Foods and Nutrition will help you appreciate the part food plays in relationships with family and friends. You will also gain a better understanding of the principles of nutrition as they relate to personal appearance, physical fitness and health. As you prepare foods you will become skilled in the planning, purchasing, preparing, and serving of nutritious, appealing and satisfying meals and snacks.

Cooking 101

This book is for young people who are just learning to cook and bake. The project covers kitchen and food safety, basic food preparation and nutrition. It includes MyPlate, microwave cooking, meal time and measuring basics. There are recipes for snacks, side dishes, main dishes, quick breads and desserts. A great project to start with Foods!

PROJECT REQUIREMENTS

It may take you up to two years to complete the level. By the time you have completed the project, you will be preparing meals for family and friends. You have over 40 different recipes to choose from and several learning activities to complete. Prepare two to three dishes from each of the recipe sections: snacks, side dishes, breads and desserts. (10-15 dishes total) Complete two learning activities: Explore MyPlate Activity, Demonstrate your knowledge of safety basics, Experiment: Test for Safety of Microwave Dishes, Experiment: How much Flour will a Measuring Cup Holds? and/or Demonstrate your knowledge of Cooking Basics: Give a demonstration to your leader or at your club. Complete at least one community service activity.

MATERIALS

4-H Cooking 101, 01512Y
4-H Cooking Helper’s Guide, 01516F

Cooking 201

Each level builds upon skills learned in 4-H Cooking 101. The project book is organized into sections by MyPlate Food Groups. At the beginning of each section, background information is provided to help learn more about the science behind food preparation, the nutritional contribution of each food group and basic information about preparing foods. Recipes included for each food group. For example, as part of exploring the Milk Group, youth learn how to make white sauce. This skill is also used in the Meat and Beans Group to make Chicken Rice Casserole; in the Vegetable Group, several recipes use white sauce as a base.

PROJECT REQUIREMENTS

It may take you two or three years to complete the level. By the time you have completed the project, you will be preparing meals for your family and friends. You have over 40 different recipes to choose from and several learning activities to complete as part of the project. Prepare two to three dishes from each recipe section: Fruits, Vegetables, Grains, Meat and Beans, Milk, and Desserts (10 to 15 dishes total). Give two to three informal demonstrations on food or kitchen safety to your helper, leader or club. Demonstrate knowledge on Cooking “How To” Basics. Complete at least one community service project such as, baking food for a fund-raising bake sale.

MATERIALS

4-H Cooking 201, 01513Y
4-H Cooking Helper’s Guide, 01516F

Cooking 301

The 4-H Cooking 301 project builds on the skills young people learned in 4-H Cooking 101 and 4-H Cooking 201. The project book is organized into sections by the MyPlate Food Groups. At the beginning of each section, background information is provided to help youth learn more about the science behind food preparation, the nutritional contribution of each food group and basic information about preparing foods in the food groups. Recipes are included for each food group. This curricula includes outdoor cooking, party planning, slow cookers, yeast breads and much more!

PROJECT REQUIREMENTS

Prepare two to three dishes from each of the recipe sections: Fruit Group, Vegetable Group, Grain Group, Meat and Beans Group, Milk Group and Desserts (10 to 15 dishes total), Demonstrate your knowledge on cooking or baking techniques by giving a “How To” demonstrations to your helper, leader, or club. Suggested topic areas include yeast breads, short cakes, grilled foods and party planning. Complete one or two food science experiments. Complete at least one community service project such as, planning and hosting a holiday party for the elderly or baking cupcakes for a homeless shelter.

MATERIALS

Cooking 301, 01514Y
4-H Cooking Helper’s Guide, 01516F

Cooking 401

This project book is organized into sections by MyPlate Food Groups. Each section provides background information to help the young person learn more about the science behind food preparation. This is especially important in understanding how to produce quality products and to troubleshoot what went wrong when mistakes happen. Recipes are included for each food group.

PROJECT REQUIREMENTS

Prepare 2-3 dishes from each of the recipe sections: Fruit Group and Vegetable Group, Grains Group, Protein Foods Group, Dairy Group and Desserts. Demonstrate your knowledge on cooking or baking techniques. Give 3-5 “how to” demonstrations to your project leader, helper or club. Suggested topics include flatbreads, pastry, candy, celebration meal planning or meat preparation. Complete 1-2 food science experiments. Complete at least one community service project.

MATERIALS

Cooking 401, 01515Y
4-H Cooking Helper’s Guide, 01516F

Party Planner

This project offers an opportunity for youth to develop knowledge and understanding of nutrition, menu planning, safe food handling skills, kitchen equipment safety, consumer skills, fitness, meal and time management and careers related to food and nutrition. The manual can help you have as much fun planning as attending parties and other events.

PROJECT REQUIREMENTS

Party Planner is an intermediate-level food and nutrition project in which 4-H members focus on preparing food for groups. Youth who complete this project learn how to plan, budget and safely prepare foods for large groups. This project, which includes eight activities and eight recipes, can easily be completed in one year.

MATERIALS

Party Planner: A 4-H Guide to Quantity Cooking, 4H477
MyPlate

Baking 101

Baking 1 is to help first-year baking members learn baking basics — nutrition, measuring and kitchen safety. The project is organized to cover one topic or food at each club meeting. Learn the basics of baking by making quick breads and cookies.

PROJECT REQUIREMENTS

Complete this project with a minimum of seven activities each year.

MATERIALS

Baking 101, 4HDL07

Baking 102

In Baking 2, you will learn how to make more advanced quick breads and cookies. You also will review basic measuring techniques and baking terms, and demonstrate the proper way to use baking equipment and utensils when making the recipes.

PROJECT REQUIREMENTS

To complete this project you should complete a minimum of seven activities each year.

MATERIALS

Baking 102, 4HDL08

Baking 103

Baking 3 is an introduction to yeast breads. It is very different from Baking 1 and 2, teaching different techniques. Yeast bread baking develops your creativity. The project is organized so one subject can be covered at each meeting.

PROJECT REQUIREMENTS

Complete this project with a minimum of seven activities each year.

MATERIALS

Baking 103, 4HDL09

Baking 104 

Baking 4 teaches about cakes, pies and pastries. Learn about baking cakes, pastry recipes and techniques and trouble shooting.

PROJECT REQUIREMENTS

Complete this project with a minimum of seven activities each year.

MATERIALS

Baking 104, 4HDL10, download only, Extension online store

Food Preservation

This intermediate-level project is designed to help you home preserve produce – from your garden, a store, or a farmer’s market – so that you can enjoy nutritious fruits and vegetables all year. The pressure canning method is not covered in this project. Members will explore different home preservation methods, understand how a food’s pH determines which home food preservation method to use, gather the proper equipment for water bath canning, track when produce becomes ripe, learn how to home preserve produce using the freezing method and home preserve applesauce using the water bath canning method.

PROJECT REQUIREMENTS

To complete the project members should complete seven activities, at least two learning experiences and be involved in at least two leadership/citizenship activities.

MATERIALS

Canning and Freezing, 4H670

Food Independent Study

see Self Determined