Transcript 28.3.4 Masterchef Theme Night Instructions

12th Caulfield Scouts
Masterchef Mystery Box Challenge
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Your patrol will compete against other patrols in a Masterchef cooking contest
at Scouts this Thursday Are you ready? Remember that the purpose is to
have fun, build your patrol skills and make a great meal. You must plate up two
dishes – one for the judges tasting and another for your own patrol’s tasting.
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The Mystery Box ingredients have been selected and will be provided by the
Leaders. Each Mystery Box contains 12 ingredients for each Patrol to base the
menu around. You must prepare at least one dish.
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You also have access to cooking staples, such as sugar, flour, oil, etc.
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PLs may bring additional garnishes or ingredients with them, but their recipes
must use at least 5 of the ingredients in the mystery box
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Each Patrol Leader should to think about what recipe(s) their Patrol will make
on Thursday Scout night to be served to the Leaders and guest judge. The
recipe(s) must be prepared during Scouts.
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Judging will be based on planning, organisation, balance & variety, presentation,
taste, cooking hygiene, cleanup and initiative.
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Each Scout will bring along $2 to Scouts to cover the ingredient costs for the
Masterchef challenge
The Mystery Box Contents
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The Mystery Box
– Chicken thigh fillet
– Bean sprouts
– Snow peas
– Red capsicum
– Fresh pineapple
– Strawberries
– Small bar chocolate
– Rice
– Vermicelli noodles
– Onions
– Carrots
– Tinned pink salmon
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Cooking Staples:
– sugar, honey, salt, pepper, flour, milk, eggs, cream, stock, oil,
vinegar, garlic, ginger, fish & soy sauces, mixed herbs and mixed
spices.
The Judging Criteria
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Judges will visit your patrol and judge you in the following areas:
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Planning: Did your patrol bring or find everything you need? We’re not just
talking about the recipe ideas, cooking equipment, clean-up supplies and little
extras to make the dinner interesting and fun. You may use any equipment in the
q-store and the microwave and oven in the kitchen.
–
Organization, Cooperation & Clean-up: Does your patrol have jobs assigned to
everyone? Are you not only doing your jobs, but also freely helping as needed to
make your patrol the best? Are you arguing with each other or working like a
well-oiled team?
–
Variety and Balance: Does your dinner include something from all the major food
groups? Is it nutritious? Do you have reasonable proportions between the food
groups? Are you getting a good meal before dessert?
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Preparation and Presentation: Is everything properly cooked and served hot?
Remember that this may be a cold night so think about how to keep things warm
until everything is done. Also, do you plan to just slop the food onto the plate or
arrange it attractively ? Has the patrol shown good kitchen hygiene?
–
Taste: Have you enhanced the taste using flavouring or mixing interesting
ingredients? Do you like the final result?
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Initiative and Ambition: Have some fun and impress us! Try cooking something a
little bit beyond your skill level. Think about things besides the meal itself. What
would make your dinner fun and interesting? What are you doing to build your
patrol spirit? Why is your patrol the best?
Score Sheet – Patrol:
Criteria
Maximum Score
Planning
3
Organization & Cooperation
3
Clean-up
3
Variety and Balance
3
Preparation and Presentation
4
Taste
5
Initiative and Ambition
4
Total
25
Actual Score
Judging Guidelines
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Planning: Give them one point for meeting ahead of time and planning for the contest,
a second point for trying to follow the plan and a third point for remembering all
significant items and demonstrating that they are truly prepared.
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Organization & Cooperation: Give them a point for having jobs assigned, a second
point if they are doing their jobs and a third point if they are cooperating.
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Clean-up: Give them one point for washing dishes with proper technique, a second
point if dishes are clean & drying and a third point if the site is spotless and equipment
is put away properly.
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Variety and Balance: Give them a half a point for each major food group (meat / eggs,
grain / cereal, fruit / vegetable and milk / cheese) represented. Provide a third point
for a balanced combination and appropriate dessert.
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Preparation and Presentation: Give them two points for cooking the meal correctly
and serving it hot. Assign two points to a patrol that presents the meal attractively
and eats together.
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Taste: Judge based on skill level and age of patrol: One point for trying, two for
cooking at their skill and age level, and three for pushing their limits and performing
better than you expect. Up to two additional bonus points for how it actually tastes!
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Initiative and Ambition: Judge based on skill level and age of patrol: These are free
points for you to assign as you see fit. Look for creativity, initiative, and willingness to
experiment. Look for leadership and cooperation. What did they do that is unique, fun
or interesting?
Awards
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Judges should add their scores in each category and also award the following prizes to
the patrol that:
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Is most prepared for the contest
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Is most organized and cooperative while cooking
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Makes the most nutritious dinner
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Prepares the food to perfection - Presents dinner better than a three star restaurant
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Is most likely to have no leftovers (best taste)
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Is most innovative & creative
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Is best overall (total points across the board)