Bakery cookies.pptx
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This document provides information about different types of quick breads and cookies. It discusses six main types of cookies: bagged or pressed, dropped, rolled, molded, icebox/refrigerator, and sheet cookies. Each type is defined and the preparation method is outlined in one to three sentences. The document also briefly mentions two types of macaroons: coconut macaroons and almond macaroons that are found in different parts of the world, and notes the distinguishing features of Parisian-style macarons.
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Biscuits originated from either hardtack ship's biscuits or the art of baking. Modern biscuits can be savory or sweet and are typically small, around 2 inches in diameter and flat. Biscuits are commonly eaten as a snack food worldwide and often contain ingredients like chocolate, fruit, or nuts. In Britain, biscuits like digestives are regularly dunked in tea. Savory biscuits are usually plainer and eaten with cheese. The process of making biscuits involves mixing dry and wet ingredients to form dough, cutting the dough into rounds or shapes, and baking.
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biscuit
Biscuits originated from either hardtack ship's biscuits or the art of baking. Modern biscuits can be savory or sweet and are typically small, around 2 inches in diameter and flat. Biscuits are commonly eaten as a snack food worldwide and often contain ingredients like chocolate, fruit, or nuts. In Britain, biscuits like digestives are regularly dunked in tea. Savory biscuits are usually plainer and eaten with cheese. The process of making biscuits involves mixing dry and wet ingredients to form dough, cutting the dough into rounds or shapes, and baking.
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This document provides information about different types of cookies including drop cookies, bar cookies, rolled cookies, molded cookies, pressed cookies, and refrigerated cookies. It discusses basic cookie ingredients like flour, shortening, eggs, liquid, sugar, and leavening agents. Baking tools, mixing methods, tips for baking cookies, and causes of poor quality cookies are also outlined.
Cookies and biscuits
BY THE END OF THE SLIDES YOU WILL GET AN IDEA ABOUT DIFFERENT TYPES OF THE DIFFERENT TYPES OF COOKIES
chapter-4-HMPE1-1-1.pptx
Processed foods are foods that have been altered from their natural state through industrial processing techniques like canning, freezing or packaging. They often contain preservatives and other chemical additives. Biscuits are a type of processed food made from ingredients like flour, baking powder, sugar and shortening. There are various processes for manufacturing biscuits, including mixing ingredients, shaping the dough through methods like sheeting and cutting, and baking. Different types of biscuits have different recipes and manufacturing processes, such as crackers, hard sweet biscuits, short dough biscuits and cookies. The wafer manufacturing process involves making a batter, baking wafer sheets, releasing and cooling the wafers, optionally adding fillings or coatings, and packaging.
PIES AND PASTRIES.ppt
Pies and pastries are baked goods made with dough that contains flour, fat, and liquid. Pies have a crust and filling while pastries come from the word "paste" referring to their dough. Common ingredients for pastries include flour, shortening, liquid, and salt. There are many types of pie crusts and pastries such as flaky, mealy, puff, and more. Characteristics like flakiness and tenderness are influenced by the ingredients and techniques used. Tips for success include handling the dough lightly, using proportions of ingredients, and chilling the dough before baking.
Cakes, fillings and frostings
This document discusses types of cakes including shortened cakes containing fat like butter or margarine, unshortened cakes containing no fat and leavened by air and steam like angel food cake, and chiffon cakes containing both fat and beaten egg whites. It also discusses methods for scaling, baking, cooling, filling and frosting cakes, as well as different types of fillings and frostings like buttercream frostings made from butter, sugar, and egg yolks or whites.
Cookies
Cookies can be soft or crisp depending on how long they are baked. There are different types of cookies including drop cookies made from soft dough dropped by spoonfuls, refrigerated cookies made from very stiff dough, hand-shaped cookies made from stiff dough molded into balls, cut-out cookies made from rolled dough cut into shapes, and no-bake cookies made by pressing ingredients into a pan without baking.
Similar to Bakery cookies.pptx (20)
Bakery cookies.pptx
- 2. Types and Definitions 1. Biscuits 2. Pancakes and Waffles 3. Muffins 4. COOKIES 5. Cake type Donuts 6. Fritters
- 3. COOKIES ◻ small “cake,” and that’s more or less what a cookie is. In fact, some cookies are made from cake batter ◻ Types- classified by make-up methods
- 4. ◻ Cookies come in an infinite variety of shapes, sizes, flavors, and textures. ◻ Characteristics that are desirable in some types are not desirable in others ◻ Crispness Cookies are crisp when they are low in moisture ◻ Softness Softness is the opposite of crispness, so it has the opposite causes, as follows High proportion of liquid in the mix and Low sugar and fat
- 5. 1. Bagged or pressed ◻ Cookies are made from soft doughs. The dough must be soft enough to be forced through a pastry bag but stiff enough to hold its shape. ◻ Fit a pastry bag with a tip of the desired size and shape. Fill the bag with the cookie dough. ◻ Press out cookies of the desired shape and size directly onto prepared cookie sheets.
- 6. 2. Dropped cookies ◻ Are made from a soft dough -depositing the dough with a portion spoon or scoop. ◻ 1. Select the proper size scoop for accurate portioning. No. 16 scoop - large cookie, (60–70 g). No. 30 scoop - medium-large cookie (30 g). No. 50, 60, or smaller scoop - a small cookie. ◻ 2. Drop the cookies onto baking sheets. Allow enough space between cookies for spreading. Rich cookies spread by themselves
- 7. 3. Rolled ◻ Cookies are rolled and cut from a stiff dough require excessive labor ◻ 1. Chill dough thoroughly. ◻ 2. Roll out dough 1⁄8 in. ◻ 3. Cut out cookies with cookie cutters. Cut as close together as possible to reduce the quantity ◻ 4. Some décor may be applied before baking. For example, brush the tops with egg wash and sprinkle with colored sugars. ◻ 5. After baking, cut-out cookies are often decorated with colored icing (royal icing, flat icing, or Fondant)
- 8. 4. Molded ◻ dividing cookie dough into equal portions, each piece is then molded into the desired shape ◻ 1. Refrigerate the dough if it is too soft to handle. Roll it out into long, uniform cylinders ◻ 2. If necessary, refrigerate the dough cylinders to make them firmer. ◻ 3. With a knife ,cut the roll into uniform pieces of the ◻ 4. Place the pieces on prepared baking sheets ◻ 5. Flatten the cookies with a weight
- 9. 5. Icebox, or refrigerator ◻ The rolls of dough may be made up in advance Cookies can easily be sliced and baked as needed. ◻ This method is also used to make multicolored cookies in various designs, such as checkerboard and pinwheel cookies.
- 10. 6. Sheet cookies ◻ Vary so much that it is nearly impossible to differentiate Some are almost like sheet cakes, only denSpread cookie mixture into prepared sheet pans. Make sure the thickness is even.ser and richer ◻ 1. ◻ 2. If required, add toppings ◻ 3. Bake as directed. Cool. Icing maybe added ◻ 4. Cut into individual squares or rectangles.
- 11. MACAROONS AND MACARONS ◻ Various types of coconut macaroons are familiar in North America, while almond macaroons are found in Italy, France, and other parts of Europe. ◻ The Parisian style of macaroon has become popular in recent years. As the French word for macaroon is macaron, this spelling is typically used to distinguish this style of confection from other macaroons. ◻ The macaron has a smooth, slightly domed top and a ruffled base known as the “foot.”
- 12. French Macaron