3rd QUARTER B&P 9 Week 1

3 QUARTER
rd
BREAD & PASTRY 9

WEEK 1:
OBJECTIVES:
⮚ Describe cookies
⮚ Identify the types of cookies
⮚ Enumerate the ingredients used for cookies
⮚ Discuss the causes of poor quality cookies
BEFORE THE LESSON ACTIVITY
JUMBLED WORDS
INSTRUCTIONS: ARRANGE THE LETTERS
IN THE CORRECT ORDER TO FORM A
WORD.
1. YART KESBA
2. REGNIG DAERB
3. ROWBSIEN
4. WOLLAMRAMSH
5. NILWHEEP
6. WICHDANS
What is cookie?
- The term cookie comes from Dutch
word “coekjie” meaning “small cake”.
Cookies is a small sweet cake,
typically round and flat and having a
crisp or chewy texture.
TYPES OF COOKIES
1. DROP COOKIES
- are made from a

relatively soft dough that
is dropped by spoonfuls
onto the baking sheet.
2. BAR COOKIES
- The cookie batter is spread is
spread evenly in a shallow
square or rectangular pan
before baking.
3. ROLLED COOKIES
- Made by rolling the dough and cutting it
into several shapes using a cookie cutter
before baking.
4. MOLDED COOKIES
- The cookie dough is shaped by
hand after chilling or pressed into
cookie molds.
5. PRESSED
COOKIES
- Prepared by pressing dough
through a cookie press or
pastry bag on the baking sheet
to form desired shapes.
6. REFRIGERATOR
COOKIES
- also known as icebox cookies.
- The cookie dough is formed
into long rolls, wrapped, and
chilled. The chilled dough is
then sliced and baked.
7. SANDWICH COOKIES
- are rolled or pressed cookies
that are assembled as a sandwich
with a sweet filling. Fillings
include marshmallow, jam, and
icing.
8. NO-BAKE COOKIES
- are made by mixing a filler,
such as cereal or nuts, into a
melted confectionery binder,
shaping into cookies or bars, and
allowing to cool or harden.
9. FILLED COOKIES
- are made from a rolled cookie
dough filled with a fruit, jam or
confectionery filling before
baking.
DURING THE LESSON ACTIVITY
WATCH AND LEARN!!!

GIVE THE BASIC
INGREDIENTS FOR
COOKIES
METHODS OF MIXING
COOKIES
1. CREAMING 2. MIXING
• Cookies need adequate • Lightly mix the flour to
creaming so that the avoid overmixing.
butter, sugar, and other Overmixing makes the
ingredients are mixed cookie dough tough.
well for good volume of
finished product.
3. ROLLING
• The dough for

refrigerator cookies is
rolled to become flat and
smooth before cutting.
REMINDERS WHEN BAKING COOKIES
1. Drop cookies should be 2 inches apart to allow for spreading.

2. To prevent overspreading of drop cookies, chill the dough for
about 5 minutes.
3. Cookies should be of the same size and thickness so that they
will bake at the same time and have consistent quality.
4. For uniformity in size and for molded cookies to be weighed,
shape the drop cookies using measuring spoon.
5. Preheat the oven and bake the cookies following the
correct baking time.
6. Use a baking sheet for baking cookies.
7. Bake cookies on top of the oven so that they brown
evenly on both sides.
8. Cookies with more sugar are baked at lower oven
temperature than those with less sugar content.
9. Remove the cookies from baking sheet while hot.
Do not wait for them to cool and become crisp.
CAUSES OF POOR
QUALITY COOKIES
What are the causes of poor quality cookies?
1. Uneven size and shape 2. Pale color
• Too much flour • Over mixing

• Over mixing • Underbaking
• Lacks liquid • Incorrect oven
• Too hot oven temperature
3. Too dark 4. Tough
• Too much sugar • Inadequate shortening
• Overbaking • Overmixing
• Too hot oven • Too much flour
• Overbaking
5. Heavy 6. Streaks
• Overmixing • Insufficient mixing of
• Underbaking ingredients
7. Too dry 8. Too moist
• Too stiff batter • Underbaking

• Overbaking • Too much shortening
9. Crumbly 10. Tunnels
• Too much flour • Overmixing and too
• Too low oven much flour
temperature • Inadequate liquids
11. Poor flavor
• Poor quality of
ingredients
• Wrong proportion of
ingredients
AFTER THE LESSON ACTIVITY
INSTRUCTIONS: CLASSIFY THE FOLLOWING
COOKIES ACCORDING TO ITS TYPE.
1. OREO 5. HAMANTASHEN
2. RUM BALL 6. GINGERBREAD MEN
3. PEANUT BUTTER 7. CHOCOLATE
COOKIES CHIPS
4. BROWNIES 8. PINWHEEL
COOKIES
ASSESS LEARNING
THANK YOU & GOD BLESS!

3rd QUARTER B&P 9 Week 1

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3rd QUARTER B&P 9 Week 1

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3 QUARTER

BREAD & PASTRY 9

- are made from a

WATCH AND LEARN!!!

• The dough for

1. Drop cookies should be 2 inches apart to allow for spreading.

• Too much flour • Over mixing

• Too stiff batter • Underbaking

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