Title: Prepare cookies.
Course: Culinary Arts I (16052-I) > Section: Exploring Baking Fundamentals

Preparation should include

- identifying various types of cookies, such as drop, icebox, piped, stenciled, bar, cutout, twice-baked, and molded
- making various types of cookies according to standardized recipes.

Process/Skill Questions:

Thinking

- What are some characteristics of a finished cookie? How might they differ?
- What is the effect of carry-over cooking on the finished product?
- Why is it important to add eggs separately when mixing cookie dough?
- How is the spread of a cookie determined?

Communication

- What is the most common process used for mixing cookie dough?
- What is the creaming method?
- What are the main types of cookies?

Leadership

- How does sugar selection (e.g., granulated, confectioners, brown) affect the final product?
- How does fat selection (e.g., butter, margarine, vegetable or animal shortening) affect the final product?
- What are some appropriate substitutions for common allergens in cookies?

Management

- What factors influence the spread of a cookie?