Saturday, 23 January 2016

Cook Badge (activity)

This weekend me and Ben have been really busy working on his Cook activity badge for Beavers. With part 4 already ticked off it was a case of proving his knowledge and getting it evidenced on paper.

This is how we did it - it's a really easy one to tick off through meetings or to send home with resources/ links for your parents.

1) Find out what makes a balanced diet

We used page 21, 23 and 24 from to create a balanced diet plate by sticking the food on.

We completed activity 4 from the old Beaver Healthy Eating activity pack

2) Find out about why being clean in the kitchen is important.
We talked about germs and hand washing. Ben then created a poster using 3 sentences we had discussed and drew a picture.

- do not put a licked spoon back in the mixture

- wash hands before cooking or touching food

- if you sneeze or cough wash your hands

3) Learn about being safe in the kitchen
We talked about hazards and completed the activity from page 13 of the Scouts Chef badge

4) Choose three dishes to prepare and cook. At least one dish should be savoury and one should be sweet

Ben loves to help prepare the tea/ dinner so this was an easy one, I just gave him a bit more hands on then normal. Discussed what we were doing and asked him to remember what he'd done to write it up (with photos)

- Salad

- Sunday Dinner (pie, mash and carrots)

- Microwave syrup sponge pudding - here's our recipe, it's so quick and easy .... and tasty!

Microwave Sponge Pudding
A very simple microwave sponge pudding in less than 15 minutes with a texture between a sponge and a steamed pudding. Flavour it by adding raspberry jam, treacle or golden syrup to the bottom of the final bowl. Serve hot with custard.

Serves: 4

50g (2 oz) butter

50g (2 oz) caster sugar

50g (2 oz) self raising flour

1 medium egg, beaten

2 tablespoons milk

2 tablespoons of jam or syrup

Preparation methodPrep: 10 mins |Cook: 3 mins

1. In a medium bowl, cream together the butter and sugar until smooth.

2. Mix in the egg and milk gradually, so as not to curdle the butter.

3. Sift in the flour, and fold in gently.

4. Put 2 tablespoons of golden syrup, treacle or jam in bottom of microwave-safe bowl. Pour in batter.

5. Cover, and cook for 3 1/2 minutes on full powder, or until the pudding appears set when gently jiggled, and the top is sticky. Serve hot.

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