The Herald Bulletin

Morning Update

Food

January 9, 2013

Students learn importance of following a recipe

ANDERSON, Ind. — When Nancy Gates began teaching home economics decades ago, most if not all of her students were girls. The focus of the food classes was on cooking.

Today, Gates — an Anderson High School culinary and wellness and nutrition teacher in Family and Consumer Sciences (it’s no longer home ec) —  said she has more boys in her class than girls and much of the focus is on nutrition, budgeting for food and making good choices.

One of her favorite recipes — golden cream soup — is a part of her classes; it teaches several lessons. Many students have never peeled, chopped or cubed vegetables. Some have never understood the importance of following a recipe or the terms used in cooking.

“When I introduce the recipe to students a lot of them see all those veggies in it and say, ‘I don’t know about that,’” Gates said laughing. “But when they taste it they really do seem to enjoy it.”

With this recipe students learn measuring techniques by making and thickening a sauce with flour and cheese, simmering and constantly stirring.

“It is important when you are thickening a sauce that you cook it at a low temperature and stir constantly so it doesn’t scorch,” Gates said. “And if you want to make a lower calorie version you can use skim milk instead of whole and use low-fat cheese in place of the Velveeta.”

Gates, originally from Minnesota, began her teaching career about 40 years ago at Madison Heights Junior High; she’s always been in home ec. She has been at Anderson High for three years and also taught at North Side and South Side middle schools. Gates received a masters in vocational home economics education from Ball State University.

“I did 4-H for 10 years and really enjoyed presenting food at a lot of state fairs,” she said. “That’s why I pursued that in college because I enjoyed doing those things so much.“

Gates enjoys the growing focus on wellness and nutrition at the high school.

“So many students are responsible for doing some cooking at home and at the high school level they are getting to the age where they are soon going to be independent,“ she said. “I think it is important for them to have the cooking and consumer skills to make wise choices with their food budgets. Some of them already have children and others will have families so I hope they can pass the skills they learn on to keep their family healthy.“

The courses incorporate an all-encompassing picture into education, not just cooking, techniques and terms. Students learn how to read food labels, prepare things from scratch, budget, using small appliances and nutrition and wellness.

Find Abbey Doyle on Facebook and @heraldbulletin on Twitter, or call 640-4805.

1
Text Only
Food
  • Food Healthy Easter [Duplicate] Saving carrots from a sugary fate

    Typically, we prepare carrots much as we prepare sweet potatoes (their distant orange cousins) at Thanksgiving — by glazing them and otherwise shoveling on extra sugar.

    March 25, 2014 4 Photos

  • Biz-HB0202-Avenue Diner Biz Profile Pic - TM Business Profile: Avenue Diner gives service with a smile

    David Smith loves to cook, which is why he decided to open a new restaurant in a former ice cream shop location.

    February 1, 2014 1 Photo

  • fea_superbowlbeers.jpg Craft beer playbook wide open for Super Bowl

    The Super Bowl is all about the spectacle. Whether it’s the food, the commercials, the half-time show, the game itself, it’s got to be big and brash. Which is why you have no excuse for drinking some watered down, mass market beer this year.

    January 30, 2014 1 Photo

  • FEA - HB0129 Juicing Juicing eliminates nutrients The latest juicing craze boasts healthier living, but misconceptions about cleanses could leave drinkers malnourished.

    January 29, 2014 4 Photos

  • beer Hops demand grows as breweries bloom The local food movement is creating higher demand for Indiana-grown hops, but it may take several years for the supply to catch up.

    January 15, 2014 1 Photo

  • Food Healthy Pork Roast-3 [Duplicate] A lean holiday roast that doesn't skimp on flavor Let's face it, as much as we want to be healthy, there is such a thing as roast that is too lean. A lack of fat often means a lack of flavor. So how to make up this deficit?

    December 17, 2013 2 Photos

  • Food Deadline Flourless Chocolate Cake-3 [Duplicate] Residents share holiday potluck etiquette, secrets

    Call them potlucks, pitch-ins, carry-ins or just dinner, most people contribute food to at least one gathering during the holiday season. For many, the most wonderful time of the year means it’s time for friends, family and food.

    December 11, 2013 1 Photo

  • APPLE-ORANGE SPICE DROPS Fruity inspirations How can you work fruit ingredients into your holiday baking this year? Take a look at these recipes for some hints.

    November 26, 2013 3 Photos

  • FEA - HB1111 - freeze pic 2 - NE Make it and freeze it After working all day, you arrive home to face the job of preparing dinner, often for the whole, hungry family. Wouldn’t it be great if you could just pull something out of the freezer, and voila, dinner's just about on the table? David Gillaspy is out to help with that.

    November 10, 2013 3 Photos

  • FEA - HB1106 - dal forno pic 1 - NE All fired up

    While you watch, Michael McCurry gently presses handmade dough out on a wooden paddle, slathers pesto sauce on it, then sprinkles on cheese and a selection of delightful fresh accoutrements.

    November 5, 2013 4 Photos