Cookies

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Author:
mynuex
ID:
137471
Filename:
Cookies
Updated:
2012-02-26 19:53:04
Tags:
Cookie Bullet points study
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Description:
Study for Monday written test 1
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  1. Cookies is aka...
    Little Cakes
  2. 9 Creaming method procedures
    • 1. Room temperature ingredients
    • 2. Cream with paddle
    • 3. Fat, sugar, salt, spices, citrus zest
    • 4. Cream to desired consistency
    • 5. Eggs/liquid add gradually
    • 6. Sift flour and chemical leavener
    • 7. Add dry all at once
    • 8. Blend just until incorporated
    • 9. Overmixing = toughness
  3. Creaming
    • 1. Used for cookies, muffins, cakes
    • 2. Spices/zest blended with sugar> extract more flavor
    • 3. Air incorporated during creaming
    • · Spread and leavening
    • · Longer creaming = light and fluffy
    • · Shorter creaming = paste (yellow color but smooth)
    • · Longer creaming = more spread
  4. Chocolate chip cookie
    • 1. Lots of spread wanted = long creaming
    • 2. Baking soda
    • · Increases spread
    • · Encourages browning (higher pH = more browning)
  5. Cookies comes from? means? and differences?
    • Comes from “koekje” (Dutch)
    • Cookie means “small cake”
    • Most cookie recipes have less liquids than cake recipes –Different mixing methods
    • –Different makeup methods
  6. 4 Cookie Characteristics
    • 1. Crispness
    • 2. Softness
    • 3. Chewiness
    • 4. Spread
  7. Crispness...
    • –Low proportion of liquid => stiff dough
    • –High sugar and fat content
    • –Long baking time
    • –Small size/thin => dries faster
    • –Proper storage (desiccant)
  8. Softness...
    • –Opposite of crispness
    • –High proportion of liquid
    • –Low sugar and fat
    • –Use hygroscopic sugars (honey, molasses, corn syrup) –Under baking
    • –Large size/thick => retain moisture
    • –Proper storage (covered/wrapped)
  9. Chewiness...
    • High sugar and liquid content but low fat
    • –High proportion of eggs
    • –Strong flour / gluten developed during mixing
  10. Spread...
    • High sugar content
    • –Coarse granulated sugar => more spread
    • –Powdered sugar => less spread
    • –High baking soda content
    • –Longer creaming time
    • –Low oven temperature
    • –High liquid content
    • –Weak flour / lack of gluten development
    • –Greased pan
  11. Mixing Methods
    • One-stage Method
    • –All ingredients mixed at once
    • Less control over mixing
    • Use when over mixing not an issue
    • Example: Diamond Cookies (short dough cookies)

    • Creaming
    • –Identical to sweet dough making process
    • –Amount of creaming affects texture, leavening and spread of cookies
    • –Example: Chocolate chip, Oatmeal Raisin, Peanut Butter, Biscotti
  12. Sponge Method
    • –Similar to cake mixing method
    • –Involves whipping eggs/egg yolks/egg whites and sugar
    • –Example: Brownie, Blondie

  13. Bagged Method
    • Soft doughs
    • Soft enough to be piped
    • Stiff enough to retain its shape once piped
    • Example: Spritz cookies
  14. Dropped Method
    • Soft dough
    • -Use scoop, spoon, pastry bag
    • -Scoop preferred
    • *Dough contains fruits, nuts, chocolate chips *Rough/homemade look -Spacing on sheet pan (allow for spread)
    • -Flatten dough if needed before baking
    • -Example: chocolate chip cookies
  15. Rolled Method
    • –Stiff dough
    • –Chill dough thoroughly
    • –Roll out dough
    • –Cut out shapes with cookie cutter
    • –Often decorated with icing
    • –Example: Gingerbread Man
  16. Molded Method
    • –Chill dough
    • –Roll into cylinder
    • –Cut disks and flatten/press into a mold
    • –Example: Oreo cookies
  17. Icebox method
    • Ideal for baking cookies on short notice
    • –Chill dough thoroughly
    • –Roll into cylinders
    • –Cut slices and bake
    • –Example: Checkerboard Cookies
  18. Bar Method
    • –Dough baked in long, narrow strips
    • –Portioned after baking
    • –Example: Biscotti
  19. Sheet Method
    • –Spread cookie mixture onto sheet pan and bake
    • –Portion after baking
    • –Example: Brownies, Lemon Bars
  20. Stencil Method
    • –Soft dough/batter (stencil paste)
    • –Spread onto silicone mat using stencil
    • –Example: Tuiles
  21. Panning
    • –Use flat sheet pan
    • –Use parchment paper, silicone mat, greased pan
  22. Baking
    • High temperature, short time
    • –Temperature too low
    • Spread too much
    • Hard, dry, pale cookie
    • –Temperature too high
    • Burn edge/bottom
    • –One minute of overbaking => cookies may burn –Doneness indicated by color => brown bottom and edge –Prevent burnt bottoms => double/tripple sheet pan
  23. Cooling
    • No parchment paper/silicone mat => remove when warm
    • –Soft cookies => remove when set (cold)
    • –Cooled too fast => cracks
    • –Cool completely before storing
  24. Petits Four Secs
    • Petits Fours = Bite size desserts/cookies
    • Petits Fours Frais (Fresh)
    • Petits Fours Secs (Dry)
    • Served with after-dinner coffee, garnish
    • Example: Parisian Macarons, Coconut Macaroons

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