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3rd Year (1st Sem) > PD- Cookies > Flashcards

PD- Cookies Flashcards

1
Q
  • a baked or cooked good that is small, flat and sweet
  • It usually contains flour, sugar and some type of oil or fat
A

cookie

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2
Q

term cookie is derived from

A

Dutch word- koekje (small cake)

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3
Q

In most English-speaking countries except for the US and Canada, crisp cookies are called ___

A

biscuits

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4
Q

chewier biscuits in the UK are called ____

A

cookies

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5
Q

cookies are often served with beverages such as

A

coffee
milk
tea

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6
Q

these are sold in grocery stores, convenience stores, and vending machines.

A

factory- made cookies

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7
Q

these are sold at bakeries and coffeehouses- ranging from small business-sized establishments to multinational corporations.

A

fresh-baked cookies

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8
Q

the secret in making good cookies

A
  • quality of ingredients
  • versatility of the small equipment used
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9
Q

nine (9) types/ classification of cookies

A
  1. bar cookies
  2. drop cookies
  3. filled cookies
  4. molded cookies
  5. no-bake cookies
  6. pressed
  7. refrigerator
  8. rolled cookies
  9. sandwich cookies
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10
Q
  • consist of batter or other ingredients that are poured or pressed into a pan (sometimes in multiple layers) and cut into cookie-sized pieces after baking.
  • exs. brownies, fruit squares, date squares.
A

bar cookies

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11
Q

In British English, bar cookies are known as ____.

A

tray bakes

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12
Q
  • made from a relatively soft dough that is dropped by spoonful onto the baking sheet. During baking, the mounds of dough spread and flatten.
  • in the UK, the term “cookie” often refers only to this particular type of product.
  • exs. toll house cookies, oatmeal cookies, rock cakes
A

drop cookies

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13
Q

a drop cookie where a small central depression is created with a thumb or small spoon before baking to contain a filling, such as jam or a chocolate chip. a term often

A

thumbprint cookies

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14
Q
  • these are made from a rolled cookie dough filled with a fruit or confectionery filling before baking.
  • ex. Hamantash
A

filled cookies

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15
Q

made from a stiffer dough that is molded into balls or cookie shapes by hand before baking
- exs. snickerdoodles and PB cookies

A

molded cookies

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16
Q

another type of molded cookies where they are molded into large flattened loaves that are later cut into smaller cookies.

A

hermits
biscotti

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17
Q
  • these are made by mixing a filler, such as cereals or nuts, into a melted confectionery binder, shaping into cookies or bars, and allowing to cool or harden
  • exs. oatmeal clusters and Rum balls
A

no-bake cookies

18
Q
  • these are made from a soft dough that is extruded from a cookie press into various decorative shapes before baking
  • ex. Spritzgebäck
A

pressed cookies

19
Q
  • these are made from a stiff dough that is refrigerated to make the raw dough even stiffer before cutting and baking.
  • the dough is typically shaped into cylinders which are sliced into round cookies before baking
  • ex. pinwheel cookies by pillsbury
A

refrigerator cookies

20
Q

another term for refrigerator cookies

A

icebox cookies

21
Q
  • these are made from a stiffer dough that is rolled out and cut into shapes with a cookie cutter.
  • ex. Gingerbread men
A

rolled cookies

22
Q
  • these are rolled or pressed cookies that are assembled as a sandwich with a sweet filling.
  • fillings include marshmallow, jam, and icing
  • ex. Oreo ( two chocolate cookies w/ a vanilla icing filling)
A

sandwich cookies

23
Q

four (4) characteristics of cookies

A
  1. crispiness
  2. softness
  3. chewiness
  4. spreadability
24
Q
  • Small amount of liquid is used
  • Prolong baking time
  • High contents of sugar and fat
  • Tiny sizes allow to dries quickly
A

crispiness

25
Q
  • high liquid content in the formulation
  • thick shape baked products
  • under baking produce softness
  • honey, molasses or corn syrup contributes softness
A

softness

26
Q
  • a low fat but high proportion of sugar and liquid
  • more eggs contents in the formulation
  • use strong flour for gluten formation
A

chewiness

27
Q
  • when sugar melts, the cookies spread wider.
  • more baking powder makes bigger cookies
  • creaming allow the cookies to expand
  • low temperature increases spreadability
  • high liquid cookies spread faster
  • weak flour spread more because of low gluten formation
  • heavily greased pan make cookies spread even more
A

spreadability

28
Q

it makes bigger cookies

A

baking powder

29
Q

it allows the cookies to expand

A

creaming

30
Q

three (3) mixing methods in making cookies

A

one stage method
creaming
sponge

31
Q

this is one bowl method where in all ingredients are out together in a mixing bowl and mixed at once.

A

one-stage method

32
Q
  • this is conventional method where in fat and sugar is creamed together until fluffy.
  • add eggs one at a time, stir in leaveners and flour then blend well.
A

creaming

33
Q
  • this is an egg-foam method where in eggs and sugar are whip together until it peaks.
  • fold in all dry ingredients left and be careful not to over mix as it may deflate
    air cells
A

sponge method

34
Q

guidelines in baking cookies

A
  • use AP flour. only use CF when specified
  • there two ways to measure brown sugar: packed or loose
  • for rolled, do not over chill (long chilling will make it difficult to roll out)
  • in rolling dough, use as little flour as possible for dusting
  • Arrange cookies in 1 1⁄2 - 2 inches space between cookies.
  • transfer baked cookies in racks to cool
35
Q

inferior quality of cookies

A
  1. color- dark brown
  2. shape- spread much
  3. texture- crumbly and too hard
  4. flavor- poor flavor
36
Q

Too much sugar, over baked, too high oven heat, long baking time.

A

color- dark brown

37
Q

too low oven heat, not enough flour, more eggs, too much fats/sugar

A

shape- spread much

38
Q

Too much leavener, not enough egg, improper mixing, too much fats/sugar

A

texture- crumbly

39
Q

Too much flour, not enough fats/sugar, over baked, too little liquid

A

texture- too hard

40
Q

Wrong formulation, inferior quality ingredients, no flavoring added, improper measurement

A

flavor- poor flavor

3rd Year (1st Sem) (13 decks)

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