,COOKIES - Pan Grease: cookies spread more when baked in a heavily greased pan.

 Crisp Cookie – 2 parts Sugar, 2 parts Fat, & 3 parts Flour

 Originally called “little cakes”
 Chewy Cookie – 1 part Sugar, 1 part Fat, & 1 part Flour
 Made with sweet dough or batter
 Baked in single-seized servings and eaten out-of-hand Mixing Method
 19 century – British took a liking to them
1. Creaming – affects the texture of the cookie, the leavening and the spread.
- Incorporating them into their daily tea service and calling them biscuits or sweet bunds, as
- Only small amount of creaming is done when you want to retain the shape of the cookie.
they do in Scotland.
- Too much creaming will make the cookie crumbly.
 Koekje – little test cakes means little cake in Dutch
2. One-stage Method – all the ingredients are mixed at once.
 Ruth Wakefield – develop the chocolate chip cookie
- Not normally done because you have less control of the mixing.
 Hand-formed (or molded) cookies are made by shaping dough by hand into small balls, logs, - Normally used when over mixing is not a problem.
crescents and other shapes. 3. Sponge Method – you whip the whole eggs or the egg whites before folding it with the rest of
Characteristics and their Causes the mixture.

 Crispness Differences of Cookies and Cakes

- Low amount of liquid in the mix  Cakes – contain larger amounts of liquids than cookies.
- High sugar and fat content - Has 2 parts each flour and liquid, 1 part each egg, fat and sugar, plus 1 teaspoon baking
- Longer baking time to evaporate more moisture powder per cup of flour.
- Smaller and thinner in size for faster release of moisture  Cookies – recipes designate smaller amounts of leaven than cake recipes.
- Store in a dry container - Less leaven means cookies do not rise as much as cakes do, giving them a more concentrated
 Softness density.
- High amount of liquid in the mix - Has 3 parts flour, 2 parts fat, and 1 part sugar.
- Low sugar and fat content
- Presence of ‘hygroscopic’ sugars (honey, molasses, or corn syrup) Make-Up Methods
- Underbaking
Six Preparation Techniques are:
- Larger and thicker in size to retain more moisture
- Store in an airtight container. a. Drop
 Chewiness b. Icebox
- High sugar and liquid content, but low-fat content c. Bar
- High proportion of eggs d. Cut-out or rolled
- Strong flour or gluten development e. Pressed
 Spread f. Molded
- Sugar: coarse granulated sugar increases spread, while fine confectioner’s sugar reduces
1. Rolled Cookies
spread.
- Leavening: high baking soda or baking powder encourages spread. - prepared from a dense cookie dough that is rolled out flat onto a counter and cut into the
- Temperature: low oven temperature increases spread, while high oven temperature reduces desired shapes.
spread.
2. Drop cookies – made with a soft dough.
- Liquid: more liquid increases spread.
 - Leave 2” between cookies to allow for SPREADING while cooking What kind of baking sheet?

3. Bar Cookies - Shiny aluminum

- a sweetened baked good that is made from a dough
- Denser than cake, and is cut into a rectangular or square shape
Cookie Texture
4. Ice box Cookies – also known as refrigerator cookies
- Contain high proportion of fat
- Dough is shaped into a long roll, refrigerated for several days, sliced and baked
- Is soft before it’s chilled.
5. Molded cookies
- The dough is shaped with the hands or fingers
- Usually flattened with a fork or glass before baking
6. Pressed Cookies
- Promotes even browning and a light brown crust
- Dark finishes absorb heat quicker and may cause the cookies to over-brown.
1. “Cakey” Cookie
- A higher quantity of brown sugar is needed to interact with the leavening agent.
- The addition of egg will provide more leavening and increased moisture.
- Refrigerated batter will provide less and slower spreading.
2. “Chewy” Cookie
- Lower oven temperature and longer baking time will provide more spread.
3. “Crispy” Cookie
- The addition of canola oil or melted butter will increase crispiness.
- No eggs should be used.

- A very rich, stiff dough that is packed into a cookie press. Panning and Baking
- Cookie press – has perforated disks through which the dough is pushed through onto cookie  Ensures proper texture and color.
sheets
 Uniform thickness and even space between cookies on the baking sheets are important.
- Can be also made from soft doughs for easier piping for it to be able to hold its shape.
 Crispiness, softness and chewiness are affected by:
Difference between Butter and Margarine 1. Ration of Ingredients
2. Oven Temperature
Butter – adds sweet, delicate rich flavor to cookies 3. Pan Coating
- Dairy fat made by churning the cream of milk from cows. QUICKBREAD
- Made of dairy fat
- Involves churning and separation - Baked immediately after the ingredients have been mixed.
- More natural - The two most important considerations when preparing quickbreads are;
- Rich in saturated fats 1. Consistency of the batter
- Has a soft, creamy and rich taste 2. Cooking temperature

Margarine Making of Quickbread

- Substitute for butter made from vegetable oil 1. Soft Dough – 3 parts of flour and 1 part of liquid
- Involves hydrogenation 2. Drop Batter – 2 parts of flour and 1 part of liquid
- Highly processed 3. Pour Batter – 1 part of flour and 1 part of liquid
- Rich in trans fat
- Does not have the rich taste of butter
A. Dough Type Quickbread - have higher proportion of flour than stiff batters and is stiff enough to  If over mix - low volume; small rounded top.
shape by hands.
YEAST BREAD
B. Batter Type Quickbread – range in consistency from thin liquids to stiff liquids.
- Pour Batters (thin) – large amount of liquid, small amount  Contain flour, liquid, salt, and yeast.
- Drop Batters (stiff) – high proportion of flour; get drop from a spoon onto a pan.  All-purpose flour is used for making yeast breads however many yeast bread recipes call for
Ingredients and Functions of Quickbreads bread flour.
 When mixed with liquid and kneaded, the flour develops gluten which supports the carbon
1. Flour - gives structure to bake products mostly use all purpose flour dioxide produced by the yeast.
2. Leavening agent - chemical reaction during baking cause these ingredients to release co2
3. Liquids - hydrate the protein and starch in flour. Yeast
4. Fats - tenderizes the baked products.  Is a fungus.
5. Eggs – help incorporate air into baked products.  A microscopic singled plant
6. Sugar – help incorporate air into baked products.  Leavening agent produce carbon dioxide.
o Salt – adds flavor
Liquids in Yeast Breads
Mixing Methods
 You can use water, potato water, or milk as the liquid in yeast breads. You must warm all liquids
1. Muffin Method - Mix all liquids mix all dry ingredients. Mix the 2 parts until all is moistened. to activate the yeast.
2. Biscuit Method - Mix all dry ingredients. Cut in the fat (solid). Add liquid and stir. Knead.  Milk – adds nutrients to bread and helps bread stay fresher longer. It also gives a softer crust.
3. Quick Mix Method - Mix all together in one bowl.
4. Conventional Cake Method - Cream together fat and sugar. Add flour and liquid alternately Temperatures
with dry ingredients.
 105 -̊ 115 ̊- if you will be dissolving the yeast in water
CHARACTERISTICS OF MUFFIN  120 ̊ - 130 ̊ - if you are combining yeast with other dry ingredients.
 Temperatures that are too high will kill the yeast cells.
 High quality muffin has a thin, evenly browned crust.  Temperatures that are too low can slow or stop yeast activity.
 Top is symmetrical but looks rough.  75 -̊ 85 ̊ - when preparing bread in bread machine.
 When broken apart, texture is uniform and crumb is tender and light.
 If under-mix = Low volume; flat top with coarse crumb. Natural Yeast/Wild Yeast Starter (aka wild yeast starter or sourdough starter)
 If over-mix = Peaked top; pale, slick crust. When broken apart, narrow, open areas called
 Is a culture of natural yeast cells and good bacteria that us used instead of dry or fresh yeast to
tunnels are visible.
leaven bread.
CHARACTERISTIC OF BISCUITS
Fresh Cake Yeast
 High quality rolled biscuit will have and even shape with a smooth, level top and straight
 Cake Yeast, also known as compressed yeast or fresh yeast.
sides.
 Is sold in compressed cakes.
 Crust will be an even brown.
 Is a highly perishable product that must be kept in the refrigerator.
 When broke open, the crumb or soft interior is white to creamy white.
 It is moist and fluffy and peels off in layers.
 If under mix - low volume; rough rounded top.
Dry Yeast
 Is a commercially made from of yeast.
 The yeast cells have been dried out and therefore are in a dormant state.
 This makes dry yeast shelf stable and gives it a much longer shelf life than fresh yeast.
Active Dry Yeast
 Contains larger yeast cells that function a little slower than the smaller yeast cells found in
instant yeast.
 Needed to be hydrated in the liquid before adding it into the recipe.
Instant Dry Yeast
 Rapid raise yeast is highly active when it first wakes up and slows down over time, therefore it is
not recommended for recipes where the shaped dough will be refrigerated for a long period of
time.
Proofing Dry Yeast
 Proofing your yeast is a process of hydrated dry yeast in liquid and adding a pinch of sugar.
 This process wakes the yeast up from its dormant state and gives it a food source to feed on.
 This is a way to make sure your yeast is for sure alive and also gives the yeast a jump start so it is
very active when it is added into your recipe.
How to proof yeast?
- Take about 1/2 cup of the liquid from your recipe and warm it to 110-115 F.
- Add a pinch of sugar and a 7 grams package of yeastto the liquid.
- Stir it all together and wait about 5-10 minutes.
- The yeast mixture should be foaming quite a bit. If you do not see foaming, then you need to
get some fresh yeast. If you do see foaming, use the yeast in your recipe immediately.
Steps in Yeast Production
1. Mise-en-Place – gather all of your ingredients and measure them accurately.
2. Mixing - The order in which ingredients are combined varies based on the types of bread.
3 Mixing Method for combining ingredients for a bread dough:
- The straight dough method
- The modified straight dough method
- The sponge method
3. Kneading – Doughs without any fat (lean dough) will be kneaded longer, while bread dough
that contains fat (enriched dough) will be kneaded for a shorter period of time.
4. Bulk Ferment (1st rise) – Fermentation occurs when the yeast begins to feed on the starches
and sugar present in the dough.
- Punching the Dough - to release some of the carbon dioxide. 2nd rising time.
5. Shaping – into rolls, loaves, or specialty shapes likes braids.
6. Proofing or Proving (2nd Rise) – refers to the rise that happens after the dough is shaped.
7. Baking – If you wait too long to bake the bread dough after it has proofed, it can overproof
which will cause a sour taste and large holes in the final product.
- Bread is cooked through when its internal temperature reaches 190-200 F (99-94 C).
Food Science Principles of Preparing Yeast Breads
 Preparing yeast breads requires the development of gluten and the formation of carbon
dioxide.
 The gluten develops during mixing and kneading.
 The gluten will form the framework of the bread and hold the carbon dioxide produced by the
yeast during fermentation.
 The yeast will produce carbon dioxide which will give volume to the bread.
MIXING METHOD
The Straight Dough Method for mixing yeast dough
 The straight dough method for mixing yeast dough
- used primarily for making lean yeast doughs, meaning dough that does not contain any fat.
 This mixing method creates a very quick and streamlined process for creating yeast bread.
Here are the basic steps of the straight dough mixing method used for making yeast bread:
1. Combine all the ingredients for the bread together.
2. Knead the dough until it is smooth and elastic.
3. Cover the dough and let it rise until the volume is double in size.
4. Press down on the dough to release the gas (“punching” the dough).
5. Shape the bread and let it rise again until double in volume.
6. Bake.
The Sponge Method for mixing yeast dough
 A preferment is when some of the ingredients of the yeast dough are mixed before the whole
dough is made.
 This mixture is allowed to ferment fora period before the rest of the ingredients are added.
 This process creates more depth of flavor and produces bread with a lighter and fluffier
texture.
  Produces breads that have much more complex flavors and a lighter texture. 2. Using bench scraper, divide square into thirds with 2 horizontal cuts, stopping few inches
 Create a longer process for the bread from start to finish. from sides.
3. Pull cut ends of dough away from each other.
STEP 1: MAKE THE SPONGE
4. Keep pulling dough to form log of even width.
- The liquid, all or part of the yeast, and about half of the total quantity of flour are mixed
Shaping/ make-up
together.
- This makes a thick batter that will be left to ferment until it is double in bulk. 1. After punching the dough down, use a sharp knife to divide it into portions as the recipe
directs. Allow the divided dough to rest 10 minutes. After resting, the dough is easier to
STEP 2: MAKE THE DOUGH
handle.
- After the sponge has doubled in size, deflate the air out of it and add the rest of the 2. Allow the dough to rise again after shaping.
ingredients.
Panning
- Proceed with the recipe for making the bread.
1. Placing each shaped dough on sheet pans or in other bread pans/molds
Kneading
2. Pans must be greased, floured or lined with cornmeal to prevent dough from sticking
 The massaging of bread dough before baking. Final Proofing
 Stretches the strands of gluten in the dough, allowing for more expansion during
fermentation.
 Well-kneaded, elastic dough holds more air bubbles than dough that hasn't been kneaded,
Final fermentation
and the strong gluten network keeps those bubbles in place throughout the proofing and
baking processes. 1. Raising of dough to desired degree
 Also breaks up gas bubbles for a consistent crumb, distributes yeast equally, and evens out 2. Dough should not be allowed to proof to 100%. It will still rise in the oven; desired level is
the temperature of the dough, allowing for uniform proofing and baking. about 85%-90%

2 Benefits of Kneading Dough by Hand Dough finishing

1. You'll get a feeling for your bread dough—its precise hydration level and elasticity. You'll have  scoring, egg washing, addition of toppings, etc.
a better sense of when to stop the kneading process, and you'll be aware of any quirks your
HOW YEAST FUNCTIONS IN BAKING
dough may have.
2. You face little risk of over-kneading your dough. While a stand mixer can easily over-knead  Yeast needs two main things to thrive:
dough, your arms will probably tire out before the gluten bonds break down. 1. moisture and
2. food source.
Portioning the dough
 When yeast is put into a bread dough it begins feeding on the sugars and starches in the
1. Divide the portions of the dough dough to create carbon dioxide gas and alcohol.
2. Cut with chef’s knife or dough cutter  Yeast is temperamental and is sensitive to temperature, time, and other environmental
3. Weigh the cut dough pieces on a portion scale to ensure even-sized portions factors.
A Good Way to Portion Dough for Rolls How Yeast Interact with Salt?
1. Turn out dough onto counter and press gently into rough square of even thickness.
  Salt is a crucial ingredient when working with yeast, because it helps to control the rate of the - Low sugar and fat content
yeast activity. - Presence of ‘hygroscopic’ sugars (honey, molasses, or corn syrup)
 A bread dough made without any salt would not only taste very bland, but would likely - Underbaking
overproof very quickly. - Larger and thicker in size to retain more moisture
- Store in an airtight container.
Characteristics of Yeast Breads
 Purpose of shifting flour – to induce air.
1. A high-quality loaf has a large volume, and a smooth, rounded top. The surface is golden  The mixing method to bake muffins, waffles, pancakes and coffee cakes and breads – Muffin
brown. Method
2. When sliced, the texture is fine and uniform. The crumb is tender and elastic, and it springs  The staple food essential for human survival – Bread
back when touched.  Process to induce air in ingredients: creaming, shifting, whipping
3. If a yeast dough has been under or over worked, the finished product will have a low volume.  Punching the dough – release the air.
(The carbon dioxide has leaked out of the dough.)  Examples use acidic ingredients – lemon, calamansi, vinegar, molasses.
 Positions of pans in the oven
What does it mean when a recipe calls for one package of yeast?: 1. Single – at the center
- When a recipe calls for 1package it is referring to a 7g package of yeast. 2. Double pan – each sides
- Single serving dry yeast packages are typically sold in a strip of 3, so you would want to use 3. Triple – alternate sides
one 7g package from the strip of 3.  Right measurement of ingredients to achieve crispness of cookies - 2 parts Sugar, 2 parts Fat, &
3 parts Flour
How can you substitute bulk yeast for 1 package of yeast?:  The distance of cookies – 2 inches
- You can substitute 2 1/4 tsp dried yeast for one 7gpackage.  How to prepare your pans?
1. Placing each shaped dough on sheet pans or in other bread pans/molds
Can I add more yeast to my dough to make it rise faster? 2. Pans must be greased, floured or lined with cornmeal to prevent dough from sticking.
 This bread is baked immediately after mixing ingredients – quickbread
- Too much yeast in the dough can cause it to over-proof. And the yeast can also run out of
 2 most important considerations when preparing quickbread:
food, resulting in a loaf that doesn’t rise after being shaped.
1. Consistency of the batter
What is the best way to store yeast? 2. Cooking temperature
 The type of gas with the chemical agent releases – carbon dioxide
- Dry yeast can be stored at room temperature when unopened.
- Keep it in a cool place, away from the oven.
- Once yeast is opened it should be moved to the refrigerator or freezer and kept in an airtight
container.

Other questions included:

 What does salt do to yeast?

- helps to control the rate of the yeast activity.
- Taste bland, and overproof very quickly.
 How do we achieved softness in cooking?
- High amount of liquid in the mix