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Healthy Living A-Z Baking NameTitleCounty. 2009Oklahoma Cooperative Extension Service2 Today you will learn: To use seasonal produce & a variety of fruits.

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Presentation on theme: "Healthy Living A-Z Baking NameTitleCounty. 2009Oklahoma Cooperative Extension Service2 Today you will learn: To use seasonal produce & a variety of fruits."— Presentation transcript:

1 Healthy Living A-Z Baking NameTitleCounty

2 2009Oklahoma Cooperative Extension Service2 Today you will learn: To use seasonal produce & a variety of fruits & vegetables To use seasonal produce & a variety of fruits & vegetables To modify recipes for more healthful baking To modify recipes for more healthful baking Baking guidelines Baking guidelines Bakeware guidelines Bakeware guidelines

3 2009Oklahoma Cooperative Extension Service3 Today you will learn: Pan placementPan placement Gas, electric, & convection baking & oven rack guidelinesGas, electric, & convection baking & oven rack guidelines Safety tipsSafety tips

4 2009Oklahoma Cooperative Extension Service4 What is in season? Spring/Summer

5 2009Oklahoma Cooperative Extension Service5 What is in season? Fall/Winter

6 2009Oklahoma Cooperative Extension Service6 Baking Fruit Do not overbake Do not overbake Best results are from firm fruits Best results are from firm fruits Think beyond the apple Think beyond the apple

7 2009Oklahoma Cooperative Extension Service7 Baking Vegetables Winter squash Winter squash Potatoes Potatoes Sweet Potatoes Sweet Potatoes Onions Onions Carrots Carrots

8 2009Oklahoma Cooperative Extension Service8 To modify a recipe Decrease total fat & calories Decrease total fat & calories Decrease saturated fat & cholesterol Decrease saturated fat & cholesterol

9 2009Oklahoma Cooperative Extension Service9 To modify a recipe Decrease sugarDecrease sugar Decrease sodiumDecrease sodium Increase fiberIncrease fiber

10 2009Oklahoma Cooperative Extension Service10 Baking Guidelines Hints for CookiesHints for Cookies Hints for CakesHints for Cakes Hints for PiesHints for Pies

11 2009Oklahoma Cooperative Extension Service11 Bake Pan Placement Keep pans & baking sheets 2 inches from oven walls.Keep pans & baking sheets 2 inches from oven walls. Stagger pans on different racks so one is not directly over the other.Stagger pans on different racks so one is not directly over the other.

12 2009Oklahoma Cooperative Extension Service12 Bakeware Guidelines Dark or dull pans Absorb more heat & result in more browning Recommended for pies and breads Shiny Pans (no sides) Recommended for cookies

13 2009Oklahoma Cooperative Extension Service13 Bakeware Guidelines Shiny pans (sides) Recommended for cakes Glass pans Lower oven temperature by 25 0 F

14 2009Oklahoma Cooperative Extension Service14 Baking Time Guidelines Cake Pan Type Pan Size Cups of Batter Oven Temp. Minutes Oval 7¾” x 5¾” 2½ F ” x 9¾” F 25-30

15 2009Oklahoma Cooperative Extension Service15 Baking Time Guidelines Cake Pan Type Pan Size Cups of Batter Oven Temp. Minutes Round, 2” layer 6” F ” ”

16 2009Oklahoma Cooperative Extension Service16 Baking Time Guidelines Cake Pan Type Pan Size Cups of Batter Oven Temp. Minutes Round, 3” layer 8” F ” Half Round, 2” layer 18” F 60-65

17 2009Oklahoma Cooperative Extension Service17 Baking Time Guidelines Cake Pan Type Pan Size Cups of Batter Oven Temp. Minutes Half round, 3” layer 18” F Square 6” F ” ”15½ 45-50

18 2009Oklahoma Cooperative Extension Service18 Oven Rack Positions Gas Gas Electric Electric Convection Convection

19 2009Oklahoma Cooperative Extension Service19 Gas Oven Baking

20 2009Oklahoma Cooperative Extension Service20 Gas Oven Baking Rack Position Food Type 2 Puff pastry products, strudels, casseroles, muffins, small pork loin, and eye of round roast 3 Halved chickens, whole pork tenderloin, Cornish hens, pot pies, frozen pizzas, quick breads (corn bread, biscuits)

21 2009Oklahoma Cooperative Extension Service21 Gas Oven Baking Rack Position Food Type 4 Roast tenderloin of beef, whole chicken, whole pork loin, roasted vegetables such as winter squash 5 Whole turkey, capons, tip roasts & dressings

22 2009Oklahoma Cooperative Extension Service22 Gas Oven Baking Rack Position Food Type 6 Large cuts of roasts, meats such as top round, standing rib roast, crown roast of lamb & Boston butts Baked white & sweet potatoes, flat breads & cobblers

23 2009Oklahoma Cooperative Extension Service23 Electric Oven Baking

24 2009Oklahoma Cooperative Extension Service24 Electric Oven Baking Type of Food Rack Position Angel food cake A Biscuits or muffins B or C Cookies or cupcakes B or C Brownies

25 2009Oklahoma Cooperative Extension Service25 Electric Oven Baking Layer cakes B or C Bundt or pound cakes A or B Pies or pie shells B or C Frozen pies A (on cookie sheet)

26 2009Oklahoma Cooperative Extension Service26 Electric Oven Baking Casseroles B or C Roasting A or B

27 2009Oklahoma Cooperative Extension Service27 Convection Oven Baking

28 2009Oklahoma Cooperative Extension Service28 Convection Oven Baking Rack 1 (lowest position) For roasting large cuts of meat & large poultry, frozen pies, soufflés, angel food cake Rack 2 For roasting small cuts of meat, large casseroles, baking loaves of bread, cakes (in tube, Bundt, layer pans), two-rack baking

29 2009Oklahoma Cooperative Extension Service29 Convection Oven Baking Rack 3 Most baked goods on cookie sheets or jelly roll pans, frozen convenience foods Rack 4 Most broiling & two-rack baking Rack 5 (highest position) For some broiling

30 Convection Oven Baking Fan circulates hot air around food & evenly distributes it throughout the oven cavityFan circulates hot air around food & evenly distributes it throughout the oven cavity Circulating air uniformly heats food, producing a crisp, brown exteriorCirculating air uniformly heats food, producing a crisp, brown exterior May need to reduce temperature by 25 o FMay need to reduce temperature by 25 o F

31 Child Safety Tips 2009Oklahoma Cooperative Extension Service31

32 Oven Safety Tips 2009Oklahoma Cooperative Extension Service32

33 Cleaning Safety Tips 2009Oklahoma Cooperative Extension Service33

34 In Case of Fire 2009Oklahoma Cooperative Extension Service34

35 Aluminum Foil To avoid risk of personal injury, property damage or fire, do not line oven bottom, racks, or broiler pan & grid with aluminum foil or any similar material. WARNING

36 2009Oklahoma Cooperative Extension Service36 Today you learned: How to use seasonal produce & bake a variety of fruits & vegetables How to use seasonal produce & bake a variety of fruits & vegetables How to modify baking recipes for more healthful eating How to modify baking recipes for more healthful eating About baking guidelines About baking guidelines

37 2009Oklahoma Cooperative Extension Service37 Today you learned: Bakeware guidelines Bakeware guidelines Baking pan placement Baking pan placement Gas, electric, & convection baking & oven rack guidelines Gas, electric, & convection baking & oven rack guidelines Safety tips Safety tips

38 2009Oklahoma Cooperative Extension Service38


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