About this Course

Module Objectives & Content: Upon completion of the module participants will be able to: ? Understand the elements required to produce muffin batters and scone dough. ? List and describe the functionality of ingredients used in making muffins and scones. ? Calculate muffin and scone recipe using Baker’s Percentage. ? Describe the ingredient pre conditioning requirements for making muffins and scone products. ? Describe the basic mixing methods and processing parameters for making muffins and scone products. ? Apply the various mixing methods to produce muffins and scone items. ? Deposit muffin batters into prepared tins and muffin cups. ? Sheet scone dough to desired thickness by hand and cut to appropriate shape using hand cutters. ? Line scone pieces onto prepared baking tray, eggs wash. ? Describe why it is necessary to rest scone dough prior to baking. ? Bake muffins and scones at appropriate baking temperature and suitable oven settings to a satisfactory standard. ? Remove and cool muffin and scones appropriately. ? Finish muffin products where appropriate for presentation. ? Evaluate baked muffin and scones products following quality parameters ? Store baked items under suitable conditions. ? Produce muffins and scone items following standard hygiene and food safety requirements for food production.

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