Glencoe Culinary Essentials Chapter 29 Desserts

Chapter 29 Desserts

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• Cookies are small desserts that can be crisp, soft, or chewy and come in many shapes.

• Cookies are made using either a one-stage method, or a creaming method.

Section 29.1 Cookies

Glencoe Culinary Essentials Chapter 29 Desserts

Chapter 29 Desserts

2

Describe the three types of cookies.

Crisp Cookies Have very little moisture in the batter; have a high ratio of sugar; spread more than other cookies during baking

Soft Cookies Have low amounts of fat and sugar in the batter; have a high proportion of liquids; keep a soft texture after baking

Chewy Cookies Have a high ratio of eggs, sugar, and liquid, but a low amount of fat; gluten must develop during mixing

Cookie Type Description

Cookie Characteristics

Glencoe Culinary Essentials Chapter 29 Desserts

Chapter 29 Desserts

3

• Spread is determined by: • flour type• sugar type• amount of liquid• baking soda• fat type• baking temperature

Cookie Characteristics

spreadExpand.

Glencoe Culinary Essentials Chapter 29 Desserts

Chapter 29 Desserts

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• Most cookies contain sugar, fat, eggs, flour, baking soda, and leavening agents.

• A few cookies are made using the one-stage method, but the creaming method is the most common.

Making Cookies

one-stage methodA cookie mixing method in which all ingredients are mixed in a single stage.

Glencoe Culinary Essentials Chapter 29 Desserts

Chapter 29 Desserts

5

• Cookie types include: • drop• rolled• icebox• molded• bar

Making Cookies

drop cookieA cookie with soft batter or dough that uses the creaming process.

Glencoe Culinary Essentials Chapter 29 Desserts

Chapter 29 Desserts

6

• To prevent burning, double pan the cookies.

• Cookies are done when the bottoms and edges turn light golden brown.

Making Cookies

double panA sheet pan placed inside a second pan of the same size.