Why Bake?Why Bake?

Literacy, Math, Science, Health, Literacy, Math, Science, Health, HistoryHistory

www.homebaking.orgwww.homebaking.org

Sharon Davis, FCS EducationSharon Davis, FCS Education

From a Critical Science From a Critical Science PerspectivePerspective

Focus: “practical, recurring problems Focus: “practical, recurring problems or concerns of the family” or concerns of the family”

(Brown & Paolucci, 1979)(Brown & Paolucci, 1979)

““Recurring concerns are value-based Recurring concerns are value-based problems that occur from generation problems that occur from generation to generation and are resolved to generation and are resolved through reflective judgment and through reflective judgment and action. action. (Montgomery, 1999)(Montgomery, 1999)

Building Strong Families and Communities: A Critical Science Rationale for Building Strong Families and Communities: A Critical Science Rationale for FCS.FCS.

Bette Montgomery and Sharon Davis, JOURNAL OF FAMILY & CONSUMER Bette Montgomery and Sharon Davis, JOURNAL OF FAMILY & CONSUMER SCIENCES January 2004. Vol 96, Issue 1, p52-56.SCIENCES January 2004. Vol 96, Issue 1, p52-56.

Multiple FCS OutcomesMultiple FCS Outcomes Academic foundationsAcademic foundations Career, Community and Family Career, Community and Family

ConnectionsConnections Standards 1.2; 1.3 Standards 1.2; 1.3 Consumer and Family ResourcesConsumer and Family Resources Standards 2.1;2.2; 2.3; 2.4; 2.5Standards 2.1;2.2; 2.3; 2.4; 2.5 Consumer Services, 3.1; 3.5Consumer Services, 3.1; 3.5 Family Family Standard 6.2Standard 6.2 Family & Community ServicesFamily & Community Services Food Production and Services--Food Production and Services-- 8.1; 8.2; 8.7 8.1; 8.2; 8.7 Food Sciences, Dietetics and Nutrition-9.1, 9.3, 9.5-6Food Sciences, Dietetics and Nutrition-9.1, 9.3, 9.5-6 Hospitality, Tourism, RecreationHospitality, Tourism, Recreation Human DevelopmentHuman Development Standards 12.2; 12.3 Standards 12.2; 12.3 Interpersonal RelationshipsInterpersonal Relationships-- 13.3; 13.5; 13.6 -- 13.3; 13.5; 13.6 Nutrition and WellnessNutrition and Wellness Standards 14.1 –14.5 Standards 14.1 –14.5 Parenting 15.2; 15.3Parenting 15.2; 15.3

FCS is School Wellness FCS is School Wellness PartnerPartner

Need: Tripling of adolescent obesityNeed: Tripling of adolescent obesity

Equal effort to tobacco/alcohol/drug ed?Equal effort to tobacco/alcohol/drug ed?

2% or less meet Dietary Guidance2% or less meet Dietary Guidance Faculty: “We can’t move ALL the Faculty: “We can’t move ALL the

needles!” (My school faculty, 2006)needles!” (My school faculty, 2006) Need: integrated food and nutrition Need: integrated food and nutrition

lessons, K-12; teacher in-serviceslessons, K-12; teacher in-services Community Service Partners neededCommunity Service Partners needed

Model School Wellness Policies Model School Wellness Policies include:include:

Nutrition Education and PromotionNutrition Education and Promotion. _______________ School District aims to . _______________ School District aims to teach, encourage, and support healthy eating by students. Schools should teach, encourage, and support healthy eating by students. Schools should provide nutrition education and engage in nutrition promotion that:provide nutrition education and engage in nutrition promotion that:

is offered at each grade levelis offered at each grade level as part of a sequential, comprehensive, as part of a sequential, comprehensive, standards-based program designed to standards-based program designed to provides students with the provides students with the knowledge and skillsknowledge and skills necessary to promote and protect their health; necessary to promote and protect their health;

is part ofis part of not only health education classes, but also not only health education classes, but also classroom instruction classroom instruction in subjects such as math, science, language arts, social sciences, andin subjects such as math, science, language arts, social sciences, and elective subjects; elective subjects;

includes enjoyable, developmentally-appropriate, culturally-relevant, includes enjoyable, developmentally-appropriate, culturally-relevant, participatory activities, such as contests, promotions, taste testing, farm participatory activities, such as contests, promotions, taste testing, farm visits, and school gardens; visits, and school gardens;

promotes fruits, vegetables, whole grain products, low-fat and fat-free promotes fruits, vegetables, whole grain products, low-fat and fat-free dairy products, healthy food preparation methods, and health-enhancing dairy products, healthy food preparation methods, and health-enhancing nutrition practices; nutrition practices;

emphasizes caloric balance between food intake and energy expenditure emphasizes caloric balance between food intake and energy expenditure (physical activity/exercise); (physical activity/exercise);

links with school meal programs, other school foods, and links with school meal programs, other school foods, and nutrition-related nutrition-related community services; community services;

teaches teaches media literacy with an emphasis on food marketing; and media literacy with an emphasis on food marketing; and includes training for teachers and other staff. includes training for teachers and other staff.

More at: More at: www.schoolwellnesspolicies.orgwww.schoolwellnesspolicies.org

Childhood Obesity and Childhood Obesity and OverweightOverweight

““It starts from home. Every child should It starts from home. Every child should learn to cook…it sends the right kind of learn to cook…it sends the right kind of ramifications through the family. By the time ramifications through the family. By the time these guys get to 14-16 years they know these guys get to 14-16 years they know how to look after themselves and eat well…” how to look after themselves and eat well…”

The Press Association Limited. The Press Association Limited. Home News.Home News. June 22, 2005 June 22, 2005

How many parents can teach theirHow many parents can teach their children to cook? 25-30%? Less? children to cook? 25-30%? Less? FCS=Essential Culinary ExperienceFCS=Essential Culinary Experience

Top Chef Urges Children toTop Chef Urges Children toSharpen Cookery SkillsSharpen Cookery Skills

““Messages need to be made earlier in life. Messages need to be made earlier in life. (Preventing obesity) starts from home. It’s (Preventing obesity) starts from home. It’s great to see 10-year olds cooking. It sends great to see 10-year olds cooking. It sends the right kind of ramifications through the the right kind of ramifications through the family, making sure they understand what family, making sure they understand what they are eating and knowing how to do it at they are eating and knowing how to do it at the same time.” the same time.”

““Every child should learn how to cook and we Every child should learn how to cook and we need to keep banging on about the basics need to keep banging on about the basics and not get carried away with the frills.” and not get carried away with the frills.”

The Press Association Ltd. June 22.2005 The Press Association Ltd. June 22.2005 www.eatwell.gov.ukwww.eatwell.gov.uk Top Chef Gordon Ramsay, British Food Standards Agency (FSA)

Great British Food DebateGreat British Food Debate Predict half the population Predict half the population

could be obese in 25 yearscould be obese in 25 years—1 million children in a —1 million children in a decade.decade.

January 22, 2008: January 22, 2008: Reuters.comReuters.com

““Cookery” classes will now Cookery” classes will now be compulsory in be compulsory in secondary schools secondary schools

800 cookery teachers to be 800 cookery teachers to be trained over next three trained over next three yearsyears

All schools to offer by 2011All schools to offer by 2011 11-14 year olds receive 11-14 year olds receive

one hour per week in one hour per week in schools.schools.

Schools Secretary Ed Balls:Schools Secretary Ed Balls: “ “We want children to be able to We want children to be able to

cook simple, healthy recipes.” cook simple, healthy recipes.” Prue Leith, new head of program Prue Leith, new head of program

to improve school meals in to improve school meals in England:England:

“ “If we had done this 30 years If we had done this 30 years ago, we might not have the ago, we might not have the crisis we have today.” crisis we have today.”

Campaign leader: Chef James Campaign leader: Chef James

OlivierOlivier “ “It’s of the utmost importance It’s of the utmost importance

that all kids learn to cook good that all kids learn to cook good food from scratch and shop food from scratch and shop well.” well.”

In the U.S., Chefs and FCS In the U.S., Chefs and FCS lead lead

"Cooking With the CHEFS (Clemson "Cooking With the CHEFS (Clemson University Healthy Eating and Food University Healthy Eating and Food Specialists)" program provides its Specialists)" program provides its participants with quick and easy recipes that participants with quick and easy recipes that appeal to the entire familyappeal to the entire family, even younger , even younger children. children.

This unique, hands-on program allows This unique, hands-on program allows participants to participants to work in the work in the kitchenkitchen…If you …If you want to learn how to prepare quick and want to learn how to prepare quick and healthy meals that will healthy meals that will please the whole please the whole familyfamily, then "Cooking With the CHEFS" is the , then "Cooking With the CHEFS" is the program for you! program for you!

Research being published, lab manual, 2008Research being published, lab manual, 2008 www.clemson.edu/cookingwithachefwww.clemson.edu/cookingwithachef

Cooking with the Cooking with the C.H.E.F.SC.H.E.F.S

Research-based, primary goal:Research-based, primary goal:Promote healthy eating behaviors by Promote healthy eating behaviors by

teachingteaching

Basic nutrition Basic nutrition Food safetyFood safety Food selection Food selection Menu planningMenu planning Food-prep skills Food-prep skills

Contact: Dr. Marge CondraskyContact: Dr. Marge Condrasky Phone: (864) 656-6554Phone: (864) 656-6554 Email: mcondra@clemson.eduEmail: mcondra@clemson.edu

Early Evidence:Early Evidence:Why Teach Youth to Cook and Why Teach Youth to Cook and

Bake?Bake?““Research consistently shows Research consistently shows that integrating nutrition and that integrating nutrition and food education into the larger food education into the larger curriculum and providing curriculum and providing children with hands-on children with hands-on cooking experiences changes cooking experiences changes what they are willing to eat.”what they are willing to eat.”

The Cookshop Program. The Cookshop Program. Toni Liquori.Toni Liquori. Journal of Nutrition Education. Journal of Nutrition Education. Sept/Oct. Sept/Oct. 1998.1998.

More studies needed, More studies needed, but…but…

““Studies have shown that cooking skills Studies have shown that cooking skills lead to increased cooking frequency, lead to increased cooking frequency, improved knowledge, preferences, improved knowledge, preferences, and self-efficacy toward and interest and self-efficacy toward and interest in cooking, and decreased food costs.”in cooking, and decreased food costs.”

Cooking Classes Outperform Cooking Demonstrations for Cooking Classes Outperform Cooking Demonstrations for College Sophomores. Levy, Joshua, MS; Auld, Garry, College Sophomores. Levy, Joshua, MS; Auld, Garry, PhD. RD. PhD. RD.

J Nutri Educ Behav. 2004:36:197-203.J Nutri Educ Behav. 2004:36:197-203.

Involve adolescents in food Involve adolescents in food prepprep

““Dietetics professionals should Dietetics professionals should encourage parents to involve their encourage parents to involve their adolescents in food-related tasks to adolescents in food-related tasks to help them develop the proficiencies help them develop the proficiencies they need as young adults to maintain they need as young adults to maintain a healthful diet.” a healthful diet.”

Larson,N, Story, M, Eisenberg, M, Neumark-Sztainer, D., 2006, Larson,N, Story, M, Eisenberg, M, Neumark-Sztainer, D., 2006, Food preparation and purchasing roles among adolescents. Food preparation and purchasing roles among adolescents. Journal of the American Dietetics Association. 106(2), 211-Journal of the American Dietetics Association. 106(2), 211-219.219.

EarlyEarlyInterventionsInterventions

““Interventions occurring later in life require Interventions occurring later in life require greater expenditures of effort, and greater expenditures of effort, and require involvement of greater require involvement of greater proportions of the system than is the proportions of the system than is the case in earlier portions of the life span.”case in earlier portions of the life span.”

Richard M. Lerner, Ph.D—DirectorRichard M. Lerner, Ph.D—Director

Institute for Children, Youth & Families, Michigan State U. Institute for Children, Youth & Families, Michigan State U.

American Journal of Family & Consumer Sciences, Winter, 1995American Journal of Family & Consumer Sciences, Winter, 1995

Why Why dodo people bake at home people bake at home??

Evokes strong emotional feelings and Evokes strong emotional feelings and satisfaction (not as evident for cooking)satisfaction (not as evident for cooking)

A way to show love for family, friendsA way to show love for family, friends Learning to bake from parent/grandparent Learning to bake from parent/grandparent

creates emotional ties; desire to pass oncreates emotional ties; desire to pass on Important outlet for creative impulses, a Important outlet for creative impulses, a

talenttalent Pride is a powerful motivatorPride is a powerful motivator Strongest reason is emotional and Strongest reason is emotional and

relationship-relatedrelationship-relatedHome Baking Association Annual Meeting Home Baking Association Annual Meeting

Land O’ Lakes 2003 Baking Trends ReportLand O’ Lakes 2003 Baking Trends Report

Wilton SurveyWilton Survey

I am a home maker; or rather a I am a home maker; or rather a "Domestic Engineer" as the newly "Domestic Engineer" as the newly updated lexicon glorifies us mere updated lexicon glorifies us mere mortals to be, with two lovely kids. I mortals to be, with two lovely kids. I love baking and churning out love baking and churning out delicious stuff from the kitchen. Am delicious stuff from the kitchen. Am not a very experimental eater, but not a very experimental eater, but seem to have a knack for seem to have a knack for experimental cooking! experimental cooking!

Where: Gurgaon, New Deli, INDIAWhere: Gurgaon, New Deli, INDIA

BloggerBlogger When viewed: 3/01/08When viewed: 3/01/08

Maslow’s Hierarchy & Maslow’s Hierarchy & HortonHorton “Who’s…Are you safe…whole…warm… “Who’s…Are you safe…whole…warm…well?”well?”

Source: http://www.ruralhealth.utas.edu.au/comm-ead/leadership/Maslow-Diagram.htmSource: http://www.ruralhealth.utas.edu.au/comm-ead/leadership/Maslow-Diagram.htm

Convenience vs. ControlConvenience vs. Control 320,000 prepared foods+320,000 prepared foods+ Consumer concerns Consumer concerns

Such as…Such as… HFCS, sugarsHFCS, sugars Refined, “enriched”Refined, “enriched” Ingredient allergiesIngredient allergies Boost wholegrainsBoost wholegrains Real fruits v. flavors, colorsReal fruits v. flavors, colors Good fats, bad fatsGood fats, bad fats ““Locally made” or “green”Locally made” or “green” PetsPets

Do-It-Yourself v. Prepared for Do-It-Yourself v. Prepared for YouYou

At-home prepared foods help us achieve At-home prepared foods help us achieve guidelines for calcium, dietary fiber, iron guidelines for calcium, dietary fiber, iron and reductions in saturated fat. and reductions in saturated fat. (USDA-ERS (USDA-ERS Bulletin 750, March, 1999. Lin, Guthrie, Frazao) Bulletin 750, March, 1999. Lin, Guthrie, Frazao)

www.econ.ag.gov)www.econ.ag.gov) ““57% and 53% of people baking at home 57% and 53% of people baking at home

do so to use better quality ingredients or do so to use better quality ingredients or to make “healthier” baked goods, to make “healthier” baked goods, respectivelyrespectively

(Bertolli 1996 Survey; 1997 BH&G Consumer panel)(Bertolli 1996 Survey; 1997 BH&G Consumer panel)

Did we mention the cost$$$$? Did we mention the cost$$$$?

Why Bake?Why Bake?No Food Skills=Fewer No Food Skills=Fewer

ResourcesResources

Expand culinary skills, employabilityExpand culinary skills, employability American Institute of Baking www.aibonline.orgAmerican Institute of Baking www.aibonline.org

Kansas State University Grain ScienceKansas State University Grain Science

www.oznet.ksu.edu/dp_grsi/bakery.htm www.oznet.ksu.edu/dp_grsi/bakery.htm Working parents need food prep partners to Working parents need food prep partners to

make meals and celebrations at home make meals and celebrations at home happenhappen

Eat Together, Eat Better www.nutrition.wsu.edu Eat Together, Eat Better www.nutrition.wsu.edu Richer communities from having local Richer communities from having local

bakersbakers www.homebaking.org www.homebaking.org www.kswheat.com www.kswheat.com

Baking is a CareerBaking is a Career

American Institute of Baking –American Institute of Baking –www.aibonline.org Cwww.aibonline.org Certified Bakerertified Baker

Bread Bakers Guild of AmericaBread Bakers Guild of Americawww.bbga.org www.bbga.org

Culinary Institute of America www.ciachef.edu Culinary Institute of America www.ciachef.edu Johnson & Wales www.jwu.eduJohnson & Wales www.jwu.edu

Kansas State U., Grain ScienceKansas State U., Grain Science B.S. to Ph.D. in Baking, Milling and B.S. to Ph.D. in Baking, Milling and Cereal Sciences Cereal Sciences

www.oznet.ksu.edu/dp_grsi www.oznet.ksu.edu/dp_grsi

Retail Bakers of America—Retail Bakers of America— www.rbanet.comwww.rbanet.com

Baking is ScienceBaking is Science NEW food allergies, heart NEW food allergies, heart

health, “foodceuticals”health, “foodceuticals” Ingredient functionsIngredient functions Temperature effects on starch,Temperature effects on starch,

yeast, liquids, dough, baking, yeast, liquids, dough, baking, stalingstaling

Techniques and TimingTechniques and Timing Substitution SuccessSubstitution Success Problem solvingProblem solving Nutrition and food sciencesNutrition and food sciences Consumer scienceConsumer science

Baking is Consumer ScienceBaking is Consumer Science

Sensory preferencesSensory preferences Adding value, quality Adding value, quality Cost vs. price point $$$Cost vs. price point $$$ Packaging Packaging Food labelsFood labels

AdvertisingAdvertisingNutrition FactsNutrition FactsIngredient listIngredient listHealth claims Health claims

Product Standards Product Standards Consumer RightsConsumer Rights

Baking is Baking is History Hands OnHistory Hands On

Agriculture Agriculture www.wheatfoods.org www.wheatfoods.org Milling Milling www.namamilliers.org www.namamilliers.org 5,000+ years of world bread history5,000+ years of world bread history

Personal, family bread traditionsPersonal, family bread traditionsU.S.—hoe cakes,“thirds” bread, sourdoughsU.S.—hoe cakes,“thirds” bread, sourdoughs

Lewis & ClarkLewis & Clark, Native cultures, Native cultures www.historycooks.com www.historycooks.com Baking EventsBaking Events

Famine/bread warsFamine/bread warsShrove Tuesday Pancake Race (right)Shrove Tuesday Pancake Race (right)Pillsbury Bake-Off Pillsbury Bake-Off Coupe de Monde, ParisCoupe de Monde, Paris

www.bbga.org www.bbga.org 2009 National Festival of Breads2009 National Festival of Breads Cindy Falk, cfalk@kswheat.com 785-539-0255Cindy Falk, cfalk@kswheat.com 785-539-0255

Baking is…High TechBaking is…High Tech Baking equipment—Baking equipment—

scales, mixers, ovens, analysisscales, mixers, ovens, analysis Explore reliable cyber sourcesExplore reliable cyber sources Apply computer skillsApply computer skills

Analysis—Grains, nutrition, flour, meal, Analysis—Grains, nutrition, flour, meal, dough, product testingdough, product testing

MarketingMarketing Consumer surveys and educationConsumer surveys and education Digital photography—lab results and food Digital photography—lab results and food

stylingstyling Food features for newspaper, magazineFood features for newspaper, magazine Food labeling & research/FDA, USDA, HHSFood labeling & research/FDA, USDA, HHS

Baking is…MathBaking is…Math

Determine temperatures for liquids, batters, Determine temperatures for liquids, batters, doneness of products, storagedoneness of products, storage

Weigh and measure ingredients, dough, Weigh and measure ingredients, dough, batterbatter

Calculate yield, net weight, Nutrition Facts Calculate yield, net weight, Nutrition Facts label label

Product cost and price pointProduct cost and price point Time use, efficiencyTime use, efficiency Consumer product acceptance surveysConsumer product acceptance surveys

The Tipping PointThe Tipping Point

Prepare Youth Educators as culinary Prepare Youth Educators as culinary educators to teach students hands-on educators to teach students hands-on food skills as an essential piece of the food skills as an essential piece of the

school wellness policy. school wellness policy.

Teaching young people hands-on food Teaching young people hands-on food skills will change what and how they skills will change what and how they eat. eat.

Baking Lends Baking Lends a Humane Handa Humane Hand

Student bakers benefit while baking forStudent bakers benefit while baking for Emergency Shelters—People and PetsEmergency Shelters—People and Pets

Bakers Lend a Humane Hand, www.homebaking.orgBakers Lend a Humane Hand, www.homebaking.org High Yield Bake Sales, www.homebaking.orgHigh Yield Bake Sales, www.homebaking.org

Great American Bake Sale/Share Our Great American Bake Sale/Share Our Strength—www.greatamericanbakesale.orgStrength—www.greatamericanbakesale.orgLocal fund raisingLocal fund raising --www.homebaking.org --www.homebaking.org

Bake and Take Day—www.bakeandtakeday.orgBake and Take Day—www.bakeandtakeday.org Bake to teach others—peers, younger youth, local clubs, Bake to teach others—peers, younger youth, local clubs,

campscamps Bake for Family Fun—www.homebaking.orgBake for Family Fun—www.homebaking.org

““The best service learning requires students to be actively involved in The best service learning requires students to be actively involved in touching the lives of someone else as directly as possible.” touching the lives of someone else as directly as possible.”

Principal, Tom Schmitz, 25-year teaching veteranPrincipal, Tom Schmitz, 25-year teaching veteran

WANTED: Experiential WANTED: Experiential Learning Foods LabsLearning Foods Labs

#1: Do it—Experience the activity.#1: Do it—Experience the activity.#2: What happened—Share publicly the#2: What happened—Share publicly the

results, reactions, observations.results, reactions, observations.#3: What’s important—Process by #3: What’s important—Process by discussing, looking at the experience,discussing, looking at the experience, analyzing and reflecting.analyzing and reflecting.#4: So what—Generalize to connect the #4: So what—Generalize to connect the experience to real-world examples.experience to real-world examples.#5: Now what—Apply what was learned#5: Now what—Apply what was learned to a similar or different situation; to a similar or different situation;

practice. (Critical Thinking used)practice. (Critical Thinking used)

Source: University of Minnesota, St. Paul, MN. 1997.Source: University of Minnesota, St. Paul, MN. 1997.

Book and BakeBook and Bake UnplugUnplug Older youth help youngerOlder youth help younger Gain functional literacyGain functional literacy Learn about a wide variety Learn about a wide variety

of foodsof foods Apply culture, science, Apply culture, science,

mathmath Build in etiquetteBuild in etiquette Strengthen cross-age Strengthen cross-age

relationshipsrelationships Take homeTake home skills for family skills for family Career skills Career skills Collaborate with school media Collaborate with school media

and library staff to teach ”the and library staff to teach ”the how-to and why read to how-to and why read to children.”children.”

www.homebaking.orgwww.homebaking.org Blueberries for SalBlueberries for Sal Johnny AppleseedJohnny Appleseed Pancakes, PancakesPancakes, Pancakes Pie in the SkyPie in the Sky Pretzels by the DozenPretzels by the Dozen Pumpkin RunnerPumpkin Runner Walter the BakerWalter the Baker +Everybody Bakes Bread+Everybody Bakes Bread +Stone Soup+Stone Soup +Two Old Potatoes+Two Old Potatoes Great Resource: Great Resource: The Michigan Team Nutrition The Michigan Team Nutrition

Booklist.Booklist.FCS/MI Team Nutrition Bulletin E-FCS/MI Team Nutrition Bulletin E-

2835.2835.www.tn.fcs.msue.msu.edu www.tn.fcs.msue.msu.edu

Baking Builds Baking Builds Career SkillsCareer Skills

Learn work competencies, Learn work competencies, standards—http:/wdr.doleta.gov/SCANS/whatwork/whstandards—http:/wdr.doleta.gov/SCANS/whatwork/whatwork.pdfatwork.pdf-- -- Project time managementProject time management Problem solving, creativityProblem solving, creativity Visualization, communicationVisualization, communication Reading, comprehension, applicationReading, comprehension, application Team buildingTeam building Cultural/social diversityCultural/social diversity Technical skills, computers, equipmentTechnical skills, computers, equipment

Learn food handling, safety, storageLearn food handling, safety, storage Marketing skills, customer preferencesMarketing skills, customer preferences Visit Visit Retail Bakers of America SkillsUSA: www.rbanet.com Retail Bakers of America SkillsUSA: www.rbanet.com

Book and Bake…PretzelsBook and Bake…PretzelsIngredientsIngredients1 cup water1 cup water2 T. sugar2 T. sugar2 T. oil2 T. oil1 ½ tsp. salt1 ½ tsp. salt3 cups flour (whole wheat, unbleached all purpose)3 cups flour (whole wheat, unbleached all purpose)1 pkg. active or fast acting yeast1 pkg. active or fast acting yeastBaking soda, water, OR whole egg + waterBaking soda, water, OR whole egg + waterKosher salt, sunflower kernels, sesame seeds, cinnamon sugarKosher salt, sunflower kernels, sesame seeds, cinnamon sugar

Mix dough in bread machine “dough cycle”, Mix dough in bread machine “dough cycle”, OR, sealable bowl OR In a large zipper plastic bag.OR, sealable bowl OR In a large zipper plastic bag.Refrigerate overnight OR shape after 20 minutes rest.Refrigerate overnight OR shape after 20 minutes rest.Line pan(s) with parchment paper.Line pan(s) with parchment paper.On an oiled surface, make 4-8 long (36-inch) dough ropes.On an oiled surface, make 4-8 long (36-inch) dough ropes.Make a large grin, pick up the ends and twist once. Make a large grin, pick up the ends and twist once. Lay ends over the bottom of the “grin.”Lay ends over the bottom of the “grin.”Label pretzels with maker’s name on parchment paper.Label pretzels with maker’s name on parchment paper.Cover dough for about 10-20 minutes.Cover dough for about 10-20 minutes.Whisk together: 1 large egg + 1 tablespoon cold waterWhisk together: 1 large egg + 1 tablespoon cold water OROR 1 cup boiling water + 1 T. baking soda 1 cup boiling water + 1 T. baking sodaBrush ONE of the mixtures over pretzels.Brush ONE of the mixtures over pretzels.Sprinkle with kosher salt, sesame seeds or choppedSprinkle with kosher salt, sesame seeds or chopped sunflower kernels, or cinnamon sugar mixture. sunflower kernels, or cinnamon sugar mixture.Bake in preheated 400°F. oven,15-18 minutes. Bake in preheated 400°F. oven,15-18 minutes.

Bread with a TwistBread with a Twist

Human resources…How did Walter use his own human Human resources…How did Walter use his own human resources? Ann? Walter Jr.?resources? Ann? Walter Jr.?

Identify the economic problem Walter had when milk was lost.Identify the economic problem Walter had when milk was lost. Describe the type of worker Walter was.Describe the type of worker Walter was. List the ways the pretzel was different from the sweet rolls List the ways the pretzel was different from the sweet rolls

Walter made.Walter made. What food group are pretzels in? What are their nutrition What food group are pretzels in? What are their nutrition

benefits? benefits? Could you make pretzels “whole grain?” Could you make pretzels “whole grain?” Where has the pretzel been marketed widely?Where has the pretzel been marketed widely? How much does a pretzel cost to make? How much does a pretzel cost to make? What do pretzels usually cost at the mall, a game or the What do pretzels usually cost at the mall, a game or the

airport?airport? Can you think of a new way or outlet you would market Can you think of a new way or outlet you would market

pretzels in our town?pretzels in our town? What slogan would you use? Who would be your What slogan would you use? Who would be your

spokesperson?spokesperson? To whom could you bake and take pretzels to as a thanks? To whom could you bake and take pretzels to as a thanks?

Resources @Resources @ www.homebaking.orgwww.homebaking.org

Research basedResearch basedClassroom and youth testedClassroom and youth tested

Written by FCS Written by FCS professionalsprofessionals

Test kitchens/food prosTest kitchens/food prosFCS Standards integratedFCS Standards integrated

Middle school to adults Middle school to adults @www.homebaking.org@www.homebaking.org

Members’ linksMembers’ links …test kitchens, youth activities, …test kitchens, youth activities, seasonal specials, Baking Labs , video clipsseasonal specials, Baking Labs , video clips

Ingredient GlossaryIngredient Glossary Baking Science Baking Science Standardized RecipesStandardized Recipes Bakers DozenBakers Dozen DVD DVD over 130 topics, 13 segmentsover 130 topics, 13 segments Kids BakingKids Baking…Learn…Learn about pizza! about pizza! How-tosHow-tos Educator Resources…Educator Resources… National Award LessonsNational Award Lessons Baking Activities for After school/summer groupsBaking Activities for After school/summer groups Power PointsPower Points Service LearningService Learning Bakers Lend a Humane Hand Bakers Lend a Humane Hand

Food Lab ResourcesFood Lab Resources Bakers Dozen Bakers Dozen Ingredient lessons Ingredient lessons Top Ten Tips for Baking w/ KidsTop Ten Tips for Baking w/ Kids Fight BAC! (Food Safety)Fight BAC! (Food Safety) Did You Wash ‘Em?Did You Wash ‘Em? Kitchen SafetyKitchen Safety Terms and Technique (glossary)Terms and Technique (glossary) The Thrill of Skill—age appropriate The Thrill of Skill—age appropriate

kitchen taskskitchen tasks References & Resource ListReferences & Resource List Member test kitchensMember test kitchens

Baker’s Dozen Lessons DBaker’s Dozen Lessons DVDVD

www.homebaking.orwww.homebaking.orgg

NEW!NEW!

Baking for Baking for SuccessSuccess

DVD/Lessons DVD/Lessons

CornbreadCornbread

BrowniesBrownies

FocacciaFocaccia

Baking Labs/Wheat Baking Labs/Wheat ResourcesResources

Kansas Wheat OrganizationsKansas Wheat Organizations Cindy Falk, 785.539.0255Cindy Falk, 785.539.0255 cfalk@kswheat.com cfalk@kswheat.com Partners w/ Home Baking Partners w/ Home Baking

AssociationAssociation and Olathe High Schools, and Olathe High Schools, Log on www.kswheat.comLog on www.kswheat.com Go to Go to Educators tabEducators tab FCS Baking LabsFCS Baking Labs Fields of Gold (Preschool-K)Fields of Gold (Preschool-K) Exploring Kansas Crops (4-5th)Exploring Kansas Crops (4-5th) Also! Also! Consumers tabConsumers tab and more and more

Baking Labs IncludeBaking Labs Include Education standards/outcomesEducation standards/outcomes Terms and Techniques Terms and Techniques Measurements and SubstitutionsMeasurements and Substitutions Critical Thinking ExercisesCritical Thinking Exercises Ingredient Functions/ScienceIngredient Functions/Science Power PointsPower Points

Why Bake?Why Bake? Wheat and Flour History-Field to FlourWheat and Flour History-Field to Flour Grain Foods & NutritionGrain Foods & Nutrition Ingredient Functions- Flour to Table Ingredient Functions- Flour to Table

Stand alone labs and activity optionsStand alone labs and activity options Community Service Learning Community Service Learning References & ResourcesReferences & Resources

2008 Baking & Food 2008 Baking & Food Science Course StandardsScience Course Standards

Developed in Kansas with Connie Developed in Kansas with Connie Nieman, Olathe North High School’s Nieman, Olathe North High School’s test program of Kansas Wheat/HBA test program of Kansas Wheat/HBA Baking labs/KSDE Baking labs/KSDE

www.kswheat.com –Baking Labswww.kswheat.com –Baking Labs Course: Baking/Pastry Level 2Course: Baking/Pastry Level 2 www.ksde.org www.ksde.org cniemanon@olatheschools.comcniemanon@olatheschools.com

Student-Tested Student-Tested Connie Nieman, FACS Connie Nieman, FACS

teacher, test-site; teacher, test-site; contributor; standardscontributor; standards

Olathe North High School Olathe North High School Kansas City Metro areaKansas City Metro area Funding: Funding:

Kansas Wheat Kansas Wheat Commission Commission

Sharon Davis, FACS Sharon Davis, FACS EducationEducationResearched, prepared Researched, prepared labslabs

Lab TestsLab Tests…… Comparing Flours…Comparing Flours…

flour is NOT just flour!flour is NOT just flour!““They all look the same to me…”They all look the same to me…”

English Muffin Bread labEnglish Muffin Bread lab Leavening Logic…Leavening Logic…

Chemical and Yeast experimentsChemical and Yeast experiments““Does it really matter which I use Does it really matter which I use

today?”today?” Salt Savvy…Pita Bread LabSalt Savvy…Pita Bread Lab

““Why doesn’t our pita look like Why doesn’t our pita look like the other kitchens?”the other kitchens?”

Lab TestsLab Tests…… Yeast ScienceYeast Science Focaccia BreadFocaccia Bread““WHAT is focaccia…myWHAT is focaccia…myMother tried focaccia andMother tried focaccia andDid not like it!!”Did not like it!!” Milk BreadMilk Bread““Mrs. Nieman!! I think we are on the wrong line or Mrs. Nieman!! I think we are on the wrong line or

something…What is scalding??”something…What is scalding??” “ “ I didn’t think Math and Science would be I didn’t think Math and Science would be

important in this class. Why do we have to important in this class. Why do we have to measure, take temperatures and figure measure, take temperatures and figure percentages?” percentages?”

Lab TestsLab Tests…… Fat FunctionsFat Functions

Designer SconesDesigner Scones ““What is a scone? What is a scone? Why do we have to try Why do we have to try

allallThese weird foods?”These weird foods?” Cookie ScienceCookie ScienceThin, Puffy, CrispThin, Puffy, Crisp““Finally…cookies!”Finally…cookies!”““The school makes The school makes

crispy, I like chewy…”crispy, I like chewy…”

Baking Lab Outcomes @ OlatheBaking Lab Outcomes @ Olathe

Sanitation and safetySanitation and safety Baking scienceBaking science Ingredient functionsIngredient functions Use of a variety of flours and Use of a variety of flours and

grainsgrains How to scale ingredients for How to scale ingredients for

measurementmeasurement Importance of temperatures Importance of temperatures Team workTeam work Evaluation of qualityEvaluation of quality Baking vocabulary termsBaking vocabulary terms Problem solvingProblem solving Importance of accuracyImportance of accuracy Careers available in bakingCareers available in baking Websites availableWebsites available

Baking is BusinessBaking is Business

When is $.50 worth of ingredients…worth $5.50?When is $.50 worth of ingredients…worth $5.50?

Baking is…ArtBaking is…Art

Artisan shapesArtisan shapes Effective ads/labelsEffective ads/labels Adding valueAdding value Food stylingFood styling Egg wash, decoratingEgg wash, decorating Connect with bakingConnect with baking

pros and spokespersonspros and spokespersons

@ www.kswheat.com@ www.kswheat.com

Dough SculptingDough Sculpting

Use good basic dough, frozen dough Use good basic dough, frozen dough

or bread machine dough @ 80or bread machine dough @ 80°F. °F. After punching, round dough, cover After punching, round dough, cover

allow “bench time” (10 minutes)allow “bench time” (10 minutes) Cut, don’t tear dough,Cut, don’t tear dough,

use baker’s (bench) tooluse baker’s (bench) tool Divide dough evenly—use a scaleDivide dough evenly—use a scale Shape rapidly to prevent drying, over fermentationShape rapidly to prevent drying, over fermentation Avoid excessive dusting flour; grease hands, Avoid excessive dusting flour; grease hands,

countercounter

Value-addedValue-added

Crescent (Flip ‘Ems) Crescent (Flip ‘Ems) RollsRolls

PretzelsPretzels Twisted Bread SticksTwisted Bread Sticks RosettesRosettes Bunny, TortoiseBunny, Tortoise AngelAngel BraidsBraids Wheat SheafWheat Sheaf Turkey CenterpieceTurkey Centerpiece

See the SitesSee the Sites Alton Brown. Good Eats. Alton Brown. Good Eats. www.altonbrown.comwww.altonbrown.com Cooks Illustrated Cooks Illustrated www.cooksillustrated.comwww.cooksillustrated.com Cooks.com Cooks.com www.Cooks.comwww.Cooks.com Home Baking Association Home Baking Association www.homebaking.orgwww.homebaking.org International Food Information Council www.ific.org International Food Information Council www.ific.org Fight Bac! Partnership for Food Safety Education Fight Bac! Partnership for Food Safety Education

www.fightbac.orgwww.fightbac.org American Egg Board www.aeb.org American Egg Board www.aeb.org Beef www.beef.org www.beefitswhatfordinner.org Beef www.beef.org www.beefitswhatfordinner.org Chocolate www.chocolateuse.org Chocolate www.chocolateuse.org Dairy www.3aday.org www.landolakes.com Dairy www.3aday.org www.landolakes.com Dry beans, legumes www.americanbean.org Dry beans, legumes www.americanbean.org Fruits and Veggies www.Fruits and Veggies www.fruitsfruitsandandveggiesveggiesmorematters.org morematters.org Grains and whole grains: www.wheatfoods.org Grains and whole grains: www.wheatfoods.org

www.wholegrainscouncil.org www.namamillers.org www.wholegrainscouncil.org www.namamillers.org Meat Poultry Nutrition http://www.meatpoultrynutrition.org/ Meat Poultry Nutrition http://www.meatpoultrynutrition.org/ Nuts www.nuthealth.org Nuts www.nuthealth.org Parchment, waxed paper tips www.reynoldskitchens.com Parchment, waxed paper tips www.reynoldskitchens.com The Cook’s Thesaurus www.foodsubs.comThe Cook’s Thesaurus www.foodsubs.com

Home Baking Home Baking AssociationAssociation

ACH FoodsACH Foods Argo Corn StarchArgo Corn Starch Fleischmann’s YeastFleischmann’s Yeast Karo Corn SyrupKaro Corn Syrup American Egg BoardAmerican Egg Board Bob’s Red Mill Natural FoodsBob’s Red Mill Natural Foods Cereal Food Processors Cereal Food Processors Chelsea MillingChelsea Milling Clabber GirlClabber Girl ConAgra Eagle Mills All Purpose ConAgra Eagle Mills All Purpose

Ultra-fine FlourUltra-fine Flour Farmer Direct Foods, Inc.Farmer Direct Foods, Inc. Gold Medal FlourGold Medal Flour Hodgson Mill, Inc.Hodgson Mill, Inc. House-Autry Mills, Inc.House-Autry Mills, Inc. ICL Performance Products, LPICL Performance Products, LP King Arthur Flour CompanyKing Arthur Flour Company Land O’ Lakes, Inc.Land O’ Lakes, Inc.

Lesaffre Yeast CorporationLesaffre Yeast Corporation North American Millers’ North American Millers’

AssociationAssociation Rabbit Creek MixesRabbit Creek Mixes Reynolds Consumer ProductsReynolds Consumer Products Shawnee Milling CompanyShawnee Milling Company Stafford County Flour Mills Co.Stafford County Flour Mills Co. Stone-Buhr Flour CompanyStone-Buhr Flour Company The J.M. Smucker CompanyThe J.M. Smucker Company Washington Wheat CommissionWashington Wheat Commission

Associate MembersAssociate Members Kansas Wheat CommissionKansas Wheat Commission South Dakota Wheat CommissionSouth Dakota Wheat Commission The Sugar AssociationThe Sugar Association Wheat Foods CouncilWheat Foods Council

Writer’s Guild MembersWriter’s Guild MembersNancy BaggettNancy Baggett Mary GundersonMary GundersonSarah PhillipsSarah Phillips Glenna VanceGlenna Vance

Because eBecause every child deserves a good very child deserves a good food relationship…to know how to food relationship…to know how to afford, prepare, share and enjoy afford, prepare, share and enjoy nourishing foods.nourishing foods.

Sharon DavisSharon DavisFamily & Consumer SciencesFamily & Consumer SciencesHome Baking AssociationHome Baking Association

Connie Nieman, FCS Olathe North H.S.Connie Nieman, FCS Olathe North H.S.

Thank you!Thank you! Gracias!Gracias! Grazie! Grazie!

Merci!Merci! Vielen Dank!Vielen Dank!