Which of the following are types of cookies prepared in dining facilities?

The selection of drop, slice, and bar cookies encompasses a broad range of cookie types that are commonly prepared in dining facilities. Drop cookies, for instance, are made from a soft dough that is dropped from a spoon onto a baking sheet, resulting in a chewy texture. Slice cookies are created from a firmer dough that is shaped into a log, chilled, and then sliced into individual cookies before baking, which contributes to a uniform and consistent shape. Bar cookies, on the other hand, are baked in a flat pan and then cut into squares or rectangles after cooling, offering a different texture and serving style.

This classification is in line with food preparation practices in dining facilities where variety and efficient production methods are essential. These types of cookies can often be made in larger batches, making them suitable for feeding groups effectively. The versatility and ease of preparation associated with these cookie types are why they are prevalent in dining facilities, adhering to the standards outlined in AR 30-22 regarding food service.