[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-1-en-105":3,"doc-seo-383303-105":53,"doc-detail-383303-en":127},{"code":4,"msg":5,"data":6},0,"success",[7,14,19,24,29,34,39,44,49],{"id":8,"doc_module":9,"doc_module_name":10,"category_name":11,"show_sort_weight":12,"slug":13},11,1,"Template","Presentations",90,"presentations",{"id":15,"doc_module":9,"doc_module_name":10,"category_name":16,"show_sort_weight":17,"slug":18},12,"Resumes",80,"resumes",{"id":20,"doc_module":9,"doc_module_name":10,"category_name":21,"show_sort_weight":22,"slug":23},14,"Invoices",70,"invoices",{"id":25,"doc_module":9,"doc_module_name":10,"category_name":26,"show_sort_weight":27,"slug":28},15,"Posters",60,"posters",{"id":30,"doc_module":9,"doc_module_name":10,"category_name":31,"show_sort_weight":32,"slug":33},16,"Social Media",50,"social-media",{"id":35,"doc_module":9,"doc_module_name":10,"category_name":36,"show_sort_weight":37,"slug":38},17,"Forms",40,"forms",{"id":40,"doc_module":9,"doc_module_name":10,"category_name":41,"show_sort_weight":42,"slug":43},18,"Letters",30,"letters",{"id":45,"doc_module":9,"doc_module_name":10,"category_name":46,"show_sort_weight":47,"slug":48},21,"Paper Templates",5,"papers-templates",{"id":50,"doc_module":9,"doc_module_name":10,"category_name":51,"show_sort_weight":4,"slug":52},158,"General","general-158",{"code":4,"msg":54,"data":55},"ok",{"site_id":56,"language":57,"slug":58,"title":59,"keywords":60,"description":61,"schema_data":62,"social_meta":120,"head_meta":122,"extra_data":124,"updated_unix":126},105,"en","4-h-food-recipe-card","4-H Food Recipe Card","","This document serves as a standardized 4-H Food Recipe Card used for documenting culinary projects, including baked goods and preserved food exhibits. It provides a structured format for members to record essential details such as the participant's name, county, project level, and specific recipe information, including prep time, cook time, and total yield. The form emphasizes comprehensive instructions, requiring a detailed list of ingredients, measurements, and numbered preparation steps. Furthermore, it includes a dedicated section for identifying common allergens like eggs, wheat, and dairy, as well as necessary guidance for safe food storage and preparation for consumption. Designed for educational transparency, this card ensures that participants adhere to food safety standards while maintaining a clear, organized record of their cooking or preservation activities, suitable for exhibition and evaluation purposes within 4-H programs.",{"@graph":63,"@context":119},[64,80,102],{"@type":65,"itemListElement":66},"BreadcrumbList",[67,71,74,77],{"item":68,"name":69,"@type":70,"position":9},"https://docshare.wps.com","Home","ListItem",{"item":72,"name":10,"@type":70,"position":73},"https://docshare.wps.com/template/",2,{"item":75,"name":36,"@type":70,"position":76},"https://docshare.wps.com/template/forms/",3,{"item":78,"name":59,"@type":70,"position":79},"https://docshare.wps.com/template/4-h-food-recipe-card/383303/",4,{"url":78,"name":59,"@type":81,"image":82,"author":87,"headline":59,"publisher":90,"fileFormat":93,"inLanguage":57,"description":61,"dateModified":94,"datePublished":95,"encodingFormat":93,"isAccessibleForFree":96,"interactionStatistic":97},"DigitalDocument",{"url":83,"@type":84,"width":85,"height":86},"https://docshare.wps.com/thumbnails/4-h-food-recipe-card/383303.png","ImageObject",442,249,{"name":88,"@type":89},"Logic","Person",{"url":68,"name":91,"@type":92},"DocShare","Organization","application/pdf","2026-10-17","2026-09-24",true,{"@type":98,"interactionType":99,"userInteractionCount":101},"InteractionCounter",{"@type":100},"ViewAction",9,{"@type":103,"mainEntity":104},"FAQPage",[105,111,115],{"name":106,"@type":107,"acceptedAnswer":108},"What information is required for the project identification section?","Question",{"text":109,"@type":110},"Participants must provide their name, county, project level (A, B, C, or D), and specify whether the project is a baked or preserved exhibit.","Answer",{"name":112,"@type":107,"acceptedAnswer":113},"What details must be included in the ingredients section?",{"text":114,"@type":110},"You must list all ingredients with their specific measurements and explicitly identify any components that could trigger allergic reactions, such as dairy, eggs, or wheat.",{"name":116,"@type":107,"acceptedAnswer":117},"How should the preparation instructions be formatted?",{"text":118,"@type":110},"Directions should include detailed methods for preparation, mixing, baking, or preserving, and must be numbered in sequential order to guide the user through the process, including safe storage instructions.","https://schema.org",{"og:url":78,"og:type":121,"og:title":59,"og:site_name":91,"og:description":61},"article",{"robots":123,"canonical":78},"index,follow",{"doc_id":125,"site_id":56},383303,1791350875,{"code":4,"msg":5,"data":128},{"doc_id":125,"user_id":129,"nickname":88,"user_avatar":130,"doc_module":9,"category_id":35,"category_name":36,"doc_title":59,"doc_description":61,"doc_content":131,"file_id":132,"file_url":133,"file_type":134,"file_size":135,"view_count":101,"is_deleted":4,"is_public":9,"is_downloadable":9,"audit_status":9,"page_count":9,"language":136,"language_code":57,"site_id":56,"html_lang":57,"table_of_contents":137,"faqs":138,"seo_title":139,"seo_description":61,"update_tm":140,"read_time":4},1099513958762,"https://ap-avatar.wpscdn.com/avatar/1000023916a998db790?x-image-process=image/resize,m_fixed,w_180,h_180&k=1784791008015729253","Updated 10/01/2024~~3~~  \n4-H Food Recipe Card  \nName:   County:  Project Level   A   B  C  D   Baked   Preserved Exhibit  \nName of Recipe:  Recipe Source:  Date Product was Made   \nPrep Time:   minutes  \nCook Time:   minutes  \nRecipe Yield:   Serving size:    \nThis should include all of the ingredients and their measurements, as well as the full instructions of how to make the dish. Directions should include detailed preparation method: mix, bake, preserve, and safe storage instructions.  \nIngredients and Amount:  \nList any ingredients that could potentially cause an allergic reaction (eggs, wheat flour, dairy products, etc.):  \nDirections: Prep, mix, bake or preserve, and safe storage. Number, in order, steps to prepare.  \nFor a preserved exhibit, list directions required to ~~consume ~~prepare this product for consumption. Number, in order, steps to prepare. (Use backside if additional space is needed )  \nUse backside if additional space is needed.","cbCaivX472LsaWzf","https://ap.wps.com/l/cbCaivX472LsaWzf","pdf",125170,"English","# 4-H Food Recipe Card\n## Participant and Project Information\n## Recipe Details and Specifications\n## Ingredient Requirements and Allergy Documentation\n## Preparation Directions and Storage Instructions","[{\"question\":\"What information is required for the project identification section?\",\"answer\":\"Participants must provide their name, county, project level (A, B, C, or D), and specify whether the project is a baked or preserved exhibit.\"},{\"question\":\"What details must be included in the ingredients section?\",\"answer\":\"You must list all ingredients with their specific measurements and explicitly identify any components that could trigger allergic reactions, such as dairy, eggs, or wheat.\"},{\"question\":\"How should the preparation instructions be formatted?\",\"answer\":\"Directions should include detailed methods for preparation, mixing, baking, or preserving, and must be numbered in sequential order to guide the user through the process, including safe storage instructions.\"}]","4-H Food Recipe Card | PDF",1790255800]