Cast iron chef 2020



SEMINOLE DISTRICT WINTERCookOreeDutch Oven and Foil Cook Off Participate in a outdoor Scout competition and have Fun!November 15 and 16 at Camp Elmore3301 SW 142nd Ave, Davie, FL 33330Scouts.Here is your Leader's guide and Rules for the 2019 Seminole Winter Dutch Oven and Foil Cook Off. It will be held at Camp Elmore Broward County, 3551 SW 142 Avenue, Davie, FL 33330 November 15-16 2019.You have the opportunity to invite all your Scouts to come and participate in the first ever“Seminole Dutch Oven and Foil Cook Off”To register for the Event:The Early Bird fee if registered by Nov. 1st, 2019 is $15 per Scout and $15 per Adult.Regular Registration and Saturday will be $20 per Scout and $20 per Adult. No exceptions! Wednesday November 13 2019 is cutoff.Overnight camping available first come first serve. Online.Cook-off registration:$5 Entry fee per team. $5 One entry into each category.Breakfast Category-$5Setup and cook from 5am till 8am. Dish turn in 8amLunch category-$5Setup and cook from 11am till 2pm. Dish turn in 2pmDinner & Desserts category –$5Dinner must have one meat and Dessert must have one fruit/Extra points Fresh FruitSetup and cook from 4pm till 7pm. Dish turn in 7pm$5 per entry per team. For Dutch-oven cook off or Foil cook off (Pack’s participate in foil cook off or solar cooker)Example registration:Unit sleeps over $ 15 per person, has 5 youth $ 75 and 3 adult $ 45 at the early bird fee $120 total and would like to compete in all three categories that would be $5 for the team fee and $15 for 3 categories fee.Registration Sat cook off only $20 per person. $5 team fee and $10 categories fee. 8am till 10am. Lunch and Dinner and Dessert Categories only.Saturday checkout. Only Cookoree Officials can release you from your camp. Only after coals have been extinguished and cold to the touch can cook off areas be taken down.Please make sure that your roster reflects all Scouts and Adults attending the Winter Cook-Off.Troops will be assigned camping areas at registration. Please do not arrive before 5:00 p.m. on Friday as campsites will not be available until then. Please review the registration form when you register for the cost for this event.The dress code The weekend is Class B Uniform on Saturday during activities. Be ready for the weather, so please pack accordingly. Sturdy boots are highly recommended. NO open-toed shoes will be allowed. Extra points for best Apron worn.Must be a registered Scout in order to particapateThe code of conduct for the weekendScout Oath and Law. We want this weekend to be fun for the Scouts! If everyone follows these principles, the weekend will run smoothly, and everyone will have fun. So, come out and join us for a weekend of great fun!!! We look forward to seeing all of you at the Cook-Off.Departure: You must have a Cookoree official check your campsite and or cook off site before you are released to leave.Upon approval of your clean campsite, you will receive the envelope containing the Cookoree patches for your team and or unit. Cook-Off Team rules: Read all cook-off rules!Adults Teams; 21 years of age and older. Youth Teams; 11-18 years of age must have an adult over 21 as safety chief.Pack Teams; must have adults cook and can use foil and Cubs must prepare foodEach Team can only enter once per category. The Breakfast category: Must be a breakfast. Best Breakfast Cooked in a Dutch OvenLunch or Dessert: Anything. Should be used to make an additional Dessert. Best Lunch or Dessert: Gold spoon, Silver Spoon, Wood’n spoon.The Dessert and Dinner category: Must have a meat. chicken, beef, pork, rabbit, lamb. Dessert must include a fruit. 5 Extra points for fresh fruit. Gold Spoon, Silver Spoon and Wood’n spoon.Each Team is limited to the use of four (4) Dutch ovens. The Dutch ovens may be of any size. Cooking any part of the recipe in anything other than a Dutch oven will disqualify the Team from the competition.The Dessert may be of any cooked recipe. Note: extra points may be earned by using fresh fruit and scratch (non-packaged) recipes.ALL FOOD COOKED BY TEAMS IS FOR COOK-OFF ONLY, TROOP and PACKS MUST FEED SELFS!Need to know:Each Teams preparation, and cleanup space should fit into an area 10-foot square plus a 10-foot square cooking area. With proper safety protocol. See setup. The meal should be planned and ready to eat by judges at Breakfast 8am, Lunch or Dessert 2pm and Dinner with Dessert 7pm. Judging will take place 30 min after meal turn in.All members of the Team must be in, and remain in, Class B scout uniforms at all times. Use of protective aprons is a must. Extra 5 point awarded for best apron.No electronics, musical instruments, electrical appliances, or motorized devices will be permittedA “Meal” will not be served to the Anyone as part of the competition. Teams and Judges only.Setup:Because of the site there will not be a covered area provided. Each patrol will have to provide protection from the weather. Reminder: each patrol needs to provide something to carry their garbage off site. To dumpster only after Cookoree Official has ok’d the trash to be dumped in dumpster.Each Team shall protect the environment, taking care not to contaminate the ground. No fires are allowed on the ground at Cookoree, this is a site specific requirement. All fires, charcoal briquettes, and all cooking must, in every case must be suspended 10 inches above the ground. Each unit must bring their own bricks, rocks, or other heat-proof suspension medium. A metal surface raised above the ground on bricks, such as a garbage can lid, a drum lid, or other plate of steel, must be provided by each patrol to cook on.Patrols should have an adequate array of cooking tools and utensils appropriate for Dutch oven cooking. The minimum list should include a cutting board, sharp knives, stirring spoons or spatulas, briquette tongs, lid lifter, leather gloves, a charcoal chimney or fire starter, a second surface to preheat and keep hot briquettes. 5 Dutch ovens maximum. One table and patrol box maximum. One (1) single burner fuel stove is required for the heating of cleanup water. A “Coleman” style 2 burner stove may be used but only one burner may be lit. Clean wash-water and a hand washing station are required. Coolers are permissible. The required hand-washing and dish cleanup station must be set up so it is off the ground or on a tarp. Any food item hitting the ground must be placed in the garbage & NOT USED!A first aid kit is required. Each unit is to have a duty roster posted With a Safety Chief and endeavor to follow it.Recipes:Each recipe shall list all the ingredients, their amounts, and complete instructions for preparation, all in detail. Do not forget to indicate the number of briquettes, their placements (how many on top, bottom, etc.), and the time of cooking. (number of briquettes actually used may vary depending on weather)Ingredients can’t be of a pre-cooked nature (such as wieners, Spam, etc) and must be chopped, diced, or prepared on site from whole, fresh (if possible), and non-processed foods.Usage of pre-packaged, store-bought foods should be avoided. For example, in making a pasta sauce, the use of canned tomato sauce permitted, but spaghetti sauce in a jar is not. Use of canned red beans is permitted; a canned chili is not.Canned fruit and packaged cake mixes are acceptable as a base for a dessert, but fresh fruit or scratch cake will earn more points.After cooking is completed please give the judge the actual number of briquettes used on top and bottom for each recipe. (Coal numbers may be different than originally posted due to weather conditions).MUST BE ON DISPLAY IN PREP-AREA. Extra points for Best Display of recipes Cooking:Each unit will provide its own Dutch ovens, cooking surfaces, charcoal, recipes, and cooking tools.Each unit must prepare enough food to provide individual sample portions for the judging panel. Any food that is left over may be eaten by the Team. NOTE: Units may need to have additional dinner items cooked for them at their Troop campsite.All ingredients must be cooked in Dutch ovens or on Dutch oven lids. The only heat source allowed is briquette coals. If the recipe calls for melting or warming a sauce, it must be completed in the Dutch oven or lid, over the coals. (no foil pans)Cleanup:A one burner camp-stove is allowed for heating water. If a two-burner stove is used only one burner is allowed to be lit.Dishwashing will be done using the 3-pot wash method, wash, rinse, and sanitizeWastewater is to be strained to remove all solid items prior to disposalEach site must be free of debris and should be left cleaner than when the unit arrived before the contest. Cooking Area will be clear of all equipment once food is turned into for judging, break down can start.Reminder: Each Team and Unit needs to provide something to carry garbage off site or approved dumpster on site.Dishes used for food preparation should be washed prior to leaving the site.Adult Leadership:Each participating Youth Team is required to have an Adult that will act as Safety Chief for the cooking portion.Adult intervention during the cook-off will result in loss of points for each occurrence. Judges are permitted to ask questions or may be asked questions to resolve safety issues or clarify a printed ruleHEALTH FORMS:All Staff members need to have a current 2019 Health Form with sections A & B filled out and signed. Please bring it with you to the Cookoree. Better to have and not need. UNIT LEADERS:Be sure EVERY Scout and adult has a current BSA Medical Form. Keep copies in your Unit binder.Check the forms before leaving on every outing. Don’t just assume that they are all there. Have the Troop leader bring the binder!PRESCRIPTION MEDICATIONOn all outings, have an Adult take charge of ALL youth medications (in original containers), keep secured, and dispense as prescribed.Team Youth Roster 11-18 cook-off Pack Roster cook-offEVENT: Seminole District Winter Cookoree DATES: November 15-16,2019COOK SITE:________________________________________ will be assigned at RegistrationTeam Name :_________________________DISTRICT & UNIT ________________________Recipe be cooked:(NOTE: Please list All Scouts) Please make a copy of this sheet, if you require more room. Scout Name Rank AgeSafety Chief 21+.1.2.3.4.Adult Team Name:Recipe being cooked:Name & Unit #Cell Number Email Address1.2.3.4.Car Dashboard InformationPlace this on your dashboard facing out. Write large and legible.NAME:UNIT:PHONE #:OTHER CONTACT INSTRUTIONS:This is to help with keeping Vehicles safer and making sure we don’t have dead batteries.Unit Registration Form: Youth or AdultPoint of contact in Unit:Cell #:Troop/Crew/Pack RosterName & position:contact #Paid:12345678910Make copy if more space is needed.Seminole’s Dutch Oven & Foil Cool-offCookoree Inspection’s Point guide.0pts-NoEffort / 1pt-SomeEffort / 2pts-GoodEffort / 3pts-VeryGoodEffort / 4pts-ExcellentEffort / 5pts-Perfect Cook-Off Prep-Area: Total 25 PtsStandards to meet.Points1. Set up.2. Clean up.3. Recipe.4. Need to Know.5. Adult Leadership.Cook-off Cooking Area: Total 25 ptsStandards to meet.PointsNeed to KnowCookingClean-upAdult-leadershipSet upExtra Points: Total 15Best Apron WornBest Recipe DisplayFresh Fruit in DessertCookoree Inspection Guide plus Food Judging equals BEST TEAM Winner of the Large Gold Spoon.Food Judging- This consist of the quality, appearance and taste of the meal.It includes :1.Overall Appeal- Originality, creative ingredients, good recipe, and good sportsmanship.2. Appearance & Presentation- Visually appealing, pleasing aroma, appropriate garnish.3.Execution of Recipe-Cooked just right (not over or under cooked),color, volume, too moist or too dry(per recipe), Recipe card must be presented with entry.4.Taste- Good flavor combination, appropriate seasoning, spices & herbs balanced for best flavor with appropriate texture, tender, moist or crunchy.Food Judging Score CardPoints 0-NoEffort / 1-2SomeEffort / 3-4GoodEffort /5-6ExcellentEffort / 7-Perfect.Team Name.Breakfast LunchDinner& Dessert35 Total Points1. Overall Appeal 2. Appearance & Presentation3. Execution of Recipe4. TasteDutch Oven and Foil cook off recipe sheetTeam Name:Unit and #:Please type / only one recipe per sheet no abbreviations.Recipe Title:Ingredients:Preparation: ................
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