Now You’re Cooking!


Q3. Based on your evaluation of the colour, fl avour and texture and the comments of your critical friend, identify any changes you would make to your muffi ns.


Q4. When baking, why is it important to weigh and measure ingredients accurately?


Q5. Optional activity: In your opinion, which of the four muffi n recipes is closest to keeping in line with Healthy Eating Guidelines. Give two reasons for your answer.


Chosen muffi n: Reason 1:


Reason 2:


Q6. Optional activity: As a class, complete a sensory comparison between a shop-bought muffi n and a homemade muffi n. Buy one muffi n of a similar variety to the one you are making in class. Then compare the muffi ns using the following headings:


Compare


Colour Taste Texture


Cost per 100 g (use the costing template on p. 187)


Any other notes Homemade muffi n Shop-bought muffi n


78


UNIT 3


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