Produce the following types of cookies: bagged and pressed cookies made from soft dough (e.g., butter tea cookies, whipped shortbread, gingersnaps, spritz, ladyfingers and macaroons); dropped cookies made from soft dough (e.g., oatmeal raisin, chocolate chip and almond tuiles); rolled cookies made from a stiff dough (e.g., sugar, shortbread and gingerbread); molded cookies (e.g., peanut butter and Dutch speculaas); icebox cookies (e.g., checkerboard, pinwheel and bull’s eye); bar cookies (e.g., Florentines and raisin spice bars); and, sheet cookies (e.g., Swiss leckerli and brownies).
Standard detail
10.S1.5
Depth 2Parent ID: 4E36F461CC2C407390C55E0096B19490Standard set: Grade 10 - Commercial Cooking 10 (2022)
Original statement
Quick facts
- Statement code
- 10.S1.5
- List ID
- e
- Standard ID
- 7772496467624418897703703844F455
- Subject
- Practical and Applied Arts
- Grades
- 10
- Ancestor IDs
- 4E36F461CC2C407390C55E0096B194902C35F98817384A99B82A99333CD4EB6A
- Source document
- Grade 10 - Commercial Cooking 10 (2022)
- License
- CC BY 4.0 US