TLE REVIEWER FOR ST ON MARCH 3 MONDAY

________

-small flat cakes that is made differently using varied methods

-thick, thin, dark/light in color

(CLASSIFICATION OF COOKIES)

R______

-made by rolling out dough and cutting it to form fancy shapes

(CLASSIFICATIONS OF COOKIES)

P_______

-also called "MOST FESTIVE COOKIES"

-passing dough through pastry bag into baking sheets

(CLASSIFICATIONS OF COOKIES)

M______

-rolling the dough using hands OR cookie modler

-usually round

(CLASSIFICATIONS OF COOKEIS)

B____ T____

-similar to cakes

-baked in square pans n cut into square bars

(CLASSIFICATIONS OF COOKIES)

R________

-molding cookie dough into wrong rolls then wrapped then chilled then sliced n baked

Cookie _______ is caused by improper mixing and gluten development

• Toughness

• Brittleness

• Textureness

• Hardnening

MUST BE DONE FIRST before adding the flour and other ingredients

• Equipment check

• Sanitation

• Proper Mixing

• Complete the ingredients

(METHODS OF MIXING COOKIES)

________

-cookies need this in order for the sugar, shortening, and other ingredients

• Rolling the dough

• Creaming

• Mixing

• Blending

(METHODS OF MIXING COOKIES)

_______

-should be done lightly to prevent the cookie dough from being tough

• Mixing

• Creaming

• Blending

• Rolling the Dough