1. Prelab Presentation Convection Cooking and Muffin Lab

2. 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

3. 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)

4. 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)

5. 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

6. How do you revise recipes? Lower the cooking temperature slightly Cook for a slightly shorter time

7. 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

8. 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.

9. 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??????

10. 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

11. Let’s make muffins Yum – a great breakfast quick bread