March 8, 2016 • Page 6 shop online at www.missourivalleyshopper.com SDSU Extension Food Science Workshop BROOKINGS, S.D. - Baking is a science is one of the first lessons taught in culinary school. “Any minor changes in a recipe like too much baking powder or melted versus softened butter can make a huge difference between a great cookie or a mess,” explained Audra Scheel, SDSU Extension 4-H Youth Program Advisor - Sanborn, Aurora & Jerauld/Buffalo Counties. On February 12, 2016, Jerauld County 4-H hosted a Food Science Workshop for 4-H members within the four-county area at the 4-H Ag Building in Wessington Springs. Youth were divided up in teams to conduct a cookie science experiment. Each team was given a chocolate chip cookie recipe that was slightly different from the next team, such as baking soda swapped out with baking powder. “After each team’s cookies were baked, youth put on their food scientist hats and evaluated their work while ranking cookies based on taste, appearance and tex- ture,” Scheel said. “Youth were able to see firsthand how exact measurements need to be in order to create a high quality product. We also discussed what to look for when selecting cookies to exhibit. Following recipe directions plays an important role; not every batch of cookies was successful so we learned a little about what not to do.” 4-H Encourages STEM South Dakota 4-H has four mission mandates AgVocacy, Leadership, Healthy Relationships, and STEM. STEM stands for science, technology, engineering and math. “Science and math are everywhere,” Scheel said. “When we can translate that to current 4-H projects such as Foods and Nutrition, we help youth link and connect science to their everyday world - in ways that youth may not typically see.” Twenty-eight youth attended the workshop to discover the science behind baking. “We focused our activity on gaining basic cooking skills such as measuring correctly, and how to correctly crack an egg,” Scheel said. Using a simple ‘bread in a bag’ recipe, youth were given the opportunity to try their hand at bread baking during the workshop. “Youth learned how to properly knead bread dough. “Yeast is really quite interesting. As the rapid eating and digestion cycle occurs gas bubbles are released thus the bread dough rises,” Scheel said. “The gluten in the bread allows the dough to stretch trapping those gas bubbles and making air pockets in the dough.” 4-H members may exhibit many different food items at their local Achievement Days and the South Dakota State Fair including; yeast breads, quick breads, muffins, and cookies. We also offer food preservation and food safety project areas. A fun youth in action component is called the Special Foods Contest, where youth can cook a main dish in front of a judge, test their nutrition knowledge and learn how to properly set a dining table. If you or your child is interested in learning more about how to become a 4-H member or volunteer, contact your local SDSU Extension office or Audra by email. Positions Available Cook Sign-on Bonus! 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