23rd Aotearoa New Zealand Scout Jamboree Term 4 Challenges

HELPING YOU GET READY FOR THE JAMBOREE

New Zealand Scout Jamboree

Term 4 challenges

Road to Jamboree Challenges

Term 4 - 2023

We encourage you to add these challenges to your term plan for Term 4, 2023.

To help you get ready for the 23rd Aotearoa New Zealand Scout Jamboree

ENTRIES DUE BY 30 NOVEMBER, 2023

Challenge 1: DREAM KITCHEN DESIGNS

Show us your kitchen layout for Jamboree.

page 4

Challenge 3:

A GOOD NIGHTS REST

Show us your Patrol tent layout and what gear you are bringing to Jamboree

page 10

Challenge 2: COOKING UP A STORM

Harness your inner Master Chef and show us your culinary skills.

page 8

Challenge 4:

A GOOD SCOUT IS PREPARED

Tell us about how you have prepared for the Jamboree and what you look forward to most.

page 16

FRIENDSHIPS

DREAM KITCHEN DESIGNS

Show us your kitchen layout for Jamboree.

The kitchen is often referred to as the heart of the home, and this is the case for your time at Jamboree, too.

The kitchen and eating zones on your Troop lines are a fundamental area of Jamboree.

It is a place of nourishment, social gathering, and rest for your Troop members. Therefore, it is important to get your design right.

In this challenge, we hoped you could set up your Jamboree kitchen and give us a tour showing all its features.

What will make your kitchen the best on Troop Lines?

What are some essential things you will need to consider? Such as fire and cooking safety features? Food storage, Food hygiene and hand hygiene? Flow of workspaces.

Please set up your kitchen, give us a video or photos, and share it on our Facebook forum.

FROM THE JAMBOREE INFORMATION GUIDESECTION 14 CAMP HYGIENE - TO HELP YOU PLAN YOUR AREA.

CAMP HYGIENE

Every Troop needs to ensure that a high standard of hygiene is maintained at all times. An impervious food preparation surface (such as stainless steel) is compulsory. The use of an antibacterial spray is recommended for food preparation surfaces, both before and after each meal.

All kitchens and cooking equipment must be cleaned directly after the meal. Under no circumstances may it be left for the next day.

All water bottles must be sterilised at the end of each day.

Tea towels must be laundered after each use. (Try a solution of Napisan or bleach that is changed regularly.)

Please do not leave partly filled rubbish bags in your kitchen after meals. Tie them up and store them away from the kitchen area. Take to the waste skips daily or more frequently as required. The above precautions will keep pests and vermin to a minimum.

HAND WASHING

All Troop sites must provide a hand spray pump container of disinfectant water, a waste water container, or a hand spray pump of hand sanitiser at the front entrance to the Troop site AND the entrance to the kitchen/dining tent.

Everyone must clean and sanitise their hands when they enter the Troop site, before preparing food, and before eating food.

Duty Patrols (Teams) must check the hand washing facilities regularly and ensure they are clean and refilled as necessary. The use of bowls to hold hand washing solutions is not acceptable. Communal hand washing of this nature is prohibited.

Ensure the wastewater collection containers can be sealed for transporting wastewater to the established disposal points

Troop Leaders need to encourage thorough handwashing after toileting AND before returning to the troop site AND before entering the dining or kitchen areas.

CLEAN UP AFTER MEALS

It should be done as soon as the meal is over. All unused perishable food must be disposed of after each meal for health reasons. This instruction must be followed.

The following washing up procedure is recommended:

SCRAPE – scrape all the food waste off the plates into a lined bucket.

WIPE – wipe the plates with a paper towel to remove the residue. This will then minimise the amount of food residue going into the washing up water, which saves the washing up water ending up like soup.

WASH – hot water wash with detergent.

RINSE – hot water rinse. Adding a small amount of bleach will help to disinfect the plates.

Please ensure your troop uses the rubbish facilities provided, disposes of waste water to thedesignated disposal point, places recycling in bags to go to the recycling point, and puts food scraps and general rubbish into rubbish bags to take to the rubbish skips.

Food Storage and Perishable Goods

Only items from the ‘Basic Issue’ and unopened cans may be held over from one meal to the next. Butter, margarine, cheese and milk may be held over, provided they are kept in your chilly bin (with ice) or in a gas-powered fridge.

Everything that might generally be refrigerated is treated as rubbish and must be disposed of correctly. Store uncooked meat at the bottom of other items in your chilly bin or fridge. Do not thaw frozen food in sunlight.

FROM THE JAMBOREE INFORMATION GUIDE - SECTION 6 GAS.

Gas Appliances

We recommend that all Scouts and Adult Leaders be competent in cooking with LPG, Butane etc. LPG Gas is the only approved method of cooking on troop sites, no other fuels are to be used. Adult Leaders must ensure the correct fuel is used with the right appliance. Gas or solar water heating is the only approved method on Troop sites.

Transportation of Gas and Other Fuels

Check relevant regulations on the transport of gas and other fuels. All personal gas bottles (i.e. not hired) must be removed from the Jamboree site at the end of the Jamboree.

When transporting Hazardous Goods, ensure that you comply with the appropriate regulations.

Safety Requirements

The cooking area must be of a safe design with appliances away from the sides and roof of the tent or marquee.

All gas cookers must be secured to the table that they are placed on. The legs of the cooking tables must be secured to the tabletop. These requirements are to prevent the cookers from falling off the table.

It is recommended that all Troops bring adequate spare parts for their cooking gas systems in case of failure or damage.

• All systems must be checked and serviceable before Jamboree.

• All gas fittings and hoses must be checked daily for leaks (using soapy water or a leak detection solution).

• All gas fittings, hoses and appliances must comply with New Zealand standards.

• All gas bottles must be within their TEST date (10 years).

• All gas bottles must be kept upright and secured to a fixed structure to prevent them from being knocked over or falling in an earthquake.

• All gas bottles and fuel must be stored in a safe position and NOT be stored in sleeping areas.

The maximum size of gas bottles permitted on the Jamboree site is 9kg. There is a maximum of five 9kg gas bottles per Troop site.

Inspection of Gas Appliances

A competent tradesperson or other authority must inspect all gas appliances before Jamboree.

General Safety Rules and Regulations

The Safety and Risk Team will communicate to all participants the general safety rules which the Team will enforce.

Gas Bottle Hire and Refilling

Each Troop will be able to hire and refill 9 kg gas bottles. These gas bottles can be collected from the gas depot upon arrival at the Jamboree.

The cost of the bottles picked up will be charged to the Troop’s account. The bottles can then be swapped for full bottles as required.

On the last day of the Jamboree, all the gas bottles are to be returned to the gas depot, and a credit will be passed to the Jamboree Troop account.

The balance in the account should then be the cost of gas used during the Jamboree.

Note: The Troop’s account must be paid in full before leaving the site. All Troops using the Jamboree-hired 9 kg gas bottles must ensure they bring the appropriate adapters and tools for connecting to these bottles.

Make a packing list of the kitchen gear you need

This can be used to help you when you pack your gear up to go to Jamboree and while you are at Jamboree to keep track of what you have. Here are some suggestions

Tables to mount stoves on / preparation & serving tables

Gas burner stoves

BBQ

Large and small cooking pots

Frypans, toaster

Utensils (for use with all of the above)

Tongs, fish slices, serving spoons, wooden spoons for stirring

Pot mitts and aprons

Peelers, knives, can openers

Chopping boards – enough for separating meat and vegetables

Plastic buckets, plastic basins, plastic mixing bowls

Containers for storing basic items (empty 2 litre ice cream containers with lids are ideal)

Jugs (covered) for pouring water or cordial 20 L drink containers with taps

Badge work

PERSONAL

Participate or Lead depending on the level of engagement from youth

CAMPING LEVEL 2

2.6. I can look after my personal hygiene while on camp

CAMPING LEVEL 3

3.5. I can safely store food at camp

3.7. I can be safe while cooking on camp

CAMPING LEVEL 4

4.1. I can correctly dispose of dirty dishwashing water on camp

4.3. I can use group gear correctly and safely at camp

4.9. I can be safe around [fires and] cooking equipment while at camp

CAMPING LEVEL 5

5.7. I can safely use, maintain, and store tools at camp

5.9. I can set up a group cook tent

5.10. I can store and cook food safely on camp

CAMPING LEVEL 6

Food covers

Sufficient tables and chairs/forms to seat 43

Salt and pepper shakers

Plates, bowls, cups, knives, forks and spoons (either each person brings their own or the troop provides enough)

Bucket marked for scraping food scraps (lined with plastic bag for ease of cleaning)

Rubbish bag for used paper towels after wiping down plates

Washing up basins

Bucket for sanitising tea towels and cleaning cloths

Dish scrubbers, goldilocks/scourers, baking soda to help clean the burnt pots.

6.7. I can safely use a variety of different stoves, and can explain when each one is most appropriate

EMERGENCY LEVEL 6

6.8. I know how and when to use different fire extinguishers

COOKING UP A STORM

CHALLENGE 2

CHOOSE ONE OF THESE PREVIOUS JAMBOREE MEALS TO COOK AS A PATROL

Sausages with Potatoes, Pasta Salad and Green salad

Stir Fry Lamb with Vegetables and Rice

Spaghetti Bolognaise with Green salad

Pork and Apple Snitzels with Potatoes, Vegetables and Green Salad

CREATE A SHOPPING LIST

With your patrol create a shopping list of the items you will need. Remember to check for any food allergies or dietary requirements in your Patrol and cater for these.

GET YOUR INGREDIENTS

Will you go to your local store and purchase your ingredients or organise your Patrol to bring the items from home?

THINK ABOUT ADDING A TWIST

. How are you going to add a special twist to your meal?

. What is going to make your dish stand out from others?

. Will you add a garnish, spice or put a twist on how you present your dish to your Troop?

GET COOKING

. What gear do you need to cook your chosen dish.

. What food safety do you need to consider when handling your food?

. What safety measures do you need to consider when cooking your meal- are you cooking it on gas? Have you got methods for putting out a fire if one occurs?

COOK YOUR MEAL AND ENJOY IT!

Remember to take photos or video. Please share them with us on our Facebook Forum.

CHOOSE ONE OF THESE PREVIOUS JAMBOREE DESSERTS TO CREATE AS A PATROL

Berry Ambrosia

Pavlova Fruit and Cream

Instant Pudding, Fruit and Ice Cream

Apple Shortcake Custard and Ice Cream

CREATE A SHOPPING LIST

With your Patrol create a shopping list of the items you will need. Remember to check for any food allergies or dietary requirements in your Patrol and cater for these. Will you buy the ingredients premade or make them from scratch

GET YOUR INGREDIENTS

Will you go to your local store and purchase your ingredients or organise your Patrol to bring the items from home?

THINK ABOUT ADDING A TWIST

How are you going to present your dish to your Troop?

CREATE YOUR DESSERT AND ENJOY IT!

Remember to take photos or video. Please share them with us on our Facebook Forum

Badge work

ADVENTURE OR PERSONAL

Participate or Lead depending on the level of engagement from youth

CAMPING LEVEL 1

1.8. I can properly wash my hands before a meal

1.9. I can do my own dishes at camp

CAMPING LEVEL 2

2.6. I can look after my personal hygiene while on camp

2.7. I know what the key components of a healthy meal are

2.8. I can safely help prepare food for cooking at camp

2.9. I can help clean up the eating area

CAMPING LEVEL 3

3.5. I can safely store food at camp

3.6. I can help plan a balanced meal for camp

3.7. I can be safe while cooking on camp

3.8. I can assist in cooking a meal on camp

CAMPING LEVEL 4

4.1. I can correctly dispose of dirty dishwashing water on camp

4.3. I can use group gear correctly and safely at camp

4.9. I can be safe around fires and cooking equipment while at camp

4.12. I can cook a simple 2-course meal outdoors

A GOOD NIGHTS REST

Show us your Patrol tent layout.

MASTER INTERIOR DESIGN

Whatever your style, from basic to glam, take time to arrange your sleeping quarters for optimum comfort.

A 7-day camp requires adequate tentage per Patrol to allow for the substantial amount of personal gear to be stored if 5 or 6 people are sleeping in the tent for an extended period.

It is desirable, but not essential, that the whole Patrol sleeps in one tent, with the exception of female Scouts from each Patrol who get together and sleep in a tent of their own.

Leaders of course must sleep in their own tents and never share a tent with youth members.

CONTINENTAL EXTERNAL FRAME TENTS

Currently the most popular tent seems to be the 15’ x 12’external frame continental type with a sewn in floor and front awning. The advantage of the external frame tent is that it’s relatively easy to add storm lashings in order to stabilise the tent during windy weather.

They are made of canvas and must be dried thoroughly before storage to avoid damage by rot and mildew.

DOME TENTS

The modern lightweight dome type tents are becoming popular but a disadvantage is they are not as robust as canvas tents and provide less shelter from heat and cold.

They are generally made of synthetic cloth and being lightweight, this usually means the zips too which can become a problem.

CENTRE POLE TENT

A third option is the original 12’ x 12’ or 18’ x 12’ Kiwi centre pole tent that has stood the test of time. They are easy to storm lash, and don’t have sewn in floors so a ground sheet is needed.

The main advantage of these tents is that they can be reduced in height in high winds simply by removing the bottom half of each tent pole and shortening the guy ropes.

A second advantage is that the sides can be lifted and the floor rolled up to air the ground and stop the grass rotting.

However, like the continental tent, they are made of canvas and need to be dried thoroughly before packing and storage to avoid rot and mildew.

These tent types suffer irrevocable damage from deodorant and sunblock sprays. We strongly recommend that only roll-on deodorants and sunblocks be permitted, and this is enforced as a safety issue.

PERSONAL LIGHTING

The most effective lights are probably the LED headband type, as the user can easily take them anywhere as needed while keeping their hands free. Alternatively, an LED torch will do.

A solar-powered or dynamo torch will negate the need for batteries.

Your Scouts may also opt to have small LED lanterns as group lighting in their tents.

8 HANDY HINTS TO HELP YOU WITH YOUR TENT PLANNING

(1) Be strategic about your tent’s pockets.

Try to arrange sleeping bags so everyone has storage space within arm’s reach for essentials like lip balm, a light and a book.

(2) Create hands free lighting.

Battery-powered LED lights work well. Hang a lantern or headlamp from the tent ceiling using a carabiner or rubber band.

(3) Keep everyone’s gear organised.

If you have room, a small folding table or camp shelves may help. Also, using stretchers to have space under your bed for storage may help.

(4) Keep clothes tidy.

Keeping your clothes folded and neat in sorted piles will help you to be able to find things quickly as you need them. Bringing a stuff sack to put your dirty washing in, can be handy to separate it from your clean washing.

(5) Keep the floor clean and clutter free.

Make sure you don’t leave trip hazards in the way of paths. Cleaning your tent out daily with a small dustpan and brush will help keep your gear dust-free, and at the end of the camp, it makes it easier to pack down.

(6) Properly position your bedding.

If possible, arrange stretchers so everyone has easy access to a door.

(7) Tuck a light near the main door.

You’ll appreciate it during nighttime restroom dashes.

(8) Golden rules.

No shoes in the tent. Designate a spot for them outside or just inside the door.

No spray deodorants, sunscreens or hairsprays in the tent - these destroy the lining and water tightness of the tent.

Respect each other’s space.

Cleanliness is next to godliness.

Badge work

A GOOD SCOUT IS PREPARED

Tell us about how you have prepared for the Jamboree and what you look forward to most.

TASK 1

KNOW THE DRILL

Become a fire safety expert. After setting up your Troop site, conduct a practice fire drill.

Have someone time how long it takes everyone to evacuate the site, line up and be accounted for.

• What will you use to raise the alarm?

• Who will be responsible for checking everyone is out and accounted for?

• Where onsite will you meet?

• What fire precautions will you have in place to prevent fires?

MAKE A LIST AND CHECK IT TWICE

Nothing is worse than getting to day 4 of Jamboree and realising you didn’t pack enough socks.

Getting ready for Jamboree is an essential part of the journey, and having a list to help you check all your gear off may help.

Create a packing list and photograph some of the gear you are getting ready to take to the Jamboree.

What are your essentials to make this a great Jamboree?

TASK 3

TELL US WHAT YOU ARE MOST LOOKING FORWARD TOO

Please send us a video or photos and tell us what you look forward to about the Jamboree.

Badge work

ADVENTURE OR PERSONAL

Participate, Assist or Lead depending on the level of engagement from youth

CAMPING LEVEL 1

1.4. I can help pack my bag for camp from a gear list

1.5. I know what clothes and shoes to wear for camping in different weather

1.6. I know what should be in my ditty bag

CAMPING LEVEL 2

2.3. I know what personal gear I should bring on camp

CAMPING LEVEL 3

3.2. I know what clothing I should bring on camp and how many of each item is appropriate

CAMPING LEVEL 4

4.2. I can list all the personal clothes and gear for a camp, and recognise if anything is damaged