DUTCH OVEN COOKING

HOW TO COMPETE

DUTCH OVEN COOKING WILL BE AN INDIVIDUAL OR PATROL COMPETITION. THE COMPETITION WILL BE FROM THURSDAY MORNING BREAKFAST THROUGH LUNCH ON SATURDAY.

PRIOR TO ANY MEAL FROM THURSDAY THROUGH SATURDAY NOON, THE YOUTH OR PATROL (NO ADULT HELP) MUST PRESENT A COPY OF THE RECIPE OF THE BREAKFAST, LUNCH, SUPPER, OR DESSERT ENTREE TO MATT BLALOCK AND THE OUTDOOR COOKING COMMITTEE. THEY WILL APPROVE THE RECIPE AND REGISTER THE YOUTH OR PATROL. THE APPROVAL COMMITTEE WILL THEN SEND A FIELD JUDGE TO THE CAMPSITE TO OBSERVE THE FOLLOWING

ITEM POINTS

REGISTRATION/RECIPE CORRECT 1 – 10 PTS

WILLINGNESS TO SHARE INFORMATION 1 – 10 PTS

DUTCH OVEN TECHNIQUE 1 – 30 PTS

PROPER CARE – USE OF HEAT

MAXIMUM USE OF OVEN

CLEANLINESS – PERSONAL APPEARANCE 1 – 30 PTS

INGREDIENTS/ PREPARATION AREA /OVENS

ENTIRE ENTREE TO SAMPLING JUDGES 1 – 20 PTS

ON TIME AND WITHIN MEAL TIMETABLE.

POSSIBLE FIELD POINTS 100

THE YOUTH OR PATROL WILL THEN TAKE A SAMPLE OF THE ENTREE TO THE OUTDOOR COOKING STATION WHERE IT WILL BE JUDGED BY THE SAMPLING JUDGES. IT WILL BE SCORED HERE AS FOLLOWS

ITEM POINTS

APPEARANCE – VISUAL APPEAL 1 – 15 PTS

APPROPRIATE GARNISHMENT,

PLEASING AROMA

TASTE – NOT OVER OR UNDER COOKED 1 – 75 PTS

TEXTURE – TENDER, MOIST, CRUNCHY,

AS IS APPROPRIATE FOR THE DISH.

OVERALL PRESENTATION. WAS IT DONE 1 – 10 PTS

ORDERLY AND PROFESSIONALLY?

THERE WILL BE A FIRST, SECOND, THIRD IN EACH OF THE FOUR ENTREE LEVELS. BREAKFAST, LUNCH, SUPPER, AND DESSERT.

IF YOU HAVE ANY QUESTIONS PLEASE CONTACT MATT BLALOCK AT 465-4707. HE WILL BE GLAD TO HELP YOU WITH IDEAS AND RECIPES. YOU CAN ALSO FIND RECIPES ON THE INTERNET, AT THE BOOKSTORE, OR JUST ASK ANOTHER SCOUTER.