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NC State Extension

Presentation Guidelines: Breads

en Español

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  • To acquire skills in planning, purchasing, preparing, and serving bread in meals and snacks.
  • To learn scientific principles related to the safe care and handling of bread.
  • To learn about the variety of grains used in bread.
  • To learn about the nutritional contributions of bread and its place on My Plate.
  • 8-10, 11-13: Demonstrate mastery of preparation steps and nutritional contribution of product chosen to represent a healthy bread choice.
  • 14-18: Present a creative, knowledge-based presentation of bread products. Food preparation skills are not emphasized.

Individuals or teams may compete.

  • 8-10 – 4-H’er must be 8 years old before January 1 of the current year and not have reached their eleventh birthday before January 1 of the current year.
  • 11-13 – 4-H’er must be eleven years old before January 1 of the current year and not have reached their fourteenth birthday before January 1 of the current year.
  • 14-18 – 4-H’er must be fourteen years of age before January 1 of the current year and not have reached their nineteenth birthday before January 1 of the current year.

Presentation Ideas:


  • Healthy quick breads containing fruits/vegetables
  • Breads from foreign lands
  • How to make a yeast bread whole wheat bread


  • Each presentation should be knowledge-based, with little to no focus on food preparation skills.


  • Martha White makes copies of several publications available to county agents working with youth.
  • Other commercial resources include
  • USDA materials on the Dietary Guidelines, My Plate, Nutrition Facts label, and nutrient content are available in the county office.


    The Breads category includes yeast and quick breads. These include biscuits, muffins, loaf bread, griddle cakes, waffles, cornbread rolls, and coffee cakes. High-fat/high-calorie items are discouraged in any of the above products. Higher calorie/fat sugar items like cakes, cookies, pies, pastry, etc., are not eligible for the Bread category.

Suggestions/Helpful Hints:

  • Organize products, so there is an even flow from one point to the next in the presentation.
  • Use posters, food packages, prepared foods, and other visual aids to present information as needed.


  • Judges will review each presentation and complete a judge’s score sheet.
    All-Age Divisions use General Score Sheet.
  • Optional: presenters may serve the judges a small portion of the finished product. To reduce cost, place stress on presentation and not product taste, and reduce the food waste following the presentation.
  • All presenters should practice answering questions about the information they have given in the presentation. Judges will be instructed to ask questions following each presentation.