Food Service Occupations 1 Cookies

Two Classifications Soft cookies: made from dough with a great deal of moisture Crisp cookies: made from dough with a high percentage of sugar

Icebox Method: stiff, dry dough Icebox Method: stiff, dry dough. Rolled into a tube, refrigerated and then cut into slices Rolled Method: stiff, dry dough. Refrigerated and then rolled out thin and then cut into shapes Pressed Method: Moist, soft dough. Placed into a cookie press and squeezed onto sheet pans Preparation Method

Drop Method: Moist, soft batter Drop Method: Moist, soft batter. Batter is dropped by the spoonful onto a sheet pan Sheet Method: moist, soft dough. Dough is put into a pan with higher sides and then cut into bars Prep Method cont.

Single Stage Method: All ingredients are added in to a bowl at one time and mixed together until the ingredients are blended. Mixing is done at slow speed Creaming Method: Cream together the fat and sugar until light and fluffy. Add the eggs and any liquid. Then add all dry ingredients. Mixing is done at low speed. Sponge or Whipping Method: Eggs are whipped at high speed with sugar until it is light and fluffy and it holds a soft peak. The remaining ingredients are folded into the egg mixture. Mixing Methods

Common Problems Lack of Spread Too fine of sugar Defects Causes Lack of Spread Too fine of sugar Adding sugar too quickly Excess Mixing Too acidic of dough Too hot an oven temperature Excess Spread Too much sugar Too soft a batter Too much pan grease Too low an oven temperature Too much fat Too alkaline a batter Fall during Baking Too much leavening agent Weak flour Improper size Common Problems

Common Problems Cont. Tough Cookies Not enough fat Over mixed batter Defects Causes Tough Cookies Not enough fat Over mixed batter Flour too strong Sticks to pans Too soft a flour Excess eggs Unclean pans Sugar spots in dough Improper metal in pan Loss of Flavor Over baking Too alkaline a dough Common Problems Cont.