University of New Haven HTMG 2210 Chapter 10 1)Discuss the effect that changing ingredients has on cookie products

Management Jun 15, 2021

University of New Haven

HTMG 2210

Chapter 10

1)Discuss the effect that changing ingredients has on cookie products. What results can you expect when cake flour is used instead of all-purpose flour in an icebox cookie, for example?

2. Describe the different effect that creaming will have on cookie dough after it is baked.

Describe three garnishing techniques for icebox cookies, before and after baking.

What are the proper cooling methods for various types of cookies? How does proper

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