A Baker's Dozen Lab: Baking for Special Needs - Lesson Plan Volume 60

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Grades 9-12.

Students will…

Prepare a specialty baked food to meet a special food need that is whole grain and nutrient-rich.
Learn the specifications needed to prepare a whole grain breakfast bar that will meet FDA food label specifications for low- or reduced-sodium, gluten-free, egg-free, or lactose-free diets.
Analyze the acceptability of the product with a student or adult consumer taste group.
Demonstrate problem-solving abilities by providing an alternative method or ingredient to improve the product if needed.
Assist consumers in controlling specialty food costs by developing food preparation skills.