and so on

Group ICOC

SY 2010-2011Presents

Definitions and Facts about Cookies Breads Pastries Biscuits Cakes

Cookies

A cookie is a small, flat-baked treat, usually containing fat,

flour, eggs and sugar.

http://en.wikipedia.org/wiki/Cookie

Classification of Cookies

Drop Cookiesmade from a relatively soft dough

that is dropped by spoonfuls onto the baking sheet

Refrigerator cookiesmade from a stiff dough that is

refrigerated to become even stiffer Molded cookies

made from a stiffer dough that is molded into balls or cookie shapes by hand before baking

Rolled cookiesmade from a stiffer dough that is

rolled out and cut into shapes with a cookie cutter

Pressed cookies made from a soft dough that is

extruded from a cookie press into various decorative shapes before baking

Bar cookiesconsist of batter or other

ingredients that are poured

Sandwich cookiesrolled or pressed cookies that are

assembled as a sandwich with a sweet filling

Breads

Breads are a group of staple foods prepared by baking, steaming, or frying a dough or batter consisting minimally of flour and water

Kinds of Breads

Banana BreadBanana bread is a sweet bread

that is made from smashed overripe bananas, brown sugar or honey, nuts and flour.Raisin Oatmeal Bread

Raisin Oatmeal bread uses both wheat and all-purpose flour. Cinnamon Raisin Bread

This bread is full of raisin and has a rich sprinkling of cinnamon

Olive BreadOlives

are pitted and chopped before being added to this tasty loafHoney Wheat Bread

Sweeten your wheat bread by adding honey to your recipePita Bread

Pita bread is a Greek bread that has worked its way into Western society

Pastries

Pastry is the name given to various kinds of baked goods made from ingredients such

as flour, butter, shortening, baking powder or eggs.

Types of Pastry

Shortcrust PastryShortcrust pastry is what is used in

pies. Once the dough has been made, it is rolled out on a floured board (only once) and then shaped, filled and baked.Rough Puff Pastry

The fat in the layers melts and causes air pockets, which results in a light, flaky pastry.Puff Pastry

Made with layers upon layers that expand as the pastry bakes, puff pastry is an extremely light, puffy, flaky pastry.

PhylloPhyllo pastry is an extremely thin

pastry that is layered in sheets to create a final dish. Pate a Choux

Making pate a choux (also referred to as choux pastry) can be somewhat difficult because the timing of it is fairly precise; however, learning to make a good pate a choux is not out of reach of the average home chef.

CAKES

Cakes normally contain a combination of flour,

sugar, eggs, and butter or oil, with some varieties

also requiring liquid (typically milk or water) and leavening agents

(such as yeast or baking powder).

Types of Cake

Sponge cakes light cake whose leavening comes

only from beaten egg whites (no baking powder or soda), and has little or no butter and thus have very little fat content.Chiffon cakes

light like sponge cakes, but are easier to make because there are no egg whites to beat and fold inAngel food

cakes have no added leavening (such as baking powder), shortening or egg yolks

Charlottespoured into a bowl lined with bread,

ladyfingers or pieces of cake, then decoratedMeringue cakes Made from beaten egg whites and sugar, meringue is used as a leavening agent in some cake batters or to lighten a soufflé or mousse.Rolls

baked in a shallow pan and used for jellyrolls or such holiday cakes as the Christmas "yule log," an especially nice variation

The End

Credit to:

Angeli Mae CantillanaAllysa Mae GargarinoJamella Lenden OleaCiara Sophia Roxas

Joshua BulfaMaria Clarissa Valencia

Jasper RodriguezSoviet Skaya Joy Arguelles