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Cookies

Cookies. A small sweet cake, typically round and crisp. . Types of Cookies. Drop Molded Rolled Refrigerator Pressed Bar. Types of Cookies. D. A. Drop B. Molded C. Rolled D. Refrigerator E. Pressed F. Bar. E. F. A. B. C. . Types of Cookies: Examples.

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Cookies

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  1. Cookies A small sweet cake, typically round and crisp.

  2. Types of Cookies • Drop • Molded • Rolled • Refrigerator • Pressed • Bar

  3. Types of Cookies D. A. Drop B. Molded C. Rolled D. Refrigerator E. Pressed F. Bar E. F. A. B. C.

  4. Types of Cookies:Examples • Drop: Chocolate Chip; Oatmeal • Molded: Snickerdoodle; Knot • Pressed: Spritz • Rolled: Sugar; Gingerbread man • Bar: Brownie; Lemon square • Refrigerator: Chocolate Pinwheel

  5. Cookies the process: • Cookies should be baked on shiny cookie sheets. • For evenly browned cookies, be sure that cookies are the same size. • Before cutting out each cookie, be sure to dip the cookie cutter in flour. • Bake cookies near the middle of the oven.

  6. Cookies the process: • Soft cookie should be stored in a container with a tight lid. • Crisp cookies should be stored in a container with a loose lid. • Immediately after baking, remove cookies with a wide spatula/turner. • Be sure cookies are cooled before you store them. C 1981; J Weston Welch, Publisher Box 658 Portland, Maine 04104

  7. Ingredients in Cakes and Cookies • A. Flour • 1. Gives structure or framework to the cake • a. all purpose- sift it to keep from packing • b. cake flour- for finer structure • Self-rising flour- contains leavener and salt • B. Shortening • 1. Gives richness and tenderness • a. crisco • b. lard • c. butter (not whipped) • d. margarine • e. oil

  8. Ingredients in Cakes and Cookies • C. Sugar • 1. gives flavor and crispness • a. granulated • b. brown • c. confectioners • d. honey and syrups • D. Liquids • 1. Helps ingredients act with each other, as a binder, and to add moistness. • a. milk • b. water • c. juice

  9. Ingredients in Cakes and Cookies • E. Leavening Agents • 1. Make framework rise, adds lightness and tenderness. • a. baking powder • b. baking soda • c. yeast • F. Eggs • 1. Gives flavor and moistness; golden color; acts as a binder. • G. Flavoring • 1. Enhances flavor or adds new flavor. • a. salt • b. extracts (vanilla) • c. chocolate and spice • H. For best results all ingredients should be at room temperature.

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