Cookies Chapter 17

Cookies=small cakes Ingredients Eggs=structure, leavening, flavor Fat= binding agent, tenderizer, flavor Flour=structure Sugar=tenderizer, color Leavening agents=trap air Salt=flavor

Ingredients

Eggs=structure, leavening, flavor

Fat= binding agent, tenderizer, flavor

Flour=structure

Sugar=tenderizer, color

Leavening agents=trap air

Salt=flavor

4 characteristics #1 crispness (shortbread, rolled, tuiles, refrigerator cookies) Low moisture High fats and sugars Long baking Small size

#1 crispness (shortbread, rolled, tuiles, refrigerator cookies)

Low moisture

High fats and sugars

Long baking

Small size

#2 Softness (oatmeal raison, gingerbread) High liquid Low sugar and fat Hygroscopic sugars Under baking Large/thick shapes

#2 Softness (oatmeal raison, gingerbread)

High liquid

Low sugar and fat

Hygroscopic sugars

Under baking

Large/thick shapes

#3 Chewiness (brownies, macaroons) High sugar, liquid, eggs Low fat content Strong gluten development

#3 Chewiness (brownies, macaroons)

High sugar, liquid, eggs

Low fat content

Strong gluten development

#4 Spread (lacy cookies/florentines) High sugar Creamed fat and sugar Low oven temps Slack batter Strong flour Heavily greased pans

#4 Spread (lacy cookies/florentines)

High sugar

Creamed fat and sugar

Low oven temps

Slack batter

Strong flour

Heavily greased pans

3 Basic Mixing Methods #1 one stage All ingredients in one bowl #2 Creaming Cream fat w/sugar Add liquids dry ingredients #3 Sponge Make meringue and fold in dry ingredients

#1 one stage

All ingredients in one bowl

#2 Creaming

Cream fat w/sugar

Add liquids

dry ingredients

#3 Sponge

Make meringue and fold in dry ingredients

8 types of cookies Bagged Pastry bag/spritz Rolled Rolling pin/sugar cookies Dropped Teaspoon/chocolate chip Icebox Sliced/refrigerator cookies

Bagged

Pastry bag/spritz

Rolled

Rolling pin/sugar cookies

Dropped

Teaspoon/chocolate chip

Icebox

Sliced/refrigerator cookies

Molded By hand or with stamp/peanut butter Bar Logs sliced/biscotti Sheet Sheet pan/brownies and lemon bars Stencil Soft paste/tuiles

Molded

By hand or with stamp/peanut butter

Bar

Logs sliced/biscotti

Sheet

Sheet pan/brownies and lemon bars

Stencil

Soft paste/tuiles

Quiz Notes 8 types of cookies Review chapter 17 3 methods of mixing Cookie characteristics What makes a crisp cookie? What makes a moist cookie?

8 types of cookies

Review chapter 17

3 methods of mixing

Cookie characteristics

What makes a crisp cookie?

What makes a moist cookie?