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Questions and Answers
What type of cookies involves rolling and cutting dough into shapes using a cookie cutter?
What type of cookies involves rolling and cutting dough into shapes using a cookie cutter?
Bar Cookies are shaped by pouring batter into a pan and baking it.
Bar Cookies are shaped by pouring batter into a pan and baking it.
True
What is the purpose of double panning when baking cookies?
What is the purpose of double panning when baking cookies?
To prevent burnt bottom crust.
The stiff cookie dough shaped into a log and then cut into strips is known as __________ cookies.
The stiff cookie dough shaped into a log and then cut into strips is known as __________ cookies.
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Match the type of cookie with its description:
Match the type of cookie with its description:
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Which type of pie crust consists of one pie shell on the bottom and another covering on top?
Which type of pie crust consists of one pie shell on the bottom and another covering on top?
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A crumb crust can be made with crushed graham crackers only.
A crumb crust can be made with crushed graham crackers only.
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What is the primary purpose of starches and eggs in pie fillings?
What is the primary purpose of starches and eggs in pie fillings?
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A pie that is filled after the crust is blind baked is known as an _____ pie.
A pie that is filled after the crust is blind baked is known as an _____ pie.
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Match the following soft fillings with their descriptions:
Match the following soft fillings with their descriptions:
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What type of topping consists of blended flour, sugar, and butter scattered on top of a pie?
What type of topping consists of blended flour, sugar, and butter scattered on top of a pie?
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Pâte Sablée includes ingredients that make it sweeter than Pâte Brisée.
Pâte Sablée includes ingredients that make it sweeter than Pâte Brisée.
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Name one example of a baked pie.
Name one example of a baked pie.
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Which type of dough is characterized as low in fat and sugar with a hard crust?
Which type of dough is characterized as low in fat and sugar with a hard crust?
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Rich dough products are low in fat and sugar.
Rich dough products are low in fat and sugar.
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What is the primary method used for developing gluten in dough?
What is the primary method used for developing gluten in dough?
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The __________ method involves combining yeast with some of the liquid and allowing it to ferment until bubbly.
The __________ method involves combining yeast with some of the liquid and allowing it to ferment until bubbly.
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What is the first step in yeast dough production?
What is the first step in yeast dough production?
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The modified straight dough method requires blending creamed sugar, fat, and salt before adding other ingredients.
The modified straight dough method requires blending creamed sugar, fat, and salt before adding other ingredients.
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In the kneading process, the dough should feel __________ and show blisters on its surface.
In the kneading process, the dough should feel __________ and show blisters on its surface.
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Match the types of dough with their examples:
Match the types of dough with their examples:
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Which type of cake is known for containing little to no fat and being leavened by air and steam?
Which type of cake is known for containing little to no fat and being leavened by air and steam?
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The creaming method involves mixing fat and sugar until the mixture is dense and heavy.
The creaming method involves mixing fat and sugar until the mixture is dense and heavy.
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What ingredient is added to improve the color and flavor of a cake and also helps in leavening?
What ingredient is added to improve the color and flavor of a cake and also helps in leavening?
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The chiffon type of cake is a cross between __________ and unshortened cakes.
The chiffon type of cake is a cross between __________ and unshortened cakes.
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Match the cake mixing method with its description:
Match the cake mixing method with its description:
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Which mixing method involves mounding all dry ingredients together and pouring liquid ingredients over them?
Which mixing method involves mounding all dry ingredients together and pouring liquid ingredients over them?
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Cream of tartar is used in cake recipes primarily to add sweetness.
Cream of tartar is used in cake recipes primarily to add sweetness.
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What is the main purpose of adding salt to a cake recipe?
What is the main purpose of adding salt to a cake recipe?
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Which icing is a blend of heavy cream and melted semi-sweet chocolate?
Which icing is a blend of heavy cream and melted semi-sweet chocolate?
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Marzipan is primarily made from ground peanuts and powdered sugar.
Marzipan is primarily made from ground peanuts and powdered sugar.
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What is the main ingredient that gives pastillage its molding capability?
What is the main ingredient that gives pastillage its molding capability?
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_______ icing is made from egg whites and powdered sugar, and it becomes hard and brittle when dry.
_______ icing is made from egg whites and powdered sugar, and it becomes hard and brittle when dry.
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Match the following types of icing with their descriptions:
Match the following types of icing with their descriptions:
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Which icing should be applied immediately due to added gelatin syrup?
Which icing should be applied immediately due to added gelatin syrup?
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Chocolate fudge is made of fat, sugar, cocoa, starch, milk, and _______.
Chocolate fudge is made of fat, sugar, cocoa, starch, milk, and _______.
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Boiled icing is a foam-type icing made of egg whites and caramelized sugar.
Boiled icing is a foam-type icing made of egg whites and caramelized sugar.
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Study Notes
Dropped Cookies
- Stiff cookie dough is rolled and cut into desired shape and size using a cookie cutter and baked.
Rolled Cookies
- Cookie dough is flattened by hand and shaped before putting into a sheet pan and baking.
Molded Cookies
- Multi-colored cookie dough rolled and chilled ahead of time is sliced crosswise and baked.
Ice Box/Refrigerated Cookies
- Stiff cookie dough is shaped into a log and baked. It is then cut into diagonal strips, laid down on a sheet pan, and baked again.
Bar Cookies
- Rich batter is poured over a prepared baking pan, baked, and cut into squares.
Sheet Cookies
- Soft batter is placed in a decorative pattern and baked.
Stencil Cookies
Preparing The Sheet Pan
- Use a clean and in good condition baking sheet.
- Ungreased baking sheets can be used for high fat content cookie dough.
- Double panning prevents a burnt bottom crust.
- Grease the baking sheet by lining wax paper into the baking sheet.
Cooling
- Place baked cookies on a wire rack and allow them to cool completely.
- Soft cookies should not be removed from the pans unless they are thoroughly cool.
- Store cookies in an airtight cookie jar.
Single Crust
- One pie shell fits snugly on a pie plate.
Double Crust
- One pie shell is at the bottom, with another crust covering on top.
Crumb Crust
- Crushed graham cracker is well known for crumb crust and is relatively easy to make.
- Crumb crust can be alternated by using vanilla wafer, chocolate cookies, or coconut biscuits.
- Chill the crust first to solidify the butter to prevent sogginess.
- Ground nuts can be added for crunch in special desserts.
- Crumb crust is used in both frozen and baked desserts.
Kinds of Pie Crusts
Baked Pies
- Raw pie shells are filled and baked.
- Examples are fruit pies like buko cream pie, pineapple pie, and peach walnut pie.
Unbaked Pies
- Pie shells are blind baked, then filled afterwards.
- Examples include mango tart, lemon meringue pie, and chocolate Boston pie.
Fillings for Pies and Tarts
- Pie fillings rely on starches and eggs for thickening.
- Fruit fillings can be fresh, canned, or dried fruits.
- Custard fillings are made of a soft filling that solidifies with egg and starch.
Commonly Used Fillings
- Cream pie filling has a pastry cream base made of egg, milk, sugar, vanilla, and starch.
- Chiffon pie filling contains egg whites or whipping cream stabilized with gelatin syrup.
Fillings for Pies and Tarts
- Double Crust Fruit Pie
- Cream Pie
- Custard Pie
- Meringue Pie
- Tart
- Galette
- Chiffon Pie
- Ice Cream Pie
Lattice Topping
- Lattice topping looks like woven long strips of crust dough.
Streusel Topping
- Streusel topping looks like crumb particles of blended flour, sugar, and butter scattered on top of the pie.
- Streusel topping can be crunchy and buttery.
Kinds Of Pie Crust
- Pâte Brisée (pot bree zay) is the basic pie dough made with flour, fat, liquid, and salt.
- Pâte Sucrée (pot soo kray) is Pâté Brisée with sugar added.
- Pâte Sablée (pot sab ley) is Pâté Sucrée with egg added.
- Pâté is a French word that means pastry dough.
Categories of Yeast Dough Production
- Lean Dough Products - Lean dough products are low in fat and sugar. They are hard-crusted. Examples include Pandesal and French Bread.
-
Rich Dough Products - Rich dough products are high in fat, sugar, eggs, and are soft.
- Non-Sweet Bread and Rolls - Rich dinner rolls and brioche
- Sweet Rolls - Breads with sweet filling and topping.
-
Rolled-In Yeast Dough - Rolled-in yeast dough incorporates fat in many layers through a rolling and folding technique.
- Non-Sweet Rolled-In Dough - Croissants
- Sweet Rolled-In Dough - Danish Pastries
Mixing Methods
- Straight Dough Method - In a bowl, combine all ingredients and mix until they stick together. Knead the dough and place in a greased bowl, cover, and set it aside in a warm place to allow it to rise double its volume.
- Modified Straight Dough Method - In a bowl, blend thoroughly the creamed sugar, fat, salt, milk solids, and flavoring. Add water, stir in flour and yeast, and knead until it becomes a smooth dough.
- Sponge Method - In a bowl, combine yeast with part of the liquid, flour, and sugar, and blend well. Cover it and allow fermenting until bubbly and light. Then add the remaining ingredients to the sour dough and blend thoroughly to make stiff dough.
- Kneading - Manipulate the dough with the heel of the palm to develop the gluten by pressing and stretching the dough. This motion catches and holds the gas (CO₂) produced by yeast. Work out the dough gently until it feels smooth and has blisters.
Steps in Yeast Dough Production
- Scaling Ingredients - Carefully measure all ingredients as specified in the recipe.
- Mixing - Combine and mix all ingredients well to distribute the yeast evenly and form dough through gluten formation.
- Fermentation - Place the dough into a greased and covered bowl, set aside in a warm place (8o⁰F) where the yeast can expand and double in bulk.
Types of Cake Formula
- Butter Cake and Pound Cake Formula
- Foam Type - They contain no fat or very little fat. They are leavened by air beaten into eggs, and by steam that forms during baking. These cakes are light and fluffy. Examples are angel food cake and sponge cake (genoise).
- Chiffon Type - Chiffon cakes contain vegetable oil blended into the egg yolk batter, which is then folded into beaten egg whites. They are a cross between shortened and unshortened cakes.
Types of Cake Formula
- Flour - Forms the structure of the cake.
- Sugar - Gives sweetness to the cake.
- Eggs - Improve the flavor and color, while also leavening the cake.
- Liquid - Adds moisture and helps ingredients blend together.
- Salt - Enhances the flavor.
- Fat - Tenderizes the gluten.
- Leavening Agent - Raises the cake to become porous and light.
- Cream of Tartar - Whitens the egg whites and acts as a stabilizing agent.
- Flavorings - Camouflage the unpleasant aroma of eggs.
- Nuts and Seeds - Provide a crunchy texture to the cake.
Mixing Methods
- Blending (Flour-Batter Method) - Mix the flour and fats well. In another bowl, beat the sugar and egg until thick and light. Stir in the flour-fat mixture and gradually pour out the liquid ingredients, then mix until smooth.
- Creaming (Conventional Method) - Cream the fat and sugar until light and fluffy, then beat in the eggs one at a time to incorporate air. Add the sifted dry and liquid ingredients alternately to the creamed mixture.
- Single Stage (One-Bowl Method) - This is a quick-mix method where all dry ingredients are mounded in a mixing bowl. Make a well in the center and pour the liquid ingredients over it. Mix for a predetermined time.
- Two Stage Method - First, mix all sifted dry ingredients and part of the liquid. Second, combine the remaining liquid and the slightly beaten eggs and then add to the first mixture in three parts. After each part, scrape down the side of the mixing bowl to ensure even mixing.
Whipping Stages of Egg Whites
- Frothy - Egg whites begin to foam and have a light, airy texture.
- Soft Peaks - Egg whites are soft and form peaks that curl over when the whisk is lifted.
- Stiff Peaks - The egg whites are stiff and stand up straight when the whisk is lifted.
Types of Icing
- Pastillage (Gumpaste) - Excellent for molding because it contains more gum tragacanth and becomes hard when dried.
- Marzipan (Almond Paste) - Excellent for undercoating rolled fondant icing, which is made from ground almond and powdered sugar.
- Poured Fondant - A mixture of sugar, water, and cream of tartar is cooked together until smooth and poured on top of the cake.
- Chocolate Ganache - A blend of heavy cream and melted semi-sweet chocolate, sometimes with corn syrup. White chocolate ganache can also be used as icing.
- Buttercream - A smooth mixture of fat and sugar. It can also contain eggs for added lightness. Buttercream is good for frosting.
- Boiled Icing - Meringue or foam type of icing made of egg whites and caramelized sugar.
- Marshmallow Icing - A variation of foam-type icing where gelatin syrup is added as a stabilizing agent and should be applied immediately.
- Royal Icing - Decorators icing made of egg whites and powdered sugar. It becomes hard and brittle when dry. Good for piping borders and sugar flowers.
- Glace Icing - Glossy coating on top of the cake to prevent drying and enhance its flavor.
- Chocolate Fudge - Cooked icing that is rich and heavy. It is made of fat, sugar, cocoa, starch, milk and flavoring. There are many varieties, including caramel, vanilla, or white chocolate.
Studying That Suits You
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Description
Test your knowledge on various cookie baking techniques including dropped, rolled, molded, and bar cookies. This quiz will cover preparation tips such as selecting the right baking sheet and cooling methods. Perfect for both novice and seasoned bakers!
