1. 12 th Caulfield Scouts Masterchef Mystery Box Challenge Your patrol will compete against other patrols in a Masterchef cooking contest at Scouts this Thursday Are you ready? Remember that the purpose is to have fun, build your patrol skills and make a great meal. You must plate up two dishes – one for the judges tasting and another for your own patrol’s tasting. The Mystery Box ingredients have been selected and will be provided by the Leaders. Each Mystery Box contains 12 ingredients for each Patrol to base the menu around. You must prepare at least one dish. You also have access to cooking staples, such as sugar, flour, oil, etc. PLs may bring additional garnishes or ingredients with them, but their recipes must use at least 5 of the ingredients in the mystery box Each Patrol Leader should to think about what recipe(s) their Patrol will make on Thursday Scout night to be served to the Leaders and guest judge. The recipe(s) must be prepared during Scouts. Judging will be based on planning, organisation, balance & variety, presentation, taste, cooking hygiene, cleanup and initiative. Each Scout will bring along $2 to Scouts to cover the ingredient costs for the Masterchef challenge

2. The Mystery Box Contents The Mystery Box –Chicken thigh fillet –Bean sprouts –Snow peas –Red capsicum –Fresh pineapple –Strawberries –Small bar chocolate –Rice –Vermicelli noodles –Onions –Carrots –Tinned pink salmon Cooking Staples: –sugar, honey, salt, pepper, flour, milk, eggs, cream, stock, oil, vinegar, garlic, ginger, fish & soy sauces, mixed herbs and mixed spices.

3. The Judging Criteria Judges will visit your patrol and judge you in the following areas: –Planning: Did your patrol bring or find everything you need? We’re not just talking about the recipe ideas, cooking equipment, clean-up supplies and little extras to make the dinner interesting and fun. You may use any equipment in the q-store and the microwave and oven in the kitchen. –Organization, Cooperation & Clean-up: Does your patrol have jobs assigned to everyone? Are you not only doing your jobs, but also freely helping as needed to make your patrol the best? Are you arguing with each other or working like a well-oiled team? –Variety and Balance: Does your dinner include something from all the major food groups? Is it nutritious? Do you have reasonable proportions between the food groups? Are you getting a good meal before dessert? –Preparation and Presentation: Is everything properly cooked and served hot? Remember that this may be a cold night so think about how to keep things warm until everything is done. Also, do you plan to just slop the food onto the plate or arrange it attractively ? Has the patrol shown good kitchen hygiene? –Taste: Have you enhanced the taste using flavouring or mixing interesting ingredients? Do you like the final result? –Initiative and Ambition: Have some fun and impress us! Try cooking something a little bit beyond your skill level. Think about things besides the meal itself. What would make your dinner fun and interesting? What are you doing to build your patrol spirit? Why is your patrol the best?

4. Score Sheet – Patrol: CriteriaMaximum Score Actual Score Planning3 Organization & Cooperation3 Clean-up3 Variety and Balance3 Preparation and Presentation4 Taste5 Initiative and Ambition4 Total25

5. Judging Guidelines Planning: Give them one point for meeting ahead of time and planning for the contest, a second point for trying to follow the plan and a third point for remembering all significant items and demonstrating that they are truly prepared. Organization & Cooperation: Give them a point for having jobs assigned, a second point if they are doing their jobs and a third point if they are cooperating. Clean-up: Give them one point for washing dishes with proper technique, a second point if dishes are clean & drying and a third point if the site is spotless and equipment is put away properly. Variety and Balance: Give them a half a point for each major food group (meat / eggs, grain / cereal, fruit / vegetable and milk / cheese) represented. Provide a third point for a balanced combination and appropriate dessert. Preparation and Presentation: Give them two points for cooking the meal correctly and serving it hot. Assign two points to a patrol that presents the meal attractively and eats together. Taste: Judge based on skill level and age of patrol: One point for trying, two for cooking at their skill and age level, and three for pushing their limits and performing better than you expect. Up to two additional bonus points for how it actually tastes! Initiative and Ambition: Judge based on skill level and age of patrol: These are free points for you to assign as you see fit. Look for creativity, initiative, and willingness to experiment. Look for leadership and cooperation. What did they do that is unique, fun or interesting?

6. Awards Judges should add their scores in each category and also award the following prizes to the patrol that: – Is most prepared for the contest – Is most organized and cooperative while cooking – Makes the most nutritious dinner – Prepares the food to perfection - Presents dinner better than a three star restaurant – Is most likely to have no leftovers (best taste) – Is most innovative & creative – Is best overall (total points across the board)