1. Food Service Occupations 1
Cookies

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

3. 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

4. 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.

5. 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

6. 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

7. 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.