Cookies Manual (APC Ray Polytechnic)

**DEPARTMENT OF FOOD PROCESSING TECHNOLOGY** **APC RAY Polytechnic** **Jadavpur, Kolkata 700032** **BAKERY & CONFECTIONARY TECHNOLOGY LABORATORY** **[Experiment No. 4: PREPARATION OF COOKIES]** **OBJECTIVE:** i. To get an idea of different type of Cookies ii. Preparation of Drop Cookies. **PRI...

**DEPARTMENT OF FOOD PROCESSING TECHNOLOGY** **APC RAY Polytechnic** **Jadavpur, Kolkata 700032** **BAKERY & CONFECTIONARY TECHNOLOGY LABORATORY** **[Experiment No. 4: PREPARATION OF COOKIES]** **OBJECTIVE:** i. To get an idea of different type of Cookies ii. Preparation of Drop Cookies. **PRINCIPLE:** **Baked Foods** include many types of items among which most popular are cookies and biscuits. Cookies are also referred to as small sweet cakes. They are characteristically high in sugar and fat and low in water. This makes it quite different from biscuits which are harder and flatter in nature due to less fat and sugar content. Biscuits are generally sheeted and cut whereas cookies are piped or moulded. We can roughly say Cookies are intermediate between cake and biscuits. **COOKIES** are sweet, flat, baked goods, generally made of [flour](http://pediaa.com/how-is-flour-made/), eggs, sugar, and oil. Sometimes they can contain other ingredients like chocolate chips, nuts, raisins, etc. to enhance the flavour. Cookies are generally sweet. Cookies are prepared by numerous methods depending on their mixing; like One-Stage Method (all ingredients are mixed together), Sugar-Batter method (Flour is added last), Blending Method (Flour is rubbed or blended with fat) and Flour-Batter Method. The batter or mixture is placed on baking tray in many forms such as Piped, Bar, Dropped and Rolled. In respect to 100gm of cookies it contains roughly 36% fat, 21% carbohydrates and 12% protein and moisture content below 5%. It is baked at **150^0^C- 155^0^C for 15-20 minutes or at 175^0^C for 8-12 minutes.** Packaged soft cookies last for 7-10 days in ambient temperature and about 4-5 months in freezer whereas hard cookies stay 2-3 weeks in ambient temperature and 4-5 months in freezer. **Drop cookies** are cookies that are formed by dropping spoonfuls of dough onto a baking sheet. The dough from drop cookie recipes is too moist to roll out. But because of the moistness of the dough, these cookies usually end up chewier than most rolled cookies. Drop cookies are mix and heat, while cut-out cookies, also referred to as rolled cookies, require a little more time and effort. The dough used to make drop cookie recipes is a little softer, so it\'s easier to transfer from mixing bowl to cookie sheet. The firmer cut-out cookie dough, however, helps the cookie maintain its shape while cooking, and also helps it withstand the additional stress from the rolling pin. **METHOD OF PREPARATION OF DROP COOKIES:** For the preparation of Drop Cookies, follow the **recipe** given below: - - - - - - - - - Weigh the ingredients as per recipe. - - - - - - - - **CALCULATION:** Prepare your recipe accordingly and do cost analysis. **OBSERVATION:** **Organoleptic Report:** **Sample No.** **Appearance** **Colour** **Odour** **Texture/Mouthfeel** **Taste** **Aftertaste** ---------------- ---------------- ------------ ----------- ----------------------- ----------- ---------------- **Hedonic Scale (9 Point) Rating:** **Sample No.** **Appearance** **Colour** **Odour** **Texture/Mouthfeel** **Taste** **Aftertaste** ---------------- ---------------- ------------ ----------- ----------------------- ----------- ---------------- **PRECAUTIONS:** - Preheat the oven. - Always grease the tray prior to baking. - Bake in the centre of the oven. - Cool the cookies before removing them from tray. - Always use fresh ingredients. **Prepared By Anwesha Mukherjee, Lecturer, Department of Food Processing Technology, APC Ray Polytechnic**