1. Professional Baking, Fourth Edition by Wayne Gisslen ProMgmt. is a registered trademark of the National Restaurant Association Educational Foundation. ©2005 National…

Slide 1COMBINING INGREDIENTS AND STRUCTURES Lesson 21 Slide 2 Starter Activity Recall methods of making – what are they? Slide 3 Learning Outcomes KNOW The effects of combining…

1.Cookies!2. Cookie Vocabulary• Be on the look out for:– Creaming method– Drop cookies– Rolled cookies– Spritz cookies– Sheet cookies– Icebox cookies– Bar…

Slide 1Preparation of Cookies Cookie means small cake. Slide 2 Four Cookie Characteristics Crispness-Softness-Chewiness-Spread Crispness: Crispness: Low proportion of liquid…

Slide 1 Chapter 32 Cakes and Icings Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Slide 2 Understanding Cake Making 2 Basic Mixing Methods These mixing…

Slide 1 CHAPTER 8 desserts & bakery products Slide 2 Shortenings and fats do what for baked goods? (504) Fats make baked goods moist, add flavor and keep baked items…

Slide 1 1 Cakes and Icings Slide 2 2 Chapter Objectives 1.Demonstrate the five basic cake mixing methods. 2.Describe the characteristics of high-fat cakes and low-fat cakes.…

Slide 1 Cakes Baking, Types, & Mixing Methods Slide 2 Mixing Shortened Cakes/Cookies Combine shortening and/or butter (fat) with sugar until creamed Add eggs one at a…

Slide 1 Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. C HAPTER 34 COOKIES Slide 2 Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. C OOKIE…

Slide 1 Cakes Slide 2 Ingredients  Each ingredient performs a specific function and must be combined in proper balance  Too much flour: cake is DRY  Too much egg:…