EXERCISE 5
PREPARE AND PRODUCE PASTRY PRODUCTS
INTRODUCTION
For centuries, cookies have been one of the all-time favorite treats. You can
enjoy a cookie and a coffee after a meal, or multiple cookies with friends or as a great
welcome to the neighborhood gift. Did you know that cookies were brought to America
by Dutch settlers? Called koekje – meaning “little cake” these first sweet dry biscuits
have been adapted to hundreds of mouthwatering recipes we love today.
Cookies today are small, flat pastries. A versatile option as they can be eaten as a
mid-morning snack to a delectable end for formal dinner. We see cookies in platters,
made to order, a great side to ice cream or fruit. The flavors of cookies are almost
limitless. Just to name a few; you have chocolate, oatmeal, peanut butter, pistachio,
cinnamon and more. You can even add dried fruits and nuts for extra taste and texture.
OBJECTIVES
At the end of the exercises, the students are expected to;
1. Demonstrate proper techniques in preparing and baking various types of
cookies using standardized recipes and appropriate tools and equipment.
2. Identify and describe the different types of cookie ingredients and explain their
functions in the baking process.
3. Apply creativity and consistency in cookie presentation and plating, considering
taste, texture, and visual appeal.
Materials Needed
Materials Quantity Specification
Measuring Spoon 1 Set
Measuring Cup 1 Set
Weighing Scale
Cookie Sheet/Baking Trays
Cooling Rack
Ice Cream Scooper
Parchment Paper
Wire Whisk
Wooden Spoon/Silicone Spatula
Chocolate Chip Cookies
Ingredients Quantity Specification
Flour 1 ½ cups (300g) All-purpose
Baking Soda ¾ tsp
Salt ¾ tsp
Butter 1 cup (227g) Unsalted/Softened
Sugar 3/4 cup(165g) Light Brown
Sugar ½ cup (100g) granulated
Egg 1 pc large
Chocolate Chips 1 ½ cups (270g) (or chocolate chunks)
Procedure:
1. Preheat the oven to 350°F. Line two baking sheets with parchment paper or a
silicone mat.
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In the bowl of a stand mixer with the paddle attachment or a large mixing bowl
with a handheld mixer, combine the butter and sugars. Beat on medium-low
speed until very light and fluffy, about 5 minutes.
4. Add the egg and vanilla. Beat until well combined, scraping down the sides of the
bowl.
5. With the mixer on low, gradually add the flour mixture. Beat just until combined.
Stir in the chocolate chips.
6. Using a 1½-tablespoon scoop, scoop the dough into balls and place on the
prepared baking sheets. Press more chocolate chips on top. (If desired, chill the
dough balls for 1 hour, or cover and chill for up to 72 hours.)
7. Bake for 12 to 14 minutes or until the edges are golden brown. (If you’ve chilled
your cookies, bake for 13 to 15 minutes.) For best results, bake one sheet at a
time. Immediately sprinkle cookies with flaked salt, if desired.
8. Let the cookies cool on the pan for 5 to 10 minutes. Finish cooling on a wire rack.
Store any leftovers in an airtight container for up to 5 days.
Chewy Brownies
Ingredients Quantity Specification
Butter 1 cup (226g) unsalted
Sugar 2 cups (440g) granulated
Cocoa powder ¾ cup (75g) unsweetened
Egg 3 pcs large/ room temperature
Vanilla extract 1 tbsp
Salt 1 tsp
Flour 1 cup (120g) all-purpose
Chocolate chips/chunks 1 ½ cups (270g) semisweet
Procedure:
1. Preheat the oven to 350°F. Lightly grease an 8x8-inch baking pan with baking
spray and line it with parchment paper.
2. in a large microwave-safe bowl, melt the butter in the microwave in 20-second
intervals stirring between each one until fully melted, about 2 minutes. Add the
sugar and cocoa and whisk vigorously for 30 seconds. Whisk in the eggs, vanilla,
and salt.
3. Add the flour and chocolate chips and mix together with a spatula until just
combined. Spread the batter into the prepared pan. (You can sprinkle the top with
more chocolate chips, if desired.)
4. Bake for about 35 to 40 minutes, inserting a toothpick into the center to check
doneness, and removing it with several moist crumbs for fudgy brownies or only
a few crumbs for cakey brownies. Let the brownies cool completely in the pan
before slicing.
