For additional FREE lesson plansgo to eNasco.com/fcs

Lesson Developed by Marla Prusa

Howells Public Schools, Howells, Nebraska

2011 National Home Baking Association Educator Award Winner

Level: Middle School

Volume 23Foods & Baking

Objectives:Students will…• Measure ingredients properly.• Explore professional test kitchen cookie baking techniques.• Apply baking science knowledge of temperatures in the cookie baking lab.• Practice reading, halving, and doubling recipes.• Select and prepare cookie recipes in a group.• Conduct evaluation of product.• Bake cookies to donate in the school and community.• List and apply food safety practices essential for preparing and packaging foods for donation.

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.

Career Clusters (& Pathways):Hospitality and Tourism (Restaurants and Food/Beverage Services)

FCCLA Connections:• STAR Event — Food Innovations• Program — Community Service

Essential Question:What measuring, preparation, portioning, and food handling skills are needed to prepare cookies?

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)• Foods Lab Planning Sheet (download from eNasco.com/page/lesson23 and print)• Cookie Capers Score Card (download from eNasco.com/page/lesson23 and print)• Cookbooks/Internet recipe sites• 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

Scan this with your smartphone or smart device

to see a video on “creaming”. Or visit eNasco.com/fcs

to find the video.

Day 1: Learning About MeasuringIntroduction (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 2 (15-18 minutes)Have students get into groups and plan a practice measuring lab for tomorrow. Pass out the “Foods Lab Planning Sheet” to each group (go to eNasco.com/page/lesson23 and print) and the “Cookie Capers Recipe: Chocolate Chip Cookies” sheet to each student (go to eNasco.com/page/lesson23 and print). Be sure to remind students to include all needed ingredients and measuring and mixing equipment in their plan.

Activity 1 (22 minutes)Review “How to Wash Hands” and “Keeping Food Safe” tips including the importance of not consuming raw cookie batter or sampling while handling food others will consume (go to www.homebaking.org and print). Watch the Kitchen Math and Measuring DVD to introduce the concept of proper measuring techniques.

Day 2: Measurement and Method LabPrior to the LessonHave 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)Review with students how to…• Measure ingredients with correct measuring tools and methods.• Mix ingredients following recipe directions.• Drop cookie batter evenly with teaspoon or cookie scoop on baking pans.• Clean up the work area.Have students get into their lab groups from yesterday and 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 ProjectPrior to the LessonAssign 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)Have students get out the “Cookie Capers Recipe: Chocolate Chip Cookies” sheet that was passed out on Day 1. After explaining that cutting a recipe in half is done by taking the amount times ½, have students practice cutting the recipe in half. Explain that taking each ingredient amount times 2 or 2/1 is how a recipe is doubled, then have students double the recipe in the space provided.

Activity 2 (5-10 minutes)Ask students to share their answers to the recipe halving and doubling activity. Be prepared to show the students how to work out the answers if there are questions.

Activity 3 (5-10 minutes)Community Service Option: Have students attractively package their cookies baked yesterday and have them create a food label for the cookies with an ingredient list (list-ing each ingredient, most to least); weigh each package and include the net weight and packaging date and location.

OPTIONAL: A Baker’s Dozen Baking Labs Curriculum (WA27798H), Appendix page 199, Create a Food Label Worksheet

Have students deliver the cookies to their selected group in the school or community, if time allows. Deliveries can be made after school, if necessary.

Activity 4 (5 minutes)Pass out the “Baking Skills Checklist” and a “Baking Certificate” to each student. As a 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 cook-ies from the unit. Fill out the “Baking Certificate” for each student or have students com-plete the certificate. Sign their certificate and ask the students what they will bake next!

Learn more about the Home Baking Educator Award at www.homebaking.org/foreducators/educatoraward.html. NP097-12

Printed in USAOctober 20121-800-558-9595 • eNasco.com/fcs

Activity 2 (5 minutes)Students will evaluate their chocolate chip cookies using the “Cookie Capers Score Card” (go to eNasco.com/page/lesson23 and print). Did they have a cookie problem to solve?

Check out cookie baking tips from test kitchen baking staff at: www.bettycrocker.com/tips/tipslibrary/baking-tips/building-blocks-of-baking#Cookies www.chsugar.com/Consumer/secrets_cookie.html www.dominosugar.com/baking-tips-how-tos/basic-baking-tips/cookie-tips www.landolakes.com/TestKitchen/TipsAndTechniques.aspx

Look in Nasco’s Family & Consumer Sciences catalog for additional Measurement and Kitchen Math resources.

For additional FREE lesson plansgo to eNasco.com/fcs

Lesson Developed by Marla Prusa

Howells Public Schools, Howells, Nebraska

2011 National Home Baking Association Educator Award Winner

Objectives:Students will…• Identify the six types of cookies.• Describe the functions of cookie ingredients.• Select and prepare cookie recipes.• Use proper measuring and preparation methods.• Demonstrate safe food handling methods.• Apply food labels and package products to donate in the school or community.• Evaluate cookies and provide suggestions for trouble-shooting.

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.

Career Clusters (& Pathways):Hospitality and Tourism (Restaurants and Food/Beverage Services)

FCCLA Connections:• STAR Event — Culinary Arts, Food Innovations• Program — Leaders At Work, Community Service

Essential Questions:What are the types of cookies that can be baked or purchased? What are the functions of the ingredients in cookies?

Materials List:• 20 cookie ingredients• Ingredients Functions in Cookies Worksheet (download from eNasco.com/page/lesson23 and print)• Ingredients Functions in Cookies Answer Key (download from eNasco.com/page/lesson23 and print)• Foods Lab Planning Sheet (download from eNasco.com/page/lesson23 and print)• Cookie Capers Score Card (download from eNasco.com/page/lesson23 and print)• 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• Mixing equipment and bowls • Good Cook® 11" x 17" large cookie sheet (WA28451H)• Digital electronic kitchen scale (WA25830H)• Wire cooling rack• A Baker’s Dozen DVD (WA25733H)• A Baker’s Dozen Baking Labs Curriculum (WA27798H)

Supporting Resources:• A Baker’s Dozen DVD (ingredient functions and methods)• Download baking lab “Substitution Science, Cookies” and PowerPoint® “Flour to Table, Cookies” at www.kswheat.com/comsumerspageid286_BakingLaboratories.shtml• “Cookie Chronicles” PowerPoint® at www.homebaking.org/cookiechronicles.ppt

Level: High School

Volume 23Foods & Baking

TIP: For best results, use soft, bendable butter or margarine, not melted.

Optimum temperature is 65° F (use thermometer).

*To see a video, scan the QR Code on the Middle School Lesson Plan, or check

out our website.

Day 1: Functions of Cookie Ingredients and Types of CookiesIntroduction (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.

Day 2: Selecting Cookie Recipes and Planning A Cookie Lab

Day 3: Baking and Evaluating CookiesPrior to the LessonHave all supplies and equipment available to bake cookies.

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

Activity 2 (15 minutes)After students have completed the activity, have students share answers and discuss their findings. What did they learn? Was it difficult to find the functions of some ingredients? Did some ingredients have more than one function?

Activity 4 (5 minutes)Have students brainstorm and list as many cookies as possible and categorize them by type of cookie. Their answers could be recorded on the board.

1-800-558-9595 • eNasco.com/fcs

NP097-12Printed in USAOctober 2012

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.

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 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.

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

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.

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: (Take each amount above x 1/2) (Take each amount above x 2 or 2/1)

_______ 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 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: (Take each amount above x 1/2) (Take each amount above x 2 or 2/1)

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.

2.

3.

4.

5.

6.

7.

8.

9.

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): ____