Lesson 1: Cookies
Duration of Days: 10
Lesson Objective
Students will be able to summarize factors that impact cookie quality and identify basic ingredients in cookies.
Students will be able to explain and prepare methods for mixing, rolling, shaping, panning, cutting, and storing cookie variations. Students will be able to reduce or increase recipes based on desired recipe yield.
What is the best ingredient and dough temperatures for optimal cookie ingredients? What are the best tools to use throughout the cookie process? What are the best methods for mixing, rolling, shaping, panning, cutting, and storing cookie variations?
Drop Cookies, Bar Cookies, Rolled Cookies, Refrigerator Cookie, Pressed Cookie, and Molded Cookie
8.5 Demonstrate professional food preparation methods and techniques for all menu categories to produce a variety of food products that meet customer needs.
8.5.10 Prepare breads, baked goods and desserts using safe handling and professional preparation techniques.
8.5.11 Prepare breakfast meats, eggs, cereals, and batter products using safe handling and professional preparation techniques.
8.5.12 Demonstrate professional plating, garnishing, and food presentation techniques.
Students select and classify quality recipes to assemble a cookie recipe project.. Students will recall the various makeup methods for preparing cookies as they participate in labs. Students will formulate accurate recipe adjustment to produce desired yields. Students will describe, analyze, and evaluate all of the cookies prepared in the cookie unit. Students will design their decorated cookies.
Students will practice increasing and decreasing recipes. Adjusting the recipe yield has real world application. Students have the opportunity to select culturally relevant recipes.
Students will be given modified or simple recipes to practice their skills. Students could be given convenience products to produce in lieu of preparing a product from scratch.
Cookie Project, Exit Tickets, Hands on Lab Assessment, Written Summative Assessment, Cookie Evaluation
Largen, Velda L., and Deborah L. Bence. Guide to Good Food. Goodheart-Willcox Company, 2010.
McGraw-Hill. Food for Today, Student Edition. McGraw-Hill Education, 2010.