COOKIES (6 in plastic bag on small paper plate)

Types of Cookies

There are five basic types of cookies. All have much the same basic ingredients, but the proportions used, the method of mixing, and the additions result in different finished products.

Drop: Soft dough is simply dropped from a spoon onto a cookie sheet.

Bar: Stiff dough is spread or pressed evenly in flat pan, baked, cooled and cut into bars or squares.

Refrigerator: Stiff, rich dough is shaped into rolls, wrapped, chilled well in refrigerator so that it can be cut into thin slices.

Pressed: Dough is forced through a cookie press or pastry tube into various shapes.

Molded: Stiff dough is rolled between hands into balls, logs, crescents, etc.

Class

251 - Brownies with nuts - cake-like
252 - Brownies with nuts - chewy
253 - Brownies without nuts - cake-like
254 - Brownies without nuts - chewy
255 - Chocolate Chip Cookies
256 - Oatmeal Drop Cookies
257 - Peanut Butter Cookies
258 - Refrigerator Cookies
259 - Rolled Cookies
260 - Snickerdoodles
261 - Bar Cookies (no brownies)
262 - Molded or Shaped Cookies (by hand)
263 - Sugar Cookies - rolled
264 - Drop Cookies

BREADS

Class

292 - Baking Powder Biscuits - rolled (4)
293 - Cheesebread
294 - Coffee Cake (non-yeast)
295 - Loaf - white (yeast)
296 - Loaf - whole wheat (yeast)
297 - Loaf - other (yeast)
298 - Muffins - plain (4) - no muffin liner
299 - Muffins - other (4) identify kind - no muffin liners
300 - Fruit or Fruit and Nut Bread
301 - Vegetable or Vegetable and Nut Bread
302 - Other Bread (non-yeast)
303 - Rolls - any kind
304 - Swedish Tea Ring
305 - Gingerbread
306 - Cornbread
307 - Yeast - Braided

CANDIES (6 Pieces)

Class

326 - Plain Cooked Fudge
327 - Cooked Nut Fudge
328 - Uncooked Fudge
329 - Mints
330 - Butterscotch
331 - Caramels
332 - Peanut Brittle
333 – Miscellaneous