PA Ideas for 4-H Food Demonstrations
               4-H Foods and Nutrition Presentation Ideas
          for the Pennsylvania Foods and Nutrition Project Series

Note:  These are just a few of the possible topics that may be selected by 4-H 
members to give foods project demonstrations, illustrated talks, and speeches. 
I have also included some of the better recipes for foods demonstrations, but 
a 4-H member may choose other recipes in the project or their own.  The 
recipe, however, should serve as a way to present other types of information 
to the audience and most of the time should not be the sole reason to give a 
presentation.  

The titles I have listed here may need to be more creative, particularly in 
judging situations.  Encourage your 4-H members to create a title that not 
only explains what is going to be talked about, but does it in an interesting 
way.  

You'll note that some of the topics are more advanced than others.  Allow the 
4-H member to choose something that they know something about, that is within 
their skill level, and that they enjoy doing even if it seems very easy.  The 
topics are listed in the order they appear in the project book.

Year 1: Foods for Someone Special

Measuring dry and liquid ingredients
Coring an apple
Grating a carrot
Fixing a snack
Cutting with a knife
Super apple sandwich
Bugs on a log
Easy steps to dishwashing
Servings and serving sizes of the fruit group
Servings and serving sizes of the vegetable group
Selecting good quality fruits and vegetables
Mixer safety
Using a can opener
Tuna dip
Citrus Twists
Would you know a dark green or deep fruit or vegetable if you saw one?
Breads and cereals come in different shapes and sizes
Servings and serving sizes of the bread, cereal, and pasta group
Oven and cooling rack safety
Basic muffins
Servings and serving sizes of the milk group
Cooktop safety
Breaking and checking an egg
Making fluid milk from non-fat dry powder
Egg safety
Draining fat from meat
Pat a Pizza
Guru's Goblet and Orange Caesar as fruit drinks
Exhibiting your product at a fair or round-up
Using a potholder

Year 2:  Foods for Special Treats

Cooking vegetables to save vitamins and minerals
A Bunny Treat
A serving size of vegetables
A serving size of fruits
Roasting pumpkin seeds
Shake a strawberry float
Butterscotch Pudding
Hole in One Treat
Deviled Eggs
Taking the temperature of a refrigerator and oven
Tacos!
Making a sandwich
Table Manners
Cooking rice
Cooking pasta

Year 3:  Foods for Special Occasions

Buying and preparing apples
Apple crisp
Cutting in sugar and fat (using knives and/or a pastry blender)
Using potholders
Vitamin C fruits and Vegetables
Versatile fillings (for cream puffs, sandwiches, etc.)
Making a table centerpiece or accessory
Putting together a picnic
Picnic safety
Making a homemade cooler
A one-pot meal
Quick gingerbread
Lemonade
How to get as much juice as you can from a lemon
Reading a label
Setting the table
Popcorn treats
Pumpkin bread
Metric measurements

Year 4:  Foods for Better Appearance

Keeping an activity chart
Making a parfait (punch or shake)
Servings of the milk group
Making vanilla cream pudding
Milk drinks
Digestion
Making a white sauce
Packing a lunch
Making a tossed salad
Pasta cookery

Year 5:  Foods in Better Time

Making your own mixes
Making price comparisons (Unit Pricing)
Create your own casserole
Complete and incomplete proteins
How to keep pasta from boiling over
How to test pasta for doneness
Stir-fry!
Preparing vegetables for stir-frying
Our food from farm to table
Microwave Cooking
Sell by, Use by, and Expiration Dates
Beating eggs
Making an omelet
Freezing muffins
How to knead bread (biscuits)
Unit price decisions
Baked apples
Baked potatoes
Dehydrating and rehydrating foods
Making pie 

Project 6:  Foods for Better Results

Kneading dough
Preparing a backyard cookout
Kabobs
Be a food detective--label reading
Preparing salt substitutes
Nutrients and drugs
Creating a main dish salad
Judging food products
Flavor Enhancers
Food Advertisements

Project 7: Plan an outdoor cooking menu

Building a fire
Putting a fire out
A test for fire temperature
Purifying water
Making a food aid (hobo stove, etc.)
Vitamin A foods
Vitamin C foods
A walking salad
Hidden sources of fat in foods
Equipment for pocketknife cooking
Cutting a fish fillet and fish steaks
Wrapping food in foil
Preventing steam burns
Basic hamburger mix

Project 8: Planning an international menu

Similar foods from all over the world
Keeping your food safe
Buying 
Cutting pineapple
Meat inspection seals
(Any number of ethnic dishes and traditions may be incorporated into a 
presentation).

Project 9: How to cut-up a chicken

Beef cuts
Substitutions
Can sizes
Common equivalents 
Time saving and energy tips
Planned Leftovers
Meatless Menus
Napkin Folding

Project 10: Food Preservation topics and equipment

Contact for questions

to Jan Scholl's home page

 

Updated 8/15/05