Food Labs for 4-6 Grades

PDF’s for Printable Download:

Foods Labs Quick-Start Guide Recipe Suggestions Lab Tips Packing List

Food Labs Quick-Start Guide for Cloverleaf Project Achievement

Contest Rules and Procedures

• Food Labs projects (Food Fare & Between Meal Snacks) are the only projects in which food preparation should take place during project achievement competition. Other food projects are illustrated talks and not the appropriate avenues for food preparation to be demonstrated.
• Cloverleaf participants provide their own equipment, ingredients, preparation, setup, and display. Cloverleaf food lab projects may not use any electrical equipment or anything with a blade to prepare their dish. Knives, blenders, hand-mixers, griddles, skillets, torches, food processors, etc. are not allowed. Menu forms are not required for 4th– 6th graders.

Food Labs Participants should:

• Prepare a no cook, no bake, healthy snack in1hour.
• Display the dish in a creative manner. No place setting or menu form is required for Cloverleaf division competition.
• Measure all ingredients on site during the lab competition. Ingredients that will require peeling, chopping or cutting should be prepared at home and brought to the contest as knives are not allowed at the competition. Youth should not pre-measure ingredients for the recipe prior to the contest as they should demonstrate this skill at the contest.
• Demonstrate laboratory safety by wearing a hairnet, apron, appropriate clothes, and closed toe shoes during food preparation projects. All jewelry should be removed prior to the contest. Gloves are not required, but ready to eat foods should not be touched with bare hands. Gloves, tongs, long handled spoons, or bakery tissue can be used.
• For items below, use only:
• Commercially prepared pasteurized milk, milk products and cheeses.
• meat that is USDA inspected.
• commercially produced eggs and egg products, including mayonnaise
• commercially canned foods (Home grown fruits and vegetables are acceptable.)
• Share knowledge of foods, nutrition, food safety, and project in discussion with judges based on MyPlate.

Projects and Objectives

FOODS LAB: BETWEEN MEAL SNACKS- 1 Hour
4-H’ersmay explore food and nutrition practices including understanding the food groups in MyPlate, identifying a snack that contributes essential nutrients –not just empty calories, and demonstrating best practices of food safety by preparing a snack.

4-H’ers will:
• Investigate food and nutrition resources through My Plate.
• Plan the recipe
• Prepare the no-cook (no-bake) snack food and display
• Identify the food group(s) listed in the recipe

FOODS LAB: FOOD FARE- 1 Hour
4-H’ersmay explore food and nutrition practices including understanding the food groups in My Plate, identifying a snack that contributes essential nutrients –not just empty calories, and demonstrating best practices of food safety by preparing a snack.

4-H’ers will:
• Investigate food and nutrition resources through My Plate.
• Plan the recipe
• Prepare the no-cook (no-bake) snack food and display
• Identify the food group(s) listed in the recipe
• Acquire skills in planning, preparing and serving nutritious meals on a budget.

Recipe Suggestions

Recipe Ideas for Cloverleaf Project Achievement (4th -6th
Grader) in the “Between Meal Snacks” and “Food Fare” Projects

Cooking Matters
Recipes – Dole® Sunshine
Recipes for Kids (for Kids) | Nemours KidsHealth
Healthy Kid-Friendly Recipes
Recipes

Remember:

When selecting a recipe…

• Cloverleaf food Labs participants should prepare a no cook, no bake, healthy snack in 1 hour.
• Cloverleaf food lab projects may not use any electrical equipment or anything with a blade to prepare their dish. Knives, blenders, hand mixers, griddles, skillets, torches, food processors, etc. are not allowed.

Food, Nutrition, and Health Lab Tips

Before the Competition:

• Read the contest objectives and scorecard for your project found on the 4-H website.
• Visit Eat Real Food to investigate the food groups, healthy eating, and food safety.
• Research recipes and identify the included food groups found on My Plate. Great places to start are Eat Real Food and What’s Cooking with USDA Foods? | USDA
• Decide what recipe you will use. Feel free to create your own. Make sure your recipe lists all your ingredients with measurements and includes step-by-step instructions.
• Practice making your snack. Make sure your recipe matches what you are making!
• Prepare a box of needed items using the Packing Checklist.
• Use recommended food safety practices in transporting and storing meat, dairy, and other perishable products in your project. Keep cold items cold.
• Check with your 4-H leader to discuss needed supplies such as coolers, trays, apron, etc.

During the Competition:

• Dress for success! Aprons, hair restraints, and closed toe shoes must be worn. Clothing should be clean, neat, and out of your way, and jewelry should be removed when preparing your dish.
• Wash your hands before preparing food! Gloves are not required, but you should not touch ready to eat foods with your bare hands.
• Don’t touch your hair or face while preparing your snack.
• Clean your work space before preparing your snack. Wipe up spills as they happen.
• Bring all foods and utensils needed for your snack, but remember knives and electric food equipment are not allowed in Cloverleaf projects.
• Measure all your ingredients at the competition using the appropriate measuring cups or spoons; however, all peeling, chopping or cutting of ingredients should be prepared at home.
• Use trays to demonstrate food safety and organization when preparing your snack.
• Be sure your food has an appealing appearance and is tasty in flavor.
• Creatively display your snack using your snack and any required utensils. Your display should be well organized, but does not require a place setting.
• Make sure your set up, preparation, display and clean up take no longer than 1 hour.
• Relax, smile, and talk with your judges about your snack and the food groups you chose to use.

After the Competition:

• Share or dispose of all leftovers. Food prepared should not leave the building.
• Clean your space. Make sure you collect all your belongings when done.
• Thank your judges for volunteering their time to score your project.

Packing List for Food, Nutrition, and Health Labs

Packing Checklist:

• Copy of recipe
• Apron, hairnet or hair restraints, closed toe shoes
• Paper towels
• Cleaning wipes or sanitizing solution
• Ingredients (Remove all company label. Use low fat and low sodium ingredients where possible)
• Measuring cups
• Measuring spons
• Mixing equipment – such as spoons, mixing bowls (clear glass or plastic)
• Spatula or spreader
• Colander
• Transfer equipment – such as spoons, tongs, or plastic gloves
• Trays and wax paper for organization
• Display items- such as a table cloth, placemat, or table arrangement
• Serving dish (bowl or plate)
• Serving ware – such as paper plates and plastic utensils
• Ice and cooler for cold items
• Box for equipment
• Can opener

Leave Behind:

• Knives
• Peelers
• All electrical equipment (blenders, electric skillets, griddles, food processors, anything with a cord.)
• Jewelry