UPPER CAPE VOCATIONAL

LESSON PLAN
CULINARY ARTS

SUBJECT: PASTRY DOUGHS AND BATTERS (COOKIES)

STUDENTS: FRESHMAN, SOPHOMORES, JUNIORS, AND SENIORS

LESSON (TITLE)/ OBJECTIVES / OUTCOMES:

-NAME AND DESCRIBE THE BASIC MIXING METHODS FOR A VARIETY OF BAKED GOODS
-SELECT AND PREPARE INGREDIENTS AND EQUIPMENT FOR EACH OF THE FOLLOWING
METHODS: RUBBED-DOUGH, BLENDED, LAMINATING, CREAMING, AND FOAMING.
- CREATE A VARIETY OF BAKED GOODS USING THE BASIC METHODS DISCUSSED IN THE
TEXT

INTRODUCTION:
Cookies, and other baked goods made with the creaming method develop their light
and airy structure from the use of chemical leaveners and the incorporation of air into
the batter or dough.
The Creaming Method: first the fat and sugar are blended (“creamed”) until relatively smooth, light, and
creamy. It is important that ingredients for a creamed batter or dough are at the proper temperature
before you begin to mix. Fats should be softened to 65 to 70°F. The fat should be pliable so that it can
aerate properly. Allow the butter or other fat to come to room temperature, or beat it in a mixer with the
paddle to soften it slightly. The sugar used in creaming recipes is often granulated white sugar, although
brown sugar or confectioners’ sugar may be used in some recipes. It is the act of beating the granules of
sugar into the fat that produces the final texture.

ACTIVITIES / STRATEGIES:
1. Student will watch video on ipad of COOKIES
2. Student will watch video on ipad of CREAMING
3. Student will make COOKIE RECIPE OF THEIR CHOICE

ASSESSMENT:

- STUDENTS WILL BE GRADED ON FOLLOWING THE PROPER PROCEDURES

- STUDENTS WILL BE GIVEN A WRITTEN TEST

NOTES/ RESOURCES
Most pastry doughs and batters contain many common ingredients: flour, fat,
liquid, and eggs. What makes each unique is the proportion in which each of the
ingredients are used in relation to each other, the flavorings used, and the method for
mixing or combining the ingredients.

*The professional chef chapter 33 “pastry doughs and batters”

 5 STEPS FOR MAKING ALL COOKIES

STEP 1: CREAM FAT AND SUGAR INGREDIENTS OF RECIPE

STEP 2: ADD EGGS GRADUALLY

STEP 3: ADD LIQUID INGREDIENTS OF RECIPE

STEP 4: ADD DRY INGREDIENTS

STEP 5: ADD ANY ADDITIONAL ITEMS (CHOCOLATE CHIPS, PRETZELS, NUTS, ECT.)

Guidelines for Shaping and Baking Cookies

Cookies are prepared in many different ways: piped, scooped, sliced, and molded, to name just a
few. Cookies contain a high percentage of sugar, so the oven temperature must be carefully regulated
during baking. Convection ovens, which produce evenly baked items, are especially good for baking
many kinds of cookies. Cookie doughs and batters can be prepared using different mixing methods.
Some must be shaped and baked as soon as the batter or dough is prepared. Others need to be chilled
before they are shaped. Prepare the dough or batter as directed in the recipe and assemble the tools
needed to shape and bake the cookies

TYPES OF COOKIES

Drop Cookies: Drop cookies typically spread as they bake, so allow enough room for them to expand
without touching each other. Arrange the cookies in even rows for even baking. Bake drop cookies at
325° to 350°F/163° to 177°C until the bottoms are golden brown and the cookies are baked through but
still moist. Cool on wire racks and store in tightly wrapped containers at room temperature, or freeze for
longer storage EXAMPLE: CHOCOLATE CHIP , OATMEAL RAISAN

Rolled and Cut Cookies: Rolled and cut cookies are made from stiff doughs that are often allowed to
chill thoroughly before rolling. Shaped cookies are often glazed or iced. These coatings should be applied
after the cookie is completely cool EXAMPLE: CHRISTMAS SUGAR COOKIES

Twice-Baked Cookies : Biscotti or twice-baked cookies are a type of molded and sliced cookie. They
are made into a half-moon–shaped log formed directly on lined sheet pans. Once baked, the biscotti are
sliced to make individual cookies. They are returned to the oven on parchment-lined sheet pans to lightly
toast and dry. EXAMPLE: BISCOTTI

Piped Cookies: Piped cookies are shaped as soon as the dough is completed, so you should assemble
all your equipment before starting to mix the batter. Pastry bags and tips should be assembled and the
sheet pans should be greased or lined with parchment. As soon as the dough is properly mixed, transfer
it to the pastry bag with a rubber spatula and twist the top of the bag to express any air pockets. Squeeze
the pastry bag to form a cookie and release the pressure on the bag once it is the desired size. Arrange
the cookies in neat, even rows and leave some room for the cookies to spread as they bake.

EXAMPLE: BUTTER COOKIES, LADY FINGERS