Management

Student Recipes - Management Lab
The Purpose of this lab is to reinforce lab planning, lab procedures and proper measuring techniques.

Student Lab Reading Assignments
“Easy Quick Breads,” BCC pg. 65; “Muffin Cures,” BCC pg. 66; Organizing Yourselves in the Kitchen Handout (on Learning Suite); BYU Cougar Dishwashing Review (on Learning Suite)

Measuring Reminders:
·         Use a liquid measuring cup to measure liquids.
·         Use a dry measuring cup to measure dry ingredients, pastes, shortening, and peanut butter.
·         For all powders – spoon into the dry measuring cup and level off.
·         For all granules – scoop into the dry measuring cup and level off.
·         For all pastes, shortenings and butters – pack in, working out all bubbles and then level off.  Use non-stick spray for pastes and plastic wrap for shortening.
Equipment Reminders:
·         A jelly roll pan has sides, a cookie sheet does not.
·         Use the kitchen aid mixer as a first choice in most recipes.  It will make your work easier. 
o   The wire whip is for whipping liquids (example:  whipping cream or egg whites).
o   The paddle (metal with three openings) is used for batters and thin dough.
o   The dough hook (j-shaped) is used for thick dough (bread).
·         Use parchment paper instead of greasing pans.  When greasing is required, use shortening for breads and cakes; non-stick cooking spray for cookies and muffins.
Oven Reminders:
·         WATCH bake times and check for doneness throughout the baking process.  Some ovens are hotter than others and your product will be overcooked if you leave it in the oven for the time listed in the recipe.
·         Add at least a 5 minute stand time before removing muffins from the muffin tins.
·         Always check oven rack placement before preheating ovens.  The center of the food product should be in the center of the oven.
·         Set your oven on “Convection” setting to activate the fan.  When on convection setting, you can cook multiple pans of food on all rack levels in your oven.
Lab Reminders;
·         Get all perishable items and place them in your refrigerator or freezer so that the items on the cart can be refrigerated within 30 minutes.
·         Wipe out your ovens BEFORE cooking.  They will be too hot after use.

Kitchen 1       Oatmeal Chocolate Chip and BEAN Cookies
Kitchen 2       Streusel Raspberry Muffins
Kitchen 3       Pineapple Muffins
Kitchen 4       Buttermilk Bran Muffins
Kitchen 5       Cherry Jam Tarts
Kitchen 6       Gingersnaps
Kitchen 7       Old-Fashioned Oatmeal Cookies
Kitchen 8       Streusel Raspberry Muffins
Kitchen 9       Pineapple Muffins
Kitchen 10     Cherry Jam Tarts
Kitchen 11     Gingersnaps


Oatmeal Chocolate Chip and BEAN Cookies
These cookies have a low-fat secret.  They’re full of beans!  This recipe has been adapted from Idaho State University researchers in Pocatello.  This recipe replaces 75 percent of the butter with beans and applesauce to create cookies with fewer calories and fat.


Oatmeal Chocolate Chip Cookies














1 ½ cups old-fashioned oats
¾ cup drained and rinsed great Northern white beans
¼ cup applesauce
1 Tbsp. water
3 Tbsp. butter, softened
1 cup firmly packed light brown sugar
2 large eggs
1 tsp. pure vanilla extract
¼ tsp. butter extract
2 cups all-purpose flour
½ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
1 ¼ cup milk chocolate chips

Decorative Piping
½ cup milk chocolate chips

1.         Pre-heat oven to 375ยบ.
2.         Line baking sheets with parchment paper.  You will have to borrow cookie sheets and jelly roll pans from one of the kitchens doing muffins.  Remember to return the pans to the correct kitchen.
3.         In blender, process oats until finely ground but not powdery.  Pour the oats into a separate bowl and combine with the flour, baking powder, baking soda and salt.
4.         Drain and rinse the beans in a sieve.  Allow all the water to drain off the beans.  In the blender, puree the beans, ¼ cup applesauce, 1 Tbsp. water, eggs, vanilla and butter extract.
5.         In your KitchenAid mixer, cream the sugar, butter, and the above pureed mixture (scrape out your blender thoroughly) and beat well.
6.         With mixer on low speed, mix in the oat and flour mixture.
7.         Gradually stir in the milk chocolate chips.
8.         Using the small spring-loaded cookie scoop, drop dough by spoonfuls on prepared cookie sheets.  Using a wet hand, press the dough to the thickness of the chocolate chips.
9.         Bake for 8-10 minutes, or until golden brown.
10.       Cool slightly before putting on cooling rack.  You may need to put the cookies in the freezer in the dispensary so that they will cool on time.
Decorative Piping
11.       After the cookies are completely cooled, gradually melt the ½ cup milk chocolate chips in the microwave in 30 second intervals in a FREEZER zip-lock bag. The chocolate chips should NOT become warm – only to the warmth of your hand – a total of 1 minute should do it.  Massage the chips with your hands between the 30 second intervals. 
12.       Snip a SMALL corner off (toothpick size) and pipe the melted chocolate in a zig-zag pattern on the tops of the cooled cookies.  Place the decorated cookies in a cold place for the chocolate to set.

Streusel Raspberry Muffins (18 regular-sized muffins)













Pecan Streusel Topping (below)

1 C. milk
3 C. flour                                        1 C. butter, melted
1 C. sugar                                       2 eggs, beaten
4 tsp. baking powder                      2 C. fresh or individually frozen raspberries

1.         Preheat the oven to 375° and line the muffin tins with paper liners.
For lab, you will use regular-sized muffin tins.  Use the insulated, shiny muffin tins from the front of the room.  Remember if you are using dark pans, lower the oven temperature by 25 degrees and watch the baking time.  You will probably need a little longer bake time with the lower temperature.
2.         Prepare the streusel topping and set aside (recipe below).
3.         Combine dry ingredients in a large bowl.
4.         Combine milk, butter, and egg in a small bowl. 
5.         Pour wet ingredients into flour mixture, and stir just enough to combine.
6.         Spoon half the batter into the muffin cups.
7.         Put 4 raspberries in each cup.
8.         Spoon the rest of the batter over the raspberries, leaving enough room for streusel topping.
9.         Sprinkle topping onto batter.
10.       Bake 25 to 30 minutes, or until a toothpick comes out clean.
11.       Remove from pan and cool on a rack.
  
Pecan Streusel Topping
½ C. chopped pecans                     ½ cup packed brown sugar
½ C. flour                                           ¼ cup melted butter 

1.         Combine pecans, brown sugar and flour in a small bowl.
2.         Add melted butter, and stir until it resembles crumbs.
3.         Sprinkle over muffins before baking.



Pineapple Muffins (30 regular-sized muffins)


For this recipe, you will use muffin liners.  For lab, you will use regular-sized muffin tins.  You may have to go to other kitchens to borrow muffin tins or from the front of the room on the counter.  Make sure to return them after use.  Your kitchen should only have one 6-muffin tin.
It is crucial that you lightly spoon in and level off when measuring the flours.













3/4 C. sliced almonds.  Divide in half.
1 ½ cans (30 oz. total) crushed pineapple.  Drain and reserve juice for glaze.

1 ½ c. all-purpose flour                  2 Tbsp. canola oil
1 ½ c. whole wheat flour                4 oz. low fat cream cheese
1 ½ tsp. baking soda                      1 ½ C. sugar
1 ½ tsp. salt                                   1 Tbsp vanilla          
¾ C. low fat sour cream                 1 ½ egg         

1.            Lightly spoon in and level off the flours when measuring.
2.            Measure and combine flour, baking soda, and salt.
3.            Drain the crushed pineapple using a kitchen sieve.  Using the back of a spoon, press all the juice through the sieve.  Reserve the juice
4.         Cream sugar, oil, vanilla and cream cheese.
5.         Add egg and beat.
6.         Add flour to creamed mixture alternately with sour cream.
7.         Fold in drained pineapple.
8.         Prepare muffin tin by inserting paper liners. Spray paper liners with cooking spray.  ***TIP – When using non-stick cooking spray on muffin tins, wipe the top surface clean before baking.***
Distribute half of sliced almonds in the bottom of the cups.
9.         Spoon muffin batter over the almonds.
10.       Sprinkle the remaining almonds on top of the batter.
11.       Bake at 350° for 30 minutes or until golden.

Glaze              1 C. powdered sugar           1 ½ Tbsp. pineapple juice
                        1 Tbsp. soft margarine

1.         Beat until smooth.  Drizzle over warm muffins.


Buttermilk Bran Muffins (Makes 48 mini muffins using mini muffin liners)













½  C. 100% Bran Flake cereal       1 ¼  C. flour
1 C. All Bran cereal                         ¼  tsp. salt
½ C. boiling water                            1 ¼  tsp. baking soda
¼ C. shortening                               1 C. buttermilk
1 egg                                                  ½ C. sugar
1 C. raisins

1.         Preheat oven to 375°.  Prepare muffin tins.
2.         Combine cereals and hot water.  Let stand.
3.         Beat shortening, egg, buttermilk and sugar in a separate bowl.
4.         Add softened cereal to the egg mixture and beat to combine.
5.         Combine dry ingredients and raisins in the food processor and process until raisins are chopped.  Stir with wet mixture ingredients until just mixed.
6.         Bake mini muffins 10 to 12 minutes.   If making regular sized muffins, bake 18 to 20 minutes.  Remove from pan. Cool on rack.
7.         The batter can be put in the refrigerator and used for several weeks.

Cherry Jam Tarts (makes 24. Plan your time carefully.  Rolling out the cookies takes time.)














3 3/4 C. flour                       3/8 tsp. salt                         1 ½ egg
3/4 C. sugar                         3 Tbsp. milk                        3/8 tsp. baking soda
1 C. butter, softened            1 1/2 tsp. almond extract     1 C. cherry preserves

1.         Preheat oven to 350°
2.         In a large mixing bowl, combine all ingredients except cherry preserves.
3.         Beat at low speed, scraping the bowl often, until well mixed (3 to 4 minutes).  Divide the dough in half (part for bottoms, part for tops)
4.         On a plastic-wrap-covered surface 18” x 24”, press the dough to 1/8 inch thickness using your hand.  Use the other hand to keep the outer edge smooth.  Put another layer of plastic wrap on top of the dough.  Roll the dough to 1/16 inch thick (very thin).  Using the outer cutting surface of the tart press (don’t press on the middle), cut out 24 rounds with a 3 inch tart press. 
5.         Remove the cut cookies from the plastic wrap by sliding one hand under the plastic wrap to help lift the cookies from the wrap.  The other hand can peel the cookies off the top of the plastic wrap.  Place the cookies on two un-greased parchment paper lined cookie sheets.
6.         Place a level 1 1/2 teaspoons of cherry preserves in the center of each.
7.         Roll out the second half of the dough in the same manner that you rolled the bottoms.  Cut out 24 rounds, then cut a heart shape from the center of each cookie with a tiny cookie cutter.  Remove from the plastic wrap using the same technique that was used for the bottoms.
8.         Place these cookie rounds on top of the first cookies, centering the cut out over the preserves.
9.         Seal the two cookies together by pressing down on the center plunger of the tart press.  This will seal around the edges.  Sprinkle with sugar.
10.       Bake for 15 to 20 minutes, or until edges are very lightly browned.  Remove immediately.  Cool.

Gingersnaps (makes 2 ½ dozen)














¾ cup oil
1 cup brown sugar
1 egg
¼  cup molasses
2 ¼ cups flour
2 tsp. baking soda
¼ tsp. salt
2 tsp. cinnamon
1 tsp. ground cloves
2 tsp. ginger

½ lb. white chocolate for frosting half of the cookie

1.         Cream oil and sugar; beat in egg, then add molasses.
2.         Add dry ingredients to oil mixture and mix well.
3.         Use the small spring-loaded cookie scoop to form cookies.   Place on parchment paper lined cookie sheet 2" apart and bake at 350 degrees for 8 to 10 minutes.   You will use three cookie sheets, so you will need to borrow and return one from a kitchen that is preparing muffins for lab.
4.         Cool slightly before removing from cookie sheet.
5.         While the cookies are baking, sliver the white chocolate by using your largest chef’s knife and cutting board.  Place the slivered white chocolate in a 2-cup liquid measuring cup.  Carefully melt the white chocolate in the microwave at 30 second bursts, stirring between each 30 second melting time.  The chocolate should remain only slightly warm, never hot to the touch.
6.         Tip the melted chocolate to the edge of the measuring cup and frost one half of the cookie’s top surface with the white chocolate.  This may be accomplished by dipping the top of the cookie to cover one half its surface.
  
Old-Fashioned Oatmeal Cookies (adapted from Betty Crocker)














1 cup packed brown sugar
¼ cup shortening
¼ cup margarine
¼ cup buttermilk
½ teaspoon vanilla
2 cups oats
3/4 cup whole wheat flour
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon

1.         Heat oven to 375°.
2.         Mix brown sugar, shortening, margarine, buttermilk and vanilla in a large bowl.
3.         Stir in remaining ingredients.
4.         Drop dough onto parchment paper lined ungreased cookie sheet about 3 inches apart.   With a wet hand, press the cookies to a ½-inch thickness.
5.         Bake until golden brown, 8-10 minutes.
6.         Immediately remove from cookie sheet to cooling rack.



Lecture Demonstration Recipe - Orange Cranberry Nut Muffins - Makes 48 mini muffins (use liners)

2 1/3 c. flour
1 ½ tsp. baking powder
½ tsp. baking soda
1 tsp. salt
¼ c. shortening.
1 c. orange juice
2/3 c. sugar
1 Tbsp. orange zest (show zester)
1 egg (beaten)
1 to 1 ½ c. chopped walnuts
1 c. dry cranberries (coarsely chopped)


  1. Use the blade in the food processor to chop the cranberries in the flour.  This prevents the cranberries from sticking to the food processor blade.  Combine the flour/cranberries with the remaining dry ingredients in a mixing bowl and thoroughly mix them together.
  2. Cut the shortening into the dry ingredients until the shortening is about the size of un-popped popcorn kernels.
  3. Combine and orange juice, sugar, orange zest and beaten egg.
  4. Stir the liquid ingredients into the dry ingredients.  Stir until just combined.  DO NOT over mix.
  5. Fold the chopped nuts and the cranberries into the batter.
  6. Spoon into well-greased muffin cups and bake in a preheated oven at 350° for 10-12 minutes or until golden brown.  For big muffins, bake at 350˚ for 20-30 minutes.***TIP – When using non-stick cooking spray on muffin tins, wipe the top surface clean before baking.***
  7. Allow muffins to sit in the pan for about 5 minutes before removing them.