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Lecture Professional cooking (6/e): Chapter 33 - Wayne Gisslen

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Lecture Professional cooking (6/e): Chapter 33 - Wayne Gisslen

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Chapter 33 - Cookies. After reading the material in this chapter, you should be able to: List the factors responsible for crispness, softness, chewiness, and spread in cookies; demonstrate the three basic cookie mixing methods; prepare the seven basic cookie types: dropped, bagged, rolled, molded, icebox, bar, and sheet; prepare pans for, bake, and cool cookies.

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