Cookies_ Cakes_ and Pies Foods I by fjzhangxiaoquan


									Cookies, Cakes, and Pies
         Foods I
     Chapter 21/24
         FN 6.02
               Basic Ingredients
 Cake flour
 All purpose flour
 Eggs
 Fat
 Liquids
 Leavening agents
 Sugar
 Salt
Cake flour: is all purpose flour (1 cup) minus 2
  tablespoons for each cup of cake flour.
       Standard mixing procedure
1.   Cream the fat and sugar together until smooth,
     light and fluffy… (consistency of whipped cream)
2.   Beat the eggs in mixture one at a time.
3.   Sift the dry ingredients together
4.   Mix in the liquids together
5.   Add the dry ingredients to the creamed mixture
     alternating between the dry and the liquid
     ingredients. Begin and end with the dry
There are two types of
1. Shortened Cakes
2. Foam Cakes
         Shortened Cakes
Examples of Shortened cakes include:
 Pound Cakes
 Honey Bun Cake
           Shortened Cakes
 Shortened cakes are usually made with a
  solid fat, though oil can be used.
 The fat in the cake is needed to make the
  cake rich and tender.
 Made in a variety of flavors
               Shortened Cakes

   Check for doneness using a tooth pick… if free from
    wet batter the cake is ready.
   The cake will have a shiny crust and slightly
    rounded top
   The cake will have a fine, moist, and tender grain
             Foam Cakes
 These cakes contain no fat
 Leaven by steam and air verse chemical
 Foam cakes will have a airy texture.
                  Foam Cakes
Examples of foam cakes include:
1.   Angel food cake: uses only beaten egg whites as
2.   Sponge cake: beaten egg yolks are added to the
     batter before the batter is folded into the egg whites
3.   Chiffon Cakes: include oil and baking powder, which
     are blended and then folded into beaten egg whites
     (Cross between shortened/ and foam cakes)
   Identify two types of cakes

   Name two examples of each type of cakes

   What are the main differences between
    each cake?

Production and Storage
Cookies appear to have
  their origins in 7th century
  AD Persia, shortly after
  the use of sugar became
  relatively common in the
  region. (Wikipedia)
Six Basic Groups
           Drop
           Rolled
           Bar
           Pressed
           Molded
           Refrigerated
             Basic Ingredients
   Fat
   Sugar
   Salt
   Flavorings
   Flour
   Eggs
   Leavening Agents
                   Soft dough
   Drop cookies (Chocolate chip cookies)
   It is recommended that you leave about 2 inches
    of space between the cookies.
   Bar Cookies (Brownies)
   Cookies may be chewy or cake like.
   Refrigerator Cookies (No Bake cookies/
    Pinwheel cookies)
   These cookies have a high proportion of fat.
                  Stiff Dough
   Rolled Cookies (Sugar Cookies)
   Known for using cookie cutters to shape these
   Pressed Cookies (Spritz)
   Dough is placed in a cookie press. These
    cookies will vary in size.
   Molded Cookies (Peanut Butter Cookies)
   Rolled and then pressed to shape.
   Cream: Blend the fat
    and sugar until it is
   Add eggs, liquid and
    flavoring to the
   Slowly add the dry
    ingredients to the
    mixture (Do not over
 Avoid using pans with high sides for drop,
  rolled, pressed and molded cookies.
 Bar cookies need a pan that have sides
 Place cookies dough on a cool cookie
  sheet before baking so that the cookies
  can retain there shape.
Cooling and Storing
             Allow cookies to cool
              for 5-10 minutes prior
              to service
             Store cookies at room
              temperature in a air
              tight container.
             Most cookies can be
              frozen for up to 6
              Mini- Review
 When did cookies first appear?
 What are the common ingredients in
 Identify the different variety of cookies.
 What should be avoided when making
Pies and Pastries
          Pies and Pastries
 Pies and pastries can be used for desserts
  or main dishes
 Smaller pies are referred as “tarts”
 Making pie crust or pastry dough requires
  patience and practice.
               Pies and Pastries
               Basic Ingredients
          Pie Crust
   Flour
   Salt
   Fat (cold)
   Liquid (cold)
      Fillings (varied)
   Apple
   Sweet Potato
   Egg Custard
              Pies and Pastries
   Flour: Gives structure
   Fat: Makes the pastry tender and prevents the
    gluten from developing
   Water: Provides moisture needed for the
    development of the gluten and the production of
    steam (For each Cup of flour used add 2 Tbsp.
    of water)
   Salt: Provides flavor to pastry
        Ingredients- Things to Avoid
   Failure to measure
    ingredients correctly will
    cause you to have bad
    results. Crust may not be
   An over mixed pie crust
    dough will result in the
    gluten being developed
    making the crust tough.
   Stretching the dough
   Rolling to vigorously
             Pies and Pastries
There are four types of pies:
   Fruit : Generally a two crust pie.
   Chiffon: Light and airy (containing gelatin and
    cooked beaten egg whites)
   Cream: Generally a one crust pie (uses a corn
    starch thickening agent)
   Custard: Generally a one crust pie (filled with a
    egg based custard)
Pies and Pasties
           After baking, pies and
            pastries should be
            tender, flaky, crisp
            and evenly browned
           Pleasant flavor
           Filling should not be
            runny or to firm
          The Pie Review
 What ingredients are needed for pie crust?
 Identify the four main types of pies.
 Identify 3 concerns to avoid when making
  pie crust.
 After baking how should pie crust look?

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