Abbeyside Scout Group Indoor Cooking Competition 2006

INDOOR COOKING COMPETITION 2006



Starter/First Course Melon


Main Course Potatoes/Rice
Vegetables (x2)
Chicken
A Drink


Desert Course Fruit Flan

Tea or Coffee

A budget of €5-00 per Person. Menu must be hand written. A shopping list must be produced. As part of the Menu 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 must be worn by all patrol members.
Testers will taste from the Patrol Leaders serving.