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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 slightly Cook 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 bowl 3. 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 OVERBEAT 6. Scoop into greased or paper lined muffin pans.
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What does a perfect muffin look like? Rounded top (no points) Lightly brown No 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
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