With summer in full-swing the Home Baking Association is pleased to be your source for activities, lesson plans, and fun activities your classroom or family will enjoy.   

Enjoy the rest of your summer,

  
Kitchen: Baking for Special Needs Lesson 

Choose ingredient adaptations and use with almost any favorite recipe to meet a special need-reduced sodium; adding whole grains, fruits or veggies, nuts, potassium; ingredient allergies

(lab, recipes, evaluations, resources, service learning)

Click here to learn more  

This delicious Orange Raisin Nut Bread is the control product. Experience "test-kitchen" science in classrooms or out-of-school programs when you prepare variations:

 Whole grain

Reduce sodium

Ingredient allergies

Boost protein and heart healthy fats

Agave nectar sweetener

Add moisture, flavor and boost nutrients

Reduce fat

Gluten-free  

Recipe available for download in this resource -click here 

Age Appropriate Skills for the Kitchen

Free baking resources from the Home Baking Association are available at your fingertips. Check out our Thrill of the Skill handout, as well as the informative resource 10 Tips for Baking Success. 

 

• Identify and define "whole grain" and "whole wheat" flour and bread.
• Learn the number of servings of grain foods recommended daily for their age group and how many of the servings should be whole grain foods.
• Be familiar with three reasons whole grain foods are important to health.
• Recognize the top reasons why Americans should eat more whole wheat bread - and much, much more...
   

Visit our newly revised Glossary with over 350 terms! 

Whole Grain:

Whole grain Using whole kernel or ground whole kernels of a grain (barley, corn, oats, wheat, soy, rye) in a food at 51% or more of the flour weight. There must be more flour than sugar and fat for the food to be a"grain food" product. 16 grams of whole grain flour or meal per serving is 1/3 of the daily need for whole grain in a diet.     

To visit our Baking Glossary, click here

Great resource to help you teach summer classes for all ages!  Includes 13 tabs with recipes, copy ready resources, community service ideas and more from the Home Baking Association! A must have resource for anyone teaching baking!

A Baker's Dozen Labs has been updated and includes 13 labs for
FCS and Culinary middle through secondary level classes or for anyone teaching baking. With 224 pages of labs, worksheets, classroom tested recipes, baking glossary, computer science, food science, copy-ready resources and Baker's Glossary with 350+ terms. Labs reference the Baker's Dozen - Lessons for Better
Baking DVD.

Cost: $75.00

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