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The cookie jar

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					Group E.
   Hear at the Cookie Jar, we take pride in making it nearly
    impossible to take just one cookie out of the Cookie Jar. Made
    with the most unique of a recipe, we guarantee our customer has
    never tasted a cookie like ours.
   As a customer caring company, the Cookie Jar, believes every
    cookie made by our chefs should be eaten with a glass of cold
    milk to ensure peak enjoyment. Our baking process allows each
    layer of the cookie to be baked to the same softness. Made by
    hand, we take time on each batch of cookies to make sure our
    customer gets an excellent quality cookie every time.

                                                         Thank you!

                                                      The Cooke Jar
   Cookie Quality- Layers of perfectly baked flour, topped with the
    smoothest tasting chocolate

   Size- 1 ½ X 1 ½ X 2 inch triangular cut cookies

   Appearance- Chocolate top followed by a red, yellow, and blue bottom

   Special Features- Two layers of raspberry jam with a smooth chocolate top

   Quantity- 10 cookies per box

   Packaging- placed in a 6 X 6 X 2 box, with our company logo in the front
    of the box
   Cost per Unit: $ 1.31
   Number Of Cookies Produced: 50
   Number Of Meeting Specs: 50
   Number Rejected : 0
   Number Reworked: 0
   Number Of Sampled: 3
   Unexplained Differences: 0


   Size Before Baking: 1*1*1 ½
   Size After Baking: 1 ½ * 1 ½ * 2
                                                Preparation
    Ingredients
                                            

                                               Preheat oven to 350°F and grease 3 (13- by 9-inch) metal
                                                baking pans. Line bottom of each with wax paper, letting it
   7 ounces marzipan paste                     extend at 2 opposite ends, and grease paper. Break
                                                marzipan paste into small pieces and grind with sugar in
                                                food processor until no lumps remain. Transfer to a large
   1 cup sugar                                 bowl and add butter. Beat with an electric mixer until light
                                                and fluffy, and then add yolks and almond extract and
   3 sticks unsalted butter, softened          beat well. Beat in flour and salt on low speed. Beat egg
                                                whites in another bowl with cleaned beaters until they just
                                                hold stiff peaks and stir one third into batter to lighten
   4 large eggs, separated                     slightly (batter will still be stiff). Fold in remaining whites
                                                thoroughly. Divide dough into thirds (about 1 1/2 cups
                                                each). Stir green food coloring into one third and red food
   1 teaspoon almond extract                   coloring into another, leaving one third plain. Spread each
                                                dough separately into a pan. (Layers will be thin.)
   2 cups sifted all purpose flour (sift      Bake layers in batches in middle of oven until just set and
                                                beginning to turn golden along edges, 7 to 10 minutes total.
    before measuring)                           Run a knife along edges to loosen from pan, then while still
                                                hot, invert a large rack over pan and invert layer onto rack,
   ¼ teaspoon salt                             pulling gently on wax paper overhangs to release if
                                                necessary. Peel off wax paper and cool completely.
                                                Line a large shallow baking pan with wax paper and slide
   5 drops green food coloring, or to      
                                                green layer into it. Spread half of jam evenly over green
                                                layer and carefully top with plain layer. Spread remaining
    desired color                               jam evenly over uncolored layer and carefully top with pink
                                                layer (trim edges if necessary). Cover with plastic wrap and
   5 drops red food coloring, or to            weight with a large cutting board or baking pan. Chill at
                                                least 3 hours.
    desired color                              Melt chocolate in a double boiler or a metal bowl set over a
                                                pan of barely simmering water. Remove weight and plastic
   12-oz jar raspberry jam (seedless)          wrap and spread chocolate evenly over top, but not sides,
                                                of pink layer. Let stand at room temperature until set, about
                                                1 hour, and cut into small diamonds (12 rows crosswise and
   6 ounces milk chocolate chips               12 diagonal rows).
                              Job Cost Card.
                              The Cookie Jar
                               Gainesville, fl
Customer: Crosson Susan                          Batch: Class 1

Specifications: 50

Date Of Order: 09/15/2009                        Date of Completion:09/20/2009
           Cost                Current Month                Cost Summary
Direct Material                   $11.88                      $11.88
Direct Labor                      $30.00                          $30
OH                                $23.76                      $23.76
                     Totals      = $65.64                    = $65.64
Units Completed                     50                             50
Cost per Unit                      $1.31                          $1.31
   Comments:
   Excellent Group Work.
   Great activity for networking.




                                        Santiago Bonells
                                      Andrew Riumugam

                                       Richard Espinosa

                                         Ian Hanwacker