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 cook- ies, 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 communi- cate 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.