Missional Communities Team Resources

MINISTRY TO THE INTERIOR

Ministry to the Interior has been prepared by a team of experienced cooks and resource persons to assist people who are considering catering at a camp or conference. In particular, this book is aimed to help those who have had little experience beyond catering and cooking for an average family.

This book contains a wide selection of recipes catering for large numbers, as well as guidelines for a cook's responsibilities, planning nutritious meals, estimating quantities, ordering supplies, using equipment safely, organising kitchen staff, and cooking outdoors.

Download Ministry to the Interior HERE.

COOKS RESOURCES

This resource has been prepared for cooks who have never cooked on a mission or camp before. If you have cooked before, some of this information you will have already experienced, but some of it will still be applicable to you. The assumption that the team you’re cooking for is approximately 30 adults has also been made. Cooking for children may require different recipes, but the similar preparedness is needed. And for larger groups, being well organised is even more crucial.

OTHER RESOURCES

Food Safety Information

As a cook on a mission, as a minimum requirement, you must complete an online Food Handler’s Course HERE. For more information see HERE. If you are a cook at Camp Coolamatong, you will need further qualifications.

Allergies

Allergy occurs when a person’s immune system reacts to substances in the environment that are harmless for most people. Major food allergens include: egg, milk, peanuts, tree nuts, fish, shellfish, soy, sesame, wheat, etc.
ALL labeling must declare if products contain these allergens.

Fructose Malabsorption

Fructose malabsorption is a digestive disorder, which leads to failure to absorb fructose. For more information see HERE.

Gluten Free / Coeliac Disease

Coeliac Disease is an autoimmune disorder, which leads to a failure to process gluten protein. Coeliac is not the same as ‘wheat allergy’. Many supermarkets stock gluten free frozen foods (pies, pasties, pizza bases, etc.). Asian sauces usually contain a wheat based soy sauce. For more information see HERE.
ALL labeling must declare if products contain gluten. Alternatively, list which of the products are gluten free.

Vegan vs. Vegetarian Diet

Vegetarians and vegans need to ensure plenty of vegetables and protein to meet dietary requirements. Canned beans (chickpeas, red kidney beans, etc.) and vegetables (corn) are very useful. Look out for meat replacer, sausages, pies, etc., which are good to have for back up. For more information see HERE.

Special Diet Hints

See HERE for a selection of recipes. You can select what kind of meal you want, the dietary requirements, then see a list of suitable recipes. For example, select gluten free and high fiber diner, or dairy free dips. Roam around the website to download other fact sheets and recipe ideas.