Learning objectives of this chapter include: Explain how purchase prices influence buyers, describe how suppliers determine their purchase prices, identify methods buyers employ to reduce purchase prices,. | 11 Cookies Learning objectives Discuss general pan preparation for cookies. Discuss general cooking instructions for cookies. Explain the method for producing drop cookies. Explain the method for producing bar cookies. Explain the method for producing traditional rolled and cut-out cookies. Explain the method for producing stenciled cookies. Explain the method for producing molded cookies. Explain the method for producing twice-baked cookies. Explain the method for producing piped cookies. 1 Flat pans ensure even baking and flat pans. Pans should be lined with parchment paper or silicone baking mats. For high-fat cookies, use two stacked sheet pans to avoid burned bottoms. Evenly space cookies on the pan, leaving enough room for spread. Stagger the cookies to fit more on the pan. General Pan Preparation for Cookies Some cookies, such as tuiles, bake best on silicone baking mats. If these are not available, butter and flour the pans (see page 333 for pan preparation for stenciled tuile cookies). - Greasing pans for cookies is also not commonly recommended, as the fat may cause excessive spreading and browning of the bottoms. - Double-panning will create an air pocket that insulates the cookies, allowing for gentle heating of the bottoms. 2 Remove cookies from the pan as quickly as possible, or until they are firm enough to handle. Tuiles should be molded immediately after baking. General Cooling Instructions for Cookies Made from doughs and batters that can hold their shape on a sheet pan. Dough is prepared using the creaming or foaming method. Dough is portioned with a scoop onto a sheet pan and might be flattened before baking. Drop cookie dough can also be formed in a log, chilled, and sliced into portions. Should be golden brown around the edges and bottom when baked. Drop Cookies - Dough prepared using the creaming method achieves leavening in part through the air that is incorporated as the fat and sugar are creamed together. The foaming method incorporates . | 11 Cookies Learning objectives Discuss general pan preparation for cookies. Discuss general cooking instructions for cookies. Explain the method for producing drop cookies. Explain the method for producing bar cookies. Explain the method for producing traditional rolled and cut-out cookies. Explain the method for producing stenciled cookies. Explain the method for producing molded cookies. Explain the method for producing twice-baked cookies. Explain the method for producing piped cookies. 1 Flat pans ensure even baking and flat pans. Pans should be lined with parchment paper or silicone baking mats. For high-fat cookies, use two stacked sheet pans to avoid burned bottoms. Evenly space cookies on the pan, leaving enough room for spread. Stagger the cookies to fit more on the pan. General Pan Preparation for Cookies Some cookies, such as tuiles, bake best on silicone baking mats. If these are not available, butter and flour the pans (see page 333 for pan preparation for stenciled .
