4-H Food Preservation Leader Guide

Technical Report

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Citeable URL: https://ir.library.oregonstate.edu/concern/technical_reports/g158bh396

Descriptions

Attribute Name	Values
Creator	Oregon State University. Extension Service Schrumpf, Elaine Raab, Carolyn A. Sawer, Barbara J.
Abstract	A guide for 4-H food preservation club leaders that includes tips on organizing content for club meetings, teaching techniques, food preservation experiments and standards for evaluating preserved food products, and a short history of food preservation. Published January 2010. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type	Learning Object
Date Available	2010-01-13T14:20:43+00:00
Date Issued	2010-01
Non-Academic Affiliation	Oregon State University. Extension Service
Series	4-H
Subject	Food--Preservation 4-H clubs
Table of Contents	The role of parents. 1;Resource materials. 2;Club meetings. 2;Teaching techniques. 2;Ways to share . 3;Evaluation . 3;An overview. 4;Meeting outlines. 5;Beginning Level . 6;Expanding Level. 7;History of food preservation. . 8;Experiments. 8;Evaluating preserved foods. 10
Declaração de direitos	In Copyright
Publisher	Corvallis, Or. : Extension Service, Oregon State University
Language	English [eng]
Replaces	http://hdl.handle.net/1957/13858

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