Scouts’ Ready Steady Cook

Each team to bring the following:

• 2 Burner cooker and gas (can be 2 small units)
• Frying pan and/or wok
• Small nest of Billies/saucepans
• Colander
• Chopping board
• Sharp knives
• Cooking utensils e.g. wooden spoon, spatula, fish slice, straining spoon, tin opener
• There are some plates, bowls, cups and cutlery that you can use or you can bring your own
• Place setting equipment (table cloth, napkins, etc)
• Washing up bowl
• Tea towels

District will provide:

• 1 table for both preparation and cooking
• The same ingredients per team
• A table on which there will be shared ingredients for all teams: spices, herbs, etc
• Plates, Knives, Forks, Spoons

Rules

• Each team will consist of up to 4 scouts and a Leader or adult who are in a supervisory capacity only.
• Each team will be given the same core ingredients as well as access to shared ingredients such as salt, pepper, herbs and spices. (these ingredients will be mainly vegetarian – there may be some tuna or cheese which if provided will be kosher).
• Once they have their core ingredients teams will have a few minutes to decide what they are going to cook/create as a starter, a main course and a dessert.
• Each team will have up to 1 hour in which to create a 3 course meal and lay a table for 2 settings.
• Once they have presented their items for the judges to try they will then be able to eat it.
• Teams will have to clear down and wash up.
• Judges decisions are final and cannot be disputed.