7. 3 Basic Mixing Methods3 Basic Mixing Methods
• #1 one stage#1 one stage
– All ingredients in one bowlAll ingredients in one bowl
• #2 Creaming#2 Creaming
– Cream fat w/sugarCream fat w/sugar
– Add liquidsAdd liquids
– dry ingredientsdry ingredients
• #3 Sponge#3 Sponge
– Make meringue and fold in dry ingredientsMake meringue and fold in dry ingredients
8. 8 types of cookies8 types of cookies
• BaggedBagged
– Pastry bag/spritzPastry bag/spritz
• RolledRolled
– Rolling pin/sugar cookiesRolling pin/sugar cookies
• DroppedDropped
– Teaspoon/chocolate chipTeaspoon/chocolate chip
• IceboxIcebox
– Sliced/refrigerator cookiesSliced/refrigerator cookies
9. • MoldedMolded
– By hand or with stamp/peanut butterBy hand or with stamp/peanut butter
• BarBar
– Logs sliced/biscottiLogs sliced/biscotti
• SheetSheet
– Sheet pan/brownies and lemon barsSheet pan/brownies and lemon bars
• StencilStencil
– Soft paste/tuilesSoft paste/tuiles
10. Quiz NotesQuiz Notes
• 8 types of cookies8 types of cookies
• Review chapter 19Review chapter 19
• 3 methods of mixing3 methods of mixing
• Cookie characteristicsCookie characteristics
– What makes a crisp cookie?What makes a crisp cookie?
– What makes a moist cookie?What makes a moist cookie?