Cookies and cakes
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Cookies and Cakes. Key Concepts to Understand. Cookies. Celebrate Occasions. Provides Family Time and Memories/Traditions. Types of Cookies. 1. Bar Cookies. Bar Cookies are baked in a square or rectangular pan, just like a cake.

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Cookies and cakes

Cookies and Cakes

Key Concepts to Understand


Cookies

Cookies

Celebrate

Occasions


Cookies and cakes

Provides Family Time and

Memories/Traditions


Types of cookies

Types of Cookies


1 bar cookies

1. Bar Cookies

  • Bar Cookies are baked in a square or rectangular pan, just like a cake.

  • After baking, the cookies are cut into bars or squares.


Brownies are a popular bar cookie

Brownies are a popular bar cookie.


2 drop cookies

2. Drop Cookies

  • Drop cookies are made by droppingteaspoonfuls of batter onto a baking sheet.

Cookie Scoop


Cookies and cakes

You may use a spoon,

tsp or Tbsp


Chocolate chip cookies are usually made by this method

Chocolate chipcookies are usually made by this method.


3 molded cookies

3. Molded Cookies

  • Molded cookies are made from a stiff dough and shaped by hand.

  • One common method is to roll the dough into balls about the size ofwalnuts.


Cookies and cakes

  • The balls are spaced on a baking sheet and flattened with a fork or the bottom of a glass.


Peanut butter cookies are molded this way

Peanut butter cookies are molded this way.


4 pressed cookies

4. Pressed Cookies

  • Pressed cookies are made by pushing the dough through a cookie press onto a baking sheet.


Cookies and cakes

  • The cookie press comes with several design plates to give the cookies different shapes.


Spritz cookies are an example

Spritz cookies are an example.


5 rolled cookies

5. Rolled Cookies

  • Rolled cookies are made by rolling out a stiff dough to the thickness specified in the recipe.


Cookies and cakes

  • Then cookie cutters are used to cut shapes.


The cookies are decorated with colored sugar or frosting

The cookies are decorated with colored sugar or frosting.


Cookies and cakes

Sugar Cookies


6 refrigerator cookies

6. Refrigerator Cookies

  • Refrigerator cookies are sliced from a long roll of chilled dough and baked on a cookie sheet.


Refrigerator dough pinwheels

Refrigerator Dough Pinwheels

This is one example!


Cookies and cakes

  • Pinwheel: Chill the logs until firm enough, about 3 hours, or freeze for up to three months. [Fine Cooking].

  • Brown Sugar Icebox: Can be frozen for up to 3 months (unfrosted); thaw and drizzle with melted chocolate. [Better Homes And Gardens].

  • Cardamom Butter: Cardamom adds a special touch to the spice blend in these. They can be made two ways, rolled out and cut in shapes or sliced and popped in the oven. [McCormick].

  • Peppermint Swirl: The dough for these lovely pink and white swirl treats will keep up to one week stored in the refrigerator. [Pillsbury].

  • Cherry Almond: Ideal for the holidays. Can be kept chilled for up to 2 weeks. Or double-wrap them and freeze up to 1 month. [Betty Crocker].

  • WWII Caramel: Easy and store quite well until needed, uses brown sugar instead of precious rationed granulated. They were also straightforward and not too sweet. [The Cooking Photographer].

  • Checkerboard: Yields about 8 dozen. This sort is a good choice for a holiday gift. The formed logs can be wrapped tightly, frozen for up to a month. [Baking Obsession].

  • Coconut Apricot: Wrap in plastic, chill until firm (at least 1 hour) or up to 1 week. [Chatelaine].

Tipnut.com


Recall how many types of cookies are there a d

Recall: How many types of cookies are there? A - D

  • A. Three

  • B. Four

  • C. Five

  • D. Six

  • Answer D – Six Types and millions of recipes for you to bake!


What s your favorite

What’s your favorite?


Tips for baking cookies

Tips for Baking Cookies

  • Cookies should be well shaped and delicately browned with a pleasing flavor and texture.

  • Here are some tips for good-looking, good-tasting cookies.


1 use a little flour to prevent dough from sticking to the

1. Use a little flourto prevent dough from sticking to the

  • rolling pin, cookie cutters, or fork. Too much will make the cookies tough and dry.


2 make all cookies the same shape and thickness

2. Make all cookies the same shape and thickness.

  • If some are thin and some thick, the thin ones will be done before the thick ones.


3 prepare the pan according to recipe directions veg oil flour

3. Prepare the pan according to recipe directions. (veg oil/flour)

  • Check the recipe for how to spacecookies on the sheet. Some types spreadas they bake.


4 allow hot cookie sheets to cool before using again

4. Allow hot cookie sheets to cool before using again.

  • Use twocookie sheets, one can cool while the other is in the oven.

How many cookie sheets may be in the oven at one time?


5 an extra minute or two can overbrown cookies

5. An extra minute or two can overbrown cookies.

  • Watch them carefully!


6 test bar and drop cookies for doneness by press ing

6. Test bar and drop cookies for doneness by pressing

  • lightly with your finger.

  • The imprint of your finger should show only slightly.

Or insert TOOTHPICK in Bar Cookies – toothpick should come out clean!


7 follow recipe directions for cooling cookies

7. Follow recipe directions for cooling cookies!

  • Some cool on the pan. Others are removedwhile hot and cool on a wire rack. (They can crumble, break or continue cooking!)

  • Use a turner or wide spatula to remove.


Recall why must you follow the directions for cooling cookies

Recall: Why must you follow the directions for cooling cookies?

Crumble

Break Apart

Continue Baking and become dry/hard!


Recall how do you test bar cookies for doneness

Recall: How do you test bar cookies for doneness?

  • Press with your finger or

  • Use a toothpick: insert in the center and should be clean when removed

  • How do you test drop cookies for doneness?

  • Press with your finger.


Recall why must you follow the directions when spacing cookies

Recall: Why must you follow the directions when spacing cookies?

  • Cookies will not get done in the allotted time.

  • They may run together.


Let s look at troubleshooting cookie problems and the solutions

Let’s look at Troubleshooting Cookie Problems and the Solutions

  • 1. Read the problems that interest you and form partners.

  • 2. Select 2 Problems and their Solutions

  • 3. You are a Food Writer. Compose a short column for the OBHS Newsletter and inform your readers about 2 solutions.

  • Be creative and remember to use the who, what, when, where and why journalistic questions! You have 10 minutes.


Remember

Remember!!!!!!!!!!!!!!!!!!

  • 1. Precise measuring is imperative! Spoon flour into dry cup & level! Liquids are measured in the liquid measuring cups!

  • 2. Highlighthow to prepare the bakeware!

  • 3. Highlight how to cool the products!

  • 4. What is the difference in granulated sugar and powdered sugar?

  • 5. How do you measure powdered sugar!


Let s plan

Let’s Plan!!!!!


Cakes

Cakes


There are 2 basic types of cakes

There are 2 basic types of cakes.

  • Shortened cakes

  • Foam cakes


Shortened cakes

Shortened Cakes

  • Cakes that contain fat such as shortening, margarine or oil are called shortened cakes.

  • For leavening they use baking powder or soda.


Cookies and cakes

  • Shortened cakes can be baked in round, square, rectangular or specially shaped pans. Two or more layers.


They may be put together with frosting

They may be put together with frosting.


Scientific precision baking

Scientific Precision = Baking

  • Shortened cakes are sometimes called butter cakes.

  • There are two methods of making butter cakes: conventional and one-bowl.


Conventional method

Conventional Method

  • Fat and sugar are creamed building volume.

  • Dry and liquid ingredients are added alternately. This reduces the need for vigorous mixing which contributes to a velvety texture.


If you selected the vanilla white cake to bake

If you selected the Vanilla/White Cake to bake. . .

  • You will be using the Conventional Method of Mixing!

  • What will you do first?

  • Cream butter and sugar

  • What will you do second?

  • Alternately add dry, liquid, dry, liquid, dry.


One bowl method

One-Bowl Method

  • A quick way to mix ingredients. It combines dry first, then moist. Most recipes use oil.

Orange zest is

flavoring the

cake.


Cakes mixes are usually prepared the one bowl method

Cakes Mixes are usually prepared the One-Bowl Method.


If you selected the chocolate cake you will be

If you selected the Chocolate Cake, you will be . . .

  • Using the One-Bowl Method.

  • What do you add first?

  • Dry ingredients

  • What do you add second?

  • Liquids


Foam cakes

Foam Cakes

  • Angel food cakes and sponge cakes are examples of foam cakes.


Cookies and cakes

  • For leavening, they use the air beaten into egg whites.

  • They do not contain fat or oil.


Most are baked in tube pans

Most are baked in tube pans.

  • A tube pan is a deep round pan with a tube in the center.

  • The tube helps the heat get to the center quickly so the cake bakes evenly.

  • The pan is not greased so the cake can cling to the sides. That helps it rise.


Angel food cake

Angel food cake

  • Fat-free cakes which requires egg whites whipped until they are stiff with sugar, and gently folded into the other ingredients.

  • Cream of tartar is added to the mixture to prevent darkening.

  • It should be cut with a serrated knife, to prevent from compressing.


Cookies and cakes

  • Angel Food Cake


Sponge cakes

Sponge cakes

  • These recipes include egg yolks which are beaten until pale and thick.

  • Yolks are mixed with liquid ingredients.

  • Flour is sifted and folded into the beaten egg whites.

  • The two mixtures are folded together.


Cookies and cakes

Lemon Sponge Cake


Chiffon cakes american version of a sponge

Chiffon cakes – Americanversion of a sponge.

  • They combine 3 separate mixtures.

  • Flour, sugar and baking powder are sifted together.

  • Egg yolks are beaten with oil and liquids.

  • The liquids are stirred into the dry and beaten whites are folded into the batter.


Cookies and cakes

Mocha Chiffon Cake


In the midst of cooking but don t have the right pan size

In the midst of cooking but don't have the right pan size?

  • You can substitute one size for another, keeping in mind that when you change the pan size, you must sometimes change the cooking time.

  • For example, if a recipe calls for using an 8–inch round cake pan and baking for 25 minutes, and you substitute a 9–inch pan, the cake may bake in only 20 minutes, since the batter forms a thinner layer in the larger pan


8 x 1 inch round cake or pie pan 4 cups of batter

8 x 1 ½ inch round cake or pie pan = 4 cups of batter


8 x 2 inch round or 9 x 1 inch or 8 x 8 x 1 inch square holds 6 cups of batter

8 x 2 inch round or 9 x 1 ½ inch or 8 x 8 x 1 ½ inch square holds 6 cups of batter.


9 x 2 inch round cake or pie or 8 x 8 x 2 inch square 8 cups of batter

9 x 2 inch round cake or pie or 8 x 8 x 2 inch square = 8 cups of batter


Are you ready future pastry chefs

Are you ready, future pastry chefs?


Website for cooking schools by state

Website for Cooking Schools by State

  • http://www.cookingschools.com/states/mississippi-culinary-schools-cooking-institutes.html


Cookies and cakes

Cookie

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