Bicol University

College of Industrial Technology

Industrial Education Department
East Campus, Legazpi City
1st Semester

July 14, 2017

I. Objective: At the end of the lesson, 85% of the class must be able to;
1. Identify the different types of cookies
2. Share ideas about the types of cookies
3. Differentiate the types of cookies

II. Subject Matter

Types of cookies
Reference:
Corazon Barateta-Prades, Bread and Pastry Production NCII
Website:
https://quizlet.com/182879930/six-basic-types-of-cookies-flash-cards/

III. Materials

 Chalk board
 Permanent marker
 Masking tape
 Pictures
 Manila paper

IV. Procedure

Teacher’s task Students’ Task

A. Introduction/ Preliminary Activity

“Good morning class!” “Good morning Sir!”

“Let us all stand for a prayer” The students will bow and pray.

You may now sit everyone. Student: “ thank you sir”

“Monitor please check the attendance” The monitor checked the attendance.

B. Motivation

Teacher: “last time we talk about bread and Student: “Yes sir.”
pastry, right class?”

Teacher: “what is the difference between One student will answer-

bread and pastry?” The difference between bread and pastry is
not just in process but also in proportions and
ingredients. Some basic (and simplified)
descriptions:

Bread is made of flour and water, with a little

 yeast and salt. Lots of water is added,
relative to the amount of flour (usually around
3 parts water to 5 parts flour). Some fat can
be added, but in small quantities. The dough
is mixed thoroughly, and kneaded to develop
lots of gluten. Bubbles in the bread are
produced by kneading and yeast.

Pastry is made of flour and fat, with a little

water. Proportions vary, but two parts flour to
one part fat is typical. Pastry dough is kept
cool when fat is mixed in, to create flakes of
dough separated by fat, which makes it
crumbly and crisp. Pastry dough is mixed and
manipulated as little as possible to avoid
developing the gluten and making it tough
and chewy

Teacher: “Okay, Good!”

Teacher: lets come now to the next topic, the
types of cookies”

C. Lesson Proper

1. Activity

Teacher: “I want you to find any word that is

related to cookies” (3 min.)

A P E T I T W D D U Answer key:
E R R O L L E D R H
P E D H Y P U E O S  Petit
M S W E P T Q D P G  Rolled
O S k O W S J L T I  Brown
K E R V L B R O W N  Sweet
S D F A P O D M I Z  Molded
R E X N B S W E E T  Pressed
 Bar
 Drop

Teacher: “What are the 6 major Types of Student will participate in the discussion
Cookies?” through recitation

“Bar Cookies
Baked in shallow pan and then cut into bars
or squares. Soft or firm. Can have different
bases, fillings, or toppings. Ex: brownies and
blondie.

Drop Cookies
Made from soft dough dropped onto a cookie
sheet. Allow at least 2'' between cookies
because they flatten and spread during
cooking. Ex: chocolate chip and oatmeal
cookies.

Rolled Cookies
Made from stiff chilled dough cut into different
shapes with cookie cutters. Best to work with
small amounts. Ex: gingerbread and sugar
cookies.

Molded Cookies
Shaped by hand. Can be rolled in chopped
 nuts/other coatings or pressed with a
glass/fork before baking. Can be made into
different things. Chill dough first because it is
easier to work with. Ex; peanut butter and
Italian vanilla cookies.

Refrigerator Cookies
Starts with dough formed into long, even rolls
about one and a half to 2" in diameter.
Wrapped in wax paper, foil, or plastic wrap
and then chilled. Ex: pinwheel cookies.

Pressed Cookies
Dough forced through a cookie press directly
onto a baking sheet. Use different disks to
Teacher: “Very Good!” make different shapes. Ex: spritz cookies.

Generalization
Student will answer-
Teacher: “Now give me your generalization “Cookies are small sweet cake, these are
about the cookies” divided into ^ major types, the pressed,
dropped, molded, refrigerated, bar, and
rolled.

D. Evaluation:

Identification: Answer key:

_________________ is baked in shallow pan Bar Cookies

and then cut into bars or squares. Soft or
firm. Can have different bases, fillings, or
toppings

It is made from soft dough dropped onto a Drop Cookies

cookie sheet. Allow at least 2'' between
cookies because they flatten and spread
during cooking.

It is a stiff chilled dough cut into different Rolled Cookies

shapes with cookie cutters. Best to work with
small amounts

Shaped by hand. Coated or pressed with a Molded Cookies

glass/fork before baking. Can be made into
different things.

A type of cookies starts with dough formed Refrigerator Cookies

into long, even rolls about one and a half to
2" in diameter. Wrapped in wax paper, foil, or
plastic wrap and then chilled.

A dough forced through a cookie press Pressed Cookies

directly onto a baking sheet. Use different
disks to make different shapes.

E. Homework/ Assignment.

Please read about FBS

“Thank you class.”

“Goodbye” “Bye sir “

Prepared by:

Samwillyson S. Gonzales
Noted by:

Arlene A. Balleras