Cookies pg. 157 - 160 Flashcards
Describe the using the right equipment for preparing cookies
> important element of cookie making
use bright and shiny pans or cookie sheets for even baking
cookies baked on insulated pans will take longer to bake and will tend to be softer and less brown
dark pans will produce darker cookie bottoms and cookies that are compact
Describe pan preparation for preparing cookies
> also important
only grease cookie sheet if recipe calls for it
for greasing, use shortening or vegetable oil spray
butter, margarine, and vegetable oils produce yellow greasy film on pans that is difficult to clean
lining baking sheet with parchment paper is good alternative to greasing pans
cooking parchment prevents cookies from sticking to pan and is disposable
aluminum foil used for lining pans; nonstick foil is ideal
Describe the ingredients for preparing cookies
> use correct type of fat
follow recipe directions
usually fine to use butter and margarine interchangeably (but will be subtle different flavor)
only use stick butter or margarine for baking
vegetable oil spread may also be substituted as long as it contains at least 65% fat
products with lower fat content contain excess liquid that will cause cookie dough to be too soft
often cookie recipes call for softened butter
leave butter at room temperature for approximately 30 minutes (gently press butter with your finger, if indention remains butter is soft)
use all-purpose flour and measure accurately
too much flour will make cookies tough and dry; too little flour will cause cookies to spread excessively
most recipes call for baking powder, baking soda, or both (don’t substitute one for the other)
Describe dough preparation for preparing cookies
> having well made dough that is correct consistency is most important element of cookie making
when mixing cookie dough, sugars, fat, eggs, and liquids can be mixed by hand or with electric mixer
dry ingredients such as flour, baking soda, baking powder and salt should be stirred together in separate bowl so that they are thoroughly combined before adding them to other ingredients
stir flour mixture into wet mixture by hand
using electric mixer will over-mix cookies, causing them to be tough
if making recipe for first time, bake 1 “test” cookie to see if dough is correct consistency
if cookie stays in compact ball, dough may be too stiff
stiff dough can be remedied by adding small amount of milk, up to 2 tbsp.
if cookie spreads too much, dough may be too soft; add small amount of flour, up to 2 tbsp.
Describe correct, consistent size for baking and storing cookies
> know recipe yield and make cookies size recommended in recipe
be aware that making cookies different size than recommended will change their baking time
be sure to make all cookies even in size in order to produce uniform baking
evenly space cookies on pan and space them according to recipe
some cookies spread more than others
Describe baking cookies
> before begin baking, make sure oven is preheated to correct temperature
place cookies in center of oven for most even baking
if you need to bake 2 pans at a time, place 2 racks as close to center of oven as possible
bake 1 pan on each rack and switch pans halfway through baking time
switching pans will prevent top of cookies on 1 pan and bottom of cookies on other pan from becoming too dark
Describe how to estimate how long cookie should be baked
> by time
by physical characteristics
recipes give range of time, such as 8-10min.
recipe may also give other characteristics that indicate doneness–suggested color such as golden brown, or texture such as soft centers
Describe checking cookies for doneness
> check cookies for doneness at minimum baking time
cookies burn quickly
can always bake cookies little longer, but once cookie overbaked you cannot change dark color or bitter taste
Describe cookies after baking
> some tender cookies will need to rest on pan before being moved to cooling rack
this allows cookies to set up and make moving them easier
remove cookies to cooking racks and allow them to cool before storing
using parchment or foil can also speed up cookie baking process
when pan removed from oven, simply slide entire sheet including cookies, off of baking pan and onto cooking rack
another already prepared sheet of parchment with unbaked cookies on it can be slid onto cooled cookie sheet
always place cookie dough on cool baking sheet
cookies placed on hot pan will spread too much before they begin to set up causing them to be flat
Describe storing cookies
> soft cookies need to be stored in airtight container
crisp cookies should be stored in container with loose fitting cover so that they maintain their crispness
frosted cookies should have piece of waxed paper placed between each layer to prevent them from sticking to each other
wait until frosting has become firm to pack them
don’t store cookies of different flavors or textures together (this will cause flavors to mix)
crisp cookies will lose their crispness if stored with soft or tender cookies
cookies can also be stored in freezer
package them, excluding as much air as possible, in container that will protect them from breaking and freezer burn
baked cookies can be frozen for up to 1yr.
frosted cookies may be kept frozen for up to 3 mo.
raw cookie dough can be frozen for about 6 mo.
List the different cookie types
>bar cookies >drop cookies >pressed cookies >shaped cookies >rolled cookies
Describe bar cookies
> examples: brownies and lemon bars
cool bar cookies thoroughly on wire rack before cutting, or they will crumble when cut
cut them with plastic knife to protect pan and to avoid tearing up bars
line pan with foil for easier cleanup and cutting
foil lining allows entire pan of cookies to be easily lifted to cutting board
Describe drop cookies
> example: chocolate chip cookies
called drop cookies because they are dropped from tip of spoon
leave 2in. of space between each cookie when baking so that cookies can spread without running into each other
instead of spoon, scoop of correct size can be used to quickly form uniformly sized cookies
drop cookies often need to rest on pan before being moved to wire rack
follow recipe directions
Describe pressed cookies
> theses cookies are literally pressed onto cookie sheet from cookie press
important to angle press correctly, at 90 or 45 degrees
stop pressing before pulling away from cookie to avoid peaks or ill-shaped cookies
even size means even baking (especially important with pressed cookies)
if dough is little stiff, add egg yolk rather than milk
example: spritz cookie
Describe shaped cookies
> typically dough of shaped cookies is rolled into balls and then gently flattened
in order to be able to work with dough, it must be refrigerated before being shaped
examples: peanut butter and snicker doodle cookies
