2.02 Basic Cookies

A. Types

B. Characteristics/ Texture

C. Ingredients

D. Safety And Sanitation

F. *Extra Credit* Cooling

G. *Extra Credit* Storing

A. Types of Cookies

          1. Drop Cookies:

         2. Rolled Cookies:

     3. Icebox/Refrigerated Cookies:

     4. Molded Cookies:

     5. Bar Cookies:

    6. Pressed Cookies:

B. Characteristic/ Texture

     Crisp Cookies: made from stiff dough, without much liquid in the mix; also with  a                                          high ratio of sugar

    Chewy Cookies: have a high ratio of of eggs, sugar, and liquid; have a low ratio of fat

    Soft Cookies: has low amounts of fat and sugar in the batter; a high portion of liquid                                    (such as eggs)

C. Ingredients

    Leavening Agent: a substance that causes a baked good to rise by introducing                                                       carbon dioxide or other gases to the mixture. The end result is a                                               light, tender texture and good volume. The main leavening agents                                           are air, steam, baking soda, baking powder and yeast.

D. Safety and Sanitation

     Safety: When taking cookies out of the oven, always make sure you carefully take them                    out with a pot holder or a cloth in order to not burn yourself.

     Sanitation: Always when you're cooking/baking foods you need to make sure you wash                           your hands before you begin touching the food. Pull your hair back (if                                     necessary) in order to keep it out of the food) and wear gloves or other                                   protective clothing when required.

F. Cooling

     Cooling: When you bake cookies, always take them out when they are slightly                                       underbaked. When you take them out of the oven still on the pan, they will                           continue to cook until the pan's temperature has lowered. When the                                      pan's temperature lowers, so will the cookies. Cookies are done when the                              bottom and the edges are a light golden brown. Be sure not to remove the                              cookies until they have finished cooling. Some cookies will crack if they are                            cooled in a draft or too quickly.

G. Storing

     Storing: Be sure that cookies are completely cooled before storing them. Cookies are                          best kept in airtight containers and away from moisture. Do not refrigerate                            them, but they can be frozen for up to 3 months. It is important to properly                          wrap cookies right to prevent moisture from reaching them and to ensure                              freshness.  

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