CLASSIFICATIONS OF BAKED PRODUCTS Brought to you by: Capucion, Jaimee Andrea Casil, Precious Joy Quelnan, Charmane ------------------------------------------------------Introduction: Baked

products include cookies, pies and pastries, breads, and cakes. Each of these products requires certain baking techniques and procedures to be able to produce the excellent quality required of the end product. Failure in baking is costly mistake, thus adherence to the basic baking principles is a must. -------------------------------------------------------Lesson 3 - Cookies •Cookie is derived from the Dutch word “koekje” meaning small cake. Cookies are little cakes which are generally flat and sweet. They can be made in a variety of shapes and flavors and served in many different ways. To store cookies, baked or unbaked, wrap them in plastic bags or wrapping sheets and freeze. •Cool baked cookies well before freezing. Do not wrap together cookies of different flavors, as flavorings transfer during storage. Frozen cookies keep for as long as six months and thaw very quickly when needed. •All-purpose flour or cake flour is used in baking cookies.

Types of Cookies:  Drop Cookies Are irregular and unevenly shaped cookies. They are made simply by dropping the cookie mix from a teaspoon to a baking sheet. • Rolled Cookies Are made from dough which have been rolled out and cut with special cutters to from shapes that fit special occasions, such as Christmas, Valentine’s Day, and Easter. • Molded Cookies Are the richest and most festive type of cookies. They are made with more butter and pressed out of a cookie press or pastry tube into cookies sheets to from rosettes, ring or ribbons, and other shapes. • Cookie Bars Are cakes which have been cut into bars after baking. A firm hand will help mark off even squares for cutting. Cookie bars look and taste better when they are small. They are usually cut into 1x2-inch bars. • Refrigerator Cookies Are frozen and cut into desired shapes before baking. These cookies can also be decorated. -------------------------------------------------------Baking Tips: 1. Drop cookies leaving about 2 inches in between to allow spreading. 2. Make cookies of the same size and thickness so they will bake at the same time. 3. For uniformity in size and shape, drop cookies can be made using a small ice cream scoop or for molded cookies, the dough can be weighed.

4. If there is only one or two baking sheets, use it repeatedly for one batch of cookies but make sure to cool it first otherwise the cookie dough will start melting before it reaches the oven. 5. Remove cookies from the baking sheet while hot. Do not wait for them to cool and become crisp in the pan. 6. To prevent overspreading of drop cookies, chill the dough for a few minutes. -------------------------------------------------------Storing Cookies 1. Crisp, thin cookies should be cooled then stored in containers with a loose cover. If they become sift, you can reheat them in 148°C oven for about 5 minutes until crisp again. 2. Soft cookies must be cooled then kept in tightly covered containers to preserve their moistness. 3. Bar-type cookies may be kept covered with plastic wrap in the pan. 4. Uncooked refrigerator cookie dough must be well wrapped then stored either in the refrigerator or freezer.