Transcript Why Bake? - Home Baking Association

Why Bake?
Literacy, Math, Science, Health, History
www.homebaking.org
Sharon Davis, FCS Education
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.
Multiple FCS Outcomes
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Academic foundations
Career, Community and Family
Connections Standards 1.2; 1.3
Consumer and Family Resources
Standards 2.1;2.2; 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
FCS is School Wellness Partner
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Need: Tripling of adolescent obesity
Equal effort to tobacco/alcohol/drug ed?
2% or less meet Dietary Guidance
Faculty: “We can’t move ALL the
needles!” (My school faculty, 2006)
Need: integrated food and nutrition
lessons, K-12; teacher in-services
Community Service Partners needed
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:
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is offered at each grade level as part of a sequential, comprehensive, standardsbased program designed to provides students with the knowledge and skills
necessary to promote and protect their health;
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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;
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includes enjoyable, developmentally-appropriate, culturally-relevant, participatory
activities, such as contests, promotions, taste testing, farm visits, and school
gardens;
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promotes fruits, vegetables, whole grain products, low-fat and fat-free dairy
products, healthy food preparation methods, and health-enhancing nutrition
practices;
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emphasizes caloric balance between food intake and energy expenditure (physical
activity/exercise);
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links with school meal programs, other school foods, and nutrition-related
community services;
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teaches media literacy with an emphasis on food marketing; and
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includes training for teachers and other staff.
More at: www.schoolwellnesspolicies.org
Childhood Obesity and Overweight
“It starts from home. Every child should learn
to cook…it 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?
FCS=Essential Culinary Experience
Top Chef Urges Children to
Sharpen Cookery Skills
“Messages need to be made earlier in life.
(Preventing obesity) starts from home. It’s 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)
Great British Food Debate
Predict half the population
could be obese in 25 years—1
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.
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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
“It’s of the utmost importance that
all kids learn to cook good food
from scratch and shop well.”
In the U.S., Chefs and FCS lead
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"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 kitchen…If 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
Cooking with the C.H.E.F.S
Research-based, primary goal:
Promote healthy eating behaviors by teaching
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Basic nutrition
Food safety
Food selection
Menu planning
Food-prep skills
Contact: Dr. Marge Condrasky
Phone: (864) 656-6554
Email: [email protected]
Early Evidence:
Why 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.
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. 2004:36:197-203.
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.
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.D—Director
Institute for Children, Youth & Families, Michigan State U.
American Journal of Family & Consumer Sciences, Winter, 1995
Why do people bake at home?
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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 relationshiprelated
Home Baking Association Annual Meeting
Land O’ Lakes 2003 Baking Trends Report
Wilton Survey
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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
Maslow’s Hierarchy & Horton
“Who’s…Are you safe…whole…warm…well?”
Source: http://www.ruralhealth.utas.edu.au/comm-ead/leadership/Maslow-Diagram.htm
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
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Do-It-Yourself v. Prepared for You
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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)
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“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 BH&G Consumer panel)
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Did we mention the cost$$$$?
Why Bake?
No Food Skills=Fewer Resources
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Expand culinary skills, employability
American Institute of Baking www.aibonline.org
Kansas State University Grain Science
www.oznet.ksu.edu/dp_grsi/bakery.htm
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Working parents need food prep partners to
make meals and celebrations at home happen
Eat Together, Eat Better www.nutrition.wsu.edu
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Richer communities from having local bakers
www.homebaking.org
www.kswheat.com
Baking is a Career
American Institute of Baking –
www.aibonline.org Certified Baker
Bread Bakers Guild of America
www.bbga.org
Culinary Institute of America www.ciachef.edu
Johnson & Wales www.jwu.edu
Kansas State U., Grain Science
B.S. to Ph.D. in Baking, Milling and
Cereal Sciences
www.oznet.ksu.edu/dp_grsi
Retail Bakers of America—
www.rbanet.com
Baking is Science
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NEW food allergies, heart health,
“foodceuticals”
Ingredient functions
Temperature effects on starch,
yeast, liquids, dough, baking,
staling
Techniques and Timing
Substitution Success
Problem solving
Nutrition and food sciences
Consumer science
Baking is Consumer Science
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Sensory preferences
Adding value, quality
Cost vs. price point $$$
Packaging
Food labels
Advertising
Nutrition Facts
Ingredient list
Health claims
Product Standards
Consumer Rights
Baking is
History Hands On
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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, [email protected] 785-539-0255
Baking is…High Tech
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Baking equipment—
scales, mixers, ovens, analysis
Explore reliable cyber sources
Apply computer skills
 Analysis—Grains, nutrition, flour, meal,
dough, product testing
 Marketing
 Consumer surveys and education
 Digital photography—lab results and food
styling
 Food features for newspaper, magazine
 Food labeling & research/FDA, USDA, HHS
Baking is…Math
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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
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.
Baking Lends
a Humane Hand
Student bakers benefit while baking for
 Emergency Shelters—People and Pets
Bakers Lend a Humane Hand, www.homebaking.org
 High Yield Bake Sales, www.homebaking.org
Great American Bake Sale/Share Our
Strength—www.greatamericanbakesale.org
Local fund raising
--www.homebaking.org
 Bake and Take Day—www.bakeandtakeday.org
 Bake to teach others—peers, younger youth, local clubs, camps
 Bake for Family Fun—www.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
WANTED: Experiential Learning
Foods Labs
#1: Do it—Experience the activity.
#2: What happened—Share publicly the
results, reactions, observations.
#3: What’s important—Process by
discussing, looking at the experience,
analyzing and reflecting.
#4: So what—Generalize to connect the
experience to real-world examples.
#5: Now what—Apply what was learned
to a similar or different situation;
practice. (Critical Thinking used)
Source: University of Minnesota, St. Paul, MN. 1997.
Book and Bake
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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 howto 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
Baking Builds
Career Skills
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Learn work competencies, standards—
http:/wdr.doleta.gov/SCANS/whatwork/whatwork.pdf
-- Project time management
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Problem solving, creativity
Visualization, communication
Reading, comprehension, application
Team building
Cultural/social diversity
Technical skills, computers, equipment
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Learn food handling, safety, storage
Marketing skills, customer preferences
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Visit Retail Bakers of America SkillsUSA: www.rbanet.com
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Book and Bake…Pretzels
Ingredients
1 cup water
2 T. sugar
2 T. oil
1 ½ tsp. salt
3 cups flour (whole wheat, unbleached all purpose)
1 pkg. active or fast acting yeast
Baking soda, water, OR whole egg + water
Kosher salt, sunflower kernels, sesame seeds, cinnamon sugar
Mix 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 maker’s 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 soda
Brush ONE of the mixtures over pretzels.
Sprinkle with kosher salt, sesame seeds or chopped
sunflower kernels, or cinnamon sugar mixture.
Bake in preheated 400°F. oven,15-18 minutes.
Bread with a Twist
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Human resources…How 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?
Resources @
www.homebaking.org
Research based
Classroom and youth tested
Written by FCS professionals
Test kitchens/food pros
FCS Standards integrated
Middle school to adults
@www.homebaking.org
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Members’ links …test kitchens, youth activities, seasonal
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Ingredient Glossary
Baking Science
Standardized Recipes
Bakers Dozen DVD over 130 topics, 13 segments
Kids Baking…Learn about pizza!
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specials, Baking Labs , video clips
How-tos
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Educator Resources…
National Award Lessons
Baking Activities for After school/summer groups
Power Points
 Service Learning Bakers Lend a Humane Hand
Food Lab Resources
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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 Skill—age appropriate
kitchen tasks
References & Resource List
Member test kitchens
Baker’s Dozen Lessons DVD
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www.homebaking.org
NEW!
Baking for Success
DVD/Lessons
Cornbread
Brownies
Focaccia
Baking Labs/Wheat Resources
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Kansas Wheat Organizations
Cindy Falk, 785.539.0255
[email protected]
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
Baking Labs Include
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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
2008 Baking & Food Science
Course Standards
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Developed in Kansas with Connie Nieman,
Olathe North High School’s test program
of Kansas Wheat/HBA Baking labs/KSDE
www.kswheat.com –Baking Labs
Course: Baking/Pastry Level 2
www.ksde.org
[email protected]
Student-Tested
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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
Lab Tests…
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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 Savvy…Pita Bread Lab
“Why doesn’t our pita look like
the other kitchens?”
Lab Tests…
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Yeast Science
Focaccia Bread
“WHAT is focaccia…my
Mother tried focaccia and
Did not like it!!”
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Milk Bread
“Mrs. Nieman!! I think we are on the wrong line or
something…What is scalding??”
“ I didn’t think Math and Science would be important in
this class. Why do we have to measure, take
temperatures and figure percentages?”
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
“Finally…cookies!”
“The school makes crispy,
I like chewy…”
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Baking Lab Outcomes @ Olathe
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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
Baking is Business
When is $.50 worth of ingredients…worth $5.50?
Baking is…Art
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Artisan shapes
Effective ads/labels
Adding value
Food styling
Egg wash, decorating
Connect with baking
pros and spokespersons
@ www.kswheat.com
Dough Sculpting
Use good basic dough, frozen dough
or bread machine dough @ 80°F.
 After punching, round dough, cover
allow “bench time” (10 minutes)
 Cut, don’t tear dough,
use baker’s (bench) tool
 Divide dough evenly—use a scale
 Shape rapidly to prevent drying, over fermentation
 Avoid excessive dusting flour; grease hands, counter
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Value-added
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Crescent (Flip ‘Ems)
Rolls
Pretzels
Twisted Bread Sticks
Rosettes
Bunny, Tortoise
Angel
Braids
Wheat Sheaf
Turkey Centerpiece
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.beefitswhatfordinner.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.meatpoultrynutrition.org/
Nuts www.nuthealth.org
Parchment, waxed paper tips www.reynoldskitchens.com
The Cook’s Thesaurus www.foodsubs.com
Home Baking Association
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ACH Foods
Argo Corn Starch
Fleischmann’s Yeast
Karo Corn Syrup
American Egg Board
Bob’s 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.
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Lesaffre Yeast Corporation
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North American Millers’ Association
Rabbit Creek Mixes
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Reynolds Consumer Products
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Shawnee Milling Company
Stafford County Flour Mills Co.
Stone-Buhr Flour Company
The J.M. Smucker Company
Washington Wheat Commission
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Associate Members
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Kansas Wheat Commission
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South Dakota Wheat Commission
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The Sugar Association
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Wheat Foods Council
Writer’s Guild Members
Nancy Baggett
Mary Gunderson
Sarah Phillips
Glenna Vance
Thank you!
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Gracias!
Grazie!
Merci!
Vielen Dank!
Because every child deserves a good food
relationship…to know how to afford,
prepare, share and enjoy nourishing
foods.
Sharon Davis
Family & Consumer Sciences
Home Baking Association
Connie Nieman, FCS Olathe North H.S.