Cakes, Cookies, & Candies

CHAPTER 44 CHAPTER 44

Chapter Overview Introduce the Chapter Cakes, Cookies, & In this chapter, students learn about different ﬂ avorful treats, Candies including cakes, cookies, and candies. Students examine the two basic cake types, explore how to prepare, bake, and store a variety of cookies, and learn about the principles of candy making. Build Background Ask students: Do you like cakes, cookies, and candy? Draw conclusions about whether people like cookies, cakes, and candies for the same reasons. Then, ask students: Why might it be important to eat these foods in moderation?

Activate Prior Explore Knowledge the Photo Caption Answer Answers will vary but may include using Writing Timed Writing cookie cutters or decorative Activity pans; spreading frosting, sprin- kles, and; chopped nuts and elebratory Foods Some foods, including cakes, presenting the food on a spe- C cookies, and candies, are associated with celebra- cial platter or serving dish. tions, gatherings, and holidays. Take 20 minutes to Discussion Ask students: compose a one-page essay on the topic of celebratory What is your favorite cake, foods. Why are specific foods eaten during certain occa- cookie, or candy? Why is it your sions? What are some examples of foods and occasions? favorite? (Answers will vary.) Which is your favorite and why? Writing Tips Follow these steps to complete a timed writing: Activate Prior ● Plan your essay’s organization before you begin writ- Knowledge Writing Activity ing by creating an outline. Treats Cakes, cookies, and ● Take a few minutes to jot down notes and ideas in candies often look as good as your outline. they taste. What are some ways to make cakes and cookies look Timed Writing ● Focus more on the quality of content than the quantity. special?

Essays will vary but should be 680 Unit 9 The Art of Baking one page long and deal with the topic of celebratory foods. A sample thesis reads, “Foods like cake, cookies, and candy CLASSROOM Solutions play a role in life’s happiest Print Resources Technology Resources occasions, and everyone has a favorite.” Body paragraphs Student Edition Presentation Plus! provides visual may give examples of occa- Teacher Wraparound Edition teaching aids for every section. Student Activity Workbook sions and foods, and discuss a Online Learning Center includes resources Student Activity Workbook Teacher and activities for students and teachers. favorite celebratory food. Annotated Edition TeacherWorks Plus is an electronic lesson planner that provides instant access to complete teacher 680 resources in one convenient package. Reading Guide CHAPTER 44

Before You Read Preview Examine the photos and read their captions. Think about meth- FOCUS ods you may have used to prepare cakes, cookies, or candy. Bell Ringer Activity Read to Learn Academic Key Concepts Sweet Memories Standards ● Describe methods for making and decorating cakes. Write the word cookie on ● List and describe the six types of cookies. the board. Ask students to English ● Explain the impact of temperature and crystallization in Language Arts name the types of cookies candy making. that come to mind. Then, NCTE 8 Use information Main Idea resources to gather informa- do the same with the words cake and candy. Ask students: D Cakes, cookies, and candies are flavorful and appealing treats tion and create and communicate knowledge. What do you think infl uences that can be made by carefully and precisely following recipes. Mathematics your associations? A special memory of cookies your Content Vocabulary NCTM Geometry Use visual- You will find definitions for these words in the glossary at the ization, spatial reasoning, and grandmother bakes? A mem- N orable birthday cake you back of this book. geometric modeling to solve C ■ shortened cake ■ molded cookie problems. L made or received? Explain. ■ ■ B conventional method refrigerator cookie Science ■ one-bowl method ■ pressed cookie NSES B Develop an under- ■ foam cake ■ cold water test Preteaching standing of chemical reactions. ■ bar cookie ■ crystallization Vocabulary NSES B Develop an under- ■ drop cookie ■ interfering agent standing of the interactions of Have students write a ﬁ ll-in- ■ rolled cookie energy and matter. the-blank question for each of the vocabulary words. Academic Vocabulary NCTE National Council of You will find these words in your reading and on your tests. Use Sentences should properly use Teachers of English each word. the glossary to look up their definitions, if necessary. NCTM National Council of ● precision Teachers of Mathematics Graphic Organizer ● induce NSES National Science The graphic organizer is Education Standards also on the TeacherWorks CD. Graphic Organizer NCSS National Council for Use a graphic organizer like the one below to take notes about the Social Studies (Descriptions for each cookie the six types of cookies. should include the following information: bar cookie, baked TYPE DESCRIPTION in a shallow pan and cut into bar cookie a bar or square; drop cookie, drop cookie made from soft dough and rolled cookie dropped onto a cookie sheet; molded cookie rolled cookie, made from a stiff dough, rolled out and refrigerator cookie cut into shapes with cookie pressed cookie cutters; molded cookie, shaped by hand and rolled in Graphic Organizer Go to this book’s chopped nuts or other coat- Online Learning Center at glencoe.com ings; refrigerator cookie, to print out this graphic organizer. start with dough formed into long, even rolls about 1½ to Chapter 44 681 Cakes, Cookies, & Candies 2 inches in diameter; pressed cookie, dough is forced through a cookie press and Reading Guide directly onto a baking sheet.)

N NCLB connects C Before You Read L academic correlations Point out that learning the basic techniques D Develop Concepts B to book content. behind cakes, cookies, and candies is impor- Main Idea Discuss the main idea with stu- tant, but following a recipe for these fl avorful dents. Ask: Why do you think it is unwise to treats carefully and precisely is even more rely solely on baking times listed in recipes? important. (Conditions like weather, altitude and oven type can affect the amount of time a baked good needs in the oven. Times listed on recipes are a good guideline.) 681 Follow these steps to make a shortened Making Cakes cake with the conventional method: CHAPTER To make a cake successfully, it is impor- 44 1. Sift the dry ingredients. All of the dry ingre- tant to follow a recipe very carefully. Ingredient dients should be sifted together. amounts, mixing techniques, and baking times 2. Cream the fat and sugar. TEACH are developed to work together with scientific The solid fat and precision, or exactness. Always check a reliable the sugar mixture should be combined until it has a light and fluffy consistency resembling Discussion Starter guide before making ingredient substitutions. Remember that mixing directions are calculated whipped cream. Healthful Treats Ask students: 3. Beat the eggs. If eggs are to be beaten into Do you consider all cakes, cook- to incorporate the right amount of air to give a the creamed mixture, pour them into the mix- ies, and candies to be bad for cake batter the best volume and texture. ture according to the recipe. Recipes usually you? Can these ﬂ avorful treats Ingredients should usually be at room tem- call for the eggs to be added one at a time. C be healthful? What types of perature before you begin to make a cake batter. cakes do you think are more Using ingredients at room temperature makes fat 4. Mix the liquid ingredients. The liquid ingre- healthful? How can you make easier to mix and prevents eggs from curdling. dients should be combined in a separate cakes more healthful? (Answers bowl. will vary. Most cookies, candies, Shortened Cakes 5. Blend dry and moist ingredients. Add one- and cakes should be eaten in The two basic types of cakes are shortened fourth of the dry ingredients to the creamed moderation because they are cakes and foam cakes. A shortened cake con- mixture. Then add one-third of the liquids. rich with fat and sweetened tains a solid fat such as butter, margarine, or Repeat, ending with the dry ingredients. This with sugars. However, some shortening, as well as flour, salt, sugar, eggs, method helps keep the fat from separating, may be more healthful than and liquid. The main leavening agent is baking which could allow air to escape. Beat just others, but it depends on their powder or baking soda. Shortened cakes are enough to mix the ingredients after each addi- preparation and their particu- sometimes called butter cakes. tion. The batter should be thick and smooth. lar ingredients. For example, A quality shortened cake has good volume Overbeating causes a coarse texture and an angel food cake is a type and a moist, tender texture. It has been mixed smaller volume. of foam cake that is fat-free thoroughly, yet quickly, to control the amount because it contains no shorten- of gluten and air. The result is grain that is fine ing. Students may also say that and even, without tunnels. Shortened cake there are some ingredients, usually requires what is known as the conven- such as applesauce, that can be tional mixing method, but some recipes call substituted for oil in order to for the faster, one-bowl method. lower the fat in a recipe.) Conventional Method In the conventional method for making Explore the Photo shortened cakes, fat and sugar are creamed together. Sugar crystals grate against the fat, Caption Answer Creaming creating holes that fill with air. This builds vol- fat and sugar causes sugar ume into the batter. crystals to grate against the fat, creating holes that fi ll with air. This builds volume into the batter. Foam Cake Discussion Ask students: Different cakes have different textures. A foam cake, How does mixing contrib- like this angel food cake, is leavened by air trapped ute to the appearance of a in beaten egg whites. A shortened cake is higher in shortened cake? (Answers fat with a more tender texture. What is the purpose of will vary, but may include: creaming fat and sugar when making a shortened cake Blending ingredients quickly using the conventional method? and thoroughly controls the gluten and air, which helps the texture.) 682 Unit 9 The Art of Baking

What can Teresa do to keep this from happening C Critical Thinking in the future? (Answers will vary. Sudents should Creaming the Fat Read students the following show an understanding of the importance of scenario: Teresa is preparing to bake a shortened having ingredients at room temperature, and of cake for a friend’s housewarming party. After sift- properly creaming fat and sugar to incorporate ing the dry ingredients for the recipe, she realizes the right amount of air to give a cake batter the she forgot to take the butter out of the refrigera- best volume and texture. In the future, Teresa tor so that it will be at room temperature. She should make sure she has all the ingredients melts the butter in the microwave and adds it to ready before starting to prepare the cake, or the sugar she has measured out. She then grabs a she should use the microwave at a lower level hot mixing bowl from the dishwasher so that she to soften, not melt the butter. She should also can beat the eggs for the mixture. Ask students ensure that the mixing bowl is not hot because it to explain what might happen to Teresa’s cake. 682 could start to cook the eggs.) Figure 44.1 Baking Pan Equivalents CHAPTER 44 Pan Sizes Using the right size pan gives a cake that is tender, not over- cooked or undercooked. Leave room for cakes to rise by filling the pan cont. only about half full with batter. About how much cake batter does it TEACH take to fill a single muffin cup? Batter Amounts Pan Sizes to Use W Writing Support 4 cups of batter 8 × 1½ inch round cake or pie pan; 12-cup muﬃ n pan Timed Writing Cake Mixology Tell students: 6 cups of batter 8 × 2 inch round cake pan; 9 × 1½ inch round cake pan; 8 × 8 inch square cake pan; Mixing directions are calcu- 7½-inch Bundt pan lated to incorporate the right 8 cups of batter 9 × 2 inch round cake or pie pan; 8 × 8 inch square cake pan; 5 × 3 inch loaf pan; amount of air to give a cake 9-inch Bundt pan batter the best volume and texture. Take 10 minutes to compose a paragraph on the topic One-Bowl Method Cakes continue to bake even after they of mixing ingredients using The one-bowl method is a quick way to have risen to full size. When a cake is done, the one-bowl method. Why are mix ingredients for a shortened cake. In this it has a thin, shiny crust, is nicely browned, dry ingredients mixed together method, combine dry ingredients first and then and slightly rounded. The sides start to pull before adding liquids? What add moist ingredients. Some cakes made with away from the pan and the top feels firm but might happen if the eggs or the one-bowl method use oil instead of solid springy. To test for doneness, insert a wooden liquid ingredients for your fat. Use the quick method only when a recipe toothpick in the center. If it comes out free of cake are too cold? (For tips calls for it. Cakes made using this method gen- moist batter, the cake is done. on timed writings, see page erally have a coarser texture. If you prefer a 680. Paragraphs will vary but light and airy cake, do not use this method. should deal with the topic of Follow these steps to make a shortened Novelty Baking mixing ingredients using the cake with the one-bowl method: Pans one-bowl method.) W 1. Mix the dry ingredients. Combine the dry At a garage sale, Kevin picks out a triangular bak- ingredients in a large mixing bowl. ing pan, thinking that it will be fun to bake trian- U Universal Access 2. Add fat and liquid. Add to the dry ingredi- gular cakes. Unfortunately, when he gets home, Auditory Learners he realizes that he has no idea how much the pan ent mixture the fat, flavoring, and part of the holds. If the pan is 9 in. wide, 9 in. tall, and 3 in. Understand the One-Bowl U liquid. Mix to make batter. deep, how many cups of batter will it hold? Method Write the three steps to making a shortened cake 3. Add eggs and liquid. Add the unbeaten eggs Math Concept Volume of a Prism A prism is and the remaining liquid and beat until thick a solid that has two parallel, equal-sized, polygonal with the one-bowl method. and smooth. This can be done by hand or with bases. To calculate volume, find the area of one of Have students repeat the steps an electric mixer. Scrape down the sides of the the bases, and multiply by the height of the prism. of the methods aloud. Call on bowl several times to catch traces of unmixed Starting Hint Think of the pan as a prism with a individual students to recite ingredients. triangular base. You will need to calculate the area the rules. ELL of the triangle by multiplying ½ × base × height × × Baking Shortened Cakes (½ in. 9 in. 9 in.). Then multiply by the depth of the pan to find the total volume in cubic inches. N Activity correlated to Shortened cakes can be baked in a variety C Divide by 14.4 to convert to cups, and round to the L Mathematics standards. of pans, including muffin pans, sheet pans, nearest cup. B and bundt pans in all types of shapes. Use the Appendix For math help, go to the Math pan size specified in the recipe. If this is not Appendix at the back of the book. possible, choose a pan in which the batter fills no more than about one half. Adjust the bak- NCTM Geometry Use visualization, spatial reasoning, and N geometric modeling to solve problems. C ing time accordingly. Figure 44.1 shows what L Mini Clip size pan to use for various amounts of batter. B Math: Connecting Chapter 44 Cakes, Cookies, & Candies 683 Plane and Solid Geometry A teacher leads the class Figure 44.1 Baking Pan Answer The pan will hold a in a review of a formula Equivalents little over 8 cups. The area of for area of plane fi gures the base of the pan equals and begins a discussion 1 Caption Answer About /3 cup. (Four cups of ½ × 9 in. x 9 in. = 40.5 sq. in. Thus, the volume of volume using real life 4 1 batter divided by 12 equals /12, or /3). of the pan is 40.5 sq. in. × 3 in. = 121.5 cu. in. objects. Discussion Ask students: How much batter In cups, that amounts to 121.5 ÷ 14.4 = 8.4375 would you need if you volunteered to make 48 cups. cupcakes for a bake sale at school? (You would need 16 cups of batter.)

683 Foam Cakes When the cake is cool, gently loosen it from the sides of the pan with a spatula. If the pan CHAPTER A foam cake is leavened by air trapped 44 has a removable bottom, push it upward and S in a protein foam of stiffly beaten egg whites. 1 use the spatula to free the cake. Invert the pan Foam cakes have a light, spongy texture and and the cake onto a serving plate. TEACH cont. high volume. They come in three types: angel food, sponge, and chiffon. Decorating Cakes Skill Practice Angel Food Cakes Containing no fat, angel- S1 food cakes are made by beating egg whites Frostings can be cooked or uncooked. Guided Practice with sugar until the mixture is stiff and glossy. Cooked frosting is heated to a certain tem- List Ask students to list three Flour is sifted and gently folded in. perature that is measured with a candy ther- types of foam cakes and Sponge Cakes Named for their springy con- mometer. The frosting is then cooled slightly describe why foam cakes are sistency, sponge cakes include egg yolks that and beaten until creamy. Frosting can also be more healthful than shortened are beaten until pale and thick, then mixed cooked in a double boiler while being beaten cakes. (Responses will vary, with the liquid ingredients. Flour is sifted and with a mixer until it stands in soft peaks. but students may include: folded into the beaten egg whites, and the two Uncooked frosting is easier to make. Cream angel food cake, sponge cake, mixtures are folded together. confectioners’ sugar with butter, margarine, or and chiffon cake. Foam cakes cream cheese. Blend in milk to make it easier to Chiffon Cakes It takes four mixing steps to are more healthful than short- spread. Extracts, such as chocolate or vanilla, create a chiffon cake. First, flour, sugar, and R ened cakes because they con- can be added to add flavor. Thin glazes are baking powder are sifted together. Second, egg tain little or no fats.) L1 made the same way. S yolks are beaten with oil and liquids. Third, Create Ask students to create 1 When making frosting, cover the container the liquid ingredients are stirred into the dry a graphic organizer to illus- as you work to keep the mixture from drying ingredients. Fourth, beaten egg whites are trate the three different types of out and forming a crust. Dry frosting is difficult gradually folded into the batter. foam cakes and how they differ to use, and flakes of crust are unattractive. in their use of eggs. (Graphic Baking Foam Cakes Frosting is high in fat, sugar, and calories. organizers will vary in form but One alternative is a drizzling of glaze made A tube pan is traditional for foam cakes the content should include the with confectioners’ sugar and fruit juice. because it gives the airy batter plenty of sup- information presented in the Another option is to stencil a decorative design port to rise. Two-piece tube pans have a sepa- text.) L2 ELL onto the cake using confectioners’ sugar or rate bottom for removing the cake more easily. another powder such as cocoa. Apply Have students write a A one-piece pan can be lined with parchment one-page report in which they paper to help prevent sticking. Explain How can describe how to prepare and To test for doneness, touch the top lightly. It you prevent a foam cake from sticking to a bake a foam cake. (Paragraphs should spring back. Cool the cake upside down one-piece pan? will vary, but should describe in the pan to keep its fragile structure from col- how to prepare and bake a lapsing. Some pans have legs on the rim for L3 foam cake.) this purpose. You may also invert the cake on an empty glass bottle with a slender neck or on a large funnel turned upside down. Explain Line a one-piece pan with parchment paper to prevent a foam cake from sticking to it. Frosting a Layer Cake Frosting holds layer cakes together. To frost a layer cake, first brush off crumbs carefully. Frost the tops of the lower layers, but not their sides. Stack the layers and put the top layer in place. Frost the sides and top of the cake. How is uncooked frosting made?

684 Unit 9 The Art of Baking

R Reading Strategy Explore the Photo Decorate a Cake Ask students to list the steps in making cooked frosting, then brainstorm Caption Answer Uncooked frosting is made how they would decorate a birthday cake for by creaming confectioners’ sugar with butter, someone they know. (Answers will vary, but may margarine, or cream cheese. Milk is sometimes include: Cooked frosting is heated to a certain blended in to make it easier to spread. temperature that is measured with a candy ther- Discussion Ask students: Why is it important mometer. The fosting is then cooled slightly and to prevent frosting from drying out? (Dry frost- beaten until creamy. Frosting can also be cooked ing is more diffi cult to spread and may harden in a double boiler while being beaten with a into unpleasant crispy bits.) mixer until it stands in soft peaks. Have students share their decoration ideas with the class.) 684 Finishing Touches CHAPTER To stencil a cake, place a stencil or doily on top and 44 sprinkle with confectioners’ sugar, cocoa, ground cinnamon, grated chocolate, or finely ground nuts. Remove the stencil carefully. What is the nutritional TEACH cont. benefit of using this decorative method?

S2 Skill Practice Guided Practice Identify Ask students to iden- Rolled Cookies tify the six basic types of cookies and explain the factor that Made from stiff dough, a rolled cookie has is the basis for dividing cookies been cut into different shapes with cookie cut- into different types. (Answers ters before baking. Chill rolled cookie dough will vary, but may include: to make it easier to handle. Work with a small There are six basic types of Making Cookies amount of dough at a time, leaving the rest in cookies based on how they Cakes and cookies are made with similar the refrigerator. On a lightly floured surface, 1 are formed: bar cookies, drop roll the dough to about ⁄8 inch in thickness. ingredients. The main difference is that cook- cookies, rolled cookies, molded Use as little flour as possible to avoid drying ies have relatively little liquid, which gives cookies, refrigerator cookies, them a thicker texture. out the cookies. and pressed cookies.) L1 Cookies come in countless varieties, from Before cutting rolled cookies, dip the cookie crunchy butter wafers to soft, jam-filled rings. cutter in flour and shake off the excess. Work Explain Ask students to write There are six basic types of cookies, based on efficiently by positioning cutters to minimize a paragraph explaining how how they are formed. These are bar cookies, excess scraps of dough. These can be rolled and when they should cut bar drop cookies, rolled cookies, molded cookies, and cut again, but they get a little tougher in cookies. (A sample paragraph refrigerator cookies, and pressed cookies. texture each time. Use a spatula to place the may say: Bar cookies should cookies on a baking sheet about 1 inch apart. be allowed to cool before they Bar Cookies are cut into bars. If you cut Baked in a shallow pan and then cut into a Molded Cookies them too soon, the edges will bar or square, a bar cookie can be soft, firm Shaped by hand, a molded cookie can continue to settle and the cuts or layered with different bases, fillings, and be rolled in chopped nuts or other coatings won’t look as crisp. When toppings. Brownies are a popular type of bar before baking. Some are flattened with the cutting bar cookies, use a cookie. bottom of a glass. Others are patterned with thin knife with a sharp edge. S2 Bar cookies are usually cut when cool. Use cookie stamps or tiles. Peanut butter cookies Removing a corner piece fi rst are pressed with a fork, creating their charac- can be a help in making even, a sharp, thin-bladed knife to make clean, even L2 cuts. Removing a corner piece first makes oth- teristic ridges. You can also make crescents, clean cuts.) ers easier to lift out. pretzels, logs, or twists. Apply Ask students to write Chill molded cookie dough to make it eas- a paragraph in which they Drop Cookies ier to shape. Pinch off walnut-size pieces of describe the difference A drop cookie is made from soft dough dough and form them quickly. Overworking between bar cookies and drop dropped onto a cookie sheet. Chocolate chip makes cookies tough. Press the dough together cookies. (Paragraphs will vary, cookies are popular drop cookies. so the cookies hold their shape. but should include information A small cookie scoop is handy for forming Place molded cookies about 1 inch apart on the differences between bar drop cookies. You can also scoop a rounded on a cookie sheet, or 3 inches apart if you are and drop cookies.) L3 C portion of the dough on a teaspoon and then going to flatten them. If using a glass or fork push it onto the sheet with a rubber scraper for pressing, dip it in flour or granulated sugar C Critical Thinking or another teaspoon. Allow at least 2 inches to keep it from sticking to the dough. If using Proper Placement Read stu- between cookies on the sheet, since they cookie stamps, oil them lightly before use and dents the following scenario: spread and flatten during baking. flour them between cookies. Janette is making a batch of oatmeal cookies. When she Chapter 44 Cakes, Cookies, & Candies 685 takes the fi rst pan out of the oven, she fi nds that the cookies have run together. Ask students: What should she Explore the Photo do differently with the next batch? (Janette should place Caption Answer A dusting of sugar adds less Mini Clip the cookies further apart. She fat and sugar and fewer calories than frosting. Reading: English Language should allow at least 2 inches Discussion Ask students: What is another Success between cookies on the sheet, method for cutting fat, sugar, and calories Ruben Zepeda, since they spread and fl atten when decorating a cake? (Drizzle on a glaze of EdD, discusses the role of classroom during baking.) confectioners’ sugar or fruit juice.) management in the success of English learners.

685 Baking and Storing Cookies CHAPTER 44 ! Safety Cookies bake more evenly when they are of Matters uniform size. Let cookie sheets cool between batches. Dough softens and loses its shape on TEACH cont. Raw Cookie Dough a hot baking sheet. Many people love to eat raw cookie dough, Cookies are delicately browned when done. which has all the sweetness and flavor of a To test drop and bar cookies, lightly press one S1 Skill Practice cookie, but with an appealing, soft, and gooey with your finger. You should see a slight imprint. S Guided Practice texture. For safety reasons, however, you should Remove cookies from the sheet as soon as they 1 resist the temptation to nibble on even small Identify Ask students to iden- are done unless the recipe states otherwise. amouts of raw, homemade cookie dough while tify two tips for baking cook- baking. It nearly always contains raw eggs, Store cookies in a container after cooling. ies. (Answers will vary, but may which can carry a dangerous bacterium called Store crisp and soft cookies separately. Cover include: Cookies bake more Salmonella, one of the leading causes of food- crisp cookies with a loose-fitting lid. Cover soft evenly when they are of uni- borne illness-related deaths in the United States. cookies with a tight-fitting lid. You can also form size; let cookie sheets cool Are you wondering about your favorite flavor freeze cookies for longer storage. between batches because dough of ice cream? Cookie dough ice cream contains specially made and pasteurized cookie dough, softens and loses its shape on a so it is safe to eat. Convenience Cakes and hot baking sheet.) L1 ! What Would You Do? Kenny loves to eat Cookies Explain Ask students to cookie dough, but knows it is unsafe. Instead, he explain why they might use a undercooks his cookies by about 10 minutes so Cake and cookie mixes are prepared mixes small ice cream scoop to mea- they will have a soft and gooey texture. Would that you combine with water, oil, and eggs. sure out drop cookies before you eat Kenny’s cookies? Some mixes rival homemade recipes in taste putting them on a sheet. and quality. Many boxes list recipe variations. (Answers should indicate that Frostings are also sold in mixes and ready-to- a scoop will help make drop use forms. cookies uniform in size, which Refrigerator Cookies You can make cookies from cake mix by reducing the amount of liquid in the recipe. will allow them to bake more A refrigerator cookie starts with dough L2 You can also find ready-to-use cookie dough in evenly.) formed into long, even rolls about 1½ to 2 the store’s refrigerator case. Apply Ask students to write inches in diameter. Wrap the rolls well in wax paper, foil, or plastic wrap, and chill them as one or two paragraphs in Describe How can which they describe how to the recipe directs. The dough can be prepared you tell when cookies are done baking? bake and store cookies. Ask several days in advance. students: How can you tell To cut, slice the roll by encircling it with when cookies are done baking? heavy thread and pulling the ends. Place slices Should you store crisp and soft about 1 inch apart on the cookie sheet. Making Candies separately? (Paragraphs will Candies are sweet, chewy, or crunchy vary, but may include any of Pressed Cookies desserts made from sugar, liquid, flavorings, the above information, as well Dough can be forced through a cookie press and sometimes other ingredients such as egg as the following: store cookies and directly onto a baking sheet. The result is whites, fat, and cream. Candy making is an in a container after cooling. a pressed cookie. Spritz cookies, made with a even more exact art and science than baking. Store crisp and soft cookies basic butter dough, are a popular type of pressed You cannot substitute ingredients in a candy separately. Cover crisp cookies cookie. Cookie presses include disks for making recipe as you might in a cookie. with a loose-fi tting lid. Cover an array of shapes, from clovers to camels. You must also pay attention to temperature soft cookies with a tight-fi tting The pressed cookie dough must be soft and time. Thirty seconds can mean the differ- lid. You can also freeze cookies enough to press but firm enough to hold its ence between success and failure. for longer storage.) L3 shape. Work quickly for best results. Pressed Increasing or decreasing the yields in candy cookies have a stiff dough that spreads very recipes is tricky. If the yield of a recipe is too little, so you need only about ½ inch between small, make additional batches rather than cookies on the sheet. doubling the recipe. Describe Cookies are delicately browned when 686 Unit 9 The Art of Baking done. To test drop and bar cookies for doneness, lightly press them with a fi nger and look for a slight imprint.

Answer You should not eat Kenny’s cookies. Cookie dough contains raw eggs, which can carry Salmonella.

686 Types of Candies Principles of Candy Making Like cakes and cookies, candy comes in In candy making, chemical processes trans- CHAPTER 44 many forms, including: form the ingredients from liquid to solid. To Nougat Chewy or crunchy, nougat is made master the art, you need to understand its cont. by beating hot sugar syrup into beaten egg two most important aspects: temperature and TEACH whites. crystallization. Fondant Smooth and pliable, fondant is usu- The Role of Temperature S2 Skill Practice ally a base for other candies, including mint Guided Practice patties and chocolate-covered cherries. Fon- Why do candy recipes call for such unusual Identify Ask students to dant is extremely sweet because it is made temperatures, such as 248°F? As you cook a identify the role of chemical by cooking large amounts of sugar into water. candy mixture, the mixture starts to boil. As processes in candy making. Cooking the sugar allows it to form tiny crystals liquid evaporates, the mixture thickens and its (Answers will vary, but may that come out smooth. Fondant is so smooth boiling point rises. The boiling point continues include: In candy making, in texture that it is used for attractive cakes, to rise as more liquid escapes. Therefore, the S chemical processes transform including wedding cakes. longer candy boils and the drier it becomes, 2 the hotter it gets. Temperature is a measure of the ingredients from liquid to Divinity The soft, sweet, and puffy qualities how much liquid is left in the mixture. solid. To master the art, you of divinity come from its stiffly beaten egg To monitor the temperature of candy-in- need to understand its two most whites, sugar, corn syrup, and flavoring. progress, place a candy thermometer in the important aspects: temperature L1 Taffy Pulled and twisted into long strands to pan so it can be read at any time. Make sure and crystallization.) incorporate air, taffy is a soft, chewy candy the bulb of the thermometer does not touch Describe Ask students to that is made in many colors. the bottom of the pan. describe the role of tem- Caramel Rich and chewy, caramel is formed If you do not have a thermometer, you perature in candy making. by cooking butter, milk or cream, and sugar. can use the cold water test, a way to esti- (Answers will vary, but may If you are new to making candy, it is a good mate syrup temperature based on how it acts include: As a candy mixture idea to build your skills by starting with easy-to- in cold water. This test is less reliable than a starts to boil, the liquid evapo- prepare candies that need little or no cooking. thermometer, but it is still effective. rates, the mixture thickens, and its boiling point rises. The boiling point continues to rise as more liquid escapes. Therefore, the longer candy boils and the drier it becomes, the hotter it gets. Temperature is a measure of how much liquid is left in the mixture.) L2 Apply Ask students to write a paragraph in which they describe how to monitor the temperature of candy and explain why the cold water test is less desirable than using a candy thermometer. (Paragraphs will vary, but Chewy, Crunchy, Creamy may include: To monitor the temperature of candy-in-prog- Different candies have different textures. Creamy, semisoft fudge (left) is made with sugar, corn ress, place a candy thermom- syrup, butter, and cream. Crunchy brittle (center) is made with caramelized sugar and nuts. Rich, creamy truffles (right) are made with chocolate, sugar, butter or cream, and flavorings. eter in the pan so it can be They are rolled into balls and coated with chocolate. What are the ingredients in caramel? read at any time. Make sure the bulb of the thermometer does not touch the bottom of Chapter 44 Cakes, Cookies, & Candies 687 the pan. If you do not have a thermometer, you can use the cold water test, a way to estimate syrup temperature Explore the Photo based on how it acts in cold water. This test is less desir- Caption Answer The ingredients in caramel able because it is less reliable are butter, milk or cream, and sugar. than a thermometer.) L3 Discussion Ask students: Why should you not change or make revisions to candy recipes? (Because the precise cooking times and temperatures in candy recipes are important to create chemical processes that transform ingredients from liquid to solid.)

687 To perform the cold water test, follow these CHAPTER steps: The Role of 44 1. Drop syrup into water. With a clean wooden Humidity in spoon, drop about ½ teaspoon of the hot syrup Candy Making into a cup of cold, not icy, water. Humidity in the air impacts candy making. Why? ASSESSTEACH Sugar attracts moisture. On hot and humid days, 2. Form the syrup into a ball. Use your finger- candy absorbs water vapor from the air and stays Quiz tips to form the drops of syrup into a ball in softer than desired. That is why many people make Ask students to answer the fol- the water. candy only in dry weather. At higher altitudes, mixtures boil at lower temperatures, which can also lowing questions: 3. Test for firmness. Remove the ball from the affect the candy making process. water and note its firmness. Hotter syrups form 1. Defi ne shortened cake. Procedure High altitudes are usually less humid (A shortened cake is a cake harder balls. If the syrup does not behave as the than lower ones. So why and how do you think that contains a solid fat recipe directs, it has not reached the proper tem- candy is affected if syrup mixtures boil at lower such as butter, margarine, perature. Cook it a few minutes longer and test temperatures in high altitudes? Use the Internet to or shortening, as well as again. Figure 44.2 shows how to estimate the research what can be done to ensure a good out- fl our, salt, sugar, eggs, and temperature of syrup based on its cosistency. come when making candy at high altitudes. liquid.) Analysis Write a list of suggestions you have found 2. What is the one-bowl Crystallization for making candy at high altitudes. Crystallization is the formation of sugar method, and why should NSES B Develop an understanding of the interactions of N crystals in syrup. It happens when molecules C you only use it when a energy and matter. L recipe calls for it? (The of glucose and fructose that are dissolved in B one-bowl method is a quick syrup reunite and turn back into granulated way to mix ingredients for sugar. Crystallization can happen as a mixture a shortened cake in which boils, when less water is available to keep the you combine dry ingre- molecules dissolved. Sometimes a solid sugar Small crystals create the smooth, silky tex- dients fi rst and then add crystal or bit of lint falls into the mixture, start- ture that marks a superior candy. Large crys- moist ingredients. Use this ing a chain reaction of crystallization. Crystal- tals, however, feel gritty on the tongue. That method only if a recipe calls lization can also occur as candy cools and is is why controlling crystallization is the key to for it because it could affect less able to hold dissolved sugar. candy making. the fi nal outcome and texture of the cake.) 3. With which type of cookie Figure 44.2 Estimating Candy Temperature is the dough cut into different shapes with cookie cut- Cold Water Test The cold water test is a way to estimate a candy’s tem- ters before baking? (rolled perature based on its consistency. As candy cooks, it passes through the cookies) stages shown in this chart, from loose and sticky to brittle. If a recipe calls for candy to reach 245°F, how should it behave during the cold N Activity correlated to water test? C L Science standards. B Stage Temperature Consistency Thread stage 230–233°F Forms a loose, sticky thread that will not form into a ball. Soft-ball stage 234–240°F Forms a soft ball that fl attens. Firm-ball stage 244–248°F Forms a ball that holds its shape, is pliable, and does not fl atten. Hard-ball stage 250–266°F Forms a hard, compact ball that holds its shape but fl attens when pressed between the fi ngers. Soft-crack stage 270–290°F Forms fi rm threads that are pliable when removed from water. Hard-crack stage 300–310°F Forms brittle threads that break or snap easily when removed from water. Caramel stage 320–338°F Forms brittle threads, and liquid turns brown.

688 Unit 9 The Art of Baking

Figure 44.2 Estimating Candy Answer High altitudes, Temperature while usually less humid than lower ones, aff ect Caption Answer It should form a ball that candy because if mixtures boil at lower tem- holds its shape, is pliable, and does not fl atten. peratures, less liquid is boiled off . This com- This is the fi rm-ball stage. promises the candy’s ability to become drier Discussion Ask students: At what temperature or harder. Suggestions for making candy do you think a hard rock candy mixture is done? at high altitudes may include: use specially (between 250–266º) developed recipes formulated especially for making candy at high altitudes; or cook the syrup two degrees higher than the recipe states to boil off more liquid. 688 Molding Candy CHAPTER You can pour many types of candies into molds. The 44 candy cools in the mold, taking on a decorative shape. What kind of pan should you use for making candy? Why? RETEACH C Critical Thinking Assess Interference Ask stu- To keep sugar crystals small, recipes often dents: What is the value of an include ingredients called interfering agents. interfering agent? What are An interfering agent is an ingredient that the advantages of using an breaks down sugar crystals or keeps them from interfering agent when making C forming. Cream of tartar is an acid that breaks candy? How is an interfering down sugar crystals. Fat gets between sugar agent in candy making dif- molecules and keeps them apart. Corn syrup ferent than an emusifi er in a adds extra glucose to the syrup, which helps hollandaise sauce? (Answers to block excessive crystallization. will vary, but may include: To You can also manage crystals by mixing. Steps in Candy Making control crystallization, you You can induce, or bring about, crystalliza- Most candy is made by heating ingredients need to keep sugar crystals tion by starting to beat the mixture when it in a pan, stirring and beating the mixture, and small. Candy recipes often has cooled. Continue to beat the mixture to then molding or cutting it to shape. Candy mak- include an ingredient called an produce more small crystals. If you keep beating requires exact timing, so pre-preparation is interfering agent that breaks ing until crystallization stops, you will create a essential. down sugar crystals or keeps creamy, velvety texture. Some candies, such as them from forming. Examples: toffee and caramel, should not have any crys- Preparing to Cook Candy Cream of tartar is an acid that tals at all. These candies have a large amount Read the entire candy recipe before begin- breaks down sugar crystals; fat of butter and are cooled without stirring. ning to cook. Measure and arrange all ingre- gets between sugar molecules Preventing Unwanted Crystallization The dients so they will be at hand when needed. and keeps them apart; and following guidelines can help you prevent Assemble the equipment you will need, such corn syrup adds extra glucose unwanted crystallization: as a baking sheet and cooling racks. Some to the syrup, which helps to • Have all ingredients at room temperature. candies, such as nougat and divinity, require block excessive crystallization. • Use only clean pans, spoons, and ther- a sturdy, free-standing electric mixer. Portable Interfering agents are differ- mometers. Wash and dry equipment mixers do not have enough power. Some can- ent than emulsifi ers because before reusing it. Dip cold utensils in dies also require specialized equipment, such emulsifi ers bring, or hold warm water to warm them. as candy molds and dipping forks. ingredients together, whereas • Rub the sides of the pan with butter to For most candy recipes you will need: an interfering agent breaks prevent sugar from sticking. • A candy thermometer. ingredients apart.) • Put sugar in the pan first. Wash the sides • A heavy, deep pan with straight sides. with the liquid used in the recipe. Choose a pan that holds about three times • Dissolve crystals on pan sides with a pas- the volume of the ingredients. If the pan is try brush dipped in hot water while cook- too small, the syrup can foam up and boil ing. Watch for crystals that start to slide over, making a mess and possibly causing into the syrup. burns. If the pan is too large, the mixture • Work quickly when pouring out the mix- may not be deep enough to cover the bulb ture. Be careful not to scrape the sides or of the thermometer. the bottom of the pan. • A wooden or silicone spoon with a long • Save syrup that starts to crystallize by add- handle. Sugar syrups reach very high tem- ing a small amount of water. You will have peratures. Metal spoons get too hot to to cook the mixture again. hold, and plastic spoons may melt.

Chapter 44 Cakes, Cookies, & Candies 689

Explore the Photo Caption Answer A heavy, deep pan with Discussion Ask students: Why is it best to straight sides that holds about three times the use a wooden or silicone spoon when making volume of the ingredients. This pan size is small candy? (The syrup becomes so hot that metal enough to hold a candy thermometer properly gets too hot to hold, and plastic may even and large enough to prevent the syrup from melt.) boiling over.

689 Cooking Candy 5. Remove from heat. After moving the pan CHAPTER Different candies are made using different away from the heat, stir in extracts, nuts, or 44 methods. Most candies require quick action, other flavorings, as directed. so read recipes through before beginning. One 6. Let cool. Let the mixture cool undisturbed RETEACH cont. process found in many recipes involves these to the temperature indicated. Some recipes steps: advise placing the pan in water to speed cool- U 1. Attach the thermometer. Clip the candy ing and encourage fine crystals to grow. U Universal Access thermometer to the side of the pan. 7. Beat. Beat the mixture according to the Interpersonal Learners 2. Add ingredients to the pan. Add the basic recipe. Pour or drop the candy onto baking Make Your Own Candy Have ingredients, such as sugars, liquids, and butter. sheets or pans, which are usually prepared by students get in groups and U 3. Heat and stir. Place the pan over low heat buttering or lining with wax paper. brainstorm and list their favor- and stir until the sugar is completely dis- ite types of candies available solved. Stir constantly but carefully to mini- Storing Candies in stores. Then, have students mize splashing. Avoid scraping the sides, Allow candies to cool completely before choose one type of candy and which could trigger crystallization. storing them. Keep them in a cool place in conduct research to ﬁ nd a rec- 4. Boil. Add other ingredients as called for in a tightly covered container, layered between ipe that is similar to the candy the recipe, and bring the mixture to the correct sheets of wax paper, plastic, or foil. You can they chose. If, for example, a temperature. Stir as the recipe instructs. You also wrap them individually. Most candies can student selected Reese’s pea- may need to stir the boiling mixture occasion- keep this way for up to three weeks. Many nut butter cups, they should locate a recipe for homemade ally or stop stirring once the sugar dissolves. candies can be frozen for up to one year. chocolate peanut butter cups. Ask students to create and give a presentation on how they can make their favorite candy at home. Ask students: Did the recipe use any techniques that were discussed in this chapter? Orange-Almond Biscotti Explain. (Answers will vary, but students should identify the Ingredients This biscotti recipe candy they chose and explain 1½ cup Flour 2 Eggs how to make a similar version ½ cup Sugar ¼ cup Olive oil is a low-sugar, of the candy at home.) ELL 1 tsp. Orange zest 1 tsp. Vanilla extract low-fat treat. ¼ tsp. Salt Directions ASSESS 1. Preheat oven to 450°F. 2. In a large mixing bowl, combine the flour, sugar, orange zest, and salt. Mix Yield 16 servings Study Tools well. In a separate bowl, beat the eggs and add the olive oil and vanilla extract. Nutrition Analysis per Have students go to the Serving 3. Mix the dry ingredients with the wet ingredients. Online Learning Center at ■ Calories 100 glencoe.com: 4. Pour the batter onto a baking sheet lined with parchment. Pour in a ■ Total fat 4 g • Take the Practice Test. straight line across the middle of the baking sheet so that the center is Saturated fat 1 g higher then the edges. • Download Cholesterol 30 mg 5. Bake for 25 minutes. ■ Sodium 83 mg Study-to-Go ■ Carbohydrate 14 g 6. Remove from the oven and let cool. content. Dietary fiber 0 g Use the Student Activity 7. Slice lengthwise into 1-inch pieces and lay the pieces on their sides on a Sugars 5 g Workbook for additional baking sheet. Bake again for 20 minutes. ■ Protein 2 g practice.

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690 CHAPTER Review & Applications 44 CHAPTER 44

Content and Academic Vocabulary Review After You Read 1. Students should write complete sentences using each Chapter Summary vocabulary word correctly. Cakes, cookies, and candies are flavorful treats. The two basic types of cakes are shortened cakes and foam cakes, which are made using different methods. Review Key Concepts Cakes can be decorated using frosting, icing, or other toppings. Cookies have 2. The two methods for mak- a thicker texture than cakes, but are made using similar ingredients. There are ing shortened cakes are the several types of cookies, each with its own taste, texture, appearance, and prepa- conventional method and ration method. Cookies must be baked and stored properly. Cakes, cookies, and the one-bowl method. In the frostings are available in convenience forms. Candies also come in many forms, conventional method, fat and and are made through a chemical process. They should be stored properly to sugar are creamed together retain their flavor and freshness. before being combined with other ingredients. In the one-bowl method, dry ingre- Content and Academic Vocabulary Review dients are combined, and 1. Use each of these content and academic vocabulary words in a sentence. moist ingredients are added Content Vocabulary to them. Shortened cakes are baked in a variety of pans. ■ shortened cake (p. 682) ■ rolled cookie (p. 685) ■ interfering agent Foam cakes are all made by ■ conventional method (p. 682) ■ molded cookie (p. 685) (p. 689) incorporating stiffl y beaten ■ one-bowl method (p. 683) ■ refrigerator cookie (p. 686) egg whites, which leaven the ■ ■ Academic Vocabulary foam cake (p. 684) pressed cookie (p. 686) cakes and give them a light, ■ ■ ● bar cookie (p. 685) cold water test (p. 687) precision (p. 682) spongy texture. They are ■ ■ ● drop cookie (p. 685) crystallization (p. 688) induce (p. 689) traditionally baked in a tube pan. Cakes can be decorated Review Key Concepts by applying frosting, icing, 2. Describe methods for making and decorating cakes. or other toppings, such as a 3. List and describe the six types of cookies. sugar and fruit juice glaze or a 4. Explain the impact of temperature and crystallization in candy making. stenciled sprinkling of confectioners’ sugar. Critical Thinking 3. Bar cookies can be soft, fi rm, or layered with diff erent 5. Evaluate whether you should bake a cake without a recipe, even if you bases, fi llings, and toppings, remember most of the ingredients. and are baked in a shal- 6. Predict the consequences if Jorge uses the one-bowl method to prepare a low pan and cut into bars or cake recipe that calls for the conventional method. squares. Drop cookies, such 7. Compare and contrast cakes and cookies. How are they similar? How are as chocolate chip cookies, they different? are made from soft dough 8. Explain two reasons why candy might come out softer than desired, even dropped onto a cookie sheet. if you carefully follow the recipe instructions. Rolled cookies are made from 9. Evaluate whether a bit of lint that fell from Elsa’s sweater into her candy stiff dough that has been mixture started a chain reaction of crystallization. rolled out and cut into dif- 10. Infer why there is no category for cakes and cookies in MyPyramid. ferent shapes before baking. Molded cookies are shaped by hand and may be rolled in Chapter 44 Review & Applications 691

chopped nuts before baking. Refrigerator boil. It thickens as moisture evaporates. The 6. Jorge’s cake might lack volume. His recipe cookies are made by forming dough into longer candy boils, the drier it becomes and may have called for the conventional 1 long, even rolls about 1 /2 to 2 inches in the hotter it gets. Crystallization is the forma- method because the process of grating diameter, wrapping them in protective tion of sugar crystals in syrup. Crystallization sugar crystals against fat while cream- covering, and refrigerating them, then that results in small crystals creates the ing them together creates holes that ﬁ ll slicing the roll with heavy thread. Pressed smooth, silky texture of good candy. with air. Without this process, the speciﬁ c cookies are made by forcing dough Critical Thinking ingredients used in the recipe may create a through a cookie press directly onto a dense and heavy cake. To estimate the proper amount for even baking sheet. 5. one ingredient would be a mistake, 4. Temperature is a measure of how much liq- because exact measurements and pre- uid is left in a mixture of candy ingredients. cision are required to prepare a cake As a candy mixture is cooked, it starts to successfully. 691 CHAPTER Review & Applications CHAPTER 44 44

7. Cakes and cookies are made with similar ingredients. The main difference is that 12. Low-Fat Decorating Daphne is baking and cookies have relatively little 11. Reduced-Fat decorating a cake for her friend’s birthday liquid, which gives them a Brownies Special party. The cake is made with a large quan- thicker texture. low-fat recipes can tity of butter, and has a high fat content. 8. Candy may come out softer make treats like Daphne wants to decorate the cake, but is than desired if you prepare it on brownies more hesitant to add more fat. She does not want a humid day, or at a high eleva- healthful. How the cake to be left plain. What method of tion. Humidity might cause the does the reduction of fat content affect decorating can she choose? candy to absorb water vapor taste? from the air and stay soft. A high elevation might have Procedure Prepare the full-fat or a caused the mixture to boil at a reduced-fat brownie recipe assigned by your teacher. Serve samples of your lower temperature, becoming 13. Cake Decorating Slideshow Under your recipe for a class taste test. Label your insuffi ciently cooked. teacher’s supervision, use the Internet to samples with a code, such as Team A. 9. Answers should demonstrate find at least five creative ideas for cake critical thinking and an ability Analysis Taste all samples, including decorating. They may involve unique ingre- to formulate an explanation your own. List them by to their code dients, methods of application, or handy based on the information that names in order of preference. Which tools. Use slide show software to translate is in the text. For example, the sample had the most appealing taste these ideas into an informative presentation small bit of lint interrupted and appearance? The least? for your classmates, so that they can try the liquid smoothness of the them in the future. If possible, add pictures syrup mixture and provided to illustrate the decorating ideas. a small solid to which molecules of glucose and fructose could attach, causing them to cluster together and turn back Real-World Skills into granulated sugar. 10. MyPyramid is comprised of Problem- 14. Broken Thermometer Enrique was in the middle of making a batch food groups that should be Solving of candy. He was using a thermometer to monitor the temperature of consumed every day because Skills his candy as it cooked, until the thermometer broke. Can Enrique still they provide valuable nutrients. monitor the temperature of his candy mixture? If so, by what method? Cakes, cookies, and sweets are usually high in calories, sugar, Interpersonal 15. Cookie Sale Follow your teacher’s instructions to form groups. Then fat, and cholesterol, and do not and participate in a teacher-led, classwide discussion to plan a cookie sale. provide many nutrients. Collaborative Decide on a worthy cause for which you would like to earn funds, and Skills determine what type of cookies each group will prepare. Work with your group to find a recipe for the cookies you will make and sell. 11. Preferences will vary. After each Financial 16. Cookie Sale Costs Work with the same group as in the interpersonal team reveals whether their Literacy and collaborative activity above. Determine the cost of making 36 sample was full- or low-fat, Skills cookies using the recipe your group has chosen for the cookie sale. If students should assess how fat you want to make a 75 percent profit, how much will you charge for content may have infl uenced each cookie? their preferences. For example, some students may note that 692 Unit 9 their favorite samples were all The Art of Baking full-fat recipes, showing that fat provided a fl avor and appearance they liked. Interpersonal and Collaborative Skills 15. Each group should participate in the class discussion to plan the cookie sale. Groups may 13. Slide shows will vary, but should express fi ve brainstorm worthy causes for which they would 12. Daphne can embellish the distinct ideas for creative cake decorating. For like to raise funds, and discuss which types of cake by drizzling on a glaze example, one idea may be to use edible fl owers. cookies would be good sellers. They should also made of confectioners’ sugar be able to determine which groups will prepare and fruit juice. She can also Real-World Skills which types of cookies. use a stencil to dust a design Problem-Solving Skills onto the cake with confec- 14. Enrique can still monitor the temperature of his tioner’s sugar. candy mixture using the cold water test, which allows cooks to estimate syrup temperature based on how it acts in cold water. 692 CHAPTER Review & Applications 44 CHAPTER 44

Financial Literacy Skills Academic Skills 16. Answers will vary depending on the ingredients required in Food Science English Language Arts recipes. For example, if it costs Leavening Actions Baking soda and baking 19. History of Famous Cakes Research the $7 to buy the ingredients to powder are two leavening agents frequently history of cakes, learning about different make 36 oatmeal raisin cook- used in cakes and cookies. famous types, such as Lady Baltimore cake, ies, a group should charge 35 Procedure Pour ½ cup of cold water into which is thought to have originated in the cents per cookie to make a 75 th N each of two bowls. Dissolve ½ teaspoon of late 19 century, or Red Velvet cake, the C percent proﬁ t. deep red color of which camouflages the L N baking soda into one bowl and ½ teaspoon B Academic Skills C of baking powder into the other. Observe mild chocolate flavor it contains. Write a L and record the results. Add a teaspoon one-page report explaining the history or Food Science B of vinegar to each bowl and observe and origins of one type of famous cake, as well 17. Students should conclude that record the results. as its ingredients, flavor, and appearance. baking soda reacts to liquid acids and the baking powder Analysis Write a paragraph explaining what NCTE 8 Use information resources to gather information and you have learned about baking soda and create and communicate knowledge. reacts to dry acids. baking powder from this experiment. Mathematics NSES B Develop an understanding of chemical reactions. 18. 339.12 sq. in. of surface will be covered in frosting. Each circular layer has a top surface area Mathematics of (3.14)(4 in.)(4 in.) = 50.24 18. Frosting a Layer Cake Marie is making sq. in. The total height of the a circular, three-layer yellow cake. Each STANDARDIZED cake equals the height of each layer of cake is 2 inches tall and 8 inches TEST PRACTICE of the three cake layers plus in diameter. She would like to put a layer the height of each of the three of chocolate frosting on top of each layer of FILL IN THE BLANK frosting layers, or 2 in. + 0.5 in. + 2 in. + 0.5 in. + 2 in. + 0.5 in. cake, and would also like to cover the sides Read the sentence and choose the best phrase = 7.5 in. The circumference of in the same chocolate frosting. If the frost- to ﬁ ll in the blank. the cake equals (3.14)(8 in.) = ing will be ½-inch thick in each location, 20. A[n] ______breaks down sugar what is the total surface area to be frosted? 25.12 in., so the surface area crystals or keeps them from forming. of the side of the cake equals Math Concept Area and Circumference of a. high elevation (25.12 in.)(7.5 in.) = 188.4 sq. in. N C C = C Circles Calculate circumference ( ) as b. humid environment Thus, the total surface area to L πd, where d = the circle’s diameter and c. bit of lint be covered with frosting equals B π = 3.14. Calculate the area (A) of a circle d. interfering agent 50.24 + 50.24 + 50.24 + 188.4 = as A = πr2, where the radius r = (½)d. 339.12 sq. in. Starting Hint Calculate the area on the top Test-Taking Tip When answering a fill-in-the- of one circular layer of cake. Then multiply blank question, silently read the sentence with English Language Arts by 3 (since there are three layers). Find the each of the possible answers in the blank space. 19. Answers will vary depend- area of the sides of the cake by multiplying This will help you eliminate wrong answers. The ing on the cake researched the circumference of the cake by the total best word results in a sentence that is both fac- but should provide details height (3 cake layers + 3 frosting layers) of tual and grammatically correct. on the cake, its creator and the cake. appearance.

NCTM Geometry Use visualization, spatial reasoning, and N NCLB connects geometric modeling to solve problems. C academic correlations Chapter 44 Review & Applications 693 L B to book content.

STANDARDIZED TECHNOLOGY Solutions TEST PRACTICE

Use these technology solutions to streamline chapter assessment! Answer 20. d. interfering agent ExamView Assessment Suite TeacherWorks Plus is an CD allows you to create and electronic lesson planner print out customized tests or ready-made unit that provides instant access to complete teacher and chapter tests, complete with answer keys. resources in one convenient package. Online Learning Center includes resources and activities for students and teachers. 693