Mini 4‐H Program
Foods Project Manual
Purdue Cooperative Extension Service-Clay County
6656 North State Road 59
Brazil, Indiana 47834
(812) 448-9041
Project Exhibit Tag
Mini 4‐H Foods
Name:________________________
Updated 2/2013 Age:_______
Hi there! Welcome to the Mini 4‐H Program. In the Mini 4‐H Foods project
you will discover how much fun it is to cook and bake.
Some of the things you will learn in this book are:
How to set the table
My Plate and Food groups
How to Measure
Following a recipe to make cookies
Cooking is a lot of fun, as you will find out as you work on your Mini 4‐H project.
Be sure to follow direc ons carefully and ask an adult before using the kitchen
and the stove. Have fun and enjoy!
What You Will Exhibit
You will exhibit Four (4) no bake cookies from one of the cookie recipes in this
manual on a plain white 6” paper plate at the Clay County 4‐H Fair.
A ach the exhibit tag (located on the front of this manual) to the front of the
plate. A ach the completed RECORD SHEET and a 5” x 8” recipe card with your
exhibit recipe on it to the back of the plate.
Page 1
Kitchen Safety Rules
Before you start in the kitchen, you should know some
Safety Rules so you don’t get hurt.
1. Use pot holders when touching hot pans.
2. S r hot mixtures with a wooden spoon.
3. Turn saucepan handles toward the back of the stove, so
they won’t get knocked off.
4. Turn off all burners when you are finished cooking.
5. Ask an adult if it is okay to use the kitchen and the stove.
Helpful Hints
1. Wash your hands.
2. Before you begin, read through the recipe.
3. Get out the ingredients that you will need.
4. Get out the utensils that you will need.
5. Always follow the instruc ons carefully.
6. Clean up your dishes and work area, put everything away.
Terms and Defini ons
Boil ‐ Heat a liquid hot enough so that it bubbles hard and steams.
Melt‐Changing a solid ingredient (like bu er or chocolate) into a liquid by heat.
Simmer‐Cook in a liquid over very low heat. Bubbles are lazy, not rolling.
Mix‐S r ingredients together thoroughly.
3 teaspoons (t) = 1 tablespoon (T)
4 tablespoons (T) = 1/4 cup (c) 1 cup (c) = 1/2 pint (pt.)
8 tablespoons (T) = 1/2 cup (c) 2 cups (c) = 1 pint (pt.)
1 cup (c) = 8 ounces (oz.) 4 cups (c) = 1 quart (qt.)
16 tablespoons (T) = 1 cup (c) 4 quarts (qt.) = 1 gallon (gal.)
Page 2
How To Measure
What To Use:
Standard measuring cups and spoons are the secret of accurate measuring.
Measuring Dry Ingredients– Take a heaping measure in a spoon or cup, then
level it off with the flat edge of a table knife or spatula.
Measuring Liquids‐A liquid measuring cup has a rim above the 1 cup line to
prevent spills. Place the cup on a level surface and read it from the side. You’ll
probably have to bend down to do this.
Measuring Brown Sugar– Since brown sugar is s cky, you can measure it more
accurately by packing it. Fill a dry measuring cup and press down with the
back of a spoon to pack firmly.
Measuring Fats or Shortening‐Fat at room temperature is easier to pack
without air pockets. Fat is leveled the same way you level dry ingredients.
Page 3
What’s on your plate?
Vegetables Fruits Grains Protein Dairy
Vary your veggies, Focus on whole Make at least half Go lean with Choose skim or 1%
eat more red , fruits but any of your grains protein. milk. They have the
orange & green. fruit counts. whole grain. same amount of
Eat a variety of
Calcium but less fat
Choose products foods from the
Eat 2 1/2 cups Eat 2 cups every and calories.
whose labels protein group,
every day. day.
name a whole beans, nuts, sea‐
Low‐fat yogurt is a
grain first on the food, lean meat,
good choice.
ingredients list. eggs and poultry.
Make half of your plate fruits
and vegetables. Eat 6 ounces every Get 3 cups every
day. One slice of Eat 5 1/2 ounces day.
bread is an ounce. every day.
Setting the Table for Everyday Meal
For pleasant family meals, set the table as shown in the picture above. To make the
meal even more pleasant , add a centerpiece such as flowers, fruits or a candle. Place
the fork and napkins on the le . Knife, spoon and glass goes on the right. The blade of
the knife should always be pointed toward the plate.
You can prac ce by se ng the table for some of your family meals.
Page 5
Scrambled Disks
Ingredients Equipment
2 cups semi-sweet chocolate bits Saucepan
2 T. vegetable shortening Mixing spoon
3 cups miniature marshmallows Dry measuring cups
2 cups broken pretzels Wax paper
Directions
1. Melt chocolate bits and shortening over low heat in the saucepan. Stir until completely melted.
2. Remove from heat, add marshmallows and pretzels. Stir until covered with chocolate.
3. Drop by spoonful's on wax paper.
4. Let cool until firm.
Rice Krispy Treats
Ingredients Equipment
1/4 cup margarine Saucepan
5 cups Rice Krispies Dry Measuring Cups
4 cups miniature marshmallows or Table Knife or Spatula
10 oz. regular marshmallows Mixing Spoon
Buttered 13’” x 9” pan
Directions
1. Measure all ingredients before you start and prepare your pan (butter it).
2. Place butter in saucepan and melt over low heat.
3. Add marshmallows, stirring constantly until marshmallows are melted and mixture is blended.
4. Remove from heat and stir in Rice Krispies. Mix well. Press warm mixture into buttered pan.
5. When cool, cut into 2 inch squares. (makes 24 squares)
Page 6
Noodle Clusters
Ingredients Equipment
12 oz. package semi-sweet chocolate bits Double Boiler Pan
1 cup Spanish peanuts Mixing spoon
2 cups chow mein noodles Dry measuring cups
Wax paper
Directions
1. Melt chocolate bits in the top section of a double boiler pan over hot water.
2. Remove chocolate from heat, mix in Spanish peanuts and chow mein noodles.
3. Drop by spoonful's on wax paper.
4. Let cool until firm. Makes 2 to 3 dozen clusters.
Butterscotch Crunchies
Ingredients Equipment
6 oz. package butterscotch bits Saucepan
1/2 cup peanut butter Mixing spoon
3 cups Rice Krispies or Corn Flakes Dry measuring cups
Wax paper or 9” x 9” pan
Directions
1. Melt butterscotch bits and peanut butter over low heat in the saucepan.
2. Stir until completely melted and well mixed.
3. Remove from heat, add Rice Krispies or Corn Flakes. Stir until well coated.
4. Drop by spoonful's on wax paper or press into 9” x 9” pan.
5. Let cool until firm.
6. Makes 16 squares.
Page 7
Unbaked Peanut Butter Cookies
Ingredients Equipment
1/2 cup sugar Saucepan
1/2 cup corn syrup Mixing spoon & rubber spatula
1 cup peanut butter Dry measuring cups
2 cups corn flakes Wax paper
Directions
1. Simmer sugar and corn syrup for 3 minutes .
2. Add peanut butter and stir well.
3. Remove from heat and stir in corn flakes. Stir until well coated.
4. Drop by spoonful’s onto wax paper and cool.
Chocolate Oatmeal “No-Bake” Cookies
Ingredients Equipment
3 cups rolled oats Saucepan
1/4 cup cocoa Mixing Bowl
1 stick margarine Mixing spoon & rubber spatula
2 cups sugar Liquid & Dry Measuring Cups
1/2 cup peanut butter Table knife or spatula
1/2 cup milk Wax paper
Directions
1. Place margarine, sugar, cocoa, peanut butter and milk into saucepan. Place saucepan over
medium heat and bring to boil.
2. Boil for one minute while stirring constantly, then remove from heat.
3. Add rolled oats and mix.
4. Drop by spoonful's on wax paper.
5. Let cool until firm.
Page 8
Mini 4‐H Foods
Record Sheet
Name____________________________________________ Age_____________
Please answer the following ques ons. A ached this completed record sheet to
your project. See you at the fair!
1. Name the Five Food Groups from My Plate
____________________________________
____________________________________
____________________________________
____________________________________
____________________________________
2. List the name of the cookies that you have made and how many mes you
made them. Example: No‐Bake Peanut Bu er 3
________________________________________________________
_________________________________________________________
_________________________________________________________
_________________________________________________________
3. What did you learn from this project?
________________________________________________________________
_________________________________________________________________
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Parent’s Signature_______________________________________________________Date____________________
