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Questions and Answers
Which method is best for incorporating butter into flour for cookies?
Which method is best for incorporating butter into flour for cookies?
What is the primary goal of the 'Folding' technique used in cake making?
What is the primary goal of the 'Folding' technique used in cake making?
What is the main characteristic of 'No-bake cookies'?
What is the main characteristic of 'No-bake cookies'?
Which method is best suited for creating a soft and crisp cookie texture that melts in your mouth?
Which method is best suited for creating a soft and crisp cookie texture that melts in your mouth?
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What is the primary purpose of 'Kneading' in dough making?
What is the primary purpose of 'Kneading' in dough making?
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From what Dutch word did the word "cookie" originate?
From what Dutch word did the word "cookie" originate?
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Which type of cookie is known for its milky flavor and resembles a cat's tongue?
Which type of cookie is known for its milky flavor and resembles a cat's tongue?
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What are the three main ingredients used to make Broas?
What are the three main ingredients used to make Broas?
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Which of these is NOT a type of cookie?
Which of these is NOT a type of cookie?
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What is the main difference between refrigerator cookies and rolled cookies?
What is the main difference between refrigerator cookies and rolled cookies?
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Which type of cookie is made by dropping spoonfuls of dough onto a baking sheet?
Which type of cookie is made by dropping spoonfuls of dough onto a baking sheet?
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What was the original purpose of cookies in their earliest recorded history?
What was the original purpose of cookies in their earliest recorded history?
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What is the primary characteristic of a bar cookie?
What is the primary characteristic of a bar cookie?
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What characteristic is unique to meringue cookies?
What characteristic is unique to meringue cookies?
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Which type of flour contains raising agents that make cookies spread and rise?
Which type of flour contains raising agents that make cookies spread and rise?
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What is the primary purpose of using shortening in cookie recipes?
What is the primary purpose of using shortening in cookie recipes?
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When substituting brown sugar for granulated sugar, what should also be added?
When substituting brown sugar for granulated sugar, what should also be added?
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Which mixing method involves folding in other ingredients after whipping eggs and sugar together?
Which mixing method involves folding in other ingredients after whipping eggs and sugar together?
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Why is cocoa sweetened with sugar in cookie recipes?
Why is cocoa sweetened with sugar in cookie recipes?
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What role does salt play in cookie recipes?
What role does salt play in cookie recipes?
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What happens if too much baking soda is added to cookie dough?
What happens if too much baking soda is added to cookie dough?
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Flashcards
Cutting In
Cutting In
Mixing fat with flour by cutting it into small pieces using knives or a pastry blender.
Folding
Folding
Gently mixing two ingredients to retain air, often in cake making.
Cut and Fold
Cut and Fold
Combination of cutting through a mixture and turning it over gently with a spoon or scraper.
Creaming Method
Creaming Method
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Meringue Cookies
Meringue Cookies
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Sandwich Cookies
Sandwich Cookies
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Self-rising Flour
Self-rising Flour
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Granulated Sugar
Granulated Sugar
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Brown Sugar
Brown Sugar
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Baking Soda
Baking Soda
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Pastry Method
Pastry Method
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Origins of Cookies
Origins of Cookies
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Dutch Word for Cookie
Dutch Word for Cookie
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Tea Cakes
Tea Cakes
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Drop Cookies
Drop Cookies
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Refrigerator Cookies
Refrigerator Cookies
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Molded Cookies
Molded Cookies
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Pressed Cookies
Pressed Cookies
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Bar Cookies
Bar Cookies
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Study Notes
History of Cookies
- Earliest cookie-style cakes originated in 7th-century Persia.
- English tea cakes and Scotch shortbread are similar to early butter cookies.
- Southern colonial housewives valued cookie-making, often calling them "tea cakes".
- Cookies were also known as "Jumbles", "Plunket's", and "Cry Babies" in the 18th century.
- The Dutch word "keokjes" (meaning "little cakes") is the origin of the word "cookie".
- Early cookies were often used as test cakes.
Local Cookies
- Araro: Starchy, dry cookies made from arrowroot and flour.
- Apas: Thin, oblong, wafer-like biscuits, topped with sugar and having a milky taste.
- Broas: Cookies made with eggs, flour, and sugar (a local version of ladyfingers).
- Jacobinas: Thick, crunchy, cubed biscuits (similar to egg cracklets).
- Lenguade Gato: Long, milky biscuits resembling a cat's tongue.
- Otap: Flaky, oval-shaped cookies likely from Cebu.
- Paborita: Thick, crunchy, cubed biscuits (also disc-shaped) similar to plain galletas.
- Pacencia: Drop cookies made from beaten egg whites, typically hemisphere-shaped with a flat bottom.
- Puto seko: White, thick-cut, spherical cookies with a dry, powdery texture.
- Rosquillos: Sweet, eggy circular cookies with flower-like edges and a hole in the center.
Classifications of Cookies
- Drop Cookies: Made from soft dough dropped by a spoonful; less work and less stressful than rolled cookies. Typically use a tablespoon of dough per cookie.
- Refrigerator Cookies: Made from stiff dough refrigerated to become even stiffer; shaped into cylinders, then sliced and baked. Do not refrigerate if the cookie has a custard or cream filling.
- Molded Cookies: Made from stiff dough, molded into balls.
Methods of Baking Cookies
- Cutting-in Method: Butter is incorporated into the flour using a pastry blender or forks.
- Creaming Method: Used to create soft, crisp cookies, combining softened butter, sugar, and other ingredients.
- Whisking Method: Used for cakes/cookies, involving beating eggs and sugar to create a thick mixture; used for most caketype applications, particularly those with a high amount of eggs.
- Melting Method: Used for creating cookies with a crunchy texture.
Mixing Techniques
- Creaming: Rubbing one or two ingredients together, typically used for cookies.
- Cutting In: Mixing fat with dry ingredients to distribute the consistency.
- Folding: Gently combining ingredients, helping to avoid deflating a mixture.
- Cut and Fold: A combination of vertical cuts through the mixture and folding over with a spoon/rubber spatula.
- Beating: Introducing air into a mixture using a whisk or electric mixer.
- Kneading: Pressing and folding dough, used for dough-based applications.
- Stirring: Constant rotation of the bowl.
- Whipping: Beating an ingredient.
- Sifting: Separating coarse particles from a mixture.
Different Types of Flour
- Self-rising flour: Contains raising agents for cookies to spread and rise.
- Whole-wheat flour: Made from whole wheat kernels, containing wheat nutrients and flavor.
- Non-wheat flour: Can be used in cookie-making (although sometimes combined with wheat flour).
Different Types of Sugar
- Granulated sugar: Table sugar with medium-sized granules.
- Powdered sugar: Very fine sugar, often mixed with cornstarch.
- Brown sugar: Contains molasses, which provides a different flavor profile when used in place of granulated sugar; a small amount of baking soda should be used to neutralize the acid in brown sugar.
Flavoring Ingredients
- Salt:* Used to enhance other flavors.
- Cocoa:* Used to counter the potential toughness of cocoa and to add sweetness and cocoa-flavor to cookies.
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Description
Explore the fascinating history of cookies, from their origins in 7th-century Persia to various local delights. This quiz covers the evolution of cookies, including notable types and unique local variations. Test your knowledge on cookie-making traditions across cultures!
