Cooking is for everyone! The 4-H cooking series teaches youth about food preparation, food and kitchen safety, food science, meal planning and nutrition.
Each manual builds on the skills learned in the previous level and members complete project activities for each level in two to three years. All project recipes have been tested by University of Illinois Extension nutrition and wellness educators.
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.
Learn to prevent foodborne illnesses, thaw frozen foods, use proper knife techniques, read Nutrition Facts labels, and make soups, rice, pasta and other foods.
Youth practice making bread, grilling meats, vegetables and fruit, and making butter. Youth learn about yeast, gluten and different types of fats.
Youth learn about herbs and spices and how to make ethnic foods. Youth also practice making cakes, candy, pastries and pies.