Figure 14. Bar cookies.
(1) Prepare pans. It is important to follow the instructions in the recipe regarding greasing pans because some cookies require a greased pan for baking, but other cookies have enough fat in the dough so that the pans do not need to be greased. Heavy greasing will cause the cookie dough to spread too much.
(2) Measure or weigh ingredients. Measure or weigh the ingredients as indicated on the recipe card.
(3) Prepare ingredients for use. Collect the ingredients required by the recipe card and put them in the work area for use.
(4) Combine ingredients. Follow the instructions on the recipe card for combining the ingredients.
(5) Beat and blend mixture. Be sure that you follow closely the instructions indicated on the recipe card for beating and/or blending the mixture. Be careful not to overmix.
(6) Making up ingredients into serving portions. Read paragraphs 10a, b, and c for instructions on making up ingredients into serving portions.
(7) Place cookies in pans. Be sure to use cool sheet pans because cookie dough will melt and spread too much if a hot sheet pan is used. Make all cookies in a pan the same size and thickness so they will bake evenly. Cookies may be flattened with the bottom of a small can or a glass dipped in sugar. Cookies may also be flattened with a fork to make a crisscross design on top. If you are baking less than a full pan of cookies, then the cookies should be spaced evenly in the center of the pan so that they will bake evenly.
(8) Bake cookies for designated periods of time. Make certain that you bake the cookies for the exact time shown on the recipe card. DO NOT overbake cookies. Always test for doneness. Overbaked cookies become dry and lose their flavor quickly. See table 3 for possible causes of faults in cookies.
(9) Loosen cookies from pans while warm. Most cookies should be loosened from the pans and removed to other pans or racks to cool because they will continue to bake if left on the hot pans and usually will be difficult to remove after they have cooled.
(10) Finish the cookies. Cut bar cookies baked in strips into easily handled sizes about 12 inches long, remove them to a cutting board, and cut into pieces as directed in the recipe. Cutting in the pan could scar it. Turn out brownies like a layer cake, score lightly and then cut when completely cool. If you stack warm cookies, they may stick together.
The questions in this programmed review give you a chance to see bow well you have learned the material in lesson 4, sections V and VI. The questions are based on the key points covered in these sections.
Read each item and write your answer on the line or lines provided for it. Please use a pencil to write your answers. If you do not know, or are not sure what the answer is, check the paragraph reference that is shown in parentheses right after the item; then go back and study or read once again all of the referenced material and write your answer.
After you have answered all of the items, check your answers with the Solution Sheet at the end of this lesson. If you did not give the right answer to an item, erase it and write the correct solution in the space instead. Then, as a final check, go back and restudy the lesson reference once more to make sure that your answer is the right one.
B1. Cake pans may be greased with a mixture of flour and shortening called _. (para 10b)
B2. If the pans are jarred while the cakes are baking, the cakes may _. (para 10h)
B3. In testing a cake for doneness, you lightly touch the top of the cake near the center. If an indentation remains, the cake (is; is not) done. (para 10h)
B4. Match the faults in cakes with possible causes. (Table 2)
__1. Cake dropped in center. a. Improper mixing.
__2. Cake peaked in center. b. Not enough eggs.
B5. The three basic types of cookies that you can prepare and bake are:
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