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NOLA Chapter In Action

“Full STEAM Ahead”
Exploring Sugar in Louisiana Foods
Children’s Cluster – April 6, 2013
Facts about the New Orleans Chapter 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.
Our Team (Presentation, Arts)
Jackie Breckenridge
Maya McDonald
Gavin McDonald
Daniel Davillier
Donovan Reynolds
Tosh Barnes
Mila Barnes
Our Project Question
How is sugar used in popular Louisiana foods and its significance in our state?
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.
Jack and Jill of America, Inc. Chapters in Louisiana
Dish #1 – Pralines
Baton Rouge
Used brown and white sugar
Learned about caramelization
Dish #2 – Meat Pies
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
Dish #3
Strawberry Preserves
Hammond Northshore Chapter

Used sugar in making strawberry preserves
Learned about canning, sterilization, and evaporation
Dish #4
Mango Sorbet
New Orleans Chapter

Used sugar in making mango sorbet
Learned about freezing, measuring, and mixing

The oxidation of sugar, which is the browning of sugar used in cooking for the resulting nutty flavor and brown color.

Meat Pies – Making Dough

A mixture is what you get when you combine two substances

Example: sugar and salt used as part of the dough

Strawberry Preserves

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

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

Mango Sorbet

This is a when a liquid turns into a solid.

The temperature is lowered below freezing

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.

Norbert Rillieux (1806 – 1894)

Father was a French engineer and a plantation farmer

Mother was a slave

Father sent him to France to study engineering

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.

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
Sugar: 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.

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
Fun Pictures Making Art
Coloring Letters for Display Board

More Art Pictures
Pictures with Culinary Arts
Strawberry Preserves
Making Mango Sorbet
Pictures of Cooked Foods
Meat Pies


Canned Mango Sorbet and Strawberry Preserves


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