Making Cents:
DIY Foods for Individuals
and Families
www.homebaking.org
Charlene Patton, FCS
Foods & Nutrition In
Business
Food is Fabulous!
Food is essential to energy,
health, beauty, success
and also anticipated,
appreciated and
shared with family,
friends and
COMMUNITY!
FCCLA Provides Opportunities
to empower
youth to
teach
others
WHERE ARE WE TODAY?
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In-home meals have been
increasing the last few years while
growth in usage of restaurants has
slowed.
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78% of consumer’s meals were
consumed at home in 2007.
Source: The NPD Group- – 3/08
What About Baking Ingredients?
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Sales of flour, shortening,
oils and other baking
supplies are projected to
rise in 2009 as more
consumers cook from
scratch
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Coupon redemptions will
rise in 2009 as more
consumers purchase goods
from the grocery stores
Source: Mintel Insights & Impact -2009; Supermarket News –
1/2009
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Old fashioned skills such as
cooking/baking will become
increasingly popular as home-based
activities help stretch food dollars
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Consumers want ideas/products for
dining, relaxing and entertaining at
home
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High interest in basic cooking classes
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Supermarket News- 12/8/08
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Baking mixes and supplies of flour
and dough products now in Top Ten
Change in unit sales for January and
February 2009
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Baking mixes increased by 1.9%
Source: Time.com-3/2009; Wildflavors.com – 1/2009; IRI Data – ending 2/22/09
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Consumer yeast sales up 5.4% over
the last year
--Nielsen, April 2009
How many parents can teach their
children to cook? 25-30%? Less?
“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
YOU!
CAN MAKE THE DIFFERENCE!
FCS Provides Multiple 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
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.
Great British Food Debate
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Predict half the population
could be obese in 25 years—
1 million children in a
decade.
Schools Secretary Ed Balls:
“We want children to be able to
cook simple, healthy recipes.”
January 22, 2008: Reuters.com
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“Cookery” classes will now
be compulsory in secondary
schools
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800 cookery teachers to be
trained over next three
years; all schools to offer by
2011
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11-14 year olds receive one
hour per week in schools.
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.”
YOU!
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YOU are the link to the community!
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YOU are the go to person!
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YOU can make the difference!
Let’s Get Started!
Explore
YOUR
community
for partners!
Partnerships MAKE education happen
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Teach food skills
Build literacy—
read together
explore and build culture
read & follow directions
apply terms, techniques
Enjoy a wider variety of
foods by sharing
Baking Builds
Life Skills to Share
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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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WHERE WILL YOU GO?
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Grade school,
preschool school
classrooms
After school programs
Summer programs
Community programs
Camps
At-home educators
Clubs
Resources @ www.homebaking.org
Research based
Classroom and youth tested
Written by FCS professionals
Test kitchens/food pros
FCS Standards integrated
Baker’s Dozen DVD
www.homebaking.org
Contains 2 hours, 22 minutes,
39 seconds of video
 13 individually produced
segments
 130 topics on ingredient
functions
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and baking resources:
◦ Getting started
Flour
◦ Chemical leavening
Liquids
◦ Chocolate
Salt
◦ Eggs
Sugars
◦ Fats
Yeast
◦ Designer baking
◦ Bakeware
◦ Baking, cooling & storage
NEW! Baking for Success DVD
Baking for Success DVD
Lessons:
Cornbread
Brownies
Focaccia
www.homebaking.org
Join 6,000 educators receiving monthly e-news updates
Did I mention the word FREE?!?!
Baking Labs Coming IN 2010
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Ingredient Functions/Science
Power Points/Bakers Dozen DVD
 Why Bake?
 Ingredient Functions
 Consumer Science
Beginner, Intermediate, Advanced
labs and activity options
Service Learning
References & Resources
Sanitation, safety
Terms and Techniques—
English & scaling
Measurements and Substitutions
Critical Thinking Exercises
HBA PROVIDES FREE RESOURCES
TO EMPOWER YOUTH LEADERS
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Community Baking Resources
Cooking Skills Check-list
Presentation Profiles
Book and Bake Lessons
Baking Activities
Baking Certificates
Gift Labels
DIY/YouTube Videos
Certificate of Achievement
www.homebaking.org
Name:
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Baked
Today!
Signed by Baking Leader
Date
www.homebaking.org
MORE YOUTH RESOURCES
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Top Ten Tips for Baking with Kids
Food Safety (Fight BAC!)
Did You Wash ‘Em?
Kitchen Safety
The Thrill of Skill—age
appropriate kitchen tasks
References & Resource List
Baking & Service Learning
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Emergency Shelters—People and Pets
Bakers Lend a Humane Hand www.homebaking.org
High Yield Bake Sales www.homebaking.org
Local fund raising www.homebaking.org
Global Youth Service Day www.gysd.org (April)
Bake and Take Day—www.bakeandtakeday.org (March)
Bake for Family Fun activities—www.homebaking.org (February)
After school programs--Book and Bake www.homebaking.org
as
“The best service learning requires students to be
actively involved in touching the lives of someone else
directly as possible.” Principal, Tom Schmitz, 25-year teaching veteran
Dough Sculpting
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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
See the Sites
Alton Brown. Good Eats. www.altonbrown.com
Butter/Dairy www.3aday.org www.landolakes.com
Cooks Illustrated www.cooksillustrated.com
Corn Starch www.Argostarch.com Corn syrup www.KaroSyrup.com
Dry beans, legumes www.americanbean.org
Home Baking Association www.homebaking.org
International Food Information Council www.ific.org
Fight Bac! Partnership for Food Safety Education www.fightbac.org
Flours. www.bettycrocker.com www.cerealfoods.com www.marthawhite.com
www.hudsoncream.com www.HodgsonMill.com
www.house-autry.com
www.kingarthurflour.com
www.shawneemilling.com www.stone-buhr.com www.ultragrain.com
www.farmerdirectfoods.com www.wawheat.com
Fruits and Veggies www.fruitsandveggiesmorematters.org
www.calraisins.org
Grains and whole grains: www.wheatfoods.org www.wholegrainscouncil.org
www.namamillers.org www.kswheat.com www.info@sdwheat.com
Mixes. www.jiffymix.com www.rabbitcreekgourmet.com
Sugar. www.sugar.org
The Cook’s Thesaurus www.foodsubs.com
Yeast. www.breadworld.com www.redstaryeast.com
71% of trained teens and
adults shared skills
DO it – Make a Difference!
#1: Create the baking activity
#2: Involve others
#3: Emphasize math, reading and sciences
in the baking activity
#4: What life skills were developed for student
leaders and community youth?
#5: Share the results with local media
#6 Involve parents, school administrators,
community leaders, local media
Thank YOU For Teaching
Others To Bake!
ENTER 2010 HBA
Educator Award Program
First Prize - $1,000!
www.homebaking.org
Home Baking Association
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North American Millers’
ACH Foods
Association
Argo Corn Starch
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Rabbit Creek Gourmet Mixes
Dromedary Mixes
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Shawnee Milling Company
Fleischmann’s Yeast
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Stafford County Flour Mills Co.
Karo Corn Syrup
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Stone-Buhr Flour Company
Cereal Food Processors
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The J.M. Smucker Company
Chelsea Milling
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The Sugar Association
ConAgra Eagle Mills All Purpose
Ultragrain Flour
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Washington Wheat Commission
Farmer Direct Foods, Inc.
Gold Medal Flour
Associate Members
Hodgson Mill, Inc.
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California Raisin Marketing Board
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Kansas Wheat Commission
House-Autry Mills, Inc.
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South Dakota Wheat Commission
King Arthur Flour Company
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Wheat Foods Council
Land O’ Lakes, Inc.
Lesaffre Yeast Corporation
Thank you!
Gracias!
Grazie!
Merci!
Vielen Dank!