Post on 04-Jan-2016
Prelab Presentation
Convection Cooking and Muffin Lab
Standards:
CA-ICA-3 Students will name and describe various fixed equipment and small wares associated with the commercial kitchen.
CA-ICA-5 Students will discuss and practice culinary math
CA-ICA-8 Students will examine and identify standardized recipes and their role in the commercial kitchen
Objectives
Students will measure ingredients by weight rather than volume
Students will handle raw egg properly to avoid contamination
Students will use professional equipment – smallwares and convection oven
Students will hand knives safely (apple muffin)
What is a convection oven?
Convection ovens are the same as regular ovens with one exception –
A convection oven has a fan that helps circulate air inside the oven
This forced air circulation allows you to lower the temperature slightly (25 degrees)
What happens with convection cooking?
Even with the lower temperature, foods cook more quickly, so shorten cooking time
Foods cook more evenly and brown faster
How do you revise recipes?
Lower the cooking temperature slightlyCook for a slightly shorter time
Muffins
Standardized muffin recipe calls for a temperature of 400 degrees.
If you have a convection oven, lower the temperature to 375 degrees
Cooking time is 20 – 25 minutes. If you have convection oven. Check at 18 minutes
The Muffin Method
1. The muffin method of baking:2. All dry ingredients in a large bowl3. All liquid ingredients in a small bowl.4. Add wet ingredients to dry and stir
gently with a fork. Batter will be lumpy.5. DO NOT OVERBEAT6. Scoop into greased or paper lined
muffin pans.
What does a perfect muffin look like?
Rounded top (no points)Lightly brownNo holes or tunnels when broken open
How does your product rate??????
Adding fruit to muffins
It is a good idea to dust fruit with a small amount of flour so it does not sink to the bottom
Let’s make muffins
Yum – a great breakfast quick bread