Mastering Sweet Treats: Cookies, Gateaux, Tortes, and Cakes PDF

Third Quarter Prepare and present Cookies, Gateaux, Tortes, MK and Cakes by Mariah Dorothee Kho Learning Objectives Prepare Fillings 1 2 Master the techniques for Explore diverse fill...

Third Quarter Prepare and present Cookies, Gateaux, Tortes, MK and Cakes by Mariah Dorothee Kho Learning Objectives Prepare Fillings 1 2 Master the techniques for Explore diverse filling options making cookies, cakes, and learn how to apply them gateaux, and tortes. effectively. Decorate Present 3 4 Discover various decoration Elevate your presentation techniques to enhance the skills to create visually visual appeal of your stunning desserts. creations. At the end of the lesson, you are expected to be able to: LO 5.1 Prepare cookies, cakes, gateaux, and tortes LO 5.2 Prepare and apply fillings LO 5.3 Decorate cakes, gateaux, and tortes properly LO 5.4 Present cakes, gateaux, and tortes attractively Cookies The term cookies comes from the Dutch word "coekjie" meaning "small cake". They are available in varied shapes and sizes. These are popular snack items and gifts during birthdays and Christmas. Type of cookies Drop cookies Bar cookies Rolled cookies Molded cookies Pressed cookies Refrigerator cookies Drop Cookies Bar Cookies Cookie batter is dropped by a teaspoonful on the cookie sheet. The cookie batter is spread evenly in a shallow square or rectangular pan before baking. After baking, they are cut into bars or squares. Rolled cookies- Molded cookies- Made by rolling the dough and cutting it into several shapes The cookie dough is shaped by hand after chilling or pressed using a cookie cutter before baking; for easier handling, the into a cookie mold. dough is chilled. Pressed cookies- Refrigerator Prepared by pressing dough through a cookie press or pastry cookies- The cookies dough is formed into long rolls, wrapped, and bag on the baking sheet to form desired shapes. they are chilled. The chilled dough is then sliced and baked. festive cookies. More shortening is used for easier bag pressing. Cookie press is used to form rosettes or ribbons. Basic Ingredients for Cookies Flour- All-purpose flour and cake flour are used. Shortening- Butter, Margarine, and Vegetable shortening Eggs- Whole eggs are used. The yolk provides fat and gives tenderness, richness, and moisture. Eggs provide protein and make cookies more nutritious. Liquid- Water or milk softens the dough Sugar- Coarse granulation contributes to the tenderness of cookies. Syrup also has a similar effect. Leavening agents- Adds volume and lightness to cookies. Methods of mixing cookies Creaming- Cookies need adequate creaming so that the butter, sugar, and other ingredients are mixed well for a good volume of finished product. Mixing- Lightly mix the flour to avoid overmixing. Overmixing makes the cookie dough tough. Rolling- The dough for refrigerator cookies is rolled to become flat and smooth before cutting. Reminders when baking cookies 1. Drop cookie should be 2 inches apart to allow for spreading 2. To prevent overspreading of drop cookies, chill the dough for about 5 minutes. 3. Cookies should be of the same size and thickness so that they will bake at the same time and have consistent quality. 4. For uniformity in size and for molded cookies to be weighed, shape the drop cookies using measuring spoon. Reminders when baking cookies 5. Preheat the oven and bake the cookies following the correct baking time. 6. Use a baking sheet for baking cookies. 7. Bake cookies on top of the oven so that they brown evenly on both sides. 8. Cookies with more sugar are baked at lower oven temperature than those with less sugar content. 9. Remove the cookies from the baking sheet while hot. Do not wait for them cool and become crisp. Characteristics of good quality 1. Drop cookiescookies -Uniform in size and shape -Tender, slightly moist texture -Rich, pleasing flavor Characteristics of good quality 2. Bar cookies cookies -Hold shape and uniform sizes -Soft, tender moist -Pleasing flavor Characteristics of good quality cookies 3. Refrigerator cookies -Uniform slices -Tender, crispy -Pleasing flavor Characteristics of good quality 4. Rolled cookiescookies -Retains the shape of the cutter -Tender -Pleasing flavor Characteristics of good quality cookies 5. Pressed cookies -Retains the shape of the cookie press -Tender, crispy -Pleasing flavor Characteristics of good quality cookies 6. Molded cookies -Uniform in shape -Tender, slightly moist -Pleasing flavor Causes of Poor Quality Cookies 1. Uneven size and shape 2. Pale color 3. Too dark 4. Tough 5. Heavy 6. Streaks Causes of Poor Quality Cookies 7. Too dry 8. Too moist 9. Crumbly 10. Tunnels 11. Poor Flavor Gateaux: Elegant French Delights Rich History Diverse Flavors Gateaux have a long and rich history From classic chocolate to fruit-filled in French pastry making. creations, gateaux offer a spectrum of tastes. Intricate Designs Gateaux often feature elaborate decorations that showcase the pastry chef's artistry. Tortes: Decadent Layers of Flavor Layered 1 Tortes are characterized by their multiple layers of cake and filling. Rich 2 They often feature rich and flavorful ingredients, like chocolate or nuts. Decorative 3 Tortes are often decorated with intricate designs and frostings. Cakes: Celebration in Every Slice Variety 1 Cakes come in countless varieties, from simple to elaborate. Celebration 2 Cakes are a central part of many celebrations and milestones. Customization 3 Cakes can be customized with various flavors, fillings, and decorations. The Art of Cake Decoration Piping Fondant Frosting Garnish Use piping bags and various Roll out fondant and use it Apply different types of Add decorative touches like tips to create intricate to cover cakes and create frosting to create smooth or fruits, chocolate, or edible designs and borders. smooth surfaces. textured surfaces. flowers. Presentation: The Finishing Touch Visual Appeal Variety and Harmony A visually appealing presentation enhances the enjoyment of Create a balance of colors, textures, and shapes for a visually any dessert. harmonious presentation.