“full steam ahead”
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“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. - PowerPoint PPT PresentationTRANSCRIPT
““Full STEAM Ahead”Full STEAM Ahead”Exploring Sugar in Louisiana Foods
Children’s Cluster – April 6, 2013
Facts about the New Orleans Facts about the New Orleans Chapter of Jack and Jill of AmericaChapter of Jack and Jill of America
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.
New Orleans Chapter 2
Our Team (Presentation, Arts)Our Team (Presentation, Arts)
Jackie Breckenridge
Maya McDonald
Gavin McDonald
Daniel Davillier
Donovan Reynolds
Tosh Barnes
Mila Barnes
New Orleans Chapter 3
Our Project Question Our Project Question
How is sugar used in popular Louisiana foods and its significance in
our state?
New Orleans Chapter 4
How did we select our topic? How did we select our topic?
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.
New Orleans Chapter 5
Jack and Jill of America, Inc. Jack and Jill of America, Inc. Chapters in LouisianaChapters in Louisiana
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
New Orleans Chapter 6
Jack and Jill Chapters in LouisianaJack and Jill Chapters in Louisiana
Dish #3 Strawberry Preserves
Dish #4Mango 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
New Orleans Chapter 7
Pralines Pralines
Caramelization
The oxidation of sugar, which is the browning of sugar used in cooking for the resulting nutty flavor and brown color.
New Orleans Chapter 8
Meat Pies – Making Dough Meat Pies – Making Dough
Mixture
A mixture is what you get when you combine two substances
Example: sugar and salt used as part of the dough
New Orleans Chapter 9
Strawberry Preserves Strawberry Preserves
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
New Orleans Chapter 10
Strawberry Preserves Strawberry Preserves
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
New Orleans Chapter 11
Mango Sorbet Mango Sorbet
Freezing
This is a when a liquid turns into a solid.
The temperature is lowered below freezing
New Orleans Chapter 12
Sugar Sugar
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.
New Orleans Chapter 13
Norbert Rillieux (1806 – 1894)Norbert Rillieux (1806 – 1894)
History
Father was a French engineer and a plantation farmer
Mother was a slave
Father sent him to France to study engineering
New Orleans Chapter 14
Sugar Evaporation System (1843)Sugar Evaporation System (1843)
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.
New Orleans Chapter 15
Math Facts about Sugar Math Facts about Sugar
Produced on over 400,000 acres of land in Louisiana
Across 22 parishes
Production expected to be about 13 million tons in 2013
New Orleans Chapter 16
Sugar: Impact on LouisianaSugar: Impact on Louisiana
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.
New Orleans Chapter 17
Arts Arts
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
New Orleans Chapter 18
Fun Pictures Making Art Fun Pictures Making Art New Orleans Chapter 19
Coloring Letters for Display Board Coloring Letters for Display Board New Orleans Chapter 20
More Art Pictures More Art Pictures New Orleans Chapter 21
Pictures with Culinary ArtsPictures with Culinary ArtsNew Orleans Chapter 22
Strawberry Preserves Strawberry Preserves New Orleans Chapter 23
Making Mango SorbetMaking Mango SorbetNew Orleans Chapter 24
Pictures of Cooked Foods Pictures of Cooked Foods
Meat Pies Pralines
New Orleans Chapter 25
Canned Mango Sorbet and Canned Mango Sorbet and Strawberry PreservesStrawberry Preserves
New Orleans Chapter 26
WE HAD FUN!!!WE HAD FUN!!!New Orleans Chapter 27