May 21, 2014
Teams will be adjusted based on attendance. So call your team to be better prepared.
Objective: Develop basic cooking skills to serve you when you are on a mission and beyond.
Rules:
|
T Keep to a grocery budget of $20. |
|
T Develop the menu & grocery list with input from your team. |
|
T To reduce your costs, bring from home any small items (sugar, flour, spices, etc) |
|
T Pick up all needed items prior to Wed 7:00 pm activity time. (Use parent or leader) |
|
T Meal preparation will be from 7:15 – 8:00, Taste Testing and cleanup till 8:30. |
|
T Bring any need utensils needed to prepare the meal. (Put name on them) |
|
T Bring items to assist in cleanup, ie: towels, scouring pads… |
|
T All hands stay on deck to clean up our mess. No dumping on leaders! |
Judging:
|
Points awarded for being under budget. (+/-10 points for each dollar) _50_ |
|
Points awarded for making dishes from scratch. (+10 points for each dish _20__ |
|
Head chef’s team assignments and oversight of the preparation (+15 for Duty roster, +15 good oversight and team organization) __30_ |
|
Overall team participation (-10 each person not engaged more than ½ allotted time _____ |
|
Nutrition and Taste, followed by presentation. (+20 nutrition, +15 Taste, +10 presentation) _40_ |
|
Time spend on Cleanup (each boy x 15min = 20) _200_ |
|
Total Score __340__ |
Rules:
|
T Keep to a grocery budget of $20. |
|
T Develop the menu & grocery list with input from your team. |
|
T To reduce your costs, bring from home any small items (sugar, flour, spices, etc) |
|
T Pick up all needed items prior to Wed 7:00 pm activity time. (Use parent or leader) |
|
T Meal preparation will be from 7:15 – 8:00, Taste Testing and cleanup till 8:30. |
|
T Bring any need utensils needed to prepare the meal. (Put name on them) |
|
£ Bring items to assist in cleanup, ie: towels, scouring pads… |
|
£ All hands stay on deck to clean up our mess. No dumping on leaders! |
Judging:
|
Points awarded for being under budget. (+/-10 points for each dollar) _200_ |
|
Points awarded for making dishes from scratch. (+10 points for each dish _30__ |
|
Head chef’s team assignments and oversight of the preparation (+15 for Duty roster, +15 good oversight and team organization) __30_ |
|
Overall team participation (-10 each person not engaged more than ½ allotted time _____ |
|
Nutrition and Taste, followed by presentation. (+20 nutrition, +15 Taste, +10 presentation) _39_ |
|
Time spend on Cleanup (each boy x 15min = 20) _120_ |
|
Total Score __419__ |
Rules:
|
T Keep to a grocery budget of $20. |
|
T Develop the menu & grocery list with input from your team. |
|
T To reduce your costs, bring from home any small items (sugar, flour, spices, etc) |
|
T Pick up all needed items prior to Wed 7:00 pm activity time. (Use parent or leader) |
|
T Meal preparation will be from 7:15 – 8:00, Taste Testing and cleanup till 8:30. |
|
T Bring any need utensils needed to prepare the meal. (Put name on them) |
|
£ Bring items to assist in cleanup, ie: towels, scouring pads… |
|
£ All hands stay on deck to clean up our mess. No dumping on leaders! |
Judging:
|
Points awarded for being under budget. (+/-10 points for each dollar) _200_ |
|
Points awarded for making dishes from scratch. (+10 points for each dish _10__ |
|
Head chef’s team assignments and oversight of the preparation (+15 for Duty roster, +15 good oversight and team organization) __30_ |
|
Overall team participation (-10 each person not engaged more than ½ allotted time _____ |
|
Nutrition and Taste, followed by presentation. (+20 nutrition, +15 Taste, +10 presentation) _41_ |
|
Time spend on Cleanup (each boy x 15min = 20) _40_ |
|
Total Score __321__ |