Menu for Camp of 4 Days
(Arriving on Day 1 before lunch, and departing on Day 4 after lunch)
In preparing a menu bear in mind that:
-plain wholesome food should be served
-most children seldom have a cooked breakfast
-nor do they have dessert regularly
-expensive food is not needed e.g. steak, and wastage can be costly
Breakfast:Weetbix (possibly some cornflakes or rice bubbles), toast, spreads, 1 each spaghetti and baked beans, 2 of scrambled eggs, milk, milo
Lunch:Bread with marmite, peanut butter, cheese, luncheon etc, raw carrot sticks, cut seasonal fruit (apple, orange, feijoa, banana – whatever is in season), cordial/milk.
Dinner:1stpre-cooked cold roast (left over serve at lunch next day)
2nd and 3rd stew or mince or fish pie (smoked kahawai)
4thBBQ sausages
Dessert:selected canned/preserved fruit with 2 x instant puddings, 1 x custard,
1 x jelly, and ice cream (with BBQ)
Supper:milo/milk/cocoa, selected biscuits/cake from parents contribution
Morning & Afternoon snacks:fruit or carrot piece, biscuit, cordial
Food Quantity Calculation:for many items this can be based on average consumption per person. For year 6 children the following quanitities can be used (include adults in total) – based on 30 people – 24 children and 6 adults
Bread:6 slices per day (2 breakfast, 4 lunch) 30 x 6 = 180 slices per day
Freyas toast 18 slices = 10 loaves
Rivermill sandwich 24 slices = 7.5 loaves
Weetbix:1kg = 66 biscuits – 2 p.p.p.day – 30 x 2 = 60 = 1 box daily
Milk:450ml p.p.p.day – 30 x 450 = 13.5 litres per day
Mince/Gravy Beef: 100gm
Roast:150gm
Instant Pudding/Jelly:6 servings per packet
Ice Cream:100ml (enough for 2nds)
Frozen peas/beans:60gm per serving
Margarine:40gm
Cheese:30gm
Sugar:40-45gm
Cordial:200-250ml per serving
Canned/Preserved Fruit:about 80-90gm per serving = 8-10 servings from a quart jar or 820gm can
Potatoes:prior to camp children bring enough for their own needs for dinners
Fresh Fruitif fresh fruit is served cut into quarters there is no wastage as children eat what they need only e.g. 1 apple per day gives 1-2 pieces for snacks, 2-3 pieces for lunch. Raw carrots cut into fingers, or pieces.
Cabbage:served raw is more economical than lettuce
Tomatoes:only in season when cheap
It is probably better to run out of some food items (Kaeo or Waipapa are close) than to go back to school with quantities of surplus food.