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39 Cards in this Set
- Front
- Back
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How are cookie formulas different from cake formulas?
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They have less liquid.
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Describe the creaming process steps.
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1. cream fats, sugar, salt and spices on low speed; do not overmix
2. add eggs one at a time, and other liquids such as vanilla 3. sift in flour, leavening |
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Crispness happens if cookies are low in . . .
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moisture
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Name crispness factors . . .
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high in sugar
high in fat low in liquid stiff dough baked long enough to evaporate moisture small, thin shapes good storage |
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Name softness factors . . .
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high amount of water/liquid
low sugar low fat underbaking large size or thick shape proper storage |
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To reduce excess spread . . .
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chill the dough well and make sure pans aren't warm
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Name the chewiness factors . . .
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low in fat
high in sugar high in liquid high proportion of eggs strong flour or gluten developed during mixing |
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Name the spread factors . . .
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high in sugar
use of coarse grain sugar high in baking soda or ammonia creaming until light low oven temp slack batter (high liquid) heavily greased pan |
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Describe the one-stage mixing method . . .
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used for low-moisture cookies; mix everything at once.
High moisture pieces required 2-stage mixing |
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Describe sponge method mixing . . .
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warm eggs slightly
whip eggs and sugar to proper stage such as soft peak fold in remaining ingredients careful not to deflate eggs |
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Bagged cookies are . . .
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pressed cookies made from soft doughs
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Dropped cookies are . . .
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made from soft dough and spooned or scooped out
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Rolled cookies are . . .
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rolled and cut from stiff dough; chill dough thoroughly
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Depth of dough for rolled cookies. . .
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1/8th of an inch
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Molded cookies are . . .
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made with special molds or shaped by hand; flatten with a fork as in peanut butter cookies
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Icebox cookies . . .
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multicolored cookies such as checkerboard and pinwheel in which dough needs to be chilled in between stages
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The word "cookie" means . . .
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little cake
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Macaronnage means . . .
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mixing the flour and the meringue to make macaroons
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Macaronner means . . .
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mixing the batter until firm and drips slowly
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Pied refers to . . .
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the foot. It is not a macaroon without a foot.
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Biscotti means . . .
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twice cooked
British version is "biscuit" |
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What was the purpose of double cooking in the early days?
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to get a dry, crisp product that was low in moisture so they would keep longer.
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What mixing method is used to make biscotti?
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Sponge method in the swiss style of meringue making.
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What can make dark or syrupy spots or irregular texture in your baked product?
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Use of coarse sugar that didn't fully mix in well.
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Fine sugars are better for creaming with fats because they create . . .
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a finer, more uniform air cell structure and volume
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A coarse sugar can work in syrups why?
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Because importance of thorough mixing isn't a factor; it dissolves readily when boiled with water.
Makes a clearer syrup because of its crystalline purity. |
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Another name for confectioners' sugar is . . .
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icing sugar
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Fondant sugar is also known as . . .
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dehydrated fondant and is much finer than 10X
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Brown sugar contains a small amount of acid, so when used with baking soda it provides . . .
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some leavening.
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The most basic syrup is . . .
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sucrose plus water
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Crisp cookies made with molasses can soften quickly because . . .
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invert sugars absorb moisture.
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If malt syrup is not available, substitute with . . .
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regular sugar
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Honey contains invert sugar so it helps do what?
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retain moisture and because it also contains acid, can be used with baking soda for leavening.
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Meringues give volume and lightness to what?
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buttercream icings, mousses and souffles
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Name the 3 types of meringues . . .
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common or French - egg whites at room temp, beaten with sugar
Swiss - eggs and sugar are warmed over a hot water bath Italian - hot sugar syrup is mixed into egg whites, which "cook." This is also known as boiled icing. |
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The ratio of sugar to egg whites in a soft meringue is . . .
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1 pound of sugar to 1 pound of egg whites
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The ratio of sugar to egg whites in hard meringue . . .
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twice as much sugar as egg whites, but be careful because past a certain weight, the egg whites can't hold more sugar and will collapse.
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Tips for making meringues
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- fats prevent whites from foaming, so make sure there is no fat, grease or yolks in the mix.
- egg whites foam better when at room temperature for 1 hour. - don't overbeat - they should look moist and shiny - sugar makes egg white foam more stable - mild acids like cream of tartar can aid in foaming |
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What does cream of tartar or lemon juice give to egg whites?
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more volume and stability.
Use 2 teaspoons per pound of egg whites. |
