1. 11/24 and 11/25
What is Gluten?
A_Closer_Look_at_Gluten.mp4

2. Objective: Identify the characteristics of Quick Breads
Agenda:
Muffin Choice-Group
Muffin Notes

3. Muffins

4. Muffins … Are a quick bread, therefore they cook quickly
Have their very own mixing method
Generally bake at oven temperatures of degrees
Can be made in thousands of different flavors! What’s your favorite kind of muffin?

5. Look at your note sheet.
At your table determine, what you think the purpose of each of these ingredients are in quick breads (Muffins).
Write it down on your index card

6. Purpose of Ingredients in Muffins
Flour and eggs
Structure
Baking powder
Rising/leavening
Salt
Flavor
Milk
Moisture
Oil and Sugar
Tenderness

7. Muffins… When making muffins, use a fork to beat the egg
For light, tender muffins, only stir muffin batter until dry ingredients are moist. Do not overmix!! Too much stirring will cause tough muffins. Muffin Method
Fill muffin cups 2/3 full with batter.
Regular sized muffins are generally baked minutes.

8. Muffin Method Muffin Method
On the bottom of your note paper (backside) describe the muffin method steps.

9. Which characteristics would you like your muffins to have?
Slightly Moist Yes Smooth Crust No Rounded Top Crumbly

10. What characteristics would you like your muffins to have?
Peaked Top No Light and Tender Yes Tunnels Pebbled Top

11. 3 different ways to make muffins are…
From scratch
From a store-bought mix
From Bisquick
(a mix that can make other things besides muffins)

12. Mix wet ingredients separately
The Muffin Method…
Mix dry ingredients
Mix wet ingredients separately
Make a well with your dry ingredients, and add liquid to the well.
Mix wet and dry just barely (only until dry ingredients are moistened)
Spoon the lumpy mixture into paper cups-2/3 full

13. Get in your cooking groups
What kind of muffins are you going to make?
Chocolate Chip
Blueberry
Cinnamon Sugar

14. SHHHHHHHH….IT’S A LAB DAY!!

15. OBJECTIVE: DEMONSTRATE THE MUFFIN METHOD
LAB: MUFFINS DAY 1

16. Learning Goal: I understand nutrition and the 6 essential nutrients.
Learning Goal: I understand nutrition and the 6 essential nutrients.
0: I don’t understand nutrition and the 6 essential nutrients.
1: I understand some of nutrition and the 6 essential nutrients.
2: I understand a majority of understand nutrition and the 6 essential nutrients.
3: I understand nutrition and the 6 essential nutrients.
4: I understand nutrition and the 6 essential nutrients, and am able to demonstrate while cooking at home.

17. MUFFINS DAY 1
COOK MUFFINS (REMEMBER YOU ONLY FILL THEM 2/3 OF THE WAY.
READ YOUR DIRECTIONS CAREFULLY!
LABEL YOUR ZIPLOC BAG (K# P#)
WASH YOUR MUFFIN TIN GOOD!
PUT ALL YOUR MUFFINS IN THE ZIPLOC BAG, BUT DON’T CLOSE THEM UNTIL THEY ARE COOLED.
WASH, DRY, AND PUT ALL DISHES AWAY
LEAVE YOUR LAB PLAN ON YOUR COUNTER

18. 12/3: On the back of the muffin evaluation answer the following:
Question 1:
What quality characteristics should you see with the muffins? (Hint: There are at least 4 that we talked about)
Question 2:
What characteristics should you not see?

19. Which characteristics would you like your muffins to have?
Slightly Moist Yes Rounded Top Light and Tender Pebbled Top

20. Objective: Evaluate quality characteristics of muffins.
Agenda:
Evaluate muffins

21. Characteristics you should not see:
Smooth Crust
Crumbly
Peaked Top
Tunnels

22. Which characteristics would you like your muffins to have?
Slightly Moist Yes Rounded Top Light and Tender Pebbled Top

23. Learning Goal: I understand nutrition and the 6 essential nutrients.
Learning Goal: I understand nutrition and the 6 essential nutrients.
0: I don’t understand nutrition and the 6 essential nutrients.
1: I understand some of nutrition and the 6 essential nutrients.
2: I understand a majority of understand nutrition and the 6 essential nutrients.
3: I understand nutrition and the 6 essential nutrients.
4: I understand nutrition and the 6 essential nutrients, and am able to demonstrate while cooking at home.

24. Muffin Day 2 1. Answer questions 1-3 and choose a reporter.
2. Plate your muffins, heat if desired, and bring them back to your table. Each person needs a knife.
DO NOT EAT YET!!
Rate quality characteristics-Choose 1 person per characteristic at your table as your reporter

25. Directions: 1. Heat muffins up if desired.
2. All group members will bring these back to your table on a plate.
3. Before eating your muffins, y0u are going to evaluate the muffins.
4. Using a plastic knife make sure you cut down the center, to see if you have tunnels, or if they are crumbly.
Each person needs to evaluate, and when your group is finished, you may eat, then wash your plates!