History of Cookies (BPP) TLE Reviewer PDF

**HISTORY OF COOKIES** The earliest cookie-style cakes 7^th^ century in Persia **butter cookies** strongly resemble the English tea cakes and the Scotch shortbread Southern colonial housewives took great pride making cookies, and they called it **tea cakes** Cookies are also called by such name...

**HISTORY OF COOKIES** The earliest cookie-style cakes 7^th^ century in Persia **butter cookies** strongly resemble the English tea cakes and the Scotch shortbread Southern colonial housewives took great pride making cookies, and they called it **tea cakes** Cookies are also called by such names as \"**Jumbles**" \"**Plunket\'s**\" and \"**Cry Babies**.\" And in 18^th^ century they use the word cookies The word cookie originally came from the Dutch keokjes (cook-yuhs) meaning \"little cake". Purpose of cookies: first historic cookies record was used as **test cakes.** **Local Cookies** **1. Araro --** starchy dry cookies made out of Arrowroot and flour **2.** **Apas** - thin, oblong, wafer-like biscuits topped with sugar. With hint of milky flavor **3. Broas -** made using only three ingredients: eggs, flour, and sugar It\'s our local version of ladyfingers **4. Jacobinas -** thick, crunchy, cubed biscuits, comparable to egg cracklets **5. Lenguade Gato -** long, milky biscuits that resemble cats\' tongue **6, Otap -** are flaky, oval-shaped cookies believed to have originated from Cebu **7. Paborita -** thick, crunchy, cubed biscuits, it is also a disc-shaped biscuits and plain galletas in taste **8. Pacencia -** drop cookies made using beaten egg whites. They\'re typically hemisphere-shaped with a flat bottom **9. Puto seko** - white, thick-cut, spherical cookies a dry, powdery, chalky texture when eaten **10- Rosquillos** - are sweet, eggy circular cookies with flower-like edges and a hole in the center. **CLASSIFICATIONS OF COOKIES** 1. **Drop Cookies -** made from a relatively soft dough that is dropped by a spoonful; Less work and less stressful than rolled cookies Drop cookies generally use about a tablespoon of dough per cookie 2. **Refrigerator Cookies -** made from stiff dough that is refrigerated to become even stiffer shaped into cylinders which are sliced into round cookies before baking. **NOTE**: Do not refrigerate cookies unless they contain a cream or custard filling 3. **Molded Cookies -** also made from stiffer dough that are molded into balls 4. **Rolled Cookies-** made from a stiffer dough that is rolled out and cut into shapes 5. **Pressed Cookies -** made from soft dough that is extruded from a cookie pressed 6. **Bar Cookies -** Consist of batter or other ingredients that are poured or pressed into the pan and cut into cookie-sized pieces after baking. 7. **Sandwich Cookies -** pressed cookies that are assembled as a sandwich with a sweet filling. 8. **Meringue Cookies** - made from a mixture of egg whites beaten stiff with sugar, nuts, fruits, or cereal flakes. **Different types of Flour:** A. **Self-rising flour -** contains raising agents that make cookies spread and rise, B. **Whole-wheat flour -** milled from the entire wheat kernel and contains all the nutrients and flavor of wheat. C. **Non-wheat flour -** great for cookie making although some should be combined with wheat flour**.** **Types of Sugar** **A) Granulated sugar --** table sugar has fine to medium-sized granules **B)** **Powdered sugar** -- a very fine sugar mixed with little bit of cornstarch **c) Brown sugar -** When brown sugar is used in place of granulated sugar, a small amount of baking soda should be used to neutralize the acid in brown sugar. 1. **Molases - his is used to obtain a particular flavor.** 2. **Honey --** same as molases but adds a shewy quality to the cookie 3. **Shrtening** - promotes tenderness in the cookie, 4. **eggs** -- these are both tenderizers and tougheners in cookie 5. **Liquids** - Water is necessary to moisten the flour protein to form gluten so the structure can be formed 6. **Fat**- it coats egg proteins, starches, and a few glutens strand 7. **Leavening** agents helps to control spread or size A. **Baking** soda - oo much soda will result in a chemical reaction between the fat in the formula and the soda. This will result in the cookie having a soapy taste. B. **Cream of tartar -** A fast acting baking powder can be made by combining two parts of cream of tartar with one part baking soda. C. Baking powder - to increase the volume and lighten the texture of baked goods when it dissolves it turn into gas 1. **Salt**- used for its flavor and to bring out the natural flavors of the other ingredients 2. Cocoa- Sugar is added to counteract the tendency of cocoa to toughen the dough and to sweeten and enhance the cocoa flavor. WAYS OF MIXING DOUGH INGREDIENTS A. **One-stage mixing** method -simplicity reduces the possibility of error B. **Creaming method-** main C. **Sponge method -** all the other ingredients are folded in only after the eggs and sugar are whipped together D. **Pastry method -** solid fat is cut into the flour until the fat is in pieces about the size of split peas 1. **Creaming** -- rubbing one or two ingredients against a bow 2. **Cutting In --** mixing fat with flour, using two knives or pastry blender, fat is cut into small pieces 3. **Folding -** usually applied in cake making onsists of working of two ingredients very gently to retain air in the mixture. 4. **Cut and fold -** combination of two motions, such as cutting vertically through the mixture and turning over by gliding the spoon or rubber scraper across the bottom of a mixing bowl at each turn 5. **Beating** -- a method of introducing air in the mixture by using whisk electric mixer eth. 6. **Kneading --** press and fold can be used in dough making 7. **Stirring** -- continuous rotation on the bowl 8. **Whipping -** form of beating as in beating eggs or cream 9. **Sifting** -- separate coarse particle **Methods of Baking Cookies** **Cutting-in Method-** butter is incorporated into the flour by cutting in with a pastry blender or forks **Creaming Method --** creates soft and crisp texture that melts in your mouth **Whisking Method --** used for cakes to give air in the ingredient spooned Or piped into baking sheets. Eggs and sugar are beaten together until the mixture is very thick. **Melting Method -** makes crunchy cookies **No-bake Cookies** -- a type of cookies where it don't need to be baked instead need to be chilled for longe **Meringue Cookies** - main ingredient in most of these cookies is beaten egg whites **Rubbing-in Method -** Many traditional cookies such as shortbread and Graham crackers are made by rubbing the fat, butter, margarine, vegetable fat, or lard into the flour. The fat should be firm and cool **All-in-one Method** -- place all the ingredient and mix them together The fat must be soft enough **Refrigerator cookies -** cookies need to be chilled before slicing and baking them. The creaming method is used to make the dough.