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“Full STEAM Ahead”

“Full STEAM Ahead”. Exploring Sugar in Louisiana Foods Children’s Cluster – April 6, 2013. Organized on March 27, 1952, under the direction of Mrs. Roberta Johnson and sponsored by the Buffalo Chapter. Last year, we celebrated our 60 th anniversary.

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“Full STEAM Ahead”

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  1. “Full STEAM Ahead” Exploring Sugar in Louisiana Foods Children’s Cluster – April 6, 2013

  2. Organized on March 27, 1952, under the direction of Mrs. Roberta Johnson and sponsored by the Buffalo Chapter. • Last year, we celebrated our 60th anniversary. • Today, over 60 moms and 119 children are active in our chapter. Facts about the New Orleans Chapter of Jack and Jill of America New Orleans Chapter

  3. Jackie Breckenridge • Maya McDonald • Gavin McDonald • Daniel Davillier • Donovan Reynolds • Tosh Barnes • Mila Barnes Our Team (Presentation, Arts) New Orleans Chapter

  4. How is sugar used in popular Louisiana foods and its significance in our state? Our Project Question New Orleans Chapter

  5. Food is popular in Louisiana, with special dishes in areas where Jack and Jill of America, Inc. Chapters are located. • Children in our chapter from ages 3 – 12 participated in cooking dishes that used sugar. • Overall, there were about 20 kids who participated in cooking the dishes, coloring, writing, and making the art. How did we select our topic? New Orleans Chapter

  6. Dish #1 - Pralines Dish #2 – Meat Pies • Baton Rouge • Used brown and white sugar • Learned about caramelization • Red River; Alexandria • Used a pinch of sugar in the dough for the meat pies • Learned about mixture, measuring, processing, and heat Jack and Jill of America, Inc. Chapters in Louisiana New Orleans Chapter

  7. Dish #3 Strawberry Preserves Dish #4 Mango Sorbet • Hammond Northshore Chapter • Used sugar in making strawberry preserves • Learned about canning, sterilization, and evaporation • New Orleans Chapter • Used sugar in making mango sorbet • Learned about freezing, measuring, and mixing Jack and Jill Chapters in Louisiana New Orleans Chapter

  8. Caramelization • The oxidation of sugar, which is the browning of sugar used in cooking for the resulting nutty flavor and brown color. Pralines New Orleans Chapter

  9. Mixture • A mixture is what you get when you combine two substances • Example: sugar and salt used as part of the dough Meat Pies – Making Dough New Orleans Chapter

  10. Sterilization • It’s a technique to prolong the shelf of food • All bacteria and microorganisms are killed in this process • Used for meats, vegetables, and fruit Strawberry Preserves New Orleans Chapter

  11. Canning • A method of preserving food in which the food contents are processed and sealed in an airtight container.  • Food can last from 1 to 5 years Strawberry Preserves New Orleans Chapter

  12. Freezing • This is a when a liquid turns into a solid. • The temperature is lowered below freezing Mango Sorbet New Orleans Chapter

  13. Sugar cane is one of the major crops of Louisiana and is used in almost every food. • In 1795, the first sugar cane plantation was created in New Orleans. • Norbert Rillieux, an African American inventor from New Orleans, invented the sugar evaporation system. Sugar New Orleans Chapter

  14. History • Father was a French engineer and a plantation farmer • Mother was a slave • Father sent him to France to study engineering Norbert Rillieux (1806 – 1894) New Orleans Chapter

  15. This invention stopped the slaves from carrying boiling water to make sugar. • It increased production amounts and decreased production costs. • Lives were saved with this safer method to make sugar. Sugar Evaporation System (1843) New Orleans Chapter

  16. Produced on over 400,000 acres of land in Louisiana • Across 22 parishes • Production expected to be about 13 million tons in 2013 Math Facts about Sugar New Orleans Chapter

  17. Sugar has an economic impact of $2.2 billion in LA. • LA produces about 20% of the sugar grown in the entire United States. • Sugar industry employs about 27,000 people in Louisiana. Sugar: Impact on Louisiana New Orleans Chapter

  18. Visual Arts • Pictures, coloring • Mosaic beads on the Louisiana cutout and the Jack and Jill of America, Inc. logo • Culinary Arts • Cooking all of the dishes • Pralines, meat pies • Strawberry preserves and mango sorbet Arts New Orleans Chapter

  19. Fun Pictures Making Art New Orleans Chapter

  20. Coloring Letters for Display Board New Orleans Chapter

  21. More Art Pictures New Orleans Chapter

  22. Pictures with Culinary Arts New Orleans Chapter

  23. Strawberry Preserves New Orleans Chapter

  24. Making Mango Sorbet New Orleans Chapter

  25. Meat Pies Pralines Pictures of Cooked Foods New Orleans Chapter

  26. Canned Mango Sorbet and Strawberry Preserves New Orleans Chapter

  27. WE HAD FUN!!! New Orleans Chapter

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