The 4-H Cooking project was developed for young people who are learning to
cook and bake. The project covers kitchen and food safety, skills and techniques for food preparation, and nutrition.

• Cooking 101—Among other topics, youth learn how to use MyPlate, avoid spreading germs while cooking, measure and mix ingredients, test baked goods for doneness, brown meat, and set the table for a family meal.
• Cooking 201—Topics include understanding and preventing foodborne illnesses, thawing frozen foods, proper knife techniques, how to read Nutrition Facts labels, and how to make soups, rice, pasta, and other foods.
• Cooking 301—Youth practice making bread, grilling meats, vegetables, and fruit, and making butter. Youth learn about yeast, gluten, and different types of fats.
• Cooking 401—Youth learn about herbs and spices and how to make ethnic foods. Youth also practice making cakes, candy, pastries, and pies.
• Cooking Helper’s Guide—The Helper’s Guide provides best practices for a 4-H cooking club, learning objectives for each level of the series, and additional activities that help enrich the learning process for cooking projects!

Notes:
1) The curriculum comes as loose-leaf paper to make it easier for youth to pull out recipes. Purchase a binder to store the manual!
2) Make sure your cooking area is ready with this checklist of recommended items.