prelab presentation convection cooking and muffin lab
TRANSCRIPT
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Prelab Presentation
Convection Cooking and Muffin Lab
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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
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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)
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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)
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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
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How do you revise recipes?
Lower the cooking temperature slightlyCook for a slightly shorter time
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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
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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.
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What does a perfect muffin look like?
Rounded top (no points)Lightly brownNo holes or tunnels when broken open
How does your product rate??????
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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
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Let’s make muffins
Yum – a great breakfast quick bread