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Why Bake

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Title: Why Bake


1
Why Bake?
  • Literacy, Math, Science, Health, History
  • www.homebaking.org
  • Sharon Davis, FCS Education

2
From a Critical Science Perspective
  • Focus practical, recurring problems or
    concerns of the family
  • (Brown Paolucci, 1979)
  • Recurring concerns are value-based problems
    that occur from generation to generation and are
    resolved through reflective judgment and action.
    (Montgomery, 1999)
  • Building Strong Families and Communities A
    Critical Science Rationale for FCS.
  • Bette Montgomery and Sharon Davis, JOURNAL OF
    FAMILY CONSUMER SCIENCES January 2004. Vol 96,
    Issue 1, p52-56.

3
Multiple FCS Outcomes
  • Academic foundations
  • Career, Community and Family
  • Connections Standards 1.2 1.3
  • Consumer and Family Resources
  • Standards 2.12.2 2.3 2.4 2.5
  • Consumer Services, 3.1 3.5
  • Family Standard 6.2
  • Family Community Services
  • Food Production and Services-- 8.1 8.2 8.7
  • Food Sciences, Dietetics and Nutrition-9.1, 9.3,
    9.5-6
  • Hospitality, Tourism, Recreation
  • Human Development Standards 12.2 12.3
  • Interpersonal Relationships-- 13.3 13.5 13.6
  • Nutrition and Wellness Standards 14.1 14.5
  • Parenting 15.2 15.3

4
FCS is School Wellness Partner
  • Need Tripling of adolescent obesity
  • Equal effort to tobacco/alcohol/drug ed?
  • 2 or less meet Dietary Guidance
  • Faculty We cant move ALL the needles! (My
    school faculty, 2006)
  • Need integrated food and nutrition lessons,
    K-12 teacher in-services
  • Community Service Partners needed

5
Model School Wellness Policies include
  • Nutrition Education and Promotion.
    _______________ School District aims to teach,
    encourage, and support healthy eating by
    students. Schools should provide nutrition
    education and engage in nutrition promotion that
  • is offered at each grade level as part of a
    sequential, comprehensive, standards-based
    program designed to provides students with the
    knowledge and skills necessary to promote and
    protect their health
  • is part of not only health education classes, but
    also classroom instruction in subjects such as
    math, science, language arts, social sciences,
    and elective subjects
  • includes enjoyable, developmentally-appropriate,
    culturally-relevant, participatory activities,
    such as contests, promotions, taste testing, farm
    visits, and school gardens
  • promotes fruits, vegetables, whole grain
    products, low-fat and fat-free dairy products,
    healthy food preparation methods, and
    health-enhancing nutrition practices
  • emphasizes caloric balance between food intake
    and energy expenditure (physical
    activity/exercise)
  • links with school meal programs, other school
    foods, and nutrition-related community services
  • teaches media literacy with an emphasis on food
    marketing and
  • includes training for teachers and other staff.
  • More at www.schoolwellnesspolicies.org

6
Childhood Obesity and Overweight
  • It starts from home. Every child should learn
    to cookit sends the right kind of ramifications
    through the family. By the time these guys get to
    14-16 years they know how to look after
    themselves and eat well
  • The Press Association Limited. Home News. June
    22, 2005
  • How many parents can teach their
  • children to cook? 25-30? Less?
  • FCSEssential Culinary Experience

7
Top Chef Urges Children toSharpen Cookery Skills
  • Messages need to be made earlier in life.
    (Preventing obesity) starts from home. Its great
    to see 10-year olds cooking. It sends the right
    kind of ramifications through the family, making
    sure they understand what they are eating and
    knowing how to do it at the same time.
  • Every child should learn how to cook and we need
    to keep banging on about the basics and not get
    carried away with the frills.
  • The Press Association Ltd. June 22.2005
    www.eatwell.gov.uk

Top Chef Gordon Ramsay, British Food
Standards Agency (FSA)
8
Great British Food Debate
  • Predict half the population could be obese in 25
    years1 million children in a decade.
  • January 22, 2008 Reuters.com
  • Cookery classes will now be compulsory in
    secondary schools
  • 800 cookery teachers to be trained over next
    three years
  • All schools to offer by 2011
  • 11-14 year olds receive one hour per week in
    schools.
  • Schools Secretary Ed Balls
  • We want children to be able to cook simple,
    healthy recipes.
  • Prue Leith, new head of program to improve
    school meals in England
  • If we had done this 30 years ago, we might not
    have the crisis we have today.
  • Campaign leader Chef James Olivier
  • Its of the utmost importance that all kids
    learn to cook good food from scratch and shop
    well.

9
In the U.S., Chefs and FCS lead
  • "Cooking With the CHEFS (Clemson University
    Healthy Eating and Food Specialists)" program
    provides its participants with quick and easy
    recipes that appeal to the entire family, even
    younger children.
  • This unique, hands-on program allows participants
    to work in the kitchenIf you want to learn how
    to prepare quick and healthy meals that will
    please the whole family, then "Cooking With the
    CHEFS" is the program for you!
  • Research being published, lab manual, 2008
  • www.clemson.edu/cookingwithachef

10
Cooking with the C.H.E.F.S
  • Research-based, primary goal
  • Promote healthy eating behaviors by teaching
  • Basic nutrition
  • Food safety
  • Food selection
  • Menu planning
  • Food-prep skills
  • Contact Dr. Marge Condrasky
  • Phone (864) 656-6554
  • Email mcondra_at_clemson.edu

11
Early EvidenceWhy Teach Youth to Cook and Bake?
  • Research consistently shows that integrating
    nutrition and food education into the larger
    curriculum and providing children with hands-on
    cooking experiences changes what they are willing
    to eat.
  • The Cookshop Program. Toni Liquori. Journal of
    Nutrition Education. Sept/Oct. 1998.

12
More studies needed, but
  • Studies have shown that cooking skills lead to
    increased cooking frequency, improved knowledge,
    preferences, and self-efficacy toward and
    interest in cooking, and decreased food costs.
  • Cooking Classes Outperform Cooking Demonstrations
    for College Sophomores. Levy, Joshua, MS Auld,
    Garry, PhD. RD.
  • J Nutri Educ Behav. 200436197-203.

13
Involve adolescents in food prep
  • Dietetics professionals should encourage parents
    to involve their adolescents in food-related
    tasks to help them develop the proficiencies they
    need as young adults to maintain a healthful
    diet.
  • Larson,N, Story, M, Eisenberg, M,
    Neumark-Sztainer, D., 2006, Food preparation and
    purchasing roles among adolescents. Journal of
    the American Dietetics Association. 106(2),
    211-219.

14
Early Interventions
  • Interventions occurring later in life require
    greater expenditures of effort, and require
    involvement of greater proportions of the system
    than is the case in earlier portions of the life
    span.
  • Richard M. Lerner, Ph.DDirector
  • Institute for Children, Youth Families,
    Michigan State U.
  • American Journal of Family Consumer Sciences,
    Winter, 1995

15
Why do people bake at home?
  • Evokes strong emotional feelings and satisfaction
    (not as evident for cooking)
  • A way to show love for family, friends
  • Learning to bake from parent/grandparent creates
    emotional ties desire to pass on
  • Important outlet for creative impulses, a talent
  • Pride is a powerful motivator
  • Strongest reason is emotional and
    relationship-related
  • Home Baking Association Annual Meeting
  • Land O Lakes 2003 Baking Trends Report

16
Wilton Survey
17
(No Transcript)
18
  • I am a home maker or rather a "Domestic
    Engineer" as the newly updated lexicon glorifies
    us mere mortals to be, with two lovely kids. I
    love baking and churning out delicious stuff from
    the kitchen. Am not a very experimental eater,
    but seem to have a knack for experimental
    cooking!
  • Where Gurgaon, New Deli, INDIA
  • Blogger
  • When viewed 3/01/08

19
Maslows Hierarchy Horton
WhosAre you safewholewarmwell
?
Source http//www.ruralhealth.utas.edu.au/comm-ea
d/leadership/Maslow-Diagram.htm
20
Convenience vs. Control
  • 320,000 prepared foods
  • Consumer concerns
  • Such as
  • HFCS, sugars
  • Refined, enriched
  • Ingredient allergies
  • Boost wholegrains
  • Real fruits v. flavors, colors
  • Good fats, bad fats
  • Locally made or green
  • Pets

21
Do-It-Yourself v. Prepared for You
  • At-home prepared foods help us achieve guidelines
    for calcium, dietary fiber, iron and reductions
    in saturated fat. (USDA-ERS Bulletin 750, March,
    1999. Lin, Guthrie, Frazao) www.econ.ag.gov)
  • 57 and 53 of people baking at home do so to
    use better quality ingredients or to make
    healthier baked goods, respectively
  • (Bertolli 1996 Survey 1997 BHG Consumer
    panel)
  • Did we mention the cost?

22
Why Bake?No Food SkillsFewer Resources
  • Expand culinary skills, employability
  • American Institute of Baking
    www.aibonline.org
  • Kansas State University Grain Science
  • www.oznet.ksu.edu/dp_grsi/bakery.htm
  • Working parents need food prep partners to make
    meals and celebrations at home happen
  • Eat Together, Eat Better www.nutrition.wsu.edu
  • Richer communities from having local bakers
  • www.homebaking.org www.kswheat.com

23
Baking is a Career
  • American Institute of Baking
  • www.aibonline.org Certified Baker
  • Bread Bakers Guild of America
  • www.bbga.org
  • Culinary Institute of America www.ciachef.edu
  • Johnson Wales www.jwu.edu
  • Kansas State U., Grain Science
  • B.S. to Ph.D. in Baking, Milling and
  • Cereal Sciences
  • www.oznet.ksu.edu/dp_grsi
  • Retail Bakers of America
  • www.rbanet.com

24
Baking is Science
  • NEW food allergies, heart health, foodceuticals
  • Ingredient functions
  • Temperature effects on starch,
  • yeast, liquids, dough, baking, staling
  • Techniques and Timing
  • Substitution Success
  • Problem solving
  • Nutrition and food sciences
  • Consumer science

25
Baking is Consumer Science
  • Sensory preferences
  • Adding value, quality
  • Cost vs. price point
  • Packaging
  • Food labels
  • Advertising
  • Nutrition Facts
  • Ingredient list
  • Health claims
  • Product Standards
  • Consumer Rights

26
Baking is History Hands On
  • Agriculture www.wheatfoods.org
  • Milling www.namamilliers.org
  • 5,000 years of world bread history
  • Personal, family bread traditions
  • U.S.hoe cakes,thirds bread, sourdoughs
  • Lewis Clark, Native cultures
  • www.historycooks.com
  • Baking Events
  • Famine/bread wars
  • Shrove Tuesday Pancake Race (right)
  • Pillsbury Bake-Off
  • Coupe de Monde, Paris
  • www.bbga.org
  • 2009 National Festival of Breads
  • Cindy Falk, cfalk_at_kswheat.com 785-539-0255

27
Baking isHigh Tech
  • Baking equipment
  • scales, mixers, ovens, analysis
  • Explore reliable cyber sources
  • Apply computer skills
  • AnalysisGrains, nutrition, flour, meal, dough,
    product testing
  • Marketing
  • Consumer surveys and education
  • Digital photographylab results and food styling
  • Food features for newspaper, magazine
  • Food labeling research/FDA, USDA, HHS

28
Baking isMath
  • Determine temperatures for liquids, batters,
    doneness of products, storage
  • Weigh and measure ingredients, dough, batter
  • Calculate yield, net weight, Nutrition Facts
    label
  • Product cost and price point
  • Time use, efficiency
  • Consumer product acceptance surveys

29
The Tipping Point
  • Prepare Youth Educators as culinary educators to
    teach students hands-on food skills as an
    essential piece of the
  • school wellness policy.
  • Teaching young people hands-on food skills will
    change what and how they eat.

30
Baking Lends a Humane Hand
  • Student bakers benefit while baking for
  • Emergency SheltersPeople and Pets
  • Bakers Lend a Humane Hand, www.homebaking.org
  • High Yield Bake Sales, www.homebaking.org
  • Great American Bake Sale/Share Our
  • Strengthwww.greatamericanbakesale.org
  • Local fund raising --www.homebaking.org
  • Bake and Take Daywww.bakeandtakeday.org
  • Bake to teach otherspeers, younger youth, local
    clubs, camps
  • Bake for Family Funwww.homebaking.org
  • The best service learning requires students to
    be actively involved in touching the lives of
    someone else as directly as possible.


  • Principal, Tom Schmitz, 25-year teaching veteran

31
WANTED Experiential Learning Foods Labs
  • 1 Do itExperience the activity.
  • 2 What happenedShare publicly the
  • results, reactions, observations.
  • 3 Whats importantProcess by
  • discussing, looking at the
    experience,
  • analyzing and reflecting.
  • 4 So whatGeneralize to connect the
  • experience to real-world examples.
  • 5 Now whatApply what was learned
  • to a similar or different situation
  • practice. (Critical Thinking
    used)
  • Source
    University of Minnesota, St. Paul, MN. 1997.

32
Book and Bake
  • Unplug
  • Older youth help younger
  • Gain functional literacy
  • Learn about a wide variety of foods
  • Apply culture, science, math
  • Build in etiquette
  • Strengthen cross-age relationships
  • Take home skills for family
  • Career skills
  • Collaborate with school media and library
    staff to teach the how-to and why read to
    children.
  • www.homebaking.org
  • Blueberries for Sal
  • Johnny Appleseed
  • Pancakes, Pancakes
  • Pie in the Sky
  • Pretzels by the Dozen
  • Pumpkin Runner
  • Walter the Baker
  • Everybody Bakes Bread
  • Stone Soup
  • Two Old Potatoes
  • Great Resource
  • The Michigan Team Nutrition Booklist.
  • FCS/MI Team Nutrition Bulletin E-2835.
  • www.tn.fcs.msue.msu.edu

33
Baking Builds Career Skills
  • Learn work competencies, standardshttp/wdr.dolet
    a.gov/SCANS/whatwork/whatwork.pdf
  • -- Project time management
  • Problem solving, creativity
  • Visualization, communication
  • Reading, comprehension, application
  • Team building
  • Cultural/social diversity
  • Technical skills, computers, equipment
  • Learn food handling, safety, storage
  • Marketing skills, customer preferences
  • Visit Retail Bakers of America SkillsUSA
    www.rbanet.com

34
Book and BakePretzelsIngredients1 cup water2
T. sugar2 T. oil1 ½ tsp. salt3 cups flour
(whole wheat, unbleached all purpose)1 pkg.
active or fast acting yeastBaking soda, water,
OR whole egg waterKosher salt, sunflower
kernels, sesame seeds, cinnamon sugarMix dough
in bread machine dough cycle, OR, sealable
bowl OR In a large zipper plastic
bag.Refrigerate overnight OR shape after 20
minutes rest.Line pan(s) with parchment
paper.On an oiled surface, make 4-8 long
(36-inch) dough ropes.Make a large grin, pick up
the ends and twist once. Lay ends over the
bottom of the grin.Label pretzels with makers
name on parchment paper.Cover dough for about
10-20 minutes.Whisk together 1 large egg 1
tablespoon cold water
OR 1 cup boiling water 1 T. baking sodaBrush
ONE of the mixtures over pretzels.Sprinkle with
kosher salt, sesame seeds or chopped
sunflower kernels, or cinnamon sugar
mixture.Bake in preheated 400F. oven,15-18
minutes.
35
Bread with a Twist
  • Human resourcesHow did Walter use his own human
    resources? Ann? Walter Jr.?
  • Identify the economic problem Walter had when
    milk was lost.
  • Describe the type of worker Walter was.
  • List the ways the pretzel was different from the
    sweet rolls Walter made.
  • What food group are pretzels in? What are their
    nutrition benefits?
  • Could you make pretzels whole grain?
  • Where has the pretzel been marketed widely?
  • How much does a pretzel cost to make?
  • What do pretzels usually cost at the mall, a
    game or the airport?
  • Can you think of a new way or outlet you would
    market pretzels in our town?
  • What slogan would you use? Who would be your
    spokesperson?
  • To whom could you bake and take pretzels to as a
    thanks?

36
Resources _at_ www.homebaking.orgResearch
basedClassroom and youth testedWritten by FCS
professionalsTest kitchens/food prosFCS
Standards integrated
37
Middle school to adults _at_www.homebaking.org
  • Members links test kitchens, youth activities,
    seasonal specials, Baking Labs , video clips
  • Ingredient Glossary
  • Baking Science
  • Standardized Recipes
  • Bakers Dozen DVD over 130 topics, 13 segments
  • Kids BakingLearn about pizza!
  • How-tos
  • Educator Resources
  • National Award Lessons
  • Baking Activities for After school/summer
    groups
  • Power Points
  • Service Learning Bakers Lend a Humane Hand

38
Food Lab Resources
  • Bakers Dozen Ingredient lessons
  • Top Ten Tips for Baking w/ Kids
  • Fight BAC! (Food Safety)
  • Did You Wash Em?
  • Kitchen Safety
  • Terms and Technique (glossary)
  • The Thrill of Skillage appropriate kitchen tasks
  • References Resource List
  • Member test kitchens

39
Bakers Dozen Lessons DVD
  • www.homebaking.org
  • NEW!
  • Baking for Success
  • DVD/Lessons
  • Cornbread
  • Brownies
  • Focaccia

40
Baking Labs/Wheat Resources
  • Kansas Wheat Organizations
  • Cindy Falk, 785.539.0255
  • cfalk_at_kswheat.com
  • Partners w/ Home Baking Association
  • and Olathe High Schools,
  • Log on www.kswheat.com
  • Go to Educators tab
  • FCS Baking Labs
  • Fields of Gold (Preschool-K)
  • Exploring Kansas Crops (4-5th)
  • Also! Consumers tab and more

41
Baking Labs Include
  • Education standards/outcomes
  • Terms and Techniques
  • Measurements and Substitutions
  • Critical Thinking Exercises
  • Ingredient Functions/Science
  • Power Points
  • Why Bake?
  • Wheat and Flour History-Field to Flour
  • Grain Foods Nutrition
  • Ingredient Functions- Flour to Table
  • Stand alone labs and activity options
  • Community Service Learning
  • References Resources

42
2008 Baking Food Science Course Standards
  • Developed in Kansas with Connie Nieman, Olathe
    North High Schools test program of Kansas
    Wheat/HBA Baking labs/KSDE
  • www.kswheat.com Baking Labs
  • Course Baking/Pastry Level 2
  • www.ksde.org
  • cniemanon_at_olatheschools.com

43
Student-Tested
  • Connie Nieman, FACS teacher, test-site
    contributor standards
  • Olathe North High School
  • Kansas City Metro area
  • Funding
  • Kansas Wheat Commission
  • Sharon Davis, FACS Education
  • Researched, prepared labs

44
Lab Tests
  • Comparing Flours
  • flour is NOT just flour!
  • They all look the same to me
  • English Muffin Bread lab
  • Leavening Logic
  • Chemical and Yeast experiments
  • Does it really matter which I use
  • today?
  • Salt SavvyPita Bread Lab
  • Why doesnt our pita look like
  • the other kitchens?

45
Lab Tests
  • Yeast Science
  • Focaccia Bread
  • WHAT is focacciamy
  • Mother tried focaccia and
  • Did not like it!!
  • Milk Bread
  • Mrs. Nieman!! I think we are on the wrong line
    or somethingWhat is scalding??
  • I didnt think Math and Science would be
    important in this class. Why do we have to
    measure, take temperatures and figure
    percentages?

46
Lab Tests
  • Fat Functions
  • Designer Scones
  • What is a scone?
  • Why do we have to try all
  • These weird foods?
  • Cookie Science
  • Thin, Puffy, Crisp
  • Finallycookies!
  • The school makes crispy, I like chewy

47
Baking Lab Outcomes _at_ Olathe
  • Sanitation and safety
  • Baking science
  • Ingredient functions
  • Use of a variety of flours and grains
  • How to scale ingredients for measurement
  • Importance of temperatures
  • Team work
  • Evaluation of quality
  • Baking vocabulary terms
  • Problem solving
  • Importance of accuracy
  • Careers available in baking
  • Websites available

48
Baking is Business
When is .50 worth of ingredientsworth 5.50?
49
Baking isArt
  • Artisan shapes
  • Effective ads/labels
  • Adding value
  • Food styling
  • Egg wash, decorating
  • Connect with baking
  • pros and spokespersons
  • _at_ www.kswheat.com

50
Dough Sculpting
  • Use good basic dough, frozen dough
  • or bread machine dough _at_ 80F.
  • After punching, round dough, cover
  • allow bench time (10 minutes)
  • Cut, dont tear dough,
  • use bakers (bench) tool
  • Divide dough evenlyuse a scale
  • Shape rapidly to prevent drying, over
    fermentation
  • Avoid excessive dusting flour grease hands,
    counter

51
Value-added
  • Crescent (Flip Ems) Rolls
  • Pretzels
  • Twisted Bread Sticks
  • Rosettes
  • Bunny, Tortoise
  • Angel
  • Braids
  • Wheat Sheaf
  • Turkey Centerpiece

52
See the Sites
  • Alton Brown. Good Eats. www.altonbrown.com
  • Cooks Illustrated www.cooksillustrated.com
  • Cooks.com www.Cooks.com
  • Home Baking Association www.homebaking.org
  • International Food Information Council
    www.ific.org
  • Fight Bac! Partnership for Food Safety
    Education www.fightbac.org
  • American Egg Board www.aeb.org
  • Beef www.beef.org www.beefitswhatfordi
    nner.org
  • Chocolate www.chocolateuse.org
  • Dairy www.3aday.org www.landolakes.com
  • Dry beans, legumes www.americanbean.org
  • Fruits and Veggies www.fruitsandveggiesmorematters
    .org
  • Grains and whole grains www.wheatfoods.org
    www.wholegrainscouncil.org
    www.namamillers.org
  • Meat Poultry Nutrition http//www.meatpoultrynutri
    tion.org/
  • Nuts www.nuthealth.org
  • Parchment, waxed paper tips www.reynoldskitchens.c
    om
  • The Cooks Thesaurus www.foodsubs.com

53
Home Baking Association
  • ACH Foods
  • Argo Corn Starch
  • Fleischmanns Yeast
  • Karo Corn Syrup
  • American Egg Board
  • Bobs Red Mill Natural Foods
  • Cereal Food Processors
  • Chelsea Milling
  • Clabber Girl
  • ConAgra Eagle Mills All Purpose Ultra-fine Flour
  • Farmer Direct Foods, Inc.
  • Gold Medal Flour
  • Hodgson Mill, Inc.
  • House-Autry Mills, Inc.
  • ICL Performance Products, LP
  • King Arthur Flour Company
  • Land O Lakes, Inc.
  • Lesaffre Yeast Corporation
  • North American Millers Association
  • Rabbit Creek Mixes
  • Reynolds Consumer Products
  • Shawnee Milling Company
  • Stafford County Flour Mills Co.
  • Stone-Buhr Flour Company
  • The J.M. Smucker Company
  • Washington Wheat Commission
  • Associate Members
  • Kansas Wheat Commission
  • South Dakota Wheat Commission
  • The Sugar Association
  • Wheat Foods Council
  • Writers Guild Members
  • Nancy Baggett Mary Gunderson
  • Sarah Phillips Glenna Vance

54
  • Thank you! Gracias!
    Grazie!
  • Merci! Vielen Dank!
  • Because every child deserves a good food
    relationshipto know how to afford, prepare,
    share and enjoy nourishing foods. Sharon
    DavisFamily Consumer SciencesHome Baking
    Association
  • Connie Nieman, FCS Olathe North H.S.
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