and so on
TRANSCRIPT
Group ICOC
SY 2010-2011Presents
Definitions and Facts about Cookies Breads Pastries Biscuits Cakes
Cookies
A cookie is a small, flat-baked treat, usually containing fat,
flour, eggs and sugar.
http://en.wikipedia.org/wiki/Cookie
Classification of Cookies
Drop Cookiesmade from a relatively soft dough
that is dropped by spoonfuls onto the baking sheet
Refrigerator cookiesmade from a stiff dough that is
refrigerated to become even stiffer Molded cookies
made from a stiffer dough that is molded into balls or cookie shapes by hand before baking
Rolled cookiesmade from a stiffer dough that is
rolled out and cut into shapes with a cookie cutter
Pressed cookies made from a soft dough that is
extruded from a cookie press into various decorative shapes before baking
Bar cookiesconsist of batter or other
ingredients that are poured
Sandwich cookiesrolled or pressed cookies that are
assembled as a sandwich with a sweet filling
Breads
Breads are a group of staple foods prepared by baking, steaming, or frying a dough or batter consisting minimally of flour and water
Kinds of Breads
Banana BreadBanana bread is a sweet bread
that is made from smashed overripe bananas, brown sugar or honey, nuts and flour.Raisin Oatmeal Bread
Raisin Oatmeal bread uses both wheat and all-purpose flour. Cinnamon Raisin Bread
This bread is full of raisin and has a rich sprinkling of cinnamon
Olive BreadOlives
are pitted and chopped before being added to this tasty loafHoney Wheat Bread
Sweeten your wheat bread by adding honey to your recipePita Bread
Pita bread is a Greek bread that has worked its way into Western society
Pastries
Pastry is the name given to various kinds of baked goods made from ingredients such
as flour, butter, shortening, baking powder or eggs.
Types of Pastry
Shortcrust PastryShortcrust pastry is what is used in
pies. Once the dough has been made, it is rolled out on a floured board (only once) and then shaped, filled and baked.Rough Puff Pastry
The fat in the layers melts and causes air pockets, which results in a light, flaky pastry.Puff Pastry
Made with layers upon layers that expand as the pastry bakes, puff pastry is an extremely light, puffy, flaky pastry.
PhylloPhyllo pastry is an extremely thin
pastry that is layered in sheets to create a final dish. Pate a Choux
Making pate a choux (also referred to as choux pastry) can be somewhat difficult because the timing of it is fairly precise; however, learning to make a good pate a choux is not out of reach of the average home chef.
CAKES
Cakes normally contain a combination of flour,
sugar, eggs, and butter or oil, with some varieties
also requiring liquid (typically milk or water) and leavening agents
(such as yeast or baking powder).
Types of Cake
Sponge cakes light cake whose leavening comes
only from beaten egg whites (no baking powder or soda), and has little or no butter and thus have very little fat content.Chiffon cakes
light like sponge cakes, but are easier to make because there are no egg whites to beat and fold inAngel food
cakes have no added leavening (such as baking powder), shortening or egg yolks
Charlottespoured into a bowl lined with bread,
ladyfingers or pieces of cake, then decoratedMeringue cakes Made from beaten egg whites and sugar, meringue is used as a leavening agent in some cake batters or to lighten a soufflé or mousse.Rolls
baked in a shallow pan and used for jellyrolls or such holiday cakes as the Christmas "yule log," an especially nice variation
The End
Credit to:
Angeli Mae CantillanaAllysa Mae GargarinoJamella Lenden OleaCiara Sophia Roxas
Joshua BulfaMaria Clarissa Valencia
Jasper RodriguezSoviet Skaya Joy Arguelles