Podcast
Questions and Answers
What is the function of salt in baking?
What is the function of salt in baking?
Enhances the flavor of other ingredients.
What does flour provide in baked goods?
What does flour provide in baked goods?
Structure
Which of these is a type of sugar?
Which of these is a type of sugar?
Eggs act as a binder in baking.
Eggs act as a binder in baking.
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You should add sugar after mixing the fat when creaming.
You should add sugar after mixing the fat when creaming.
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What is the purpose of portioning cookies?
What is the purpose of portioning cookies?
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What is a drop cookie?
What is a drop cookie?
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What is meant by 'mise en place'?
What is meant by 'mise en place'?
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To measure flour properly, you should stir, spoon, and ___ it.
To measure flour properly, you should stir, spoon, and ___ it.
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Brown sugar should be packed when measuring.
Brown sugar should be packed when measuring.
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Match each type of cookie with its description:
Match each type of cookie with its description:
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What is the main structural component in cookie recipes?
What is the main structural component in cookie recipes?
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Which of the following types of sugar can be used in baking cookies? (Select all that apply)
Which of the following types of sugar can be used in baking cookies? (Select all that apply)
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What is the purpose of leavening agents in cookie baking?
What is the purpose of leavening agents in cookie baking?
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What are the three checks used to determine if a cookie is done?
What are the three checks used to determine if a cookie is done?
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How long should cookies cool on the sheet tray after baking?
How long should cookies cool on the sheet tray after baking?
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Weight measures the space something takes up.
Weight measures the space something takes up.
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Which of the following is an example of a drop cookie?
Which of the following is an example of a drop cookie?
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What types of leavening agents are used in baking?
What types of leavening agents are used in baking?
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Mixing butter that is too warm will cream correctly.
Mixing butter that is too warm will cream correctly.
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What is the first step in the creaming process?
What is the first step in the creaming process?
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What should you do first to check if a cookie is done?
What should you do first to check if a cookie is done?
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The word 'cookie' comes from the Dutch word 'koekje', which means 'little cake'.
The word 'cookie' comes from the Dutch word 'koekje', which means 'little cake'.
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Study Notes
Ingredient Functions
- Salt enhances the flavor of other ingredients.
- Flour provides structure for baked goods. Too much flour will result in a dry baked good.
-
Sugar sweetens and adds flavor, as well as color through caramelization. Types of sugar include:
- Granulated
- Brown
- Powdered
- Turbinado
- Liquid
- Glucose
- Corn Syrup
- Invert Sugar
- Honey
- Raw
- Eggs act as a binder, holding ingredients together due to coagulation. They also provide moisture and act as a leavening agent.
-
Leavening Agents provide volume and cause baked goods to rise. Types include:
- Baking Soda
- Baking Powder
- Cream of Tartar
- When moistened and heated, a chemical reaction occurs. This results in the formation of carbon dioxide bubbles which expand and rise.
-
Fats & Oils provide delicate texture and rich taste. Examples of fats and oils include:
- Oil
- Butter
- Cream
- Shortening
Mixing Method: Creaming
-
Requirements:
- Softened Fat
- Sugar
- Paddle Attachment
- The temperature of the butter is important.
- Cold: Butter that is too cold will take longer to cream.
- Soft: Butter that is the correct temperature will cream correctly.
- Melted: Butter that is too warm will not cream correctly.
- Creaming: Combining softened fat and sugar to incorporate air.
- Over Creaming: When butter separates and becomes 'chunky' with liquid.
-
Steps:
- Place soft fat in the mixer.
- Mix on medium until smooth (about 1 minute).
- Add sugar.
- Mix on medium-high until pale and fluffy (about 4 minutes).
- Scrape the bowl once or twice if necessary.
Portioning
-
Why portion?
- Similar size
- Similar shape
- Similar cooking time
-
Portioning cookies with a portion scoop:
-
Sanitation
-
Consistency
-
With portioning allows for uniformity in size and shape.
-
Without portioning results in inconsistency in size and shape.
-
Checking if the Cookie is Done
- Timing: Use timing as a guideline, but confirm with other checks.
- Visual Check: The edges should appear light golden brown.
-
Physical Check:
- Touch the edge of the cookie lightly with your finger:
- Does it feel set?
- Does your finger leave an indentation?
- Use a spatula to gently lift the cookie:
- Is the bottom light golden brown?
- Does the cookie hold its shape or break?
- Touch the edge of the cookie lightly with your finger:
Cooling Cookies
- Allow the cookies to cool on the sheet tray for 3-5 minutes after removing from the oven. Then transfer to a wire rack.
- This allows the cookies to carryover cook, which means the cookies continue to cook as they cool slightly to set and avoid falling apart.
Types of Cookies
-
What is a cookie?
- Small, flat pastries. The word cookie comes from the Dutch word "koekje" meaning “little cake”.
-
Types:
Drop Cookies
- Dough spooned onto a sheet tray in uniform amounts. Use a spoon or cookie scoop.
-
Examples:
- Chocolate Chip cookie
- Oatmeal cookie.
Ice Box Cookies
- Dough rolled into a log, placed in the fridge (ice box) to chill, then sliced before baking.
-
Examples:
- Pinwheel
- Checkerboard
Bar Cookies
- Stiff dough that is rolled into a log, then baked.
-
Examples:
- Biscotti
Sheet Cookies
- Dough baked in a shallow sheet pan (or other shallow dish), then cut into uniform shapes after baking. Sometimes called "bar cookies" due to their shape, not their definition.
-
Examples:
- Lemon bars
- Brownies
- Granola bars
- Blondies
Cut-Out Cookies
- Firm dough that is flattened and portioned before baking.
- Flattened: Rolled
- Portioned: Cut
-
Examples:
- Shortbread cookies
- Sugar cookies
- Gingerbread cookies
Piped Cookies
- Soft dough that is forced through a piping bag into uniform shapes. Also called a "pressed cookie" when a cookie press is used.
-
Examples:
- Spritz
Rolled or Molded Cookies
- A stiff dough that is hand-shaped and then baked.
-
Examples:
- Peanut Butter
- Snickerdoodles
- Molasses
Wafer Cookies
- A light batter poured or spread onto a pan. Also known as a stencil batter or tuile batter.
-
Examples:
- Fortune Cookies
- Pizzelle
- Tuiles
Ingredient Functions: Example
- The image shows 6 chocolate chip cookies, each with a slight recipe modification.
- Control: The base cookie recipe.
- Granulated Sugar: The cookie contains only granulated sugar.
- Brown Sugar: The cookie contains only brown sugar.
- More Flour: The cookie contains more flour than the control cookie.
- Melted Butter: The cookie contains melted butter instead of softened butter.
- Shortening: The cookie contains shortening instead of butter.
Mise En Place & Proper Measurement Methods
-
Mise En Place:"Everything in its place". A term for organizing and setting up to ensure cooking success.
- Good Mise En Place: Neat, clean, organized.
- Bad Mise En Place: Messy, disorganized, inconsistent.
-
Weight vs. Volume:
-
Weight: Measures the weight of something. Use a scale to measure. The most accurate way to measure. Used professionally in the industry.
- Steps for measuring by weight:
- Turn the scale on.
- Set your bowl on the scale.
- Tare the scale (zero out the scale so only the weight of the ingredients is measured).
- Check the unit (grams, ounces).
- Add ingredients.
- Steps for measuring by weight:
- Volume: Measures the space something takes up. Use measuring cups and spoons, and something to level. The most common way to measure.
-
Weight: Measures the weight of something. Use a scale to measure. The most accurate way to measure. Used professionally in the industry.
-
How to Measure Dry Ingredients by Volume:
-
Flour:
- Stir.
- Spoon.
- Level.
- Incorrectly measuring flour results in heavy, dense, and dry baked goods.
-
Brown Sugar:
- Spoon into cup.
- Pack.
- This should look like a sand castle/hockey puck. Brown sugar has a lot of moisture and MUST be packed for consistency.
-
Other Dry Ingredients:
- Scoop.
- Level.
- Ingredients: sugar, oats, shredded cheese.
-
Flour:
-
How to Measure Liquid Ingredients by Volume:
-
Liquid Ingredients:
- Set measuring cup on a flat surface.
- Bend to eye level.
- Pour to desired marking.
-
Teaspoons & Tablespoons (Liquid):
- Hold spoon over a small bowl to catch spills.
- Pour ingredient into spoon.
- Pour spoon into small bowl.
-
Teaspoons & Tablespoons (Dry):
- Scoop spoon.
- Level spoon.
- Pour spoon into small bowl.
-
Liquid Ingredients:
Common Measurement Abbreviations
- Tablespoon: T, Tbsp., tbsp
- Teaspoon: t., tsp.
- Gallon: Gal
- Hour: hr.
- Cup: c.
- Dozen: doz.
- Minute: min.
- Pound: lb. or #
- Ounce: oz.
- Package: pkg.
- Quart: qt.
- Fluid Ounce: Fl.oz.
- Pint: pt.
- Gram: g
Common Kitchen Equivalents
- This is a set of measuring equivalent charts that convert tablespoons to cups, ounces to pounds, and other common kitchen quantities.
Ingredient Functions
- Salt enhances the flavor of other ingredients
- Flour provides structure
- Too much flour in baked goods may dry them out
- Sugar sweetens, adds flavor and contributes to caramelization
- Granulated, brown, powdered, turbinado, liquid, glucose, corn syrup, invert sugar, honey and raw are types of sugar
- Eggs act as a binder, provide moisture and are a leavening agent
- Leavening agents provide volume and cause baked goods to rise
- Baking soda, baking powder and cream of tartar are examples of leavening agents
- A chemical reaction occurs when leavening agents are moistened and then heated
- Carbon dioxide forms and bubbles expand and rise as a result
- Fats and oils provide delicate texture and rich taste
- Examples of fats and oils are oil, butter, cream, shortening
Mixing Method: Creaming
- Softened fat, sugar and a paddle attachment are needed for creaming
- Recipes calling for butter or shortening require you to pay attention to the requested state: Cold, Soft or Melted
- Butter that is not the correct temperature affects creaming
- Butter that is too warm will not cream correctly
- Butter that is too cold will take significantly longer to cream
- Creaming means combining softened fat and sugar to incorporate air
- Over-creaming occurs when butter and sugar are creamed past the point of being creamed
- Over-creamed butter separates and becomes chunky with liquid.
- Place SOFT fat in the mixer
- Mix on medium until smooth (about 1 minute)
- Add the sugar
- Mix on medium-high until pale and fluffy (about 4 minutes)
- Scrape the bowl once or twice if needed
Portioning
- Portioning ensures cookies are similar in size, shape and cooking time
- Portioning cookies with a cookie scoop helps achieve sanitation and consistency
Is the cookie done?
- Timing, visual check and physical check can be used to determine if a cookie is done
- Timing should be used as a guideline but other checks should be completed
- The edges of a done cookie will be light golden brown
- A done cookie will feel set and will not leave an indentation when lightly touched
- A done cookie's bottom will be light golden brown and it will hold its shape
Cooling Cookies
- Allow cookies to sit on the sheet tray for 3-5 minutes after removing them from the oven
- Cookies should then be transferred to a wire rack
- Letting cookies sit on the tray allows them to “carryover cook”
- Carryover cooking means cookies continue to cook as they cool slightly, allowing them to set so they don’t fall apart
Types of Cookies
- Cookies are small flat pastries
- The word cookie comes from the Dutch word “koekie” meaning “little cake”
- Drop cookies are made with dough that is spooned onto a sheet pan
- Chocolate chip and oatmeal cookies are examples of drop cookies
- Ice box cookies are made by rolling dough into a log, chilling it and slicing it before baking
- Pinwheel and checkerboard cookies are examples of ice box cookies
- Bar cookies are stiff dough that is rolled into a log and baked
- Biscotti is an example of a bar cookie
- Dough for sheet cookies is baked in a shallow sheet pan and cut into uniform shapes after baking
- Lemon bars, brownies, granola bars and blondies are examples of sheet cookies
- Cut-out cookies are firm dough that is flattened and portioned before baking
- Shortbread, sugar and gingerbread cookies are examples of cut-out cookies
- Piped cookies are soft dough that is forced through a piping bag into uniform shapes
- Spritz is an example of a piped cookie.
- Rolled or molded cookies are stiff dough that is hand-shaped and baked
- Peanut butter, snickerdoodles and molasses cookies are examples of rolled or molded cookies.
- Wafer cookies are a light batter that is poured or spread onto a pan
- Fortune cookies, pizzelle and tuiles are examples of wafer cookies.
Mise en Place
- Everything in its place is the meaning of “mise en place”
- Mise en place is a term for organizing and setting up before cooking
- Mise en place is essential for successful cooking
- Good mise en place is neat, clean and organized
- Bad mise en place is messy, disorganized and inconsistent
Weight vs. Volume
- Weight measures the weight of something
- A scale is used to measure weight
- Weight is the most accurate way to measure something
- Weight is used professionally in the industry
- Volume measures the space something takes up
- Measuring cups, measuring spoons and leveling tools are needed for measuring volume
- Volume is the most common way to measure something
How to Measure by Weight
- Turn the scale on
- Set your bowl on the scale
- Zero out the scale
- Check the unit (grams or ounces)
- Add ingredients
How to Measure Dry Ingredients by Volume
-
Stir
-
Spoon
-
Level
-
Measuring flour incorrectly leads to heavy, dense and dry baked goods.
How to Measure Brown Sugar by Volume
-
Spoon into cup
-
Pack
-
Brown sugar must be packed for consistency
How to Measure Other Dry Ingredients by Volume
-
Scoop
-
Level
-
Sugar, oats and shredded cheese use this method of measurement
How to Measure Liquid Ingredients by Volume
- Set liquid measuring cup on a flat surface
- Bend down to eye level
- Pour to desired marking
How to Measure Liquids Using Teaspoon or Tablespoon
- Hold spoon over a small bowl in case of spills
- Pour ingredient into spoon
- Pour spoon into a small bowl
How to Measure Dry Ingredients Using Teaspoon or Tablespoon
- Scoop spoon
- Level spoon
- Pour spoon into a small bowl
Common Measurement Abbreviations
- Tablespoon=T., Tbsp., tbsp
- Teaspoon=t., tsp
- Gallon=Gal
- Hour=hr
- Cup=c
- Dozen=doz
- Minute=min
- Pound=lb or #
- Ounce=oz
- Package=pkg
- Quart=qt
- Fluid Ounce=Fl.oz
- Pint=pt
- Gram=g
Common Kitchen Equivalents
- See link provided in notes
Salt
- Enhances the flavor of other ingredients.
Flour
- Provides structure in baked goods.
- Too much flour can lead to dry baked goods.
Sugar
- Sweetens baked goods.
- Adds flavor.
- Provides color through caramelization.
- Types: granulated, brown, powdered, turbinado, liquid, glucose, corn syrup, invert sugar, honey, raw.
Eggs
- Bind ingredients together through coagulation.
- Provide moisture.
- Act as a leavening agent.
Leavening Agents
- Provide volume, causing baked goods to rise.
- Types: baking soda, baking powder, cream of tartar.
- How they work: React with moisture and heat to produce carbon dioxide, which expands and causes baked goods to rise.
Fats & Oils
- Provide delicate texture and rich taste.
- Examples: oil, butter, cream, shortening.
Mixing Method: Creaming
- Requirements: Softened fat, sugar, paddle attachment.
-
Importance of Butter Temperature: Read the recipe closely to determine if butter should be cold, soft, or melted.
- Cold butter: Will take longer to cream.
- Soft butter: Allows for proper creaming.
- Warm butter: Will not cream correctly.
- Creaming Defined: Combining softened fat and sugar to incorporate air.
- Over-Creaming: Over-creaming leads to separation of butter and creates a chunky texture.
-
Steps:
- Place soft fat in the mixer.
- Mix on medium speed until smooth (about 1 minute).
- Add sugar.
- Mix on medium-high speed until light and fluffy (about 4 minutes).
- Scrape the bowl once or twice if needed.
Portioning
-
Why portion?
- Ensures cookies are similar in size, shape, and baking time.
-
Portioning Tools:
- Cookie scoop: Provides consistent portions.
- Sanitation: Always sanitize cookie scoop prior to use.
Determining When Cookies Are Done
- Timing: Use as a guideline, but also check visual and physical cues.
-
Visual Check:
- Look for light golden brown edges.
-
Physical Check:
-
Touch Test: Gently touch the edge of the cookie with your finger.
- Set: If the cookie feels firm, it is likely done.
- Indentation: If your finger leaves an indentation, the cookie needs more time.
-
Spatula Test: Gently lift the cookie with a spatula.
- Bottom Color: Check for light golden brown color on the bottom.
- Shape: Ensure the cookie holds its shape and does not break.
-
Touch Test: Gently touch the edge of the cookie with your finger.
Cooling Cookies
-
Cooling Procedure:
- Allow cookies to rest on the baking sheet for 3-5 minutes after removing from the oven.
- Transfer to a wire rack to continue cooling.
- Carryover Cooking: Cookies continue to cook slightly as they cool, allowing them to set and prevent falling apart.
What is a Cookie?
- Small, flat pastries.
- The word "cookie" comes from the Dutch word "koekje," meaning "little cake."
Types of Cookies
-
Drop Cookies:
- Dough is spooned onto a baking sheet using a spoon or cookie scoop.
- Examples: chocolate chip cookies, oatmeal cookies.
-
Icebox Cookies:
- Dough is rolled into a log and chilled in the refrigerator.
- The log is sliced and baked.
- Examples: pinwheel cookies, checkerboard cookies.
-
Bar Cookies:
- Stiff dough is rolled into a log and baked.
- Example: biscotti.
-
Sheet Cookies:
- Dough is baked in a shallow pan and cut into uniform shapes after baking.
- Sometimes referred to as bar cookies due to their shape, but they are defined as sheet cookies.
- Examples: lemon bars, brownies, granola bars, blondies
-
Cut-Out Cookies:
- Firm dough is flattened and cut into shapes before baking.
- Examples: shortbread cookies, sugar cookies, gingerbread cookies.
-
Piped Cookies:
- Soft dough is forced through a piping bag or cookie press into uniform shapes.
- Example: spritz cookies.
-
Rolled or Molded Cookies:
- Stiff dough is hand-shaped and baked.
- Examples: peanut butter cookies, snickerdoodles, molasses cookies.
-
Wafer Cookies:
- A light batter is poured or spread onto a pan.
- Examples: fortune cookies, pizzelles, tuiles.
Ingredient Function Experiment
- Control: A base cookie serves as a point of reference for comparison.
- Granulated Sugar: Contributes sweetness and a slightly less chewy texture compared to brown sugar.
- Brown Sugar: Contributes a richer flavor and a chewier texture.
- More Flour: Results in a drier, more crumbly texture.
- Melted Butter: Creates a flatter, more spread-out cookie, resulting in a less chewy texture.
- Shortening: Creates a thicker, chewier cookie.
Mise en Place
- Meaning: Everything in its place.
- Purpose: Organizing and setting up ingredients and equipment before cooking to ensure efficiency and success.
- Key Characteristics: Neat, clean, and organized.
Weight vs. Volume
-
Weight: Measures the weight of an ingredient using a scale.
- Most accurate way to measure.
- Professional standard.
-
Volume: Measures the space an ingredient occupies using measuring cups, spoons, and leveling tools.
- Common method for measuring.
- Different ingredients have different methods for volume measurement.
Measuring by Weight
-
Steps:
- Turn the scale on.
- Place the bowl on the scale.
- Tare the scale to zero out the weight of the bowl.
- Check the unit (grams or ounces).
- Add the ingredient.
Measuring Dry Ingredients by Volume
-
Flour:
- Stir flour to loosen it before measuring.
- Spoon flour into the measuring cup.
- Level off the flour with a straight edge or knife.
- Accuracy: Incorrectly measuring flour can result in dense, dry baked goods.
-
Brown Sugar:
- Spoon brown sugar into the measuring cup.
- Pack down the brown sugar to create a firm, even surface.
- Consistency: Packing brown sugar is essential for consistent results because of its moisture content.
-
Other Dry Ingredients:
- Scoop the ingredient into the measuring cup.
- Level off the top.
- Example: sugar, oats, shredded cheese.
Measuring Liquid Ingredients by Volume
-
Liquid Measuring Cup:
- Place the measuring cup on a flat surface.
- Bend down to eye level.
- Pour liquid until the desired marking is reached.
-
Teaspoons and Tablespoons - Liquids:
- Hold the spoon over a bowl to catch spills if necessary.
- Pour the liquid into the spoon.
- Pour the liquid from the spoon into the bowl.
-
Teaspoons and Tablespoons - Dry:
- Scoop the ingredient into the spoon.
- Level off the spoon.
- Pour the ingredient from the spoon into the bowl.
Common Measurement Abbreviations
- Tablespoon: T, Tbsp, tbsp
- Teaspoon: t, tsp
- Gallon: Gal
- Hour: hr
- Cup: c
- Dozen: doz
- Minute: min
- Pound: lb or #
- Ounce: oz
- Package: pkg
- Quart: qt
- Fluid Ounce: Fl.oz
- Pint: pt
- Gram: g
Common Kitchen Equivalents
- 3 teaspoons = 1 tablespoon
- 16 tablespoons = 1 cup
- 2 cups = 1 pint
- 2 pints = 1 quart
- 4 quarts = 1 gallon
- 16 ounces = 1 pound
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Description
Test your knowledge on the functions of various baking ingredients in this quiz. From salts to sugars and leavening agents, understand how each component plays a crucial role in baked goods. Dive into the details of what makes recipes work!
