FoodRecipes

The 4-H Foods Project Recipe Book is to be used with the 4-H Foods Project Reference Book. The reference book has section called “Now You’re Cookin!” that has suggested recipes for each topic. Feel free to use your own recipes if you find them appropriate for a topic. Contact commodity groups for recipes using their food products; Flax Council of Canada, Pulse Canada, Manitoba Pork Council, Canola Council of Canada, etc. The numbers and websites are located in the resources section of the reference book. Make sure you review the recipes and activities for any food that cause your members problems. Make sure to give a copy of the recipe to each member. Tips for preparing recipes • Purchase non-perishable ingredients in bulk at the beginning of your 4-H project. • Purchase perishable items in quantities as listed in activities/recipes before each cooking session. • Review the recipe with the members and introduce any new cooking terms, foods and utensils they will be using. • Have the members or you assemble the equipment and ingredients required on trays or on the table. • Give each member and group a copy of the recipe to follow. • Make sure you review the recipes and activities for any food that cause your members problems. Food Safety Hand-washing is one of the best ways to prevent the spread of foodborne illness. Have the members wash their hands for at least 20 seconds with soap and warm water before, during and after food preparation.

Personal Hygiene Members with long hair should keep it tied back. Members should properly cover wounds or cuts with either Band-Aids™ or by rubber gloves during food preparation. Tasting is an important part of the cooking experience, but can potentially spread bacteria; have members use spoons, wooden sticks or tongue depressors for tasting but stress that they should only be used once. Do not let the members use their fingers when tasting. Practice safe food handling: cook, chill, separate and clean all the time. Teach members to cough or sneeze into their sleeves or into a tissue followed by proper hand-washing before returning to the food.