SCOUT-O-RAMA 2016
st
rd
April 1 -3 , 2016
Spring Lake Park,
Texarkana, Texas
Scout Cook-Off Forms 1 of 3
Date Received:
Date Approved:
2016 S-O-R Council Cuisine Cook Off:
Rules, registration, and judging, please read carefully
1) Registration forms must be filled out and turned in to scout head quarters tent on
check in
2) Adult Scouts will compete against other Adult Scouts. Boy Scouts (Scout-Eagle Scout)
will compete against other Boy Scouts. Note: Venture and varsity Scouts from age 1417 shall compete as Boy Scouts, 18 and older shall compete as adults.
3) Adult scout teams will be composed of one or more adults. Boy Scout teams will be
composed of a minimum of two scouts.
4) Adult scout teams are permitted to have a boy scout as an advisor only. Boy Scout
teams are permitted to have an adult Scout as an advisor only. Note: if an advisor
touches a utensil, adds ingredients, seasons the dish, or so much as stirs the pot, the
team will be disqualified. It is permissible for the advisor to taste, as long as he/she
does not handle the utensil.
5) All food preparation and cooking will be performed by registered members.
6) All food handling precautions will be followed. Chicken, fish, or other meats along
with dairy products must be maintained at the proper storage temperatures until
preparation begins. Pre-preparation of some of the dishes’ ingredients will be
allowed. Once again providing that all safe food handling precautions have been
followed. This will include, but not be limited to browning meats, mixing dry
ingredients, and chopping/slicing of fresh vegetables.
7) All food, equipment and other supplies will be supplied by the teams.
8) Each team will provide two legible copies of recipe being cooked. One of these copies
will be left with the judges.
9) This completion will be a main course only, no deserts, side dishes or appetizers.
10)
Teams will be required to perform a jingle promoting their dish for judges and
at the awards presentation.
Note: Same terms and conditions pertain to Girls Scout participants.
SCOUT-O-RAMA 2016
Scout Cook-Off Forms 2 of 3
Date Received:
st
rd
April 1 -3 , 2016
Spring Lake Park,
Texarkana, Texas
Date Approved:
Youth and Adult Registration Form
2016 Scout S-O-R Council Cuisine Cook Off
Council: _______________
Unit number: ___________
Adult Scout Team _____, Youth Scout Team____ (check which)
Recipe Name:_____________________________________
Adult or scout representative at show name and cell phone contact number:
1) _______________________________________________
2) _______________________________________________
Names of team members:
1) ________________________________________________
2) ________________________________________________
3) ________________________________________________
4) ________________________________________________
6) ________________________________________________
7) ________________________________________________
8) ________________________________________________
SCOUT-O-RAMA 2016
April 1st-3rd, 2016
Spring Lake Park,
Texarkana, Texas
Scout Cook-Off Forms 3 of 3
Date Received:
Date Approved:
Youth and Adult Official judging Sheet For
2016 Scout S-O-R Council Cuisine Cook Off
Council: ____________
Unit number: ___________
Adult Scouter Team _____, Youth Scouter Team____ (check which)
Recipe Name:_____________________________________
Note: Judging will take place at 3:00pm in the “Pig Roast” staging area.
Judges will exercise discretion with point system assigned in each category. Their
assessment will be final say!
1)
Criteria to be judged: Presentation –visually attractive food 1-15 ______
2) Professionalism in recipe presentation (handwritten) 1-10 ______
3) Edibility (fit for consumption)
1-10 ______
4) Verbal presentation before judges (telling about your dish) 1-10 ______
5) Presented at correct temperature (not to hot, not to cold) 1-10 ______
6) Evidence of multi-person participation (more points for group participation) 1-15
______
7) Taste test 1-20 ______
8) Jingle ( judges will be ask to perform the “jingle” you created to promote your dish)
1-10 _____
Total scoring points this Team______
Comments by judges*