Cookies :)

Question 1

What are the 6 different classifications of cookies resulting from handling and make up techniques?

Answer 1

1. Dropped / Wire Cut
2. Rolled / Cut out
3. Bagged / Piped
4. Moulded
5. Bar Cookie
6. Sheet Cookie

Question 2

What are the 4 degrees of tenderness in cookies?

Answer 2

1. Crisp
2. Short
3. Chewy
4. Soft

Question 3

How do you obtain a crisp cookie?

Answer 3

High sugar, low moisture. Thin, and baked crisp, packaged in paper inserts.

Question 4

How do you obtain a short cookie?

Answer 4

High fat

Question 5

How do you obtain a chewy cookie?

Answer 5

Extra mixing, strong flours, low fat, and high egg or liquids and sugars.

Question 6

How do you obtain a soft cookie?

Answer 6

High in sugar syrup and possibly low in fat. Often larger or heavier, and baked very light, often individually wrapped in an airtight package.

Question 7

What effect does sugar and sugar syrup have on cookies?

Answer 7

Sugar is important for tenderizing, aerating, sweetening, moisture retention, colouring, and flavouring. It also influences the spread of a cookie: a brown sugar will produce a cookie with greater spread. Icing sugar in the same formula will produce much less spread. Sugar varieties change the flavour or colour of a cookie. Molasses, golden syrup or maple syrup will yield distinct flavours. Sugar syrups will improve the softness of the cookie. Invert sugars will colour more readily and will also exert a hygroscopic effect.

Question 8

What effect does flour have on cookies?

Answer 8

The flour most commonly used is pastry flour. It is a medium strength flour and will not toughen the cookie as will bread flour. It is not generally chlorinated, as is cake flour, which reduces the spread of the cookie.

Question 9

What effect does butter and/or margarine have on cookies?

Answer 9

Butter and margarine are often used in cookies to add flavour, improve shortness, improve shelf life and provide the lubrication important for roll out or moulded cookies. Fat incorporates air during creaming, resulting in a softer mix, and are easy to drop. All-purpose shortening can be used if a bland fat is required.

Question 10

What effect does egg have on cookies?

Answer 10

Egg balances fat in formulas and gives stability to the cookie dough. The fat in egg tenderizes and contributes lecithin. Egg white is often used in meringues or coconut macaroons and adds protein and moisture.

Question 11

What effect does milk have on cookies?

Answer 11

Milk is important for adding liquid and is a great improver. It is hygroscopic and improves the shelf life of a cookie.

Question 12

What effect does baking powder and/or baking soda have on cookies?

Answer 12

Baking powder and more often baking soda, are the leveaners in cookies. It aerates the cookie. Sometime ammonium bicarbonate is sued in a thin, crisp cookies like ginger snaps.

Question 13

What effect do flavourings have on cookies?

Answer 13

Natural ingredients provide exceptional flavours. In combination with sugar, salt and butter, there is great variety in the flavours and natural colours.

Question 14

What are some of the techniques required for producing good cookies?

Answer 14

The baking of a cookie requires great care. Cookies are thin and high in sugar and can easily burn. It is best to bake them slightly less than desired, knowing that they will continue to bake even after being removed from the oven. It’s a good idea to test bake a few cookies to check the spread and consistency of the cookie mix.

Question 15

How do you correct overbaking in cookies?

Answer 15

Overbaking: cookies tend to bake quickly. Monitor the bake and temperature and take the cookie out of the oven when it is beginning to brown.

Question 16

How do you correct excess spread in cookies?

Answer 16

Excess spread: Check the excess sugar and/or baking soda. Both of these ingredients affect spread. The size of the sugar crystal affects the spread. Using icing sugar instead of granulated sugar will reduce the spread. A soft mix with high liquid will also spread more. Over creaming the fat will also result in more spread.

Question 17

How do you correct toughness in a cookie?

Answer 17

Tough: a cookie can be tough if the batter is overmixed. This cookie will be pale and will not spread.

Question 18

How do you correct fragile cookies?

Answer 18

Fragile cookies that break upon being packaged are overcreamed.

Question 19

How do you correct dry cookies?

Answer 19

Dry cookies: a soft cookie has syrups that retain moisture. A cookie should be given a light bake and packaged in an airtight package so it does not lose moisture.

Question 20

Describe the characteristics implied in the term “short” and explain how it may be achieved.

Answer 20

A ‘short’ product is one that is tender and breaks easily. A pastry high in fat and low in gluten is ‘short’. A cookie that easily snaps in two pieces is ‘short’ Shortness is achieved by mixing the fat and flour together. The fat coats the flour proteins and prevents the formation of gluten. When liquid is added, it does not come in to direct contact with the flour protein and gluten is not formed. The fat acts as an insulator between the flour protein and the water and a rich tender pastry is produced.