2008 Caddo Council Scout-O-Rama

Dutch Oven Cook-Off Guidelines

   A.  The 2008 Scout-O-Rama Dutch Oven Cook-Off will be open to all scouts and adult scouters.

2. The scouts will compete in their own class, and the scouters will compete in a separate class for adults only.
3. Both classes will compete in the preparation and completion of one dish. The competition classes may be selected from two dishes, dessert, and main dish.
4. Each competition team will consist of a minimum of two individuals in the scout class, and one or more individuals in the adult scouter class. There may be an adult present in the scout team acting in an advisory roll only. All food preparation and cooking will be accomplished by the registered team members.
5. Pre-preparation of some of the dish’s items will be allowed, providing that all safe food handling precautions have been followed. This will include, but is not limited to, the browning of ground meats, the mixing of dry ingredients, and chopping/slicing of fresh vegetables.
6. Any chicken, fish, and other meats, along with dairy products must be maintained at the proper storage temperatures until prep time begins.
7. All food preparations and cooking will be completed in the designated “pit area”. This will be roped off to accommodate the cooking teams and judges only.
8. All cooking will be accomplished using charcoal briquettes and only on approved fireproof cooking tables. All cooking tables must elevate the cooking pots 20” minimum off of the ground.
9. All support equipment and supplies will be furnished to the teams. These will include approved cooking tables if needed, prep-tables, water, and drinking water. Each team should provide its own charcoal in an amount suitable for the completion of the dish, and lid lifters, lid stands, and all cooking equipment.
10. Each team will provide at least two legible copies of the recipe(s) they will be preparing. these will include a complete list of ingredients and amounts to be used. They will also list the cooking time and temperatures to be followed. Any changes will be discussed/approved by the field judges.

Judging Guidelines

1. All judges will be provided by the Caddo Area Dutch Oven Society. The judging will take place in two categories
   1. Field Judging
   2. Food Prep and cooking
2. Judging will follow the guidelines issued by the International Dutch Oven Society, as modified to apply to scouts.
3. Judging will be recorded using the Field Judging Score Card and the Food Judging score card, as printed from the International Dutch Oven Society
   1. Field Judging- Utilizing the supplied recipe, each team will be judged in the following areas:

a.       Registration: On time, fully prepared, set up

      (3) Three Points

b.      Team dress and etiquette: appropriate for event (class B). Only team members in the pit. No eating in Pit area.

(3) Three Points

c.       Spectator interaction: Share Ideas and communicate with spectators and other contestants, encouraging the use of Dutch oven cooking.

(3) Three Points

d.      Dutch Oven Technique: Proper use and care of Dutch ovens, proper use and care of heat, completed recipes served to judges on time, everything cooked is served (including drippings, excess gravy, and any garnishes)

(3) Three Points

e.       Cleanliness: Personal cleanliness, appropriate food handling, prep area, clean-up of prep area and Dutch ovens.

(3) Three Points

f.        Sportsmanship: If a team shows bad sportsmanship, the judge may deduct (1) one point.

There is a possible total of fifteen points that may be earned in the Field Judging Area.

Food Judging

The following areas will be used to judge the finished dish:

1. Overall Appeal: originality, creative ingredients, good recipe, good sportsmanship.

(7) Seven Points

2. Appearance and Presentation: Visually appealing, pleasing aroma, appropriate garnish.

(7) Seven Points

3. Execution of Recipe: Cooked just right (not overcooked/ undercooked), color, volume, too moist or dry (per recipe).

(7) Seven Points

4. Taste: Good Flavor combination, appropriate seasoning, spices and herbs balanced foe best flavor, texture is tender, moist, or crunchy as appropriate.

(7) Seven Points

5. Difficulty bonus: an extra point may be awarded if the recipe is difficult for a Dutch oven.

Total Possible points to be awarded for this category is twenty-nine.

All dishes to be presented to the judges will be presented at the discretion of the Head Judge. Please do not bring any dish to the judging table until asked to do so. The dish may be presented in the manner befitting it. Any dish may be presented in the Dutch oven as it was cooked or on its lid in the case of a pizza, bread, etc. If a dish is presented on a plate or platter, the appropriate garnish may accompany it, i.e.: gravy, sauce, etc.

The dish will be presented with its recipe.

There will be three field judges who will be in the pit area at all times during the food preparation and cooking phase. The judges will be in control of all activities within this area.

Two more judges will join them during the food-judging phase. The head judge will make any final decision in any area of contention that may arise during either time period.

Good luck to all Teams and Participants. Be safe and have fun!