Third Quarter: Baked Goods Course

Third Quarter: Preparing and Presenting Cookies, Gateaux, Tortes, and Cakes

• This is a course on preparing and presenting various baked goods, including cookies, gateaux, tortes, and cakes.

Learning Objectives

• Prepare: Master techniques for making cookies, cakes, gateaux, and tortes.
• Decorate: Discover various decoration techniques to improve visual appeal.
• Fillings: Explore different filling options and effective application methods.
• Present: Develop presentation skills to create visually appealing desserts.

Learning Outcomes (LOs)

• LO 5.1: Prepare cookies, cakes, gateaux, and tortes.
• LO 5.2: Prepare and apply fillings correctly.
• LO 5.3: Decorate cakes, gateaux, and tortes appropriately.
• LO 5.4: Present cakes, gateaux, and tortes attractively.

Cookies

• Origin: The term "cookies" comes from the Dutch word "coekjie," meaning "small cake."
• Availability: Available in various shapes and sizes.
• Usage: Popular snack items and gifts during birthdays and Christmas.

Types of Cookies

• Drop cookies
• Bar cookies
• Rolled cookies
• Molded cookies
• Pressed cookies
• Refrigerator cookies

Drop Cookies

• Cookie batter is dropped by a spoonful onto the baking sheet.

Bar Cookies

• Cookie batter is evenly spread in a shallow pan, then cut into bars or squares after baking.

Rolled Cookies

• Dough is rolled out, cut into shapes using cookie cutters, and then baked.
• Dough is usually chilled before handling.

Molded Cookies

• Dough is shaped by hand or pressed into a mold before baking.

Pressed Cookies

• Dough is pressed through a cookie press or pastry bag onto the baking sheet to create desired shapes.
• Often uses more shortening for easier pressing.

Refrigerator Cookies

• Dough is formed into long rolls, wrapped and chilled, then sliced and baked.

Basic Ingredients for Cookies

• Shortening: Butter, margarine, vegetable shortening
• Eggs: Whole eggs provide fat, richness, moisture, tenderness, and extra protein.
• Liquid: Water or milk softens dough.
• Sugar: Coarse granulation improves tenderness; syrup has a similar effect.
• Leavening agents: Add volume and lightness to cookies.

Mixing Methods for Cookies

• Creaming: Butter, sugar, and other ingredients are mixed well.
• Mixing flour: Lightly mix flour to avoid overmixing, which can make dough tough.
• Rolling: Dough for refrigerator cookies is rolled out flat and smooth before cutting.

Baking Reminders

• Chilling: Chill drop cookie dough for 5 minutes to prevent overspreading.
• Consistency: Maintain consistent size, thickness, and baking time for uniform quality.
• Tools: Shape drop cookies with a measuring spoon for consistency.
• Baking Sheet Placement: Place cookie sheets on the top of the oven to ensure even browning on both sides.
• Baking Temperature: Adjust oven temperature based on sugar content (more sugar = lower temperature).
• Cooling: Remove cookies from baking sheet while hot to prevent becoming too hard.

Characteristics of Good Quality Cookies

• Uniformity: Uniform size and shape
• Texture: Tender, slightly moist, tender, crispy
• Flavor: Rich, pleasing flavor. Additional characteristics:
  • Retain shape of cutter or press.
  • Uniform shape
  • Slightly moist

Causes of Poor Quality Cookies

• Pale or too dark color
• Tough texture
• Heavy texture
• Streaks
• Too moist
• Crumbly texture
• Tunnels
• Poor Flavor

Gateaux

• History: Rich history in French pastry making.
• Flavors: Wide range, from classic chocolate to fruit-filled creations.
• Designs: Intricate designs that showcase pastry chef artistry.

Tortes

• Layering: Characterized by multiple layers of cake and filling.
• ** Richness:** Often feature rich and flavorful ingredients like chocolate or nuts.
• Decoration: Often decorated with intricate designs and frostings.

Cakes

• Variety: Countless varieties.
• Celebrations: Central to celebrations and milestones.
• Customization: Customized with various flavors, fillings, and decorations.

Cake Decoration

• Piping: Using piping bags and tips for intricate designs and borders.
• Fondant: Rolling out fondant to cover cakes for smooth surfaces.
• Frosting: Applying different frosting types for smooth or textured surfaces.
• Garnishing: Adding decorative touches like fruits, chocolate, or edible flowers.

Presentation:

• Visual Appeal: A visually appealing presentation enhances the enjoyment of any dessert.
• Variety and Harmony: Striking a balance of colors, textures, and shapes for a harmonious visual presentation.