Transcript Conventional method/ Standard Method

Conventional method/
Standard Method
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Step One Requires the fat and
sugar to be creamed together until
light and fluffy, resembling
whipped cream.
Step Two Beat the eggs into the
creamed fat and sugar.
Step Three Last, you add the dry
sifted ingredients alternately with
the liquid. Mix only until blended.
Types:
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Cookies
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Bar cookies-baked in a
square or rectangular
pan, just like a cake. Cut
cookies after cooling.
(Ex.-Brownies)
Drop cookies-made by
dropping teaspoonfuls of
batter onto a baking
sheet 2” apart to allow
cookies to spread while
cooking. (Ex.-chocolate
chip)
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Molded cookies-are
made from a stiff
dough and shaped by
hand, often into a ball
and flattened with a
fork or glass before
baking. (Ex.-peanut
butter)
Pressed cookiesmade by pushing the
dough through a cookie
press, creating a
design, onto a baking
sheet. (Ex.-spritz)
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Rolled cookies-made
by rolling out a stiff
dough to the thickness
specified in the recipe
and cut with cookie
cutters. (Ex.-sugar
cookies)
Refrigerator cookiesare sliced from a long
roll of chilled dough and
baked on a cookie
sheet. Before chilling
dough in refrigerator,
dough is a soft texture.
Tips for making cookies:
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Use small amount of flour to handle sticky dough.
Too much will make cookies tough and dry.
Make all cookies the same size, otherwise larger
cookies will take longer to bake than small ones.
Space cookies out, because some spread when
baking.
Never use a warm baking sheet-cookies will lose their
shape, use two baking sheets to allow for cooling
time.
Follow recipe when cooling-some cookies can cool on
a wire rack.
Finally-cookies should be delicately browned with a
pleasing flavor and texture.
Conventional cakes
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Shortened cakescontain fat
(shortening,
margarine or oil)
Leavening agents
are baking powder
or soda. Includes
pound cake.
Unshortened/foam
cakes-do not use
fat or oil. Angel
food and sponge
cakes. Leavening
agent is air beaten
into egg whites.
Tips for making shortened
cakes
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Allow eggs, and fat to become room
temperature. They will cream better.
Cream solid fat and sugar until light and
fluffy
Next, add eggs-one at a time
Sift dry ingredients, measure, and add
to cream mixture alternately with the
wet mixture.
Key is to measure accurately!