Indoor Cooking Competition 2007

INDOOR COOKING COMPETITION 2007

Starter/First Course Soup

Main Course Potatoes/Rice/Pasta/Noodles
Vegetables (x3)
One must be something unusual
Chicken
A Drink

Desert Course Free Choice
(To be produced on day)

Final Course Tea or Coffee

A budget of €3-50 per Person. Menu can be Computer produced.
A shopping list must be produced.
Part of the Menu has a section explaining how each course is to be produced. Menu must be handed in to the Leaders at the Saturday Night Meeting.

Marks will be awarded as follows:

Patrol Participation – is the patrol working together, has everyone a job.
Hygiene – is the area clean and tidy, are the hands of those preparing food clean.
Food value – was the budget well spent.
Taste – does the food taste good, is it hot or cold, is it cooked properly.
Portion size – had everyone enough to eat.
Food waste – was food thrown out.
Area – is the area neat and tidy, clean, dry and safe.
Food storage – is cooked and raw food kept properly.
Final wash up – is everything washed, clean and dry.
Table presentation – is there matching napkins, tableware etc.
Food presentation – how does it look on the plate?
Service – how long between each course, are pots left on the table.
Menu presentation/budget – did they stay inside the budget, menu.
Tidy up – is the area clean, is there hot water on the boil.
Methods – how are things done, is there a method, is it organised.

Any questions should be asked before the competition where possible. Neckerchiefs are to be worn by all patrol members.
Testers will taste from the Patrol Leaders serving.
A Uniform Inspection is to be part of this years Competition, this will take place on the Saturday Night before the Indoor Cooking Competition.