Cub-O-Rama

This is an intra-patrol cooking competition. The adult leaders will make up a patrol. The patrol with the tastiest, balanced meal will be the winner. The district will have outside judge(s) come to evaluate the meals.

Each participating patrol will select the cooking method{s) best suited for their menu. We encourage the established patrols to cook with Dutch Ovens, Spits, Grills, campfire, etc. Younger Patrol(s) will work with Camp Stoves. Members of the older patrols will work with the new Patrol{s) until members of the new patrol{s) have earned the Firem'n Chit.
Adults may choose any of the cooking methods.

Each patrol should meet and discuss the menu and cooking method. These plans must be presented to the Scout Master, Advancement Chair and Equipment Manager at least two (2) weeks prior to the
 Chow Down event.

Patrols should not spend more than $30 on the meal. Receipts will be needed prior to the event start.
Patrols should make enough food for their patrol and the guest judges.
Each patrol should shop for meal ingredients the day before the Chow Down. Once at the event, scouts may NOT leave the campground to shop. If items/ingredients are left at home/forgotten, the patrol must work around the missing items.

Refrigerated items should be stored safely in a cooler with plenty of ice. Dry Goods should be stored In a Dry Goods tote. Dry goods should never be stored in either the patrol box or ice chest. See the Quartermaster for a list of Patrol Box items. Additional materials may be made available from our troop storage locker.

Core materials should include:

• Patrol Box
• Ice Chest
• Dry Goods Tote
• Materials for Cooking
• Ingredients
• Presentation supplies

The Silverado District has invited special guest judges- persons NOT tied to the troop- to sample andscore the meals.

The judges will evaluate the meal based on:

• Presentation
• Tastiness
• Thoroughness of cooking

• Nutritlonal balance
• 
Worksite cleanliness

Scoring wlll be based on a scale of 1-5.

Presentation
1 - Messy	2 -	3 -	4 -	5 - Excellent
Tastiness
1 - Under/Over Seasoned	2 -	3 - Good	4 -	5 - Excellent
Cooked Temperature
1 - Undercooked/Burned	2 -	3 -	4 -	5 - Excellent
Nutritional Balance
1 - Missing 4 Meal Requirements	2 - Missing 3 Meal Requirements	3 - Missing 2 Meal Requirements	4 - Missing 1 Meal Requirements	5 - All Balanced Requirements are present
Workspace Cleanliness
1 - Messy. Ingredients left out. Uncooked Meats not stored. Work surfaces unwiped.	2 -	3 - Some Ingredients left out. Workspace needs wipe down.	4 -	5 - Clean. All ingredientsstored. Workspace wiped down.

One member from each patrol will describe the meal to the guest judges. Each patrol should plate a sufficient number of meals based on the number of judges, e.g. if there are 4 judges, the patrol should plate 4 meals for evaluation.