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Baking Activities for Kids...
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Greetings!
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. This time of the year also brings about the announcement of our Educator Award Contest winners. Read below to discover this year's winners!
Enjoy the rest of your summer,
The Home Baking Association
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First Place Selection: Kaye Hendricks Elementary Teacher Manhattan, KS Entry: Mystery Muffins Best Community Reach Entry: Amy Peterson, MS, RD University of Nebraska-Lincoln Extension Osceola, NE Entry: Clover Kitchen for Kids! Most Creative Entry: Carla Schaer Family and Consumer Sciences Educator Sparland, IL Entry: Creative Pizza
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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
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Kitchen Science:
Baking for Special Needs
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
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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.
Log on to Facebook & Like the Home Baking Association!
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Hit a Home Run with this Kid's Summer Baking Activity
With these objectives, students will:
- 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...
Download this extremely informative handout today -click here
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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
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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
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
Order Web-site Order Form |
Orders received through August 31, 2012 will receive a FREE recipe booklet with 25 recipes using Ultragrain Whole Wheat Flour from Home Baking Association Member
Eagle Mills!
Order Web-site Order Form |
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The Home Baking Association is provided with quality educational materials, recipes, and important resources that help us achieve our mission of promoting home baking by providing tools and knowledge to perpetuate generations of future home bakers. A complete directory of Home Baking Association member for can be found on our website. -click here
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