Page 56 - Robeson Living Fall 2020

Getting to Know Your 4-H Expanded Food

and Nutrition Education Program

By Shea Ann DeJarnette, Extension 4-H
Youth Development Agent

tion happens when bacteria from one food (usually raw meat,
poultry, eggs, and seafood) travels to another food. We can take
steps to prevent cross-contamination from happening and get-
ting us sick. Separating raw meat, poultry, eggs, and seafood
can help prevent bacteria from traveling from one food to an-
other.

When cooking as a family it is important to have fun while also
being safe. Give everyone their own special job. Take turns
picking a night for each family member to pick a favorite dish
or recipe. Help children gather materials such as food, uten-
sils, and other things they may need to prepare the recipe. This
Lumberton, N.C. -- As part of the 4-H Expanded Food and is a great time to show them how to measure ingredients, how
Nutrition Education Program (EFNEP) we teach youth partici- to read a recipe, and also share family traditions. If the recipe
pants the importance of eating healthy and being active. The allows modifications, let them put their own twist on it. Some
number one topic they love to talk about is cooking. When I of the best cooks in the world love taking ordinary recipes and
ask participants their favorite part about cooking, their answer adding a special twist. Remember to make it fun and exciting
is spending time with their family. Did you know there are in order to make memories that will last a lifetime.
many ways your child can help in the kitchen? Here are some
helpful tips that can make children in the kitchen a big success.
Below are two popular EFNEP recipe that everyone can enjoy
making:
Let’s start with the basics of kitchen safety and why it is im-
portant to be safe in any cooking environment. Did you know
that the Centers of Disease Control and Prevention estimates Oven Baked Nuggets
that each year roughly 1 in 6 Americans (or 48 million people) Ingredients:
get sick; 128,000 are hospitalized each year due to food related • 1 egg
illnesses. Food sickness is typically caused by not practicing • 2 tablespoons low-fat milk
the “core four” in kitchen safety. The four key points we teach • 2 ¾ cups of cornflakes, crushed
are: Cook, Clean, Chill, and Separate. • 2 tablespoons Italian seasoning
• 1 pound of boneless, skinless chicken breast, cut in nugget

1. Cook - Make sure all foods are cooked to their proper tem- size pieces
peratures. Color is not a clear indicator that foods are done. The • Non–stick cooking spray
best way to check is to use a food thermometer.
2. Clean - Make sure you have clean hands, clean cooking Directions:
utensils, and a clean cooking space. Bacteria can spread be- 1. Preheat oven to 400°F
tween the surfaces and your hands. Make sure you are wash- 2. Whisk egg and milk together in a small mixing bowl with
ing your hands before, during, and after all food prepping. We a fork.
should wash our hands for 20 seconds with warm water and 3. Place cornflakes in a plastic bag; crush finely. Add Italian
soap, then dry with a paper towel. Make sure all prep and food seasoning to crushed cornflakes and mix well.
surface areas are clean prior to prepping and serving all food. 4. Dip chicken in egg mixture, place in bag with corn flakes,
3. Chill - Keep cold foods cold and put them away as soon and shake to coat.
as you finish, or within a two-hour time frame. Did you know 5. Place coated chicken on a baking sheet sprayed with non-
that when foods are in the temperature zone of 41ºF - 135ºF stick cooking spray.
they are in the danger zone? When foods are in the temperature 6. Carefully place pan in oven and bake 15 minutes, or till
danger zone bacteria grows, and it doubles every 20 minutes. nuggets are done.
4. Separate - Keep all raw meats away from your fresh and 7. Remove and serve with your choice of dipping sauce and
cooked foods to avoid cross-contamination. Cross-contamina- side dishes.

Page 56 Robeson Living ~ Fall 2020