Presentation is loading. Please wait.

Presentation is loading. Please wait.

Food Service Training Quick Breads and Cookies. Food Service Training Lesson Objectives Be able to explain the different types of quick breads and cookies.

Similar presentations


Presentation on theme: "Food Service Training Quick Breads and Cookies. Food Service Training Lesson Objectives Be able to explain the different types of quick breads and cookies."— Presentation transcript:

1 Food Service Training Quick Breads and Cookies

2 Food Service Training Lesson Objectives Be able to explain the different types of quick breads and cookies. Describe the methods used to prepare such foods. Define two classifications of quick breads. Understand characteristics of a good product. 2

3 Food Service Training Quick Breads Definition A quick bread does not need to rise (proof) prior to cooking. Quick breads have a cake-like appearance and a lighter texture than yeast breads, and are often embellished with fruits, nuts, and other seasonings. Different types of quick breads are pancakes, cornbread, waffles, muffins, biscuits, dumplings, hush puppies, and fritters. Quick breads are leavened with either baking powder or baking soda. Almost all quick breads are served hot. 3

4 Food Service Training Quick Bread Classifications Quick breads are grouped by type of mixture from which they are produced. Soft Batter quick bread comes in two styles... Pour batter (used in pancakes) or Drop batter (used in muffins). Dough quick bread is thick enough to require rolling out (baking powder biscuits is a good example.) 4

5 Quick Bread Types Pancakes Baking Powder Biscuits Cornbread MuffinsBelgian Waffles 5

6 Food Service Training Ingredients of Quick Breads Flour: General purpose is used rather than bread flour. Liquids: Nonfat dry milk is specified in AFRS recipes. Water, milk or other liquids is used on other recipes. Leavening Agent: Baking powder and baking soda are most commonly used. Too much baking powder can cause a course grain and yellowish color. It will also leave a salty, bitter taste. Fat: General purpose shortening is used to produce soft crumb and aid in browning. It shortens the gluten strands and softens them. Fat also adds richness and flavor. Eggs: An important ingredient that adds flavor, color and palatability. Also works as a leavening agent. Other Ingredients: Includes salt, spices, grated, whole, or chopped fruit or nuts, seeds, cereals such as oats, & bran. 6

7 Food Service Training Characteristics of a Good Product Information from recipe card D-G-5 Color: Uniform golden brown color. Shape & Size: Volume is at least twice the size of the unbaked product. Uniform in shape and size. Crust: Tender and moderately smooth. No excess flour. Texture: Moist, tender and flaky crumb with a medium fine grain. Flavor: Pleasing, well-blended flavor without bitterness. 7

8 Food Service Training Cookies 8

9 Food Service Training Cookie Definition Often referred to as small, sweet cakes, cookies have the same basic ingredients and the methods for mixing them are the same as cake. However, the proportion of ingredients and the methods for forming and baking are different. The primary difference between cookies and cakes is the amount of moisture in the mixture. 9

10 Food Service Training Types of Cookies There are three basic types of cookies: Stiff dough - contains less liquid, eggs, and flour. These cookies are often referred to as sliced cookies. The finished product is crisp. Sugar cookies and peanut butter cookies are examples. 10

11 Food Service Training Types of Cookies (contd) Soft dough - has a high moisture content and require a greater percentage of eggs. These cookies are often referred to as drop cookies. The finished product is soft and moist. Chocolate drop and butterscotch cookies are examples. 11

12 Food Service Training Types of Cookies (contd) Refrigerator dough - is a stiff dough. The finished product will be brittle. The dough is weighed, then rolled, and stored under refrigeration until needed, making them an excellent short notice style cookie. They can go straight from the refrigerator to the oven. 12

13 Food Service Training Types of Cookies (contd) Bar - The AFRS also refers to another type of cookie dough known as the bar cookie. This could be chewy nut bars, hermit cookies, brownies, or congo bars. 13

14 Types of Cookies Chocolate ChipLemon DropChocolate Drop SnickerdoodlePeanut ButterSugar 14

15 Food Service Training Cooking Process of Cookies Mixing : For best results follow the specific directions given on the AFRS recipes and guideline cards on when and how to add ingredients. Panning : Some recipes require a greased pan and others do not. Follow specific instructions on AFRS cards to allow for the dough to spread during baking. 15

16 Food Service Training Cooking Process of Cookies (contd) Baking : Bake according to temperatures on AFRS. Are you using a convection oven? Some recipes call for lowering the temperature 50° F. Allow pans to cool between batches. Cooling : Remove from sheet pan after baking. If left on hot pans cookies will continue to cook. 16

17 Food Service Training Proper Baking Factors An oven too cool will produce a pale colored cookie. An oven too hot will produce too dark a product. It will also cause the cookie to set before it has a chance to spread properly. Steam in an oven has a softening effect, giving them a greater chance of spreading too far before they are set. 17

18 Food Service Training Proper Baking Factors (contd) Cookies should be on the soft side when removed from the oven. The heat in the cookie and pan will continue to cook (dry) the cookie during the cooling period. Over baking the cookie dries out the cookie and reduces flavor and taste. Many cookies made with high quality ingredients in a diligent manner are reduced to a stale nature by over cooking. 18

19 Food Service Training Any Questions? 19

20 Food Service Training 20 1.Quick breads are grouped by what type of mixture from which they are produced. 2.What are the three basic types of cookies? 3.Name two most commonly used leavening agents in quick breads. 4.What ingredient in the make-up of quick breads adds flavor, color and palatability and works as a leavening agent? 5.What type of flour is used in the make-up of quick breads? Test for Quick Breads Lesson

21 Food Service Training 21 6.Which type of cookie dough contains a high moisture content and requires a greater percentage of eggs? 7.List three types of quick breads. 8.Give two examples of a stiff dough cookie. 9.What happens when cookies are over baked? 10.What happens during the cookie cooking process when the oven is too cool? Test for Quick Breads Lesson

22 Food Service Training 22 Turn in Answer Sheet now. Test for Quick Breads Lesson

23 Food Service Training Any Questions? 23


Download ppt "Food Service Training Quick Breads and Cookies. Food Service Training Lesson Objectives Be able to explain the different types of quick breads and cookies."

Similar presentations


Ads by Google