The holidays are right around the corner and for many that means family gatherings, traditions, and food!
Family Food Traditions is today’s project. Class 2.- Family Food Traditions can be found under Division 412-Cooking 401. This division and class are designed for the older 4-Hers (14-18), but there are other options for younger youth that I will talk about at the end of this post.
For the Family Food Traditions class, youth will make any baked item that is associated with family tradition and heritage, and bring ¾ the baked product or 4 muffins or cookies on a disposable plate or in a disposable pan. The project must also include the recipe, information on the tradition/heritage associated with preparing and/or serving the food, and where or who the tradition came from.
How to prepare this project for fair:
The following information is taken from the Pierce County 4-H Premium Guide. Please read all the division information and the class description in the fair premium guide for all details.
• Each exhibit must include the recipe. The recipe may be handwritten, photocopied, or typed.
• Place food on the appropriate sized plate or container and put it in a self-sealing bag. Attach entry tag and recipe at the corner of the bag.
• Additional information including recipes and supplemental information should be identified with 4-H’ers name and county.
• Any ingredient that the 4-H'er uses must be able to be purchased by the 4-H’er. Ingredients such as beer, whiskey, rum, etc. may NOT be used in any recipe file or food exhibit. Exhibits that include alcohol will be disqualified.
• Please think FOOD SAFETY! Items that require refrigeration will not be accepted, judged, or displayed as exhibits must be safe to eat when entered, whether they are tasted or not. Glazes, frostings, and other sugar-based toppings are considered safe due to their high sugar content. Egg glazes on yeast breads and pie crusts BEFORE baking are acceptable. Eggs incorporated into baked goods and crusts are considered safe. The following food ingredients are considered unsafe for fair exhibits and will be disqualified:
o Egg or cream fillings and cream cheese frostings
o Any meat item including meat jerky, imitation meat bits (bacon bits, pepperoni, etc.);
o Melted cheese on top of food exhibit (cheese mixed into baked goods is considered safe and will be accepted)
o Uncooked fruit toppings (i.e., fresh fruit tart).
• Enroll in “HL: Food and Nutrition (C)- Cooking 401” on 4-H Online
• Pre-Enter project on Static Pre-Entry Sheet-Will be mailed in June/July
• Attach entry tag to exhibit and bring to entry day at fair