The Scout must complete the following:
-
Discuss with the assessor how and where to shop for food and how to transport
it.
-
Demonstrate proper storage and cooking. This should include knowledge of
hygiene in the kitchen and how to prevent food poisoning.
-
Create a menu for a three-course meal for between two and four people
including all of the following parts:
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Two cooked dishes
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A cake or pastry dish
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Two sauces, such as Mornay, Apple, Curry, Mustard, Parsley, Chocolate
etc.
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Cook and serve the menu they have designed, demonstrating the necessary
preparation and serving skills.
-
Plan a balanced and varied menu for a group of Scouts lasting at least one
weekend. Assume full kitchen facilities and common utensils are available.
Discuss their choices with the assessor.
