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Description

Meal planning and cooking as a team

15-20 minutes one week to pick ingredients, then cook the next week

Resources

Week 1
Intact ingredient sheet
Allergy information
Cut up ingredient sheet - 1 per group
2 bowls
Labels for bowls - Sweet, Savoury
Paper
Pens


Week 2
Recipe sheet - 1 per team and a copy for the judges (so they can check all mandatory ingredients have been included)
Bags of ingredients for each team
Lighter for gas hob
Hob
Washing up liquid
Hand soap
Water (hand washing, cooking, washing up)
Washing up sponges/cloths
Washing up bowls/access to sinks
Tables - 1 per team + 1 for judges
Team place mats/labels for judges table
Eating knives - 1 per person
Eating forks - 1 per person
Dessert spoons - 1 per person
Tea spoons - 1 per person (can be used for tasting)
Scissors - 1 per team
2 frying pans
1 set of pans, (3 max e.g. large, medium, small)
Mixing bowls - 1 per team
1 water container 2 chopping boards 2 Washing-up bowls.
Cooking utensils (wooden spoons, sharp knife, peeler, spatula etc required to cook meal with)
Plates/bowls - 4 per team (2 per course - 1 for judges, 1 for team)
Bin bags (rubbish, recycling, food waste)
Tarpaulin(s) (if inside) - put out to protect floor in prep areas
Hose - for cleaning the tarp(s)
Somewhere to hang tarps to dry
Judging sheet - 1 per team per judge
Clipboards - per judge
Pens/pencils - 1 per judge
Food bin
Food bin bags
Tin opener
Tuna strainer (if they have tuna)
Sieve
Cooking oil
Baking trays
Foil

Instructions

Week 1 ~ 15-20 minutes
Prep
Cut up ingredient sheet - 1 per group
Labels for bowls - Sweet, Savoury

Plan
Split into groups of about six people. Give each group two bowls of folded up paper ingredients (one sweet and one savoury).
Someone with the ingredients sheet can give some hints and tips if anyone gets stuck.
Hand out the recipe sheets, then explain:

Next week you will be cooking a 2 course meal as a team, main course and dessert.

Your team must pick out 6 savoury, and 6 sweet ingredients from the containers. You will need at least 1 vegetable so you may need to swap an item if you don’t have one.

As a team you will prepare and cook 2 servings of each course, one for your team to share, and one for a panel of judges.
You must use at least 2 of your picked savoury items, and at least 2 of your sweet items. One of the savoury ingredients you use must be a vegetable.

If there is anyone with allergies or other dietary requirements (e.g. vegetarian) you may be given an alternative to what you have asked for so they can taste the food too.

The judges will give everyone scores and feedback on their meals. You will be scored on:
Creativity
Cleanliness/hygiene (this includes individuals and preparation/cooking areas)
Behaviour/teamwork
Taste
Presentation
How well your meal was cooked

Use the sheets to name your dish, make notes about what you will cook, and what ingredients your leaders need to buy; if an ingredient cannot be read by a leader you may not get that item, so make sure you write clearly! Don’t forget to put your team name/Six colour at the top so the leaders know who to give the ingredients too.



Week 2
Prep
Purchase food
Set up safe cooking stations, with equipment too – may want to do this before everyone arrives
Organise the ingredients so every group can collect all of their ingredients in a bag
Plan food purchase and storage
Pick judges (Leaders/parents/other groups)


Time to cook
Everyone should get back into their groups, and collect their ingredients from the people leading the game.

Each group should prepare and cook their meal at a cooking station, with an adult supervising.

People may need to take it in turns at different stations (for example, washing, chopping, and cooking), depending on the space and facilities you have.

Each group should get their meal ready to serve, thinking about taste and presentation.

Once their dishes are ready, each group should present them to the judges. They should explain what ingredients they started with, and what they’ve made.

Each group should then tidy up any mess they’ve made, including collecting the judges’ plates – but only once they’ve finished eating!
The judges should judge everyone’s meals – how do they taste? How are they presented? How well have they been cooked? How much mess did the team make?

The judges should give everyone feedback on their meals. They might want to give out some awards or prizes, for groups who did different thing especially well.


Pin on board
Ingredient list/menu
Judges’ sheets


Safety
All activities must be safely managed. Use the safety checklist to help you plan and risk assess your activity. Do a risk assessment and take appropriate steps to reduce risk. Always get approval for the activity and have suitable supervision and an InTouch process.

Food
Check for allergies before you begin and read the guidance on food safety. Make sure you have suitable areas for storing and preparing food and avoid cross contamination of different foods.

Cooking
Teach young people how to use cooking equipment safely. Supervise them appropriately throughout. Make sure it’s safe to use and follow manufacturers’ guidelines for use.

Fires and stoves
Make sure anyone using fires and stoves is doing so safely. Check that the equipment and area are suitable and have plenty of ventilation. Follow the gas safety guidance. Have a safe way to extinguish the fire in an emergency.

Scissors
Supervise young people appropriately when they’re using scissors. Store all sharp objects securely, out of the reach of young people.

Sharp objects
Teach young people how to use sharp objects safely. Supervise them appropriately throughout. Store all sharp objects securely, out of the reach of young people.

Tags

• cooking

Badge Links

• Chef - Hygiene
• Chef - Meal
• Home Help - Meal
• Home Help - Wash up
• Skills - Activity
• Skills - Creative
• Skills - Other
• Skills - Problem solving
• Skills - Table
• Skills - Vegetables
• Teamwork - Help
• Teamwork - Team-building