Definitions and Facts about Cookies Breads Pastries Biscuits Cakes
A cookie is a small, flat-baked treat, usually containing fat, flour, eggs and sugar. http://en.wikipedia.org/wiki/Cookie
Classification of Cookies
Drop Cookies made from a relatively soft dough that is dropped by spoonfuls onto the baking sheet Refrigerator cookies made from a stiff dough that is refrigerated to become even stiffer Molded cookies made from a stiffer dough that is molded into balls or cookie shapes by hand before baking
Rolled cookies made from a stiffer dough that is rolled out and cut into shapes with a cookie cutter Pressed cookies made from a soft dough that is extruded from a cookie press into various decorative shapes before baking Bar cookies consist of batter or other ingredients that are poured
Sandwich cookies rolled or pressed cookies that are assembled as a sandwich with a sweet filling
Breads are a group of staple foods prepared by baking, steaming, or frying a dough or batter consisting minimally of flour and water
Kinds of Breads
Banana Bread Banana bread is a sweet bread that is made from smashed overripe bananas, brown sugar or honey, nuts and flour. Raisin Oatmeal Bread Raisin Oatmeal bread uses both wheat and all-purpose flour. Cinnamon Raisin Bread This bread is full of raisin and has a rich sprinkling of cinnamon
Olive Bread Olives are pitted and chopped before being added to this tasty loaf Honey Wheat Bread Sweeten your wheat bread by adding honey to your recipe Pita Bread Pita bread is a Greek bread that has worked its way into Western society
Pastry is the name given to various kinds of baked goods made from ingredients such as flour, butter, shortening, baking powder or eggs.
Types of Pastry
ShortcrustPastry Shortcrustpastry is what is used in pies. Once the dough has been made, it is rolled out on a floured board (only once) and then shaped, filled and baked. Rough Puff Pastry The fat in the layers melts and causes air pockets, which results in a light, flaky pastry. Puff Pastry Made with layers upon layers that expand as the pastry bakes, puff pastry is an extremely light, puffy, flaky pastry.
Phyllo Phyllopastry is an extremely thin pastry that is layered in sheets to create a final dish. Pate a Choux Making pate a choux (also referred to as choux pastry) can be somewhat difficult because the timing of it is fairly precise; however, learning to make a good pate a choux is not out of reach of the average home chef.
Cakes normally contain a combination of flour, sugar, eggs, and butter or oil, with some varieties also requiring liquid (typically milk or water) and leavening agents (such as yeast or baking powder).
Types of Cake
Sponge cakes light cake whose leavening comes only from beaten egg whites (no baking powder or soda), and has little or no butter and thus have very little fat content. Chiffon cakes light like sponge cakes, but are easier to make because there are no egg whites to beat and fold in Angel food cakes have no added leavening (such as baking powder), shortening or egg yolks
Charlottes poured into a bowl lined with bread, ladyfingers or pieces of cake, then decorated Meringue cakes Made from beaten egg whites and sugar, meringue is used as a leavening agent in some cake batters or to lighten a soufflé or mousse. Rolls baked in a shallow pan and used for jellyrolls or such holiday cakes as the Christmas "yule log," an especially nice variation
Credit to: Angeli Mae Cantillana Allysa Mae Gargarino JamellaLendenOlea Ciara Sophia Roxas Joshua Bulfa Maria Clarissa Valencia Jasper Rodriguez Soviet Skaya Joy Arguelles