Criteria 321 General Appearance Uniform Shape & Size Texture & Tenderness Moisture Content Flavor...
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Transcript of Criteria 321 General Appearance Uniform Shape & Size Texture & Tenderness Moisture Content Flavor...
Criteria
3 2 1
GeneralAppearance
Uniform Shape & Size
Texture & Tenderness
Moisture Content
Flavor
(I’d eat it
again)(OK) (Never
Again)
I. PreparationA. Easy to prepare
1. Similar to cake batter
2. Less liquid added3. Heavier texture
than cakes
A. Bar Cookies
1. Baked in square or rectangular pan
2. Made from batter or soft dough
3. Texture ranges from cake-like to chewy• brownies
B. Drop Cookies1. Made from soft dough and dropped onto
cookie sheet.2. During baking dough spreads out to form
a thick cookie.-allow about 2 “ between cookies
Example: Chocolate Chip
• To reduce fat in drop cookies replace some or all of the oil with:–Applesauce–Mashed Banana–Pureed Fruit
C. Cut Out Cookies
1. Also called rolled cookies2. Made from a stiff dough3. Rolled out and cut into shapes
Gingerbread cookies
D. Molded Cookies
1. Dough is shaped into a ball shape
2. Can be rolled in nuts or other toppings
3. Also can be flattened w/ fork prior to baking
Example: Peanut Butter Cookies
E. Pressed Cookies1. Made by pressing dough through
a cookie press Variety of different shapes Example: Spritz
F. Sliced Cookies1. Also called refrigerator cookies2. Made by forming soft dough into
a long roll and refrigerating3. When dough is chilled – slice and
bake. Example: Santa’s Whiskers