality ingredients means high quality cookies – Be sure to measure ingredients exactly, baking is a science it needs to be perfect! – Follow every step in the recipe
What makes a good cookie? • Texture – Crispier cookies have more sugar – Softer cookies have more fat and moisture – Tough cookies have too much flour – Chewy cookies have more eggs, more moisture and more sugar – Over mixing makes cookies tough – Baking too long makes cookies dry and hard
What makes a good cookie? • Appearance – Shaping cookies to a uniform shape before baking helps cookies cook at the same rate – Cooking at the right temperature ensures that the cookies will cook evenly but not burn on the bottoms – Allow cookies to firm up on the pan before moving cookies to the cooling racks – Decorating contributes to appearance and taste of cookies
Mixing Methods • There are two ways to make cookie dough • Be sure to read your recipe to see which method to use • One stage method – The simplest way to make cookie dough – Place all ingredients into the bowl and mix – Mix for 2 to 3 minutes on moderate speed to fully blend all ingredients – Reminder: over mixing creates tough cookies
Mixing Methods • Creaming method – First step: mix butter (or shortening) with sugar and spices until smooth – Second step: eggs and liquids are added and mixed until incorporated – Third step: flour and leavening agents are added and blended
Forming Methods • Cookies are classified by the method used to form the cookie before it is cooked
Forming Methods • Drop Cookies – Easiest and most common way to form cookies – Made by dropping small amounts of dough onto a cookie sheet – A portion scoop (aka Ice cream scoop) is a good tool for creating equal sized cookies – While cooking, drop cookies spread into flat cookies, space out the dough – Oatmeal and chocolate chip
Forming Methods • Rolled cookies – Dough is rolled out into a thin sheet and a cookie cutter is used to cut cookies into the desired shape – The cut cookies are transferred to a cookie sheet to bake – Rolled cookies are popular for holidays – Sugar cookies, gingerbread
Forming Methods • Spritz cookies – AKA pressed cookies – Made from a soft dough that is forced through a pastry bag or cookie press to make different shapes
Forming Methods • Sheet cookies – Made by evenly spreading dough or batter onto a sheet pan – The entire sheet pan is baked and later the cookie is cut into individual pieces – Brownies
Forming Methods • Icebox cookies – Made by forming dough into a log, square, triangle or other shape while dough is still soft. The dough is then wrapped in plastic wrap and refrigerated – When fully chilled, the dough is sliced and placed on a cookie sheet to bake
Forming Methods • Bar cookies – Made by portioning dough into a flattened log and baking, once the dough is cooked the log is sliced and the slices are returned to the oven to bake a second time – Biscotti
• http://www.marthaste wart.com/show/the- martha-stewart- show/the-cookie-show

More Related Content

Cookies!

  • 2. Cookie Vocabulary • Be on the look out for: – Creaming method – Drop cookies – Rolled cookies – Spritz cookies – Sheet cookies – Icebox cookies – Bar cookies
  • 3. Cookies • Cookies are popular items for the food service industry because they are easy to prepare , bake quickly, and store well. • http://www.youtube.com/watch?v=RCDmN9u hYFU
  • 4. What makes a good cookie? • Flavor – High quality ingredients means high quality cookies – Be sure to measure ingredients exactly, baking is a science it needs to be perfect! – Follow every step in the recipe
  • 5. What makes a good cookie? • Texture – Crispier cookies have more sugar – Softer cookies have more fat and moisture – Tough cookies have too much flour – Chewy cookies have more eggs, more moisture and more sugar – Over mixing makes cookies tough – Baking too long makes cookies dry and hard
  • 6. What makes a good cookie? • Appearance – Shaping cookies to a uniform shape before baking helps cookies cook at the same rate – Cooking at the right temperature ensures that the cookies will cook evenly but not burn on the bottoms – Allow cookies to firm up on the pan before moving cookies to the cooling racks – Decorating contributes to appearance and taste of cookies
  • 7. Mixing Methods • There are two ways to make cookie dough • Be sure to read your recipe to see which method to use • One stage method – The simplest way to make cookie dough – Place all ingredients into the bowl and mix – Mix for 2 to 3 minutes on moderate speed to fully blend all ingredients – Reminder: over mixing creates tough cookies
  • 8. Mixing Methods • Creaming method – First step: mix butter (or shortening) with sugar and spices until smooth – Second step: eggs and liquids are added and mixed until incorporated – Third step: flour and leavening agents are added and blended
  • 9. Forming Methods • Cookies are classified by the method used to form the cookie before it is cooked
  • 10. Forming Methods • Drop Cookies – Easiest and most common way to form cookies – Made by dropping small amounts of dough onto a cookie sheet – A portion scoop (aka Ice cream scoop) is a good tool for creating equal sized cookies – While cooking, drop cookies spread into flat cookies, space out the dough – Oatmeal and chocolate chip
  • 11. Forming Methods • Rolled cookies – Dough is rolled out into a thin sheet and a cookie cutter is used to cut cookies into the desired shape – The cut cookies are transferred to a cookie sheet to bake – Rolled cookies are popular for holidays – Sugar cookies, gingerbread
  • 12. Forming Methods • Spritz cookies – AKA pressed cookies – Made from a soft dough that is forced through a pastry bag or cookie press to make different shapes
  • 13. Forming Methods • Sheet cookies – Made by evenly spreading dough or batter onto a sheet pan – The entire sheet pan is baked and later the cookie is cut into individual pieces – Brownies
  • 14. Forming Methods • Icebox cookies – Made by forming dough into a log, square, triangle or other shape while dough is still soft. The dough is then wrapped in plastic wrap and refrigerated – When fully chilled, the dough is sliced and placed on a cookie sheet to bake
  • 15. Forming Methods • Bar cookies – Made by portioning dough into a flattened log and baking, once the dough is cooked the log is sliced and the slices are returned to the oven to bake a second time – Biscotti
  • 16. • http://www.marthaste wart.com/show/the- martha-stewart- show/the-cookie-show