Commercial Cooking 10, 20, 30

(a)	Classify types of cookies according to preparation and baking methods.
(b)	Describe attributes of cookies including crispness, softness, chewiness and spread.
(c)	Demonstrate mixing methods such as one-stage, creaming and sponge.
(d)	Implement proper panning, baking and cooling methods when making cookies.
(e)	Produce the following types of cookies: bagged and pressed cookies made from soft dough (e.g., butter tea cookies, whipped shortbread, gingersnaps, spritz, ladyfingers and macaroons); dropped cookies made from soft dough (e.g., oatmeal raisin, chocolate chip and almond tuiles); rolled cookies made from a stiff dough (e.g., sugar, shortbread and gingerbread); molded cookies (e.g., peanut butter and Dutch speculaas); icebox cookies (e.g., checkerboard, pinwheel and bull’s eye); bar cookies (e.g., Florentines and raisin spice bars); and, sheet cookies (e.g., Swiss leckerli and brownies).
(f)	Demonstrate safe and proper use of bakeshop tools and equipment.
(g)	Demonstrate food safety standards when preparing, baking, serving and storing cookies.