INTRODUCTION TO SCOUT CHEF

ACTIVITY BADGE

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What does it take?

CHEFACTIVITY BADGE

The ability to plan, prepare and serve a 3 course menu, for a set number of people to include:

• The number of people to be served• A written recipe with cooking methods • A written order of work — what jobs will be done and in what order?• A written overview of healthy work practices when preparing the menu, highlighting potential risks and how to avoid these risks including food poisoning. • A photograph (if possible) of the finished dishes The menu should consist of: • A soup or salad course • A main course (meat, fish or vegetarian) • Suitable vegetables, potatoes, rice etc. to accompany the main course• A hot or cold dessert Plan, prepare, cook and serve the menu demonstrating a full understanding of what is needed to make it a success.

Or Plan a menu for one of the following:

• A fundraising breakfast to sell to the public

• A fundraising bakery event to sell cakes to the public

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When you’re planning a menu, always write down your

order of work and follow it to avoid forgetting anything.

As a basic guide, think:•Recipes•Shoppinglist•Planofwork

Do all your preparation and cook desserts in advance,

you will save time and effort on the day.

Planning makes cooking easier!

Make sure what you plan to do and when you plan to do it works for everyone involved.Cooking for a special occasion will win you plenty of fans: it takes the pressure off mum or dad, and allows you to make the best of your skills.

Sowhetherit’scookingSundaylunch,aSaturdaynightwithfriends,abirthdaycelebration meal or cooking a fun themed menu — have a go and enjoy yourself!

Here’s a simple check list to get you started:

Measurements

lb = poundsoz = ouncefl = oz means fluid ounceg = gram

kg = kilogrampt = pintin = inchescm = centimetre

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Who am I cooking for?

What are their likes and dislikes?

Are there any vegetarians?

Does anyone have an allergy or intolerance?

What’s the age range?

How many people am I cooking for?

yes

yes

no

no

Measurements

lb = poundsoz = ouncefl = oz means fluid ounceg = gram

kg = kilogrampt = pintin = inchescm = centimetre

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What’s my budget and how much is my menu likely to cost?

At this time of year, what’s available or in season?

What produce is available locally?

Research: do I need to practise or try out my dishes in advance?

Table-setting: do I have enough crockery, cutlery and service wear?

Cooking equipment: do I have enough pots and pans?

Thinking ahead: what help do I need?

yes no

SAFETY FIRSTRemember to work to your plan and safely. Be aware of what is happening around you and be aware of others. Preparing and cooking food needs your concentration. Trying to cook while watching TV or on the phone will increase the risk of accidents.

ALL IN GOOD ORDERAlways clean as you go: you don’t want to face a huge pile of dirty pots, pans and utensils when you’ve finished. If you clean-up as you work, you’ll have a tidy kitchen at the end!

DECIDING WHAT TO COOK There are many recipes available as suggestions for Scouts but there are so many ideas, styles and dishes - international or local - to choose from, that you have huge choice. Perhaps someone at home has a favourite food that you would enjoy cooking?

KEEP A RECORDIt’s always a good idea to write down your recipe and how you cooked it before taking a photo of the final result. If it’s good, other people will want to cook your dish – a great compliment to the chef!

ENJOY THE EXPERIENCEIf you enjoy what you are doing, it will show in the end product. There is nothing worse than a stressed out cook in the kitchen. If you want your guests to relax and enjoy themselves, you have to enjoy the preparation and cooking, so have fun!

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