Baking Module 3

PAMANTASAN NG LUNGSOD NG MARIKINA
College of Hospitality and Tourism Management

Department of Hospitality Management
Brazil St., Greenheights Subd., Concepcion Uno, Marikina City
Module 3 - Cookies (3rd Week)
Course Learning Outcomes:
At the end of the module, the student will learn the following:
 Define and enumerate the different types of cookies.
 Describe the nature and characteristics of each type of cookies.
 Identify the ingredients in making cookies.
 Apply skills in making cookies using the basic recipes.
Course Outline:
 Introduction
 Discussion
 Definition of cookies
 Types of cookies
 Things to consider in baking cookies
 Causes of Poor Quality Cookies
 Reflective Questions
 Activities and Assessments
 Media at Home
 References
Introduction
The term cookie is derived from Dutch word koekje meaning small cake. And it
was what the very first cookies were. Drop of cake batter were use to test the heat of
oven.
Most cookie formula, however, calls for less liquid than cake formulas do. Cookie
dough ranges from soft to very stiff, unlike the thinner batter for cakes. The difference
in moisture content requires some differences in mixing methods, although the basic
procedures are much like those for cakes.
Although, the secret of making good cookies lies not so much in the complicated
technique employed in making them. Packaging counts a lot too.
Cookies
1. Before discussing cookies, let us first classify bakery products.
The main kinds of bakery products
Bakery products may be classified into:

 Cookies;
 Pastries (pies, tarts, puff pastry);
 Cakes;
 Quick breads (biscuits, pizza, muffins); and
 Breads (other yeast-raised products)
2. Definition of Cookies
Cookies are tiny, flat, sweet items made of flour, shortening, sugar, and other
ingredients. This mixture is referred to as “dough”. The dough is made into different
shapes and sizes. Flavoring nuts or fruits are added to the dough according tine one’s
Prepared by: FLOSERFIDA CABISONG- MACALINCAG
Assistant Professor I, Department of Hospitality Management
preference or taste. Some cookies are frosted to improve their eye appeal or
attractiveness.
3. Types of Cookies
Following are the different types of cookies and how they are prepared.
A. Dropped cookies- these are made by dropping the dough from a teaspoon
onto the cookie sheet. Shapes of dropped cookies are quite irregular and
uneven.
B. Molded cookies- these are formed by rolling a small amount of dough with
hands and arranging it on a cookie sheet. Almost all molded cookies are round in
shape.
C. Rolled cookies- these are made by rolling out stiffer dough on a floured board
and cutting it with a cookie cutter. Special shapes, such as the shape of a
Christmas tree, bell, star, diamond, etc., may be made to fit to occasion.
D. Pressed cookies- these are formed by passing dough through a cookie press.
The cookie press consists of a tube and several plates with different designs. In
place of a cookie press a pastry bag with a decorating tip can be used to form
designs like rosettes or scrolls. The dough should soft so that it can be pressed.
E. Refrigerated cookies- these are made by chilling or freezing the dough until it is
stiff and then by cutting it into thin slices with a sharp knife. These are then
arranged on a cookie sheet and baked.
F. Cookie bars or squares- a softer type of cookie bars or squares are more like
cake. These are usually baked in a shallow square or rectangular pan. After
baking the cake is cut into squares or bars.
4. Things to consider in baking cookies

Important guidelines in cookie making:
A. Most cookie recipes make use of all purpose flour. Use cake flour only when
specified in the recipe. Sift flour before measuring.
B. There are two ways of measuring brown sugar: loose and packed. If the recipe
calls for packed measurement, press sugar into the measuring cup with the back
of the spoon.
C. If the shortening used is to be cut into cubes before mixing with the flour, this
should be chilled to be firm.
D. For rolled cookies, do not over chill the dough. Long chilling will make the
dough difficult to roll.
E. Avoid using shortening that is too soft as your dough will become oily. Knead
dough gently to make it smooth and easy to handle.
F. In handling cookie dough intended for rolling, over kneading will develop the
gluten and this will result in tough cookies.
G. In rolling or handling the cookie dough, use as little flour as possible for dusting.
Too much flour changes the proportion of the recipe.
H. Arrange cookies in 1.5-2 inches spaces between cookies. This will prevent
cookies sticking to each other as they expand while being baked.
I. If specified in the recipe, transfer baked cookies at once onto racks to cool. As
they stay longer on the sheets, they stick to the sheet and are difficult to remove
which usually results in breakage.
Suggested Readings:
Sevilla, P.R. (2015). Getting Ready to Bake. Caloocan City: Philippines

Farrow, J. (2016). Chef School: Step-by-step Techniques for Culinary Expertise. Heron
Quays: United Kingdom

References:
Carino, C.E. (2015). Experience Baking. City of Manila: Philippines


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PAMANTASAN NG LUNGSOD NG MARIKINA

College of Hospitality and Tourism Management

Module 3 - Cookies (3rd Week)

Course Learning Outcomes:

1. Before discussing cookies, let us first classify bakery products.

The main kinds of bakery products

Bakery products may be classified into:

4. Things to consider in baking cookies

Sevilla, P.R. (2015). Getting Ready to Bake. Caloocan City: Philippines

Prepared by: FLOSERFIDA CABISONG- MACALINCAG

Carino, C.E. (2015). Experience Baking. City of Manila: Philippines

Prepared by: FLOSERFIDA CABISONG- MACALINCAG

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