KITCHEN ORIENTATION

FOR PARTERNSHIP TEAMS

GENERAL INSTRUCTIONS

Each team must have at least one - two people with servant attitudes to cook and be responsible for the kitchen. National (local) Christians might help but will not be able to fix American style food or may not be able to ensure American health standards. There may not be a missionary present on site to help in the kitchen.   The team cooks will be responsible for cooking, serving, washing dishes, and general cleanup, preparation of pure water, snacks and assuring the work site has water and drink.

Teams must eat well in order to work hard.  Most teams include big hard working men, and while working, they eat more than the average person in the U.S. setting.  Missionaries, interpreters, helpers, guards, and occasionally the local pastor may be included in meal times, so plan on preparing enough food for at least 20 people. It is better to have left over than not enough. Nothing will be wasted.All leftovers that you do not plan to use in future meals should be given to the pastor’s wife and she will see that it is used wisely. Make it clear that you need your containers back.

Usually the team workers will not be able to help with cooking because cooking may be done away from the work site. Breakfast should be served at 6:00 a.m. This means that cooks must be up early to prepare breakfasts. Lunch will be served at 12 noon and supper at 6:00.  Snacks should be planned for mid-morning and mid-afternoon.   In order to maximize our ministry time, meals must be served on time and coordinated with ministry plans.  

Outside Puerto Cabezas and or Puerto Lempira ice, bread, and vegetables are NOT available.  Plan accordingly. We will do all we can to have ice on the site but after the first 2 or 3 days it may be gone. Meals will be planned around canned and boxed goods. 

The following is a simple menu that provides plenty of energy and is easy to transport and prepare. It requires at least one team member to be the designated cook who can draft others to help. The menu relies on locally cooked beans and rice augmented with hamburger and chicken helper.

Beans and rice will be cooked by the pastor's wife or another lady in the community. This saves time and fuel and allows others to receive a blessing of service. The team will not pay the person for this service, but left-overs will be sent to the cook's house and will help feed church members and others who are helping

Gatorade or Kool-Aid needs to be available all the time. Snacks should be available with drinks mid-morning and mid-afternoon. Breakfasts will involve boiling water for coffee and oatmeal packets. Usually two packets make one serving. After breakfast the measured amount of beans and rice will be sent to the designated house to be cooked. Lunches are simple bean and rice meals with picante sauce and peanut butter and jelly. For supper the hamburger or chicken helper can be heated up in a sauce pan, mixed with either ham or chicken, and then served with the beans and rice.

MISSION TRIP MENU - SEVERS ONE WEEK

	BREAKFAST	LUNCH	SUPPER	AM SNACK	PM SNACK
TRAVEL DAY	Instant Oatmeal -breakfast bars - tang - coffee	Sandwich snack taken from the Mission	Lasagna helper and ham - beans - rice - tortillas	Trail mix,	Cookies
1ST WORK DAY	Instant Oatmeal -breakfast bars - tang - coffee	Beans - Rice - Tortillas - Peanut butter and Jelly	Fettuccine Alfredo with chicken - beans - rice – tortillas	Nuts	Cookies
2ND WORK DAY	Instant Oatmeal -breakfast bars - tang - coffee	Beans - Rice - Tortillas - Peanut butter and Jelly	Chilly Mac with ham - beans - rice - tortillas	Raisins	Cookies
3RD WORK DAY	Instant Oatmeal -breakfast bars - tang - coffee	Beans - Rice - Tortillas - Peanut butter and Jelly	Cheesy Chicken Enchilada with chicken - beans - rice - tortillas	Trail mix,	Cookies
4TH WORK DAY	Instant Oatmeal -breakfast bars - tang - coffee	Beans - Rice - Tortillas - Peanut butter and Jelly	Stroganoff with ham - beans- rice - tortillas	Dried fruit	Cookies
TRAVEL DAY	Instant Oatmeal -breakfast bars - tang - coffee	Snack on the road	Supper at the Mission Center

The team will purchase 31 items to bring for meals. Estimated value of $300-$400. You must follow the list or you will be missing something at mealtime. Other food items will be purchased by the Mission and added to your supplies. Food items should be packed per day in black tote trucks. Heavier items may have to be split up. Once you arrive in Puerto Cabezas you will repack before going to the village.

SHOPPING LIST FOR TEAM OF 15 FOR 1 WEEK MISSION TRIP
You will be providing for your team, plus translators, pastors, and missionaries (TOTAL OF 20-24)
	AMT	ITEM	SIZE	PRICE		TOTAL
1	1	Large Dish soap
2	4	Dish towels
3	1	Dish wash cloth
4	2	Pot holders
5	1	Roll or package large trash bags	20 bags
6	24	White flour tortillas (Flour not Corn)	packages of 20 large
7	1	Creamer	1.4 lb jar
8	5	Pace Picante Sauce	Quart jugs
9	10	Tang	Makes 22 quarts
10	10	Country Time Lemonade mix	Makes 8 quarts
11	10	Cherry Koolade	Makes 8 quarts
12	10	Grape Koolade	Makes 8 quarts
13	15	Tea with Lemon	Makes 8 quarts
14	3	Peanut butter	16 oz (1 lbs)
15	2	Jelly	32 oz (plastic jar)
16	120	Individual packages of instant oatmeal (a variety of flavors)	Boxes that equal 120 pks
17	120	Variety of Breakfast Bars	Boxes that equal 120 bars
18	8	Boxes of Chili-Mac	Hamburger Helper box
19	8	Boxes of Fettuccine Alfredo	Chicken Helper box
20	8	Boxes of Lasagna	Hamburger Helper box
21	8	Boxes of Cheesy Chicken Enchilada	Chicken Helper box
22	120	Zip locks bags	Snack size
23	16	Canned chicken	Canned or foil vacuum packs
24	2	Disposable Salt and Pepper	pair of Salt and pepper
25	20	Freezer Zip locks bags	Jumbo 2.5 gallon size
ITEMS NOT TO PURCHASE - WILL BE PROVIDED BY THE MISSION  (Can be purchased cheaper in Honduras and Nicaragua and will be provided for you.)
AMT		ITEM	SIZE	PRICE	TOTAL
1	48	Chickys Cookies	individual packages
2	48	Butter Cookies	individual packages
3	48	Oatmeal Cookies	individual packages
4	48	Chocolate Chip Cookies	individual packages
5	48	Oreo Cookies	individual packages
6	48	Fruit cups
7	1	Sugar or salt	1 lb.
8	4	Presto Coffee	jars of 300g
9	1	Cooking oil	gallon
10	5	Rice	10 pounds
11	5	Beans	8 pounds
12	16	Canned Ham	1 lb
13		Clorox for dishwashing and purification
14		Soap for handwashing

A field kitchen will be provided for each team. The kitchen includes;

A portable propane 2 or 3 burner stove

Cooking utensils and dishes for your team plus a few extra.

2 stove top coffee pots.

If you desire anything special, ie your favorite cooking spoon, bring it with you.

Water will probably have to be hauled from a creek or local well, and then purified.   Use Clorox to purify the water one drop is suggested per quart. Depending on the quality of the water, you can double amount but no more or it will be too strong.  Let water stand 30 minutes before using it.  15 drops is equal to 1 cc or 1 teaspoon.  For the large 5 gallon thermos we use 2 and 1/2 cc which is equal to ½ teaspoon or 33 drops. Purified water and Koolaid/Gatorade must be available on the worksite.

Most team will be able to carry out ice in chests. One person should be responsible for the ice chests and to keep foods cold and drinks cold, opening the ice chest as little as possible (After the ice in the chest is gone you will NOT be able to get more). If only one person is authorized to open the ice chest it will last twice as long.

HAND WASHING STATION

 In front of the tent place the 3 dishpans for hand washing.  The steps are:

3.  Rinse in water with Clorox.  1 Tablespoon per gallon.

1. Work area should be divided into a “contaminated” preparation area, and a “clean” final preparation area; and things that have not been washed, peeled, or unwrapped should not be placed in the clean area. Use one end of one of the tables as your contaminated area. The end of the table that is your “counter top” should be used as a clean area.
2. All counters and tabletops should be scrubbed with soapy water mixed with bleach.
3. Do not use knives or counter tops on un-clean food and then on clean food.
4. Keep trash to a minimum.  Burn trash daily. Do not throw away any food that can be eaten or any containers that can be reused. Give away any leftovers and metal cans, jars, jugs to local pastor’s wife.  She will distribute them.  
5. Do not use the same area or knife for cutting meat as you do for vegetables and fruits with out washing them with soapy water and bleach and drying thoroughly.
6. Sprinkle water on dry dusty ground to keep the dust down.
7. Cover prepared foods with clean clothes or lids
8. When storing items in the ice chest, wipe and clean off the container first. Do not use the ice for drinks that you are using for storing food.
9. Use a scoop (cup or pan) for getting the ice and do not allow people to get the ice with their hands. 
10. Use purified water for all cooking!
11. Never use raw eggs in anything that is not going to be thoroughly cooked or baked.
12. Raw milk must simmer for at least 10 minutes. Then cooled immediately.

2. Rinse in clear water

3. Rinse in Bleach water  of 1 tablespoon bleach to 1 gallon of water

4. Let air dry or dry with clean cloth. Place dishes in truck and shut lid to keep clean. If air-drying dishes, cover with a clean cloth so they will not get dusty or have flies land on them.

Step1.  Wash with cool, purified water and detergent.

Water— Typhoid fever, hepatitis, dysentery, and amebic dysentery.

Flies cockroaches and other insects— Amebic dysentery, hepatitis, worms typhoid fever, and dysentery.

Unwashed hands— Amebic dysentery, worms hepatitis, typhoid and dysentery

Undercooked foods— Worms, tuberculosis, Amebic dysentery, hepatitis, worms, typhoid fever, and dysentery

Foods improperly prepared or handled— Hepatitis, typhoid, worms dysentery

Raw fruits and vegetables— Dysentery, hepatitis, worm amebic dysentery

Raw meat— Worms, dysentery, hepatitis

Dishes not properly washed - Amebic dysentery, dysentery, hepatitis

Rats & Mice - Dysentery, hepatitis, amebic dysentery and tuberculosis