What are muffins?
Ingredients in making muffins
Blending method and procedure
Creaming method and procedure
Characteristics of a good quality muffins
Cooling and serving muffins
Recipe of blueberry muffins
Flour used in bakeries and biscuit factories which is obtained by milling wheat. as flour is the principal ingredient for baked products.
There are various types of flour used which are mentioned below:
All Purpose Flour
Cake Flour
Pastry Flour
Bread Flour
Self-Rising Flour
Whole Wheat Flour
Gluten Free Flour
Oat Flour
Semolina
What are muffins?
Ingredients in making muffins
Blending method and procedure
Creaming method and procedure
Characteristics of a good quality muffins
Cooling and serving muffins
Recipe of blueberry muffins
Flour used in bakeries and biscuit factories which is obtained by milling wheat. as flour is the principal ingredient for baked products.
There are various types of flour used which are mentioned below:
All Purpose Flour
Cake Flour
Pastry Flour
Bread Flour
Self-Rising Flour
Whole Wheat Flour
Gluten Free Flour
Oat Flour
Semolina
Very informative peice of information, this post entails educational tips on best recipes by top chefs all over the globe, it's a 3 page encrypted methods and strategies on her to make the best foods
Canning Foods Safety - Canning Foods at HomeAmy Peterson
Preserving your garden’s bounty from one year to the next, knowing exactly what is in your food and making special gifts for special friends are just some of the reasons for canning foods at home. Canning is an important and safe way to preserve food…if it is done correctly.
Everyone Plays a PART - Barf Bucket and NorovirusAmy Peterson
What do you need to know about Norovirus? Why is Norovirus a concern in your setting? What are the symptoms and how is it transmitted? How do you control and clean up an incident. Developed by Nebraska Extension with resources from the Lincoln Lancaster County Health Department, NE State Department of Education, CDC and the FDA
Clean Hands, Healthy Children Child Care Provider TrainingAmy Peterson
Handwashing is one of the most important ways to prevent the spread of germs and illnesses in child care provider facilities. Child care providers need to wash hands regularly and teach the children to wash their hands as well. this training will review the basic principles of the needs of health, hygiene and handwashing in child care provider facilities and provide tips and tools to teach children healthy handwashing habits!
4-H Fairs, Fun and Food Safety Judges Training Amy Peterson
REVISED 2018! Judges training focusing on food safety issues as they relate to 4-H Food & Nutrition projects. Lots of pictures and examples of how to exhibit at county and state fairs!
Preparing Food Safely in Child Care Facilities Amy Peterson
One Norovirus with a Side of Salmonella! Food safety class with focus on Child Care Providers.
Participants learn:
1. Food Safety Facts
2. MyPlate Food Safety
3. Foodborne Illness Facts
4. Food Safety Quiz
Food Allergies - Keeping Children Safe in Schools 2017Amy Peterson
For educators and school staff, Food Allergies in Schools focused on:
1. Facts about Food Allergies
2. Food Intolerances and Allergies
3. How to Figure Out Safe Foods
4. Avoiding Cross Contact Contamination
5. Creating a Food Allergy Plan of Action
The Garden Grocery - Food Safety at the Farmers' MarketAmy Peterson
Farmers’ Markets offer a variety of fresh, locally-produced fruits, vegetables, bakery and meat products in a festive atmosphere.
Get the most from your local Farmers’ Market with these tips for food safety, food selection and friendly advice to for the Farmers' Market in your neighborhood or community!
Developed by Amy Peterson, MS RDN and Alice Henneman, MS RDN, Nebraska Extension
Cold Pizza for Breakfast - Food Safety Tips for TeensAmy Peterson
The program covers Foodborne Illness Facts, MyPlate Food Safety Recommendations, and the Food Safety interactive quiz, “Keep or Toss’! There is also supplemental information on thermometer usage and food safety issues specific to seafood. It is a great resource to offer to middle and high school audiences as they learn to do more food preparation independently, BEFORE they leave the pizza out on the counter overnight!
Great for Extension Educators, RD's, teachers and anyone who wants to prepare and enjoy food safely. Developed by University of Nebraska Extension Educators Amy Peterson RD and Alice Henneman RD.
Spending Your Calorie Salary for TeensAmy Peterson
Four part program from the University of Nebraska Extension teaching youth about healthy eating, portion sizes, physical activity, and making healthy food choices.
Winning the Game - Teaming Food and Fluids for Teen AthletesAmy Peterson
Teach youth and families the basics behind eating right for competition. This program will review how MyPlate relates to teens and athletics, the importance of carbohydrates, fats, proteins, and fluids for youth and how to eat before, during, and after sports competitions. For middle and high school youth and parents.
A great resource for 4-H Judges Training, this power point covers food science,. food safety, and all those unique issues related to county and state fair food exhibits. Used for Nebraska Judges training and presented at NEAFCS and NAE4-HA national meetings for Extension professionals.
Students, digital devices and success - Andreas Schleicher - 27 May 2024..pptxEduSkills OECD
Andreas Schleicher presents at the OECD webinar ‘Digital devices in schools: detrimental distraction or secret to success?’ on 27 May 2024. The presentation was based on findings from PISA 2022 results and the webinar helped launch the PISA in Focus ‘Managing screen time: How to protect and equip students against distraction’ https://www.oecd-ilibrary.org/education/managing-screen-time_7c225af4-en and the OECD Education Policy Perspective ‘Students, digital devices and success’ can be found here - https://oe.cd/il/5yV
Palestine last event orientationfvgnh .pptxRaedMohamed3
An EFL lesson about the current events in Palestine. It is intended to be for intermediate students who wish to increase their listening skills through a short lesson in power point.
The Indian economy is classified into different sectors to simplify the analysis and understanding of economic activities. For Class 10, it's essential to grasp the sectors of the Indian economy, understand their characteristics, and recognize their importance. This guide will provide detailed notes on the Sectors of the Indian Economy Class 10, using specific long-tail keywords to enhance comprehension.
For more information, visit-www.vavaclasses.com
How to Create Map Views in the Odoo 17 ERPCeline George
The map views are useful for providing a geographical representation of data. They allow users to visualize and analyze the data in a more intuitive manner.
How to Split Bills in the Odoo 17 POS ModuleCeline George
Bills have a main role in point of sale procedure. It will help to track sales, handling payments and giving receipts to customers. Bill splitting also has an important role in POS. For example, If some friends come together for dinner and if they want to divide the bill then it is possible by POS bill splitting. This slide will show how to split bills in odoo 17 POS.
Ethnobotany and Ethnopharmacology:
Ethnobotany in herbal drug evaluation,
Impact of Ethnobotany in traditional medicine,
New development in herbals,
Bio-prospecting tools for drug discovery,
Role of Ethnopharmacology in drug evaluation,
Reverse Pharmacology.
Synthetic Fiber Construction in lab .pptxPavel ( NSTU)
Synthetic fiber production is a fascinating and complex field that blends chemistry, engineering, and environmental science. By understanding these aspects, students can gain a comprehensive view of synthetic fiber production, its impact on society and the environment, and the potential for future innovations. Synthetic fibers play a crucial role in modern society, impacting various aspects of daily life, industry, and the environment. ynthetic fibers are integral to modern life, offering a range of benefits from cost-effectiveness and versatility to innovative applications and performance characteristics. While they pose environmental challenges, ongoing research and development aim to create more sustainable and eco-friendly alternatives. Understanding the importance of synthetic fibers helps in appreciating their role in the economy, industry, and daily life, while also emphasizing the need for sustainable practices and innovation.
We all have good and bad thoughts from time to time and situation to situation. We are bombarded daily with spiraling thoughts(both negative and positive) creating all-consuming feel , making us difficult to manage with associated suffering. Good thoughts are like our Mob Signal (Positive thought) amidst noise(negative thought) in the atmosphere. Negative thoughts like noise outweigh positive thoughts. These thoughts often create unwanted confusion, trouble, stress and frustration in our mind as well as chaos in our physical world. Negative thoughts are also known as “distorted thinking”.
1. Know how. Know now.
That’s the Way the
Cookie Crumbles
Polk County 4-H Cookie Capers!
Amy Peterson MS RD
Extension Educator
University of Nebraska – Lincoln Extension
Polk County
3. So what is impact of heat
and humidity on food
preparation….
in other words, the
science of baking for
the fair in a HOT
kitchen on a HOT
summer day….
4. Flours, cereals, and grains tend to
absorb humidity and dry out when
the weather is cold and dry.
Sticky cookie dough
may need 1 or 2 more
tablespoons of flour.
5. Cookies are like little sponges.
They absorb
moisture from the
atmosphere. Hot
humid days can turn
crispy cookies to a
soggy sample in just
a few hours!
The most perfect cookies are
thought to be between
September and June – not
during County Fair time!
6. Dry cookie dough
might need an extra
egg yolk. Water can
make cookie dough
too tough.
The fat in the egg yolk will
help keep cookie dough
tender and moist.
7. Rainy or damp weather
may make it more difficult
to work with sugar.
Damp weather may affect sugars in baked goods
after they have been cooked, like in meringues,
frostings or candies.
8. Creaming butter and sugar
on warm, wet days may
cause problems.
The moisture and
humidity affects how
well the butter can mix
together with the sugar.
9. Let’s look at the recipe and the ingredients….
Have ingredients at
room temperature
unless the recipe
calls for something
different. They will
mix together better!
Egg whites will absorb more air at
room temperature and butter will mix
better, too, at 65 – 70 F.
10. FATS
Stick Butter
Margarine
Shortening
The fat in the recipe works with the gluten in the
flour and helps the cookie stay moist and full of
flavor. The type of fat will affect the outcome of the
baked product.
11. Shortening spreads the least and
provides the least amount of flavor.
It has a higher melting
point, which allows
cookies to have a better
shape as it bakes.
Makes a puffier cookie,
like a little cake.
The cookie is soft when
freshly baked but dries
out quickly.
12. Margarine and Oil
Margarine spreads the most with a little better
flavor.
Vegetable oil makes softer cookies than butter or
margarine. Do not substitute a liquid oil for solid
in recipe.
13. Butter Characteristics for Cookies
Medium amount of spread with the best flavor.
Butter has a lower melting point, making cookies
spread and become flatter when baking.
14. To reduce cookie spread,
chill the dough before
baking.
The cold or frozen cookie
dough will retain it’s shape
longer when it is baking.
Baking tastes better with
butter!
Texture is finely grained
and a little crisp.
15. The type of flour determines
the structure of the baked product
The amount of protein in the flour makes a
difference in the texture and structure.
Bread flour can be used instead of all
purpose – but it absorbs more liquid
because of the higher protein content,
making a moister and chewier cookie.
Cake flour has less protein, making a
puffier, softer cookie.
All purpose flour is best for quick breads.
16. SUGAR! How Sweet It Is!
Sugar helps keep the baked product
tender and sweet, and helps determine
how much the cookie spreads. It also
causes the carmelization of the crust
on baked goods.
The sugar can be white sugar, brown
sugar, honey, molasses, corn syrup or
other ingredients.
Powdered sugar is NOT considered the
type of sugar used, unless specified.
17. Superfine sugar helps prevent cookies
from cracking on the edges.
Bigger sugar particles spread less than
smaller ones.
White sugar makes a crispier cookie than brown
sugar.
Brown sugar makes a chewier and softer cookie
or baked product, because it contains
molasses, which absorbs more moisture.
Using too much sugar in a recipe will make it
get too brown!
18. Eggs
Use fresh eggs!
Use a large egg, unless specified. It equals about
¼ cup of egg in a recipe.
The liquid in the egg traps steam while cooking,
which makes the cookie or quick bread puffy!
Eggs help emulsify the dough, bringing the water
and fat together for a creamier and smoother
texture.
Egg whites have a drying effect but still help make
the shape or structure of the cookie.
19. Liquids
All cookies and quick breads need some kind
of liquid!
Liquids help make the gluten in the flour.
Liquids come from the fats in the recipe, or
additional milk or water.
Too much liquid will make a
very poor structured cookie!
20. Leavening Agents
Baking Soda
Baking Powder
Egg Whites
These work separate or
together to affect the
puffiness (baking powder)
and color of the cookie
(baking soda).
21. Flavorings
Real flavoring, versus
imitation, produces a
better flavor in your
cookie.
Imitation flavors don’t
hold up as well in frozen
cookies.
Using a bit of almond
flavoring can enhance
the flavor of the cookie.
22. Adding in the
Extras!!!
Too many chips, nuts or candies make it difficult to bake
because they won’t mix well.
Instant oatmeal causes mushy cookies.
Raisins need to be soft and plump. Hard, dry raisins will
take the moisture, leaving a harder, dryer cookie. Raisins
soaked in hot water for 15 – 20 minutes before using will
help prevent the cookie or bread from drying out.
Use fresh nuts, or store nuts in freezer so they don’t
become rancid.
Use only the type of chocolate specified in the recipe!
23. Let the Judging Begin!
Photo courtesy of the Lancaster County 4-H Program.
24. Evaluation of baked food
exhibits are based on:
SHAPE
VOLUME
COLOR
TEXTURE
FLAVOR/AROMA
Photo courtesy of the Lancaster County 4-H Program.
29. What Went Wrong?
What Happened
Cookies ran together
Irregular shape, peaks, or
cracks.
Because Of
Batter spaced to closely
together on baking sheet before
baking.
DROP COOKIES
Improper dropping of dough
Dough rolled too thick or
too thin
ROLLED OR REFRIGERATOR
COOKIES
Dough not chilled
Thin sharp knife not used
for slicing
Cutter not used for slicing
30. VOLUME
Cookies should have medium
height for volume, depending on
type of cookie. It should have an
even contour.
31. What Went Wrong?
What Happened
Because Of
Flat
Uneven in size
Excessive spreading
Expired baking powder
Varying amounts of dough used
May be cause by:
Dough too warm
Cookie sheets not cooled
between use.
Incorrect oven temperature
Liquid not measured
correctly
Flour not measured
accurately
Incorrect form of fat used,
such as melted, whipped, or
oil form.
33. What Went Wrong?
What Happened
Too dark
Pale on top, burned on bottom
Dark crusty edges
Loose flour on top
Because Of
May be caused by:
Baked too long
Oven too hot
Baking sheet or pan with dark
non-stick coating
Glass pan used without lowered
oven temperature
For bar cookies, pan may be too
deep for the amount of batter in
it.
Overbaking
Poor mixing techniques
34. FLAVOR AND AROMA
Cookies need to have a
fresh delicate and sweet
aroma that is well
blended and
characteristic of
ingredients. It should be
free of unpleasant or
distracting flavors.
35. What Went Wrong?
What Happened
Because Of
Rancid
Rancid fat or stale ingredients
Bitter
May be caused by:
Too much baking soda or
baking powder or other
leavening agents
Too much or too little
flavoring
Doughy, raw flavor
Underbaked or dough too stiff
36. Off Flavors and Aromas
Rancid shortening, nuts, seeds, or coconut
Poor quality ingredients
Too much baking powder
37. Improper storage can cause cookies to become
stale and pick up other odors and flavors.
38. TEXTURE/CONSISTENCY
Cookies should break apart easily when
chewed, regardless of the type of cookie it is.
Refrigerator cookies should be crisp and tender.
Drop cookies should be moist and soft.
Bar cookies should be moist and tender.
39. What went wrong?
Because Of
What Happened
Tough
Too much flour or dough
overhandled
Sticky
Too much sugar
Dry
Too much shortening, fat, or flour
Crumbly
Too much flour
Hard
Oven too hot or baked too long
Flour too high in protein
40.
41.
42. Know how. Know now.
4-H is a learning
experience.
Make it a positive one!
University of Nebraska–Lincoln
43. Know how. Know now.
Questions?
University of Nebraska–Lincoln
44. Know how. Know now.
Resources
1.
4-H Foods Judging Guide Adapted and Revised Edition, University of NebraskaLincoln Extension, 2012.
2.
2007 4-H Judges Training: Fairs, Fun and Food Safety, Amy Peterson, MS RD,
Extension Educator and Nebraska 4-H Foods Superintendent.
3.
Judges Guide for Foods and Nutrition Exhibits, Kansas State University
Agricultural Experiment Station and Cooperative Extension Service, 2001.
4.
Judges Training 2005 Food Safety for 4-H Judging, Quick Loaf Bread Evaluation,
Sam Beattie, Food Safety Extension Specialist, Food Science and Human
Nutrition.
5.
Food Safety Recommendations for Acceptable Fair Exhibits, Kansas State
University Agricultural Experiment Station and Cooperative Extension Service,
2001.
6.
2006 State Fair Foods FAQ, Iowa State Extension, 2006
University of Nebraska–Lincoln
45. Know how. Know now.
That’s the Way the
Cookie Crumbles
Polk County 4-H Cookie Capers!
4-H Foods & Nutrition
Amy Peterson, MS RD, Extension Educator
State Fair 4-H Foods Superintendent