Scout Section District Cooking Competition 18th March 2017

Home > Scouts > Scout Section District Cooking Competition 18th March 2017

Scout Section District Cooking Competition 18th March 2017

4 January 2017

 

 

 

King Alfred District Cooking Competition:

Saturday 18th March 2017

 

 

PLANNING FOR THE COMPETITION

 

We are looking to hold a District Cookery competition on Sat 18th March 2017. Each scout group in the district is invited to enter one team. 4th King Alfred’s will be hosting the competition at District HQ.

 

Over the next couple of months 4thKA will be holding a bake off between groups to find our entry to go through to the competition on the 18th March.

 

Teams will be marked by judges throughout the competition. The scoring is out of 150 marks and the scoring criteria are later in this document. Judges will observe all through the preparation and serving, wandering around and talking to teams. There will be a number of judges and we will average the scores make the final totals.

As well as the food preparation the teams will be judged on how they present the meal on their own table, including table decorations, menu cards etc.

The teams of 4 scouts make 5 plates of each course. Each course in turn is presented to a top table, all teams at once at the same time, so that the judges can taste and assess, whilst the teams eat that course at their own table.

 

This document includes:

  • Timing
  • Procedures and Rules
  • What you must bring
  • Appendix I: Competition ingredients
  • Appendix II: Scoring


TIMING

9.30    Teams arrive – not earlier (as we are getting the hall ready), and not later as you will need to set everything up! Give in your health forms and register a team name.

9.30 to 10.15 Teams set up their areas and have layout, kit and ingredients inspected for safety and competition rules. Not cutting or cooking in this time!

10.15   Start preparation and cooking. FIVE meals to be prepared – one for judges and one for each team member.

11.00   Judging of table decoration, menus and team dress

11.30   Starter plate brought to judges table with menu card; team eat starter

12.00   Main course plate brought to judges table; team eat main course

12.30   Dessert plate brought to judges table; team eat dessert

12.30 to 1.15 Clear up!

1.30     Feedback and presentations

2.00     Depart

 

PROCEDURE AND RULES

  • Safety is paramount – all competitors must be present and listen carefully to the safety announcements at 9.45. Take care with gas, cooking pots, knives etc. No running at all in the hall.
  • Teams will be marked by judges throughout the competition. The scoring is out of 150 marks and the scoring criteria are attached. Judges will observe all through the preparation and serving, wandering around and talking to teams.
  • The use of “crib” sheets and notes is allowed; you would find notes in any professional kitchen.
  • You may ask any of the judges for advice if you need to, if you are unsure of the best way to do something etc (within reason!). This will not affect your score.
  • From 10.15 only the members of the team will be allowed in the cooking areas until the presentation. Any parents/leader can stay and observe the teams in action from the viewing area.
  • The teams of 4 scouts make 5 plates of each course. Each course in turn is presented to a top table, all teams at once at the same time, so that the judges can taste and assess, whilst the teams eat that course at their own table.
    WHAT YOU MUST BRING
  • One completed and signed health form per competitor – no cooking without it (it is a safety requirement in case of emergency)
  • All of your main ingredients (except any that you may want to use from the chef’s pantry). Judges will check that you only have the correct ingredients before you start.
  • Your 2 ring stove with gas and all of the cooking equipment that you need, picked from the list attached. The gas stove must have rubber pipe that has been renewed within the past 5 years!
  • Your table decoration items including your menu card(s)
  • Black bin bag(s) for all of your rubbish – this must be taken away with you at the end please.
  • Any team dress or costumes to change into (after you arrive in uniform)

 

INGREDIENTS

  • The compulsory ingredients list attached, as noted in that list – you may also bring other special ingredients of your choice up to a maximum cost of £2 – please bring your receipt to prove their value.
  • You should aim to make use of all of the compulsory ingredients and extra points are awarded for the most creative uses made of them.
  • The organisers will make available a simple chef’s pantry. You may help yourselves to this, returning the pack to the central table immediately after use. Bear in mind that it is for equal use by all competitors. The chef’s pantry will include:
    • plain flour
    • baking powder
    • Salt
    • black pepper
    • vegetable oil
    • dried mixed herbs
    • butter
    • white sugar

 

THE ORGANISERS WILL PROVIDE:

  • Two tables and 4 chairs for you to use for prep and cooking; one prep table will then be used for you to serve your meals on.
  • The chef’s pantry
  • Hot water for washing up

 

 

EQUIPMENT

 

Each team should bring the following equipment

 

  • Gas Cooker with two rings and a gas bottle; lighter.
    NO OVEN OR GRILL!
    PLEASE CHECK THAT RUBBER GAS PIPES ARE WITHIN DATE AND NOT PERISHED OR DAMAGED
  • 2 frying pans or 1 wok and 1 frying pan
  • 1 set of billies, (large, medium, small)
  • 1×1 gallon (5 litre) dixie.
  • 1 Steamer unit (steamer attachment, pan and lid)
  • Mixing bowls.
  • 1 water container.
  • 2 Washing-up bowls.
  • Cooking utensils, baking tins and trays (as required to cook meal).
  • Cutlery, crockery and glassware.
  • Table decoration, linen, cruets
  • Cool box and pre frozen ice packs

 

NO ELECTRICAL EQUIPMENT or BLOW TORCHES TO BE USED!

 

 

 

For further information or queries please contact:

Sarah Staunton-Lamb stauntonlamb@yahoo.co.uk

 

APPENDIX I: INGREDIENTS

Mandatory Ingredients:

5 Pork Steaks OR 5 Chicken Breasts OR Halloumi cheese
Up to 10 Shallots or 2 Onions
Up to 5 beef tomatoes
Couscous or rice or pasta as required
3 medium Courgettes
4 medium carrots
1 Savoy cabbage or 500g of Kale
3 Eggs
Up to 1 litre milk
1 Small crusty loaf of bread
2 Lemons
400g Fresh plums or 6 cooking apples
300 ml pot Crème Fraiche

 

Optional ingredients

Maximum of £2 spent on up to 3 of your own extra ingredients, bring receipts.

Points will be awarded for the most ORIGINAL use of the above.

These chef’s pantry/fridge items will be available:

Butter
Oils
Veg / chicken stock cubes
Flours (self-raising and plain)
Granulated sugar
Fresh garlic, herbs and spices
Salt, pepper

 

Teams can bring along an appropriate (non-alcoholic!) drink to complement their meal.


APPENDIX II: SCORING

 

Maximum scores are shown:

 

  1. WRITTEN MENU FOR THE TABLE
Spelling, size, explanation, style, correct use of culinary terms (can be hand written or printed) 10
 
 
  1. MENU CONTENT
How well courses complement each other; Balanced courses; original use of ingredients on list. 30
 
  1. FOOD PREP
Safe and hygienic practice, tidiness of workstation, good use of equipment. 20
 
  1. TEAM WORK
Leadership, all taking part, organisation and methods, WORKING TOGETHER! 20
 
  1. TIMING/SERVICE
Courses ready at time required by the Judges;food served at correct temperature; does food look tempting; served with style 20
 
  1. CHEFS PALATE
Seasonings, textures, flavours, colours.Each course marked separately out of 10 30
 
  1. CLEARING UP
All your own work! 10
 
  1. JUDGES
Judges wildcard / rising to the challenge! 10
   
  ——-
TOTAL   150
    ——