SCOUT COOK (Home)

PRACTICAL

Bring a letter to say that you have prepared, cooked and served a complete dinner and cleared away afterwards.

Be able to cook at least one dish from sections a-e at the choice of the Examiner .
a. Boiling: Soup, Potatoes, Fresh vegetables, Porridge, Custard, Blancmange
b. Steaming: Puddings, Suet mixture, Suet crust, Plain cake mixture.
c. Stewing: Meat, Fruit.
d. Baking: Pastry, Milk Puddings, Scones, Rock buns, or equivalent, Plain cakes,
e. Frying and Grilling: Sausages, Bacon, Eggs, Herring or other fish in shallow fat.

Make tea, coffee and cocoa.

Wash up the utensils from the test and be aware of kitchen hygiene requirements..

Lay a table.

ORAL

Answer questions on food and the dishes just prepared.

Have a knowledge of the prices of the materials used.

Understand why special care is necessary when cooking vegetables and how their nutritional values may be most easily conserved.