Colorado 4-H Project e-Record Selector
Project Resources >> 4-H Family Consumer Science Projects >> Foods And Nutrition >> Baking
Specialty Foods >> Baking [ Unit 21 ]
This unit is for member’s ages 8-18. In Baking Unit 1, is to help first-year baking members learn baking basics—nutrition, measuring, and kitchen safety. This project differs from the Core Food Projects (Units 1-4) as it focuses on the baking and the importance of the ingredients in the baking process. The Core Foods Projects (Units 1-4) focus on basic food preparation and nutrition. Members will accomplish the following learning experiences:
- About the Food Guide Pyramid and the importance of bread group foods in your daily diet.
- How to accurately measure dry and liquid ingredients
- Definitions of basic baking terms
- How to make: biscuits, muffins and muffin variations, pancakes, and a variety of cookies
- How to judge the quality of each food product
- About jobs and careers in food preparation
Step 4:
The items listed below are your project requirements. Select each in turn to access a Word Document. Once you have your document, please save it to your hard drive or other media before entering information.
- Colorado 4-H Foods and Nutrition Project Tip Sheet
- 4-H Project E-Record for Family/Consumer Science and General Projects
Colorado State Fair and Local County Fair Exhibit Requirements
Project Exhibit Rules for All Units
- Include a copy of the recipe used, attached securely to the e-record. No commercial mixes are to be used.
- Bring food items on sturdy white paper plates and/or covered heavy cardboard in a zip-lock bag for display of food exhibits when possible. Plates and pans will not be returned.
- Only completed e-records, supplements and canned goods will be returned.
- Food items that show signs of mold growth or otherwise would not be safe to eat at time of judging or that need refrigeration will not be accepted.
Baking Unit 21
Exhibit will consist of the following:
- Completed e-Record and recipe presented in a sturdy binder/notebook.
- Record all baking in the activity log of the e-Record. Include the number of times you baked or prepared the item and any special concerns (recipe modification, high altitude).
- Include in the e-Record story, what you learned about the ingredients used in baked products and their importance; what adjustments you made for high altitude; and what food-related career you learned about and how?
- Four biscuits of one recipe.
