Chapter 24 Cakes, Cookies, Pies, and Candies

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Chapter 24 Cakes, Cookies, Pies, and Candies
Chapter 24
Cakes, Cookies, Pies,
and Candies
Part 3
The Preparation of Food
• Describe the functions of basic ingredients used
in cakes.
See final slide for photo credit
Kinds of Cakes
• Shortened cakes
contain fat.
• Unshortened cakes
contain no fat.
• Chiffon cakes contain
fat like shortened cakes
and beaten egg whites
like unshortened cakes.
Cherry Marketing Institute
Cake Ingredients
• Flour provides structure.
• Sugar gives sweetness.
• Eggs improve flavor and
• Liquid provides moisture
and helps blend
• Salt provides flavor.
 What additional ingredients are found in most
shortened cakes?
• Identify six types of cookies.
Kinds of Cookies
Rolled cookies
Drop cookies
Bar cookies
Refrigerator cookies
Pressed cookies
Molded cookies
 Which type of cookie is
baked in a jelly roll or
square cake pan?
See final slide for photo credit
• Explain principles of pastry preparation.
Measuring Pastry
Measure pastry ingredients
accurately because
• too much flour or
water or too little fat
will make pastry
• too much fat or too
little water will make
pastry crumbly
Handling Pastry Dough
Handle pastry dough as little as possible to prevent
overdeveloping the gluten, which will make pastry
 What is gluten and how is it formed in pastry?
• Compare characteristics of crystalline and
noncrystalline candies.
Kinds of Candy
• Crystalline candies
contain fine sugar
crystals, which give them
a smooth, creamy taste.
• Noncrystalline candies
contain no sugar crystals
and are chewy or brittle.
 What are some examples of each type of candy?
• Prepare cakes, cookies, pies, and candies.
Preparing a Shortened
1. Measure ingredients accurately.
2. Mix ingredients as directed by
your recipe.
3. Pour batter into prepared pans
of the correct size.
4. Bake in a preheated oven for
the recommended time.
5. Test the cake for doneness.
6. Allow cake to cool slightly before
removing it from the pan.
photo courtesy of Fleischmann’s Yeast
Preparing Cookies
• Mix ingredients as directed by
your recipe.
• Place dough on cool cookie
• Rotate cookie sheets as
needed during baking to
promote even browning.
• Store crisp cookies in
containers with loose-fitting
• Store soft cookies in containers
with tight-fitting covers.
See final slide for photo credit
Preparing Pastry
1. Measure and mix pastry
2. Roll out the dough with a
rolling pin.
3. Fit the pastry into a pie
4. For a two-crust pie, add
the filling, cover with the
top crust, flute the
edges, and bake.
 What are the four basic kinds of dessert pies?
Cherry Marketing Institute
Preparing Candy
• Heat sugar syrup for crystalline candies to a specific
temperature, let it cool to a specific temperature,
then beat it vigorously.
• Heat sugar syrup for noncrystalline candies to a very
high temperature and/or add an interfering
Apply It!
All your relatives are gathering for a
big holiday meal. You have been
asked to bring two types of dessert.
 Describe how you will prepare two recipes for
cake, cookies, pie, or candy for this occasion.
Key Question
How will you use cakes, cookies, pies, and
candies to add variety to your family’s meals?
Other Questions to
• How can a microwave oven be used to prepare
cakes, cookies, pies, and candies?
• What are some tips for filling and frosting cakes
to make them extra special?
• How can cookies that have become stale be
Photo Credits
The images used herein were obtained from
IMSI’s Master Photos Collection
1895 Francisco Blvd. East
San Rafael, CA 94901-5506
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