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Kick off the new school year with ideas from the Home Baking Association!
It’s Back-to-School time and the Home Baking Association has teaching aids to help you kick-off the school year! Remember to visit our Facebook and Blog for more ideas! Don’t miss the back-to-school special and check out more resources at HomeBaking.org!
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What's the difference?
Check out this great display chart
Exactly what is the difference between baking soda and baking powder? And when do you use one, and not the other? Also, what are quick breads? Here’s a great chart to use in the classroom!
Provided by HBA Member Clabber Girl
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Wheat, Gluten and Health
The Science Behind Gut Health and Food Intolerances
This self-study module has been approved by the Commission of Dietetic Registration for 1 hour of level 2 continuing professional education units (CPEUs).
Julie Miller Jones will present the science, incidence and mechanism behind food intolerances, gluten sensitivity, and Celiac Disease. She will explain the etiology of poor gut health, the role of the microbiome, and the mechanisms by which poor gut health can lead to food intolerances and sensitivities. She will also examine the concept that a gluten-free diet is healthful for everyone, even those who are not gluten sensitive or who do not have Celiac’s Disease.
Provided by HBA Supporter Wheat Foods Council
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Sometimes called the wheat berry, the kernel is the seed from which the wheat plant grows. Learn about more about wheat with these links!
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Resources for Educators!
 Free: Bake for Good, Kids Program
Flourish: The King Arthur Flour blog with hundreds of recipes and discussions about baking.
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Detailed definitions of pans, utensils, mixers and more. Plus, tips on what to use in a pinch if you don’t have a tool you need. Check it all out here!
Provided by HBA Member Land O'Lakes
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Please stay tuned for our 2015 Educator Survey! As we consider the development of resources, we hope that you can please take five minutes to answer 10 questions that will help us better serve you.
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Load Those Thumb Drives! by Sharon Davis, HBA
Before student backpacks snap shut for their first day of school, we have some hot picks for teachers to zip, load and “kindle” - standards-based learning in multiple core and FCS specific categories.
Baking math and sciences encompasses ingredient agriculture, consumer habits, food, nutrition and ingredients. Apply it all in test kitchen methodology to gain BOTH life, career and STEM knowledge and practices. Fresh picks include
- The chemistry of Baking Soda vs. Baking Powder—What’s the Difference? Download
- Yeast and Baking Lessons: lessons, experiments, videos
- Baking is ideal for learning the science basic of Cause and Effect. After this activity, have students write their own “Cause and Effect” evaluation of another baked product lab they do!
- MeasureUP! skills, using real baking ingredients, test kitchen methods. Download
Check out the Home Baking Association blog to continue reading this article...
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