Cookies cakes and pies

Types of Cookies:

  • Bar (e.x., brownies): Dough is pressed into a rectangular pan.

  • Drop (e.x., chocolate chip): Dough balls are dropped onto a cookie sheet.

  • Molded (e.x., peanut butter): Stiff dough is shaped by hand into various forms.

  • Pressed (e.x., spritz): Dough is pressed through a cookie press or pastry tube.

  • Refrigerator (e.x., sugar cookies): Dough is shaped into a log, refrigerated, then sliced and baked.

  • Rolled (e.g., gingerbread): Dough is rolled out, chilled, and cut into shapes.

Pans Used for Baking:

  • Sheet pan: Cookies

  • Pie pan: Pies

  • Shiny metal pans: Cakes (lower heat by 25° if using glass).

Temperature Adjustments:

  • Cakes baked in glass pans at 25° lower; cookies baked at recipe temperature.

Baking Essentials:

  • Baking soda requires an acid; baking powder has acid included.

  • Shortened cakes contain fat; unshortened cakes do not.

  • Ingredients should be at room temperature.

Greasing Pans for Shortened Cakes:

  • Grease the pan, add parchment, then grease again.

Nutrients in Baked Goods: Fat, sugar, and calories.

Doneness Indicators:

  • Cookies: Golden brown and fingerprint stays.

  • Cakes: Bounces back when pressed.

Pie Characteristics:

  • Good pie crusts are lightly browned, tender, and flaky.

  • Types of pies: one-crust, deep dish, two-crust.

  • Pie fillings: fresh, frozen, custard, cream.