Cookie Science & Ingredient Functions PDF

Ingredient Function, Cookie making and Types of cookies  Salt enhances the flavor of other ingredients Flour Provides structure If too much is added to a baked good, it may dry out. ...

Ingredient Function, Cookie making and Types of cookies  Salt enhances the flavor of other ingredients Flour Provides structure If too much is added to a baked good, it may dry out.  Sugar Sweetens add flavor Adds color through caramelization Types of sugar: ❑ Granulated, brown, powdered, turbinado, liquid, glucose, corn syrup, invert sugar, honey, raw Eggs Acts as a binder holding ingredients together (coagulation) Provides moisture also acts as a leavener!  Leavening Agents Provides volume and causes baked goods to rise Types: baking soda, baking powder, cream of tartar How? ❑ Chemical reaction occurs as it is moistened and then when heat is applied. Carbon dioxide forms and bubbles begin to expand and rise. Fats & Oils Provides delicate texture and rich taste examples: oil, butter, cream, shortening Mixing Method: Creaming What you need: -Softened Fat -Sugar -paddle attachment  Anytime a recipe calls for butter or shortening you MUST pay attention to if it is COLD, SOFT or MELTED. Read the recipe closely! Cold Soft Melted Butter that is not the correct temperature will affect creaming. Butter too warm will not cream correctly. Butter too cold will take significantly longer to cream.  What is creaming? Creaming means to combine softened fat and sugar to incorporate air. Can you over-cream butter and sugar?  Yes. Over-creamed → Past the point of being creamed. The butter separates and becomes chunky with liquid. How to Cream 1. Place SOFT fat in the mixer. 2. Mix on medium until smooth. (about 1 min) 3. Add the sugar. 4. Mix on medium-high until pale and fluffy. (about 4 min) 5. Scrape the bowl once or twice if necessary. Portioning Why do we portion? Similar size Similar shape Similar cooking time Portioning Cookies with a portion scoop 1. Sanitation 2. Consistency With portioning Without portioning Is the cookie done? 1. Timing Use timing as a guideline, but be sure to complete the other checks as well! 2. Visual Check Edges appear light golden brown 3. Physical Check 1. Touch the edge of the cookie lightly with your finger. a. does it feel set? b. does your finger leave an indentation? 2. Use a SPATULA to gently lift the cookie a. Is the bottom light-golden brown? b. Does the cookie hold its shape, or break? Cooling Cookies Allow the cookies to sit on the sheet tray for 3-5 minutes after removing them from the oven. THEN transfer to a wire rack This allows the cookies to CARRYOVER COOK. ○ This means the cookies continue to cook as they cool slightly, allowing them to set so they do not fall apart. Types of Cookies  What is a cookie? Small, flat pastries The word cookie comes from the Dutch word “koekje” which means “little cake” Types of Cookies Drop Icebox Bar Sheet Cut-Out Piped Rolled or Molded Wafer Drop Cookies Dough spooned onto a sheet pan in uniform amounts Use a spoon or a cookie scoop Examples: -Chocolate Chip Cookie -Oatmeal Cookie Ice Box Cookie Dough rolled into a log, placed in the fridge (ice box) to chill, then sliced before baking Examples: -Pinwheel -checkerboard Bar Cookie Stiff dough that is rolled into a log, then baked Example: -biscotti Sheet Cookie Dough baked in a shallow sheet pan (or other shallow dish), then cut into uniform shapes after baking Sometimes referred to as bar cookies because of their shapes, not their definition Examples: -Lemon bars -Brownies -Granola bar -Blondies Cut-Out Cookies Firm dough that is flattened and portioned before baking ❑ Flattened : rolled ❑ Portioned : cut Examples: -Shortbread cookies -Sugar Cookies -Gingerbread Cookies Piped Cookies soft dough that is forced through a piping bag into uniform shapes Also called a “pressed cookie” when a cookie press is used Example: -Spritz Rolled or Molded Cookies A stiff dough that is hand-shaped and then baked Examples: -Peanut Butter -Snickerdoodles -molasses Wafer Cookie A light batter poured or spread onto a pan Also known as a stencil batter or tuile batter Examples: -Fortune cookie -Pizzelle -Tuiles  Ingredient Functions Pictured: 6 chocolate chip cookies, each cookie has a slight recipe modification. 1. Control 2. Granulated Sugar 6. Shortening 3. Brown Sugar 5. More Flour 4. Melted Butter  Mise en Place & Proper Measurement Methods https://www.youtube.com/watch?v=ll2QRgNAdzc 1 min 17 sec Mise En Place - Everything in its place Term for organizing and setting up Ensures success when cooking Mise en place is the expectation! Good Mise En Place Neat, clean, organized Bad Mise En Place Messy, disorganized, inconsistent https://www.youtube.com/watch?v=jD8mneBwOHk 1 min 18 sec Weight vs. Volume Weight Measures the weight of something Use a scale to measure The most accurate way to measure! Used professionally in the industry How to measure by weight: 1. Turn the scale on 2. Set your bowl on the scale 3. Tare the scale a. Tare means to “zero out” the scale so you only get the weight of the ingredients, not the bowl! 4. Check the unit! (grams, ounces) 5. Add ingredients Volume Measures the space something takes up Use measuring cups and measuring spoons and something to level The most common way to measure Methods of measuring by volume vary based on the ingredient.  How to Measure Dry Ingredients by Volume Flour 1. Stir 2. Spoon 3. Level Measuring flour incorrectly leads to heavy, dense, and dry baked goods. https://www.youtube.com/watch?time_continue=42&v=GUSovVHpqsU&feature=emb_logo 43 sec Brown Sugar 1. Spoon into cup 2. Pack If done properly, looks like a sand castle/hockey puck. Because brown sugar has so much moisture, it MUST be packed for consistency. https://www.youtube.com/watch?v=QJk0-WhROqw 31 sec Other Dry Ingredients 1. Scoop 2. Level Ingredients you measure with this method: Sugar, oats, shredded cheese How to Measure Liquid Ingredients by Volume Liquid Ingredients 1. Set liquid measuring cup on flat surface. 2. Bend to eye level. 3. Pour to desired marking. https://www.youtube.com/watch?v=RlGlqVzQRj8 15 sec Teaspoons & Tablespoons Liquids 1. Hold spoon over a small bowl in case of spills. 2. Pour ingredient into spoon. 3. Pour spoon into small bowl Teaspoons & Tablespoons Dry 1. Scoop spoon 2. Level spoon 3. Pour spoon into small bowl Common Measurement Abbreviations Tablespoon = T. Tbsp., tbsp Gallon = Gal. Teaspoon = t., tsp. Hour = hr. Cup = c. Dozen = doz. Minute = min. Pound = lb. or # Ounce = oz. Package = pkg. Quart = qt. Fluid Ounce = Fl. oz. Pint = pt. Gram=g Common Kitchen Equivalents https://www.youtube.com/watch?v=qzr82EuiJu0 4:35