Q: How can we keep our showcases condensation-free?
Larry, via e-mail

A: Any refrigerated display case can produce condensation during high heat and humidity. Here are some suggestions for beating condensation.

• Keep refrigerated displays as far away as possible from doors, air conditioning and/or heating and exhaust vents. Note the temperature and humidity conditions that cases are designed to handle, usually 75°F and 55 percent relative humidity. A small, inexpensive and easy-to-use instrument called a hygrometer (sometimes called a humidity sensor or relative humidity indicator) measures the humidity level. Place it where the humidity symptoms are a concern, but not in a location where it is affected by direct heat. Hardware stores, department stores, building supply stores and electronics stores carry hygrometers. Ask how many square inches of cooling surface per square foot the refrigeration coils provide and up to what relative humidity.
• Insulated and tempered glass provides better resistance to condensation. Use built-in evaporation fans/defogging systems for defogging the outside of the glass when available.
• Properly balance the air inside your bakery. Exhaust fans in the baking area venting warm air back into the store contribute to condensation troubles. Work out optimal air balance in your bakery, taking into account the placement of areas that let in extremes of temperature. Positioning fans outside of the glass is a common way to move air to problem spots. Make this as unobtrusive as possible by clipping small fans to the track lighting in the ceiling. For interior condensation, use variable-speed evaporators instead of drip pans.

Q: Can you provide us with some general guidelines for baking in a convection oven?
Victoria, via e-mail

A: Here are some convection baking tips:

• Provide adequate space between products and shelves to maximize airflow around the product.
• A lower temperature, longer bake time will improve the end product as it allows the oven to recover sooner and begin cycling.
• Consistency in ingredients and procedures will promote a consistent result.
• The temperature should generally be 25 degrees lower than a conventional oven.

Q: Can we use or even serve a canned product beyond the "best by" date shown on the packaging?
P.T., Battle Creek, Mich.

A: The "best by" date on each product container is provided as a suggested period of time for the use of the product in order to allow for the maximum flavor and freshness. After the "best by" date has lapsed, a decline in flavor and quality can occur. Products packaged in cans are safe to use indefinitely, as long as the can seal remains intact, unbroken and securely attached to a can that has been well maintained. All canned products should be stored in a cool and dry environment to preserve flavor.

Q: How can I easily reconstruct frozen foods?
P.J., Washington, D.C.

A: The best way is to use a reconstituting machine. This European machine takes frozen food and restores it, ready to serve, in seconds. Use it for soups, sauces, mousses, gelato, sorbet, creams (sweet or savory), dressing, ice cream and more. Simply freeze the ingredients at 4°F (-20°C) in convenient packaging. As needed, remove them from the freezer, and place them in the machine. The high-speed blades mix, blend, aerate and skim the frozen product into a uniform, velvety liquid once again. The machine also can be used with fresh ingredients. When the food container is inserted, it is sealed airtight, and a pump supplies air under pressure. The motor rotates the blades at high speed. The blades cut thin portions and mix air into the ingredients at the same time. The result is creamy and velvety.

Q: Do you have a formula for pumpkin cookies?
J.W., Norman, Okla.

A: Here's a foumula you might find helpful.

Klaus Tenbergen has been certified as a Master Baker in Germany, South Africa and the United States. He currently is the Program Chair of the Baking and Pastry Program at Kendall College in Chicago. For more information about Kendall College or the Baking and Pastry program, call 312/752-2308, or contact Chef Tenbergen via email at ktenbergen@kendall.edu.