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Cakes, Cookies, Pies, Candies

Chapter 24 Guide to Good Food. Cakes, Cookies, Pies, Candies. Objectives. Describe the functions of basic ingredients used in cakes Identify six types of cookies Explain principles of pastry preparation Compare characteristics of crystalline and non-crystalline candies

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Cakes, Cookies, Pies, Candies

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  1. Chapter 24 Guide to Good Food Cakes, Cookies, Pies, Candies

  2. Objectives • Describe the functions of basic ingredients used in cakes • Identify six types of cookies • Explain principles of pastry preparation • Compare characteristics of crystalline and non-crystalline candies • Prepare in the kitchen groups – Drop cookies called Chocolate Chip Cookies!

  3. Group ReSEARCH! Your group will identify the following about your assigned topic: 1. Kinds/Types A. Characteristics and Definitions 2. Important Ingredients 3. Food Science Principles/Methods of Prep Use your book as a resource! You are alotted 30 minutes for this activity! Use your time wisely!

  4. Kitchen Assignments • Kitchen 1 – Cookies • Kitchen 2 – Cakes • Kitchen 3 – Pies • Kitchen 4 – Candy • Please make sure to represent your topic well. We will all be taking notes from your information!

  5. Cookies

  6. Cakes

  7. Pies • http://living.aol.com/gmc-trade-secrets/curtis-stone/perfect-pie-crust

  8. Candy • http://candy.about.com/od/fondantcandyrecipes/r/basic_fondant.htm

  9. Terms • Shortened cake • Un-shortened cake • Chiffon cake • Pastry • Crystalline candy • Non-crystalline candy • Sugar syrup • Bittersweet chocolate • Semisweet chocolate • Milk chocolate • Fruit pies • Cream pies • Custard pies • Chiffon pies • Leavening agents

  10. Chocolate Chip Cookie Lab • Recipe – Follow directions carefully! • Please note: the reason bake time is a range of minutes – 1.difference in ovens, temperature 2.difference in cookie sheet warmth Questions: • Type of cookie? • What are the leavening agents within the recipe? • Why cool the cookie? • Anything else you observed?

  11. Review • What are two functions of cream of tartar in an Angel food Cake? • How will a pastry be affected if salt is omitted from the recipe? • How does crystalline candy differ in texture from non-crystalline candy? • Describe the appearance of cookies baked on a shiny aluminum sheet vs. dark sheet.

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