1. ACCORDING TO WWW.KITCHENPROJECT.COM, COOKIES WERE CREATED BY ACCIDENT! WWW.KITCHENPROJECT.COM COOKS USED A SMALL AMOUNT OF CAKE BATTER TO TEST THEIR OVEN TEMP. BEFORE BAKING A LARGE CAKE. THESE LITTLE TEST CAKES WERE CALLED “KOEKJE” MEANING “LITTLE CAKE” IN DUTCH. Cookies!

2. Targets: Cookies LT: Understand that the characteristics of cookies (final outcome) are determined by their ingredients, the way they are mixed, the way they are shaped and the way they are baked. PT:  Be able to identify correct utensils and ingredients unique to baking and demonstrate correct/appropriate use.  Demonstate proper scaling and measurement techniques unique to baking.  Participate in the production of a variety of types of cookies.

3. Essential Questions What are the ingredients used in baking and in what way do they contribute to the final outcome? What are the different kinds of cookies and what determines them?

4. Standard ACF 7 – Basic Baking To apply the fundamentals of baking science to the preparation of a variety of products.

5. Basic ingredients and their function Flour – gluten provides structure, some flavor Eggs – provide structure and moisture Sugar – predominantly flavor, also browning, helps cookies expand Fat – adds moisture and contributes to tenderness and mouth-feel Leaveners – includes baking soda, baking powder, used to increase volume in dough Flavorings – adds flavor, duh Garnish – add flavor, texture, eye appeal (ex. Choc. Chips, nuts, icing, etc.)

6. Types of Cookies 3 main types:  Drop  Bar  Rolled

7. Drop Most common type of cookie Formed by scooping and “dropping” dough onto pan Most recipes for d.c. have high %-age of fat, fat melts to give cookie its final shape Can be crispy or chewy depending on other ingredient amt and how long baked. Two common types of drop : choc. Chip and oatmeal

8. Drop by spoon, drop by scooper What’s the diff? Scoopers allow:  Portion control, which affects cost analysis and control  Aesthetics – cookies will have a uniform shape  IMHO, much more efficient than using two spoons.

9. Special kinds of drop cookies Ice box  aka refrigerator cookies, formed into cylinder, chilled, sliced then baked.  Ideal for high-volume production  Can be held in freezer 2-3 mo.  Ex. Sugar cookies, Pillsbury cookies  Especially if flour to fat ratio is low, dough is too soft to handle

10. Ice box cookie dough Chilled, sliced and ready to bake

11. Special, con’t Piped  Made of soft dough, piped with pastry bag  Can be made into decorative shapes  Ex. Spritz, lady fingers, macaroons Stenciled  Delicate and wafer like, made with batter that can be spread very thin into stencils, or freehand  Recipes contain high %age of sugar and eggs to flour  Bake, then while still hot, remove and roll, curl or drape over object, made into edible container  Ex. Tuile (tweel)

12. Piped and Stenciled Spritz and Lady Fingers (LF are used in Tiramisu) Tuile (tweel)

13. Bar Cookies Made from soft batter (not dough – what’s the diff?), spread into pan, once baked, cut into individual cookies Ex. Lemon Bars Twice baked cookies  Dough shaped into log, baked, sliced, and baked a second time  Ex. Biscotti

14. Rolled Aka cut-out cookies  Stiff dough, rolled flat, cut into decorative shapes using cookie cutters.  Ex. Gingerbread man Molded – variation of cut out  Made w/ stiff dough that is shaped by hand  Dough can then be stamped, pressed or piped into carved molds  Ex. Peanut butter, Russian tea cookie (Melting Moments), Chinese Almond

15. Ready, Set, Bake 1. Bring ingredients to room temp (cold ingredients can cause dough to separate, lose uniform consistency) 2. MEASURE CORRECTLY 3. Prepare pan 1. Flat cookie sheet 2. Use parchment paper or silicone mat 3. Never use a hot pan (melts cookie dough)

16. Ready, Set, Bake 4. Mix properly (final texture, shape an structure dependent on mixing method used) 1. Creaming method – blend fat and sugars until smooth and creamy 2. Do not over cream = cookie spreads too much during cooking 3. Do not over mix = developed gluten results in less tender cookie, does not spread properly 5. Shape – techniques vary per cookie, see handout 6. Bake 1. Bake properly to attain desired shape, size, flavor and texture 2. Preheat to correct temp 3. Bake one pan at a time, use center rack 4. ½ way through, rotate 7. Cool 1. To compensate for carryover baking (still bakes after comes out of oven), remove when light golden brown on bottom and edges 2. Generally, remove cookies about 1-2 min. after it comes out to a cooling rack