Foods

From snacks to gourmet meals, 4-H Foods and Nutrition projects provide members with the knowledge and skills they need to select, purchase, prepare, and preserve a healthy variety of foods. Discover why cake rises, what makes yeast grow, and other fun food experiments. Practice making smart food choices using MyPlate.


PROJECT SUPERINTENDENT: Food Preparation Cheryl Armstrong, 317-752-4715, carmstro@iu.edu

PROJECT SUPERINTENDENT: Food Preservation
Lyneen Burrow, 317-697-6336, neenburrow@aol.com
Alyson Bray, 317-696-1356, alybray@gmail.com                                                                                   

Food Preparation 

EXHIBIT CHECK-IN:  Preparation Levels A and B Wednesday, July 17, 8-9 AM              JUDGING  Preparation Levels A and B Wednesday, July 17, 9 AM, Open Judging (5 Judges)

EXHIBIT CHECK-IN: Preparation Levels C and D Wednesday, July 17, 11:30 AM-12:30 PM
JUDGING Preparation Levels C and D Wednesday, July 17, 12:30 PM, Open Judging

Food Preservation

EXHIBIT CHECK-IN: Preservation, ALL LEVELS Wednesday, July 17, 8-9 AM
JUDGING: Preservation, ALL LEVELS Wednesday, July 17, 9 AM, Open Judging

FOOD AUCTION: Sunday, July 21, 5 PM
RELEASE: Tuesday, July 23, 9-11 AM and, 5-7 PM

STATE FAIR ENTRIES:
Preparation: 2 Level A, 2 Level B, 3 Level C, and 3 Level D entries
Preservation: 2 Level A, 2 Level B, 3 Level C, and 3 Level D entries

Project Resources

Project Manual - (available at the Extension Office)

Foods Recipe Card

Food Preservation Resources

Scorecards - Baked Foods 

Scorecards - Preserved Foods

Other