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