About cookies and its methods, types and importance.

1. COOKIES
-BY,
SUDARSHAN.R,
19FST143,
2ND YEAR B.SC.FST,
DEPARTMENT OF FOOD SCIENCE AND
TECHNOLOGY,
ARUL ANANDAR COLLEGE.

2. INTRODUCTION
A COOKIE IS A SMALL FLAT,SWEET,BAKED GOOD.
IT USUALLY CONTAINING FLOUR,EGGS,SUGAR,EITHER
BUTTER,COOKING OIL.
IT MAY INCLUDE OTHER INGREDIENTS SUCH AS
RAISINS,OATS,CHOCOLATE CHIPS OR NUTS.
THE WORD COOKIE IS DERIVED FROM DUTCH WORD CALLED
KOEKJE WHICH MEANS SMALL CAKE.
IN ENGLAND AND BRITISH COLONIES,IT IS CALLED AS
BISCUITS.
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3. CHARACTERISTICS OF COOKIES
• CRISPINESS
• SOFTNESS
• CHEWINESS
• SPREAD
• MOISTURE
• SMALL IN SIZE
• SWEETER IN TASTE
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4. MAIN INGREDIENTS USED
• FLOUR
• WATER
• FAT
• SWEETNER
• CHEMICAL LEAVENING
AGENTS
• EGG
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5. FLOUR
• FLOUR USED HERE IS ALL
PURPOSE FLOUR.
• THIS HAS A STRONG EFFECT
ON THE COOKIE SPREAD AND
STRUCTURE
• IT USUALLY FLOUR MILLED
FROM SOFT RED WINTER
WHEATS WITH LOW WATER
ABSORPTION CAPACITY
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6. WATER
• WATER ABSORPTION IS THE
AMOUNT OF WATER TAKEN
UP BY THE FLOUR
• WATER ABSORPTION LEVEL
WILL VARY FROM 50-55% IN
A COOKIE FORMULA
• IT HELPS IN THE COOKIE’S
SOFTNESS
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7. FAT
• FAT OR SHORTNENINGS
ACT AS A LUBRICANTS
• IT CONTRIBUTES TO THE
PLASTICITY OF THE COOKIE
DOUGH
• ITS MAIN FUNCTION IS TO
WORK AS AN AERATING
AGENT
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8. STAGES OF COOKIE DOUGH PREPARATION
• CREAMING – THE FAT IS CREAMED WITH THE SUGAR TO
ENTRAP AIR CELLS AND CREATE A FLUFFY TEXTURE
• INCORPORATION OF LIQUIDS – THE ADDITION OF LIQUIDS AT
THIS STAGE HELPS TO DISPERSE AND HOMOGENIZE THE
DOUGH AND AERATION CONTINUES
• INCORPORATION OF DRY INGREDIENTS – THE LAST STAGE
OF FLOUR ADDITION OR FOLDING OF FLOUR.IT GENERALLY
INTRODUCES THE FLOUR INTO DOUGH WITHOUT DESTROYING
THE AIR CELLS
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9. TYPES OF COOKIES
• BAR COOKIES
• MACAROONS
• LACE COOKIES
• SANDWHICH COOKIES
• REFRIGERATOR COOKIES
• MOLDED COOKIES
• DROPPED COOKIES
• ROLLED COOKIES
• PRESSED COOKIES
• NO BAKE COOKIES
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10. BAR COOKIES
• BAKED IN A PAN
• CUT INTO BARS
• MADE BY PORTIONING
DOUGH INTO A FLATTENED
AND LOG AND BAKING
• ONCE THE DOUGH IS COOKED
CUTTED INTO SQUARES
• EG-BISCOTTI , BROWNIE
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11. MACAROONS
• IS A SMALL COOKIE
TYPICALLY MADE FROM
GROUNDED NUTS
• MOSTLY SOFT IN NATURE
• SOME MACAROONS HAVE
JAM OR FRUIT FILLINGS IN IT
• ALSO CALLED AS FRENCH
MACAROONS
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12. LACE COOKIES
• ALSO CALLED AS
FLORENTINE BISCUITS
• MODE OF NUTS TYPICALLY
HAZELNUTS AND ALMONDS
• THEY ARE OFTEN COATED
WITH CHOCOLATE IN BOTTOM
• THIN IN SIZE AND VERY
CRISPY
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13. SANDWHICH COOKIES
• ALSSO KNOWN AS
SANDWHICH BISCUITS
• MADE FROM TWO THIN
COOKIES WITH A FILLING
BETWEEN THEM
• FIILINGS USED ARE
CREAM,JAM,FRUIT
PULP,PEANUT BUTTER ETC
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