Chocolate Chip Cookies

Level: Volume 23 Middle School Foods & Baking

arla Prusa eloped by M Lesson Dev ka F ells, Nebras or ad hools, How dition ls Public Sc al FR Howel ner go EE le r Award Win to eN sson p ion Educato asco. lans ing Associat com/ al Home Bak fcs 2011 Nation

National FCS Standards: • 1.2.1 — Analyze potential career choices to determine the knowledge, skills, and attitudes associated with each career. • 1.2.4 — Demonstrate leadership skills and abilities in school, workplace, and community settings. • 3.5.2 — Design or analyze a consumer product. • 8.4.3 — Analyze food, equipment, and supplies needed for menus. • 8.5.3 — Utilize weights and measurement tools to demonstrate knowledge of portion control and proper scaling and measurement techniques. • 8.5.10 — Prepare breads, baked goods, and desserts using safe handling and professional preparation techniques. • 8.7.5 — Demonstrate sensitivity to diversity and individuals with special needs. • 9.5.6 — Conduct sensory evaluations of food products. • 14.4.1 — Analyze conditions and practices that promote safe food handling. Essential Question: What measuring, preparation, portioning, Objectives: and food handling skills are needed to Students will… prepare cookies? • Measure ingredients properly. • Explore professional test kitchen cookie baking techniques. Career Clusters (& Pathways): • Apply baking science knowledge of temperatures in the cookie baking lab. Hospitality and Tourism (Restaurants and • Practice reading, halving, and doubling recipes. Food/Beverage Services) • Select and prepare cookie recipes in a group. • Conduct evaluation of product. FCCLA Connections: • Bake cookies to donate in the school and community. • STAR Event — Food Innovations • List and apply food safety practices essential for preparing and packaging foods for donation. • Program — Community Service

Materials List: • Kitchen Math and Measuring DVD (WA27883H) • A Baker’s Dozen DVD, #1 Getting Started/#8 Eggs/#13 Creaming (WA25733H) • How to Wash Hands Educator Resource (download from www.homebaking.org and print) • Keeping Food Safe Educator Resource (download from www.homebaking.org and print) • Baking Certificate (download from www.homebaking.org and print) • Cooking Skills Checklist Educator Resource (download from www.homebaking.org and print) • Cookie Capers Recipe: Chocolate Chip Cookies Sheet (download from eNasco.com/page/lesson23 and print) • Cookie Capers Recipe: Chocolate Chip Cookies Answer Key (download from eNasco.com/page/lesson23 and print) Scan this with your smartphone or smart device • Foods Lab Planning Sheet (download from eNasco.com/page/lesson23 and print) to see a video on “creaming”. • Cookie Capers Score Card (download from eNasco.com/page/lesson23 and print) Or visit eNasco.com/fcs • Cookbooks/Internet recipe sites to find the video. • Measuring cups and spoons • Digital electronic kitchen scale for portion weight and package net weight (WA25830H) • Mixing bowls and equipment • Cookie ingredients • Cookie sheets • Chocolate chip cookie package labels for ingredient and net weight examples • Bags or containers for storing/delivering cookies • OPTIONAL: A Baker’s Dozen Baking Labs Curriculum (WA27798H), Appendix p. 199, Create a Food Label Worksheet Day 1: Learning About Measuring Introduction (5-10 minutes) The chocolate chip cookie is the #1 cookie baked in the U.S. Of the six types of cookies, it is called a “drop” cookie for the way it is portioned or “dropped” out onto the baking sheet pans. Begin the class by asking students… • Why is it important to measure properly when preparing foods? • What can happen when a person does not measure correctly? • What are common pieces of measuring equipment? In this unit, students will be practicing using proper measuring techniques and will also be cutting recipes in half and doubling them. They will also be making cookies as a part of this project and will share them with others in the school and community. What steps should students take in the lab to prepare cookies that are food safe? Activity 1 (22 minutes) Activity 2 (15-18 minutes) Review “How to Wash Hands” and “Keeping Food Safe” tips Have students get into groups and plan a practice measuring lab for tomorrow. Pass including the importance of not consuming raw cookie out the “Foods Lab Planning Sheet” to each group (go to eNasco.com/page/lesson23 batter or sampling while handling food others will consume and print) and the “Cookie Capers Recipe: Chocolate Chip Cookies” sheet to each (go to www.homebaking.org and print). Watch the Kitchen student (go to eNasco.com/page/lesson23 and print). Be sure to remind students to Math and Measuring DVD to introduce the concept of proper include all needed ingredients and measuring and mixing equipment in their plan. measuring techniques.

Day 2: Measurement and Method Lab Prior to the Lesson Have all cookie ingredients and equipment ready for the measurement and method lab. Prepare to show how butter and sugar look when they are “creamed” properly. Activity 1 (30-40 minutes) Activity 2 (5 minutes) Review with students how to… Students will evaluate their chocolate chip cookies using the “Cookie Capers Score Card” • Measure ingredients with correct measuring tools (go to eNasco.com/page/lesson23 and print). Did they have a cookie problem to solve? and methods. • Mix ingredients following recipe directions. Check out cookie baking tips from test kitchen baking staff at: • Drop cookie batter evenly with teaspoon or cookie www.bettycrocker.com/tips/tipslibrary/baking-tips/building-blocks-of-baking#Cookies scoop on baking pans. www.chsugar.com/Consumer/secrets_cookie.html • Clean up the work area. www.dominosugar.com/baking-tips-how-tos/basic-baking-tips/cookie-tips Have students get into their lab groups from yesterday and www.landolakes.com/TestKitchen/TipsAndTechniques.aspx use their “Foods Lab Planning Sheet” as they prepare their chocolate chip cookies.

Activity 3 (5 minutes) Store cookies when cool. Freeze cookies to preserve freshness if they will not be packaged and donated the next day. Community Service Option: Students in each group can brainstorm and discuss what groups in the school or community they would like to donate the remaining cookies to on Day 3.

Day 3: Halving and Doubling Recipes/Food Labels and Packaging/Community Service Project Prior to the Lesson Assign students to bring in several chocolate chip cookie package labels to show ingredient lists and net weight. Download and print the “Baking Skills Checklist” and “Baking Certificate” from www.homebaking.org.

Activity 1 (10-15 minutes) Activity 3 (5-10 minutes) Have students get out the “Cookie Capers Recipe: Chocolate Community Service Option: Have students attractively package their cookies baked Chip Cookies” sheet that was passed out on Day 1. After yesterday and have them create a food label for the cookies with an ingredient list (list- explaining that cutting a recipe in half is done by taking the ing each ingredient, most to least); weigh each package and include the net weight and amount times ½, have students practice cutting the recipe in packaging date and location. half. Explain that taking each ingredient amount times 2 or 2/1 OPTIONAL: A Baker’s Dozen Baking Labs Curriculum (WA27798H), Appendix page 199, is how a recipe is doubled, then have students double the recipe Create a Food Label Worksheet in the space provided. Have students deliver the cookies to their selected group in the school or community, Activity 2 (5-10 minutes) if time allows. Deliveries can be made after school, if necessary. Ask students to share their answers to the recipe halving and Activity 4 (5 minutes) doubling activity. Be prepared to show the students how to Pass out the “Baking Skills Checklist” and a “Baking Certificate” to each student. As a work out the answers if there are questions. closing activity, ask each student to check the skills they gained in this lab and share something they learned about measuring, halving, or doubling recipes or baking cookies from the unit. Fill out the “Baking Certificate” for each student or have students com- Look in Nasco’s Family & Consumer Sciences plete the certificate. Sign their certificate and ask the students what they will bake next! catalog for additional Measurement and Learn more about the Home Baking Educator Award at Kitchen Math resources. www.homebaking.org/foreducators/educatoraward.html. NP097-12 Printed in USA 1-800-558-9595 • eNasco.com/fcs October 2012 Level: Volume 23 High School Foods & Baking

National FCS Standards: • 7.1.5 — Demonstrate job acquisition skills to gain work-based learning opportunities and employment in family and community services careers. • 8.4.3 — Analyze food, equipment, and supplies needed for menus. • 8.4.5 — Apply the fundamentals of time, temperature, and cooking methods to cooking, cooling, reheating, and holding of a variety of foods. • 8.5.10 — Prepare breads, baked goods, and desserts using safe handling and professional preparation techniques. • 9.5.4 — Maintain test kitchen/laboratory and related equipment and supplies. • 9.5.6 — Conduct sensory evaluations of food products. • 14.4.1 — Analyze conditions and practices that promote safe food handling.

Essential Questions: What are the types of cookies that can be baked or purchased? Objectives: What are the functions of the ingredients in cookies? Students will… • Identify the six types of cookies. • Describe the functions of cookie ingredients. Career Clusters (& Pathways): • Select and prepare cookie recipes. Hospitality and Tourism (Restaurants and Food/Beverage Services) • Use proper measuring and preparation methods. • Demonstrate safe food handling methods. FCCLA Connections: • Apply food labels and package products to donate in the school or community. • STAR Event — Culinary Arts, Food Innovations • Evaluate cookies and provide suggestions for trouble-shooting. • Program — Leaders At Work, Community Service

TIP: For best results, use soft, Materials List: bendable butter or margarine, not melted. • 20 cookie ingredients Optimum temperature is 65° F • Ingredients Functions in Cookies Worksheet (download from eNasco.com/page/lesson23 and print) (use thermometer). • Ingredients Functions in Cookies Answer Key (download from eNasco.com/page/lesson23 and print) *To see a video, scan the QR Code on • Foods Lab Planning Sheet (download from eNasco.com/page/lesson23 and print) the Middle School Lesson Plan, or check • Cookie Capers Score Card (download from eNasco.com/page/lesson23 and print) out our website. • Cookie Capers: Types of Cookies Handout (download from eNasco.com/page/lesson23 and print) • Baking Glossary (download from www.homebaking.org and print) • Cookie Tips — Secrets to Making Perfect Cookies (download from www.whatscookingAmerica.net/Cookie/CookieTips.htm and print) • Cookie recipes from cookbooks or internet websites • Cookie ingredients • Dry and liquid measuring equipment Supporting Resources: • Mixing equipment and bowls • A Baker’s Dozen DVD (ingredient functions and methods) • Good Cook® 11" x 17" large cookie sheet (WA28451H) • Download baking lab “Substitution Science, Cookies” and PowerPoint® • Digital electronic kitchen scale (WA25830H) “Flour to Table, Cookies” at • Wire cooling rack www.kswheat.com/comsumerspageid286_BakingLaboratories.shtml • A Baker’s Dozen DVD (WA25733H) • “Cookie Chronicles” PowerPoint® at • A Baker’s Dozen Baking Labs Curriculum (WA27798H) www.homebaking.org/cookiechronicles.ppt Prior to Lesson: Download the “Baking Glossary” from www.homebaking.org and “Cookie Tips — Secrets to Making Perfect Cookies” from www.whatscookingAmerica.net/Cookie/CookieTips.htm. Assemble 20 ingredients used in baking cookies and number them from 1-20.

Day 1: Functions of Cookie Ingredients and Types of Cookies Introduction (5 minutes) Ask students what they know about cookies. Do they know the function of ingredients used in baking cookies? Do they know the various types of cookies? In this lesson, they will discover more about baking cookies.

Activity 1 (20 minutes) Activity 3 (10 minutes) Review accurate measurement, mixing, and portioning methods (Dem- Pass out the “Cookie Capers: Types of Cookies” handout (go to onstrated: A Baker’s Dozen DVD). Cover safe food handling as needed. eNasco.com/page/lesson23 and print) and have students read about the Learn about the functions of cookie ingredients. Set out 20 cookie various types of cookies. ingredients and have students complete the “Ingredient Functions in Cookies” worksheet (go to eNasco.com/page/lesson23 and print) using the downloaded resources or textbooks provided.

Activity 2 (15 minutes) Activity 4 (5 minutes) After students have completed the activity, have students share answers Have students brainstorm and list as many cookies as possible and and discuss their findings. What did they learn? Was it difficult to find the categorize them by type of cookie. Their answers could be recorded on functions of some ingredients? Did some ingredients have more than the board. one function?

Day 2: Selecting Cookie Recipes and Planning A Cookie Lab Activity 1 (5-10 minutes) Review the various types of cookies from the “Cookie Capers: Types of Cookies” handout.

Activity 2 (5-10 minutes) Working in groups, have students select a cookie recipe to prepare on Day 3 of the unit.

Activity 3 (5-10 minutes) Optional Community Service Activity: Each group should select a school or community group or class that the cookies could be donated to, such as a senior citizen center, preschool, day care, or even another school class. Think about appropriate cookie choices for the group that will be receiving the donation. Ask students if there are special needs the recipients might have, such as low-sodium requirements or food allergies. Learn how students could apply test kitchen ingredient substitutions to meet special needs. Go to www.homebaking.org/kitchenscience2012.pdf for “Kitchen Science: Baking for Special Needs.”

Activity 4 (5-10 minutes) Each group should complete the “Foods Lab Planning Sheet” (go to eNasco.com/page/lesson23 and print) and hand in.

Day 3: Baking and Evaluating Cookies Prior to the Lesson Have all supplies and equipment available to bake cookies.

Activity 1 (30-40 minutes) Working in groups, prepare cookies using the “Foods Lab Planning Sheet” completed on Day 2.

Activity 2 (5 minutes) When finished with the cookie lab, group members should evaluate their cookies using the “Cookie Capers Score Card,” including a suggestion or comment to solve a problem they can identify. If time permits, the lab experiences can be shared and discussed.

Activity 3 (5 minutes) Optional Community Service Activity: Have groups create labels for their products, including product net weight, ingredient list, date, and location. Create attractive packages for their remaining cookies to donate to others in their school or community. These can be delivered during an appropriate time during the school day or after school. Learn more about the Home Baking Educator Award at www.homebaking.org/foreducators/educatoraward.html. NP097-12 Printed in USA 1-800-558-9595 • eNasco.com/fcs October 2012 Nasco FCS Lesson Volume 23

Cookie Capers: Types of Cookies

Although the variety of cookies seems endless, there are only six basic types. These are drop, bar, refrigerator, molded, rolled, and pressed. Once you learn to make these, you can prepare many variations.

Drop Cookies: The dough is dropped from a teaspoon onto the baking sheet. Chocolate chip or oatmeal cookies are examples.

Bar Cookies: These cookies are baked in a square or rectangular pan. When slightly cool, they are cut into squares. Brownies are among the most popular bar cookies.

Refrigerator Cookies: Rolls of dough are chilled in the refrigerator, then sliced with a sharp knife and baked. Mix-and-slice sugar cookies are an example.

Molded Cookies: The dough is usually shaped with the hand into balls the size of large walnuts. Some molded cookies are flattened before baking. Peanut butter cookies are an example.

Rolled Cookies: The cookie dough is rolled out and cut into any shape. Christmas sugar cookies are an example.

Pressed Cookies: These cookies are shaped with a cookie press. The dough must be kept pliable to produce the desired shapes. Spritz cookies are one type of pressed cookie.

When shaping cookies, make them all the same size so they bake evenly. If you bake cookies frequently, invest in extra baking sheets. While one is in the oven, you can be preparing the next sheet and save time. Avoid putting cookies on a hot baking sheet — they will melt and spread and lose their shape.

Because most cookies are small, they can easily be over-baked. Always test cookies a few minutes before the baking time is up. Remember, even when you take them from the oven, they continue to bake until you remove them from the hot baking sheet.

When done, all cookies will be delicately browned. You can give drop and bar cookies an extra test by pressing the tops lightly with your finger — the imprint should show slightly. Nasco FCS Lesson Volume 23

Name: ______

Cookie Capers Recipe: Chocolate Chip Cookies

½ cup butter or margarine, softened 1 egg ½ cup granulated sugar ½ tsp. baking soda ¼ cup brown sugar (packed) ¼ tsp. salt ½ tsp. vanilla 1 cup chocolate chips 1¼ cups unsifted all-purpose flour

Cream butter, granulated sugar, brown sugar, and vanilla until light in a large mixing bowl. Add egg, beat well. Combine flour, baking soda, and salt. Gradually add to the creamed mixture. Beat well. Stir in chocolate chips. Drop with a teaspoon or use a cookie scoop and place on an ungreased cookie sheet. Bake at 375º F for 8-10 minutes or until lightly browned. Cool slightly before removing from cookie sheet and placing on wire rack. Yields 24-30 cookies. (Nutrition Facts based on 30 cookies.)

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Using the recipe given above, practice halving and doubling the recipe by filling in the chart below with the correct numbers and units of measure.

Recipe Cut in Half: Recipe Doubled: 1 2 (Take each amount above x /2) (Take each amount above x 2 or /1)

______butter or margarine ______butter or margarine

______granulated sugar ______granulated sugar

______brown sugar (packed) ______brown sugar (packed)

______vanilla ______vanilla

______egg ______eggs

______all-purpose flour ______all-purpose flour

______baking soda ______baking soda

______salt ______salt

______chocolate chips ______chocolate chips Nasco FCS Lesson Volume 23

Name: ______

Cookie Capers Recipe: Chocolate Chip Cookies

Using the recipe given above, practice halving and doubling the recipe by filling in the chart below with the correct numbers and units of measure.

Recipe Cut in Half: Recipe Doubled: 1 2 (Take each amount above x /2) (Take each amount above x 2 or /1)

1/4 cup butter or margarine 1 cup butter or margarine

1/4 cup granulated sugar 1 cup granulated sugar

1/8 cup brown sugar (packed) 1/2 cup brown sugar (packed)

1/4 tsp. vanilla 1 tsp. vanilla

1/2 egg 2 eggs

5/8 cup all-purpose flour 2½ cups all-purpose flour

1/4 tsp. baking soda 1 tsp. baking soda

1/8 tsp. salt 1/2 tsp. salt

1/2 cup chocolate chips 2 cups chocolate chips Nasco FCS Lesson Volume 23

Name: ______

Ingredient Functions in Cookies

Directions: Using the baking resources provided, list the baking ingredients and the function of each ingredient.

Ingredient Function 1.

10.

11.

12.

13.

14.

15.

16.

17.

18.

19.

20. Nasco FCS Lesson Volume 23

ANSWER KEY

Ingredient Functions in Cookies

Directions: Using the baking resources provided, list the baking ingredients and the function of each ingredient.

Ingredient Function 1. Flour ...... provides structure

2. Butter or margarine ...... tenderness

3. Baking powder ...... leavening agent

4. Salt ...... adds flavor; strengthens gluten

5. Sugar ...... adds sweetness; aids in browning

6. Eggs ...... give color; emulsify; give a light texture

7. Milk ...... adds tenderness; helps carry flavoring

8. Baking soda ...... leavening agent

9. Water ...... adds moistness

10. Cocoa ...... adds flavor

11. Oatmeal ...... binds ingredients together

12. Vanilla ...... adds flavor

13. Cinnamon ...... adds flavor

14. Brown sugar ...... adds sweetness; aids in browning

15. Shortening ...... tenderness

16. Chocolate or other flavored chips ...... adds flavor

17. Peanut butter ...... adds moistness and flavor

18. Syrup ...... adds sweetness; aids in browning

19. Molasses ...... adds flavor and color

20. Oil ...... tenderness Nasco FCS Lesson Volume 23 Foods Lab Planning Sheet

Name of Lab: ______

Date: ______

Lab Objective: ______

Group Members: ______

Recipe (Write out, attach recipe, or list cookbook page number.)

Duties: Group Member:

Groceries Needed: Equipment Needed:

Nasco FCS Lesson Volume 23

Name:______

Cookie Capers Score Card Excellent Good Fair Poor (4) (3) (2) (1) Drop Cookies Fairly uniform mounded shape ______Delicately browned exterior ______Slightly moist, tender texture ______Flavor characteristic of ingredients ______Total Score (16 possible): ____

Bar Cookies Uniform, well-cut ______Thin, delicate, tender crust ______Rich, moist texture ______Flavor characteristic of ingredients ______Total Score (16 possible): ____

Refrigerator Cookies Uniform, thin slices ______Lightly browned surface ______Crisp and crunchy texture ______Flavor characteristic of ingredients ______Total Score (16 possible): ____

Rolled Cookies Retain shape of cutter ______Lightly browned surface ______Texture — crisp and thin or soft and thick, depending on variety ______Rich flavor, depending on ingredients ______Total Score (16 possible): ____

Molded Cookies Uniform, well shaped ______Delicately browned ______Crisp and tender texture ______Pleasing flavor, characteristic of ingredients ______Total Score (16 possible): ____

Pressed Cookies Well-shaped and well-defined pattern of cookie press ______Delicately browned edges ______Very tender and crisp texture ______Rich and buttery flavor ______Total Score (16 possible): ____