Scouts BSA Cooking Merit Badge

ESSENTIAL COOKING SKILLS FOR SCOUTS AND OUTDOOR ADVENTURES

SCOUTS

COOKING

Expectations

A Scout is…�Trustworthy Loyal

Helpful Friendly

Courteous Kind

Obedient Cheerful

Thrifty Brave

Clean Reverent

�

Expectations

This Merit Badge is not intended to make you an expert Chef! This Merit Badge, like all Merit Badges, is created to show you opportunities available in this field.

�If you are struggling, ask for help.   I do want you to succeed!  But please note,  while I enjoy cooking, I am a trained engineer not a trained culinary professional...

�

Introduction to Scouts BSA Cooking Merit Badge

• The Cooking Merit Badge teaches essential cooking skills.
• Participants learn to plan and prepare meals safely.
• Scouts explore nutrition and healthy eating practices.
• Cooking is a vital life skill for independence and self-sufficiency.

Overview

1. Health and safety
2. Planning (must discuss with counselor)
1. Nutrition & Food Labels
2. Activity and Eating Habits
3. Cooking Methods & Time Management
4. Cooking, serving and cleanup
• Planning
• Home (1 breakfast, 1 lunch, 1 dinner, & 1 dessert)
• In the outdoors (3 meals for a patrol size group, including 1 meal using Dutch oven, foil pack or kabobs; 1 desert or snack)
• Trail (2 meals including 1 cooked and a snack)

Health and Safety in Cooking

ESSENTIAL PRACTICES FOR SAFE COOKING ACTIVITIES

Overview of Cooking Hazards

Burn Hazards

Burns are common cooking hazards and can occur from hot surfaces or boiling liquids. It's important to use oven mitts and avoid direct contact with heat.

Cutting Risks

Cuts can result from improper handling of knives and sharp tools. Always cut away from your body and use a stable cutting board.

Choking Hazards

Choking can occur with improperly prepared food. Ensure food is cut into manageable sizes, especially for children.

Allergic Reactions

Allergic reactions can arise from certain ingredients. Always check labels and be aware of common allergens when cooking.

Foodborne Illnesses

Foodborne illnesses are caused by consuming contaminated food or water, often due to improper handling, storage, or cooking practices, leading to harmful bacteria and viruses entering the body.

Identifying Cooking Hazards

Hot Surfaces

Hot surfaces can cause burns if not handled properly. Always use oven mitts or pot holders when touching hot items.

Sharp Knives

Sharp knives are essential for cooking but can cause serious cuts if mishandled. Always cut away from your body and use a cutting board.

Allergens in Ingredients

Be aware of allergens in ingredients to prevent allergic reactions. Always check labels and communicate with others about food allergies.

Contaminated Food / Water

Identifying contaminated food or water involves recognizing signs such as unusual odors, discoloration, or the presence of foreign particles that indicate potential contamination. Be aware of the temperature of foods requiring refrigeration, If food is above the temperature of 40^oF for more than 2 hours it should be thrown away. Know your water source and ensure the water is potable.

Preventing Cooking Hazards

Proper Appliance Usage

Using kitchen appliances as intended is crucial to avoid accidents and ensure safety in the kitchen.

Organized Workspace

Keeping the kitchen workspace organized helps reduce the risk of accidents and allows for efficient cooking.

Emergency Response

Knowing how to respond to cooking hazards such as burns or cuts is essential to handle emergencies effectively.

Food Handling

Ensure proper hygiene, use clean utensils, and store food at appropriate temperatures to avoid contamination and foodborne illnesses

First Aid for Burns

•First Degree: Mild, painful reddening of the skin

–Move to safety

–Cool

–Cover

•Second Degree: More serious, may blister; includes scalds

•Third Degree: Very serious, possibly life threatening

–Immediate medical attention

–Raise above heart if possible

–Protect from drafts

–Do not remove charred clothing

–Treat for shock

First Aid for Cuts

1. Stop the bleeding

• Apply direct pressure using clean cloth or fingers.
• Apply additional cloths if blood soaks through; do not remove initial bandage.

2. If bleeding continues, raise the wound above the heart.

3. Clean the wound

4. Apply antibiotic ointment and bandage

First Aid for Choking

First Aid for Allergic Reaction�(Anaphylaxis)

What to look for.

• Warm feeling followed by intense itching
• Skin flushes, face may swell
• Sneezing, coughing, wheezing
• Shortness of breath
• Tightness and swelling of the throat
• Tightness in the chest
• Increased heart rate
• Swelling of the tongue, mouth, and nose
• Blueness around lips and mouth
• Dizziness
• Nausea and vomiting

What to do.

1. Anaphylaxis is a serious issue, Call 911 immediately.
2. Monitor breathing if absent, give CPR
3. If the person has their own physician prescribed epinephrine, help them to use it. Inject it at mid thigh (Can be given through clothing). About 20% require a second dose.

Proper Food Handling – Meat & Chicken

• Storage: Meat should be stored at appropriate temperatures to prevent bacterial growth. Refrigerate meat at or below 40°F (4°C) and freeze it at 0°F (-18°C) or lower. Use airtight containers or vacuum-sealed bags to prevent contamination and freezer burn.
• Transportation: When transporting meat, keep it cold by using insulated coolers with ice packs. Ensure the meat remains at a safe temperature throughout the journey to prevent bacterial growth.
• Preparation: Before cooking, thaw meat in the refrigerator, not on the counter, to avoid bacterial growth. Wash your hands thoroughly before and after handling raw meat. Use separate cutting boards and utensils for raw meat to prevent cross-contamination. Cook meat to the appropriate internal temperature to kill harmful bacteria: 145°F (63°C) for whole cuts of beef, pork, lamb, and veal; 160°F (71°C) for ground meats; and 165°F (74°C) for poultry.

Proper Food Handling - Fish

• Storage: Fish should be stored at appropriate temperatures to prevent bacterial growth. Refrigerate fish at or below 40°F (4°C) and freeze it at 0°F (-18°C) or lower. Use airtight containers or vacuum-sealed bags to prevent contamination and freezer burn.
• Transportation: When transporting fish, keep it cold by using insulated coolers with ice packs. Ensure the fish remains at a safe temperature throughout the journey to prevent bacterial growth.
• Preparation: Before cooking, thaw fish in the refrigerator, not on the counter, to avoid bacterial growth. Use separate cutting boards and utensils for raw fish to prevent cross-contamination. Cook fish to a minimum of 145^oF to kill harmful bacteria.  If you don't have a thermometer, you can check for doneness by ensuring the fish is opaque and flakes easily with a fork

Proper Food Handling - Eggs

• Storage: Store eggs in the refrigerator if you plan to use them within a few weeks. For longer storage, avoid freezing eggs in their shells; instead, beat them and store in airtight containers.
• Transportation: Use insulated coolers and ice packs to keep eggs cold during transportation. Avoid leaving eggs at room temperature for extended periods. 
• Preparation: Wash your hands thoroughly before and after handling raw eggs. Use separate cutting boards for raw eggs and other foods to prevent cross-contamination. Eggs should be cooked to an internal temperature of 160°F (71°C) to ensure they are safe to eat. If you don't have a thermometer, you can check for doneness by ensuring the eggs are cooked until both the yolk and white are firm.

Proper Food Handling – Dairy Products

• Storage: Dairy products should be stored at appropriate temperatures to prevent bacterial growth. Refrigerate dairy products at or below 40°F (4°C) and avoid freezing them unless specified. Use airtight containers or the original packaging to prevent contamination and maintain freshness.
• Transportation: When transporting dairy products, keep them cold by using insulated coolers with ice packs. Ensure the dairy products remain at a safe temperature throughout the journey to prevent bacterial growth.
• Preparation: Before using dairy products, check for any signs of spoilage such as unusual odors or discoloration. Use clean utensils and surfaces to prevent cross-contamination and always follow expiration dates to ensure freshness.

Proper Food Handling – Fresh Vegetable

• Storage: Store vegetables in the refrigerator if you plan to use them within a few days. For longer storage, consider freezing vegetables that can withstand freezing temperatures.
• Transportation: Use insulated coolers and ice packs to keep vegetables cold during transportation. Avoid leaving vegetables at room temperature for extended periods.
• Preparation: Wash your hands thoroughly before and after handling fresh vegetables. Inspect vegetables for any discoloration or odors before using. Wash vegetables prior to working with them. Use separate cutting boards and utensils for raw vegetables and other foods to prevent cross-contamination

Preventing Cross-Contamination

Understanding Food Allergies

Prevalence of Food Allergies

Many individuals are affected by food allergies, which can lead to serious health concerns if not managed properly.

Communication in Food Preparation

Effective communication about food allergies is essential among those involved in food preparation to ensure safety.

Handling Common Allergens

Special care must be taken when handling common allergens to prevent cross-contamination and allergic reactions. Common food allergies include dairy, peanuts, tree nuts, eggs, fish, shellfish, wheat, soy, and sesame. These nine foods account for 90% of allergic reactions. Symptoms of food allergies can range from mild (such as rashes and hives) to severe (such as anaphylaxis, which can be life-threatening)

Importance of Awareness

Understanding Allergies

Food handlers need to understand food allergies to prevent allergic reactions during food preparation and service.

Safe Food Preparation

Awareness of food intolerances helps food handlers prepare meals safely for all guests, preventing health risks.

Serving Allergy-Free Meals

By being aware of allergies, food handlers can serve meals that cater to dietary restrictions and ensure guest safety.

Understanding Food-Related Illnesses

• Food-related illnesses can arise from consuming contaminated food.
• Common causes include bacteria, viruses, parasites, and allergens.
• Symptoms often include nausea, vomiting, diarrhea, and abdominal pain.
• Preventive measures include proper food handling and storage.

Understanding Food Intolerance

• Food intolerance can cause digestive issues after eating certain foods.
• Common intolerances include lactose, gluten, and fructose.
• Symptoms may include bloating, gas, and abdominal pain.
• Food intolerances differ from food allergies in their immune response.
• Diagnosis typically involves dietary elimination and reintroduction.

Understanding Food-Related Diseases

• Food-related diseases can arise from contaminated food or beverages.
• Common causes include bacteria, viruses, and parasites.
• Symptoms often include nausea, diarrhea, and abdominal pain.
• Proper food handling and hygiene practices can prevent these diseases.
• Education on food safety is essential for public health.

The Importance of Reading Food Labels

• Food labels provide essential nutritional information for informed choices.
• Understanding serving sizes helps manage portion control.
• Labels indicate allergens, aiding in safe food selection.
• Nutrient content claims guide healthier diet choices.
• Reading labels can prevent health risks associated with certain ingredients.

Identifying Common Allergens

Identifying common allergens such as peanuts, tree nuts, milk, eggs, wheat, soy, and shellfish involves checking food labels for specific allergen warnings and ingredient lists. Food labels often indicate the presence of these allergens with statements like "contains peanuts" or "may contain traces of tree nuts." Additionally, it's important to be aware of cross-contamination risks, where allergens can be unintentionally introduced into foods during processing or handling.

Nutrition: MyPlate Overview

Nutrition: Portion Sizes

Nutrition: �How Much Should�I Eat

A 2,000-calorie diet is generally suitable for maintaining weight for many adults, but it can also be adjusted for weight loss or gain by modifying the calorie intake based on individual needs

Nutrition: Activity

Limiting Oils and Sugars for Better Health

• Excessive oils can lead to increased calorie intake and weight gain.
• High sugar consumption is linked to obesity and diabetes.
• Moderation in fats is essential for heart health.
• Choosing healthier fats can improve overall nutrition.

Tracking Daily Activity and Caloric Needs

• Monitoring daily activity helps in understanding caloric burn.
• Caloric needs vary based on age, gender, and activity levels.
• Using activity trackers can aid in maintaining fitness goals.

Improving Eating Habits

• Assessing current eating habits can reveal areas for improvement.
• Incorporating more fruits and vegetables is essential.
• Reducing processed foods can enhance overall health.
• Setting realistic goals helps in achieving better nutrition.

Understanding Caloric Content

• Calories measure energy provided by food.
• Excessive calorie intake can lead to weight gain.
• Caloric needs vary based on age and activity level.

Fat: Types and Importance

• Fats are essential for energy and nutrient absorption.
• Different types of fat include saturated, unsaturated, and trans fats.
• Moderation is key to maintaining a healthy fat intake.

Saturated Fat Defined

• Saturated fat is typically solid at room temperature.
• High intake is linked to heart disease risk.
• Sources include red meat, dairy, and certain oils.

Trans Fat: The Unhealthy Fat

• Trans fats are artificial fats created through hydrogenation.
• They raise bad cholesterol levels and lower good cholesterol.
• Many countries have banned or limited trans fats in foods.

Cholesterol: What You Need to Know

• Cholesterol is a waxy substance found in the body.
• It is essential for hormone production and cell membranes.
• Dietary cholesterol can impact blood cholesterol levels.

Sodium: The Salt Factor

• Sodium helps regulate fluid balance and blood pressure.
• High sodium intake is associated with hypertension.
• Processed foods often contain excessive sodium.

Carbohydrates: Energy Sources

• Carbohydrates are the body's primary energy source.
• They can be simple (sugars) or complex (starches).
• Fiber is a type of carbohydrate that aids digestion.

The Role of Dietary Fiber

• Dietary fiber aids in digestion and promotes gut health.
• It can help regulate blood sugar levels.
• Sources include fruits, vegetables, and whole grains.

Understanding Sugars

• Sugars are simple carbohydrates that provide quick energy.
• Natural sugars are found in fruits, while added sugars are in processed foods.
• Limiting added sugars is important for overall health.

Protein: Building Blocks of Life

• Proteins are essential for building and repairing tissues.
• They play a role in enzyme and hormone production.
• Sources include meat, dairy, beans, and nuts.

Practice Food Labels

• Understanding serving sizes is crucial for managing calorie intake.
• Identify key nutrients: fats, sugars, and proteins.
• Check for allergens and special dietary needs on labels.
• Compare products to make healthier choices.

Practice Food Labels

• Understanding serving sizes is crucial for managing calorie intake.
• Identify key nutrients: fats, sugars, and proteins.
• Check for allergens and special dietary needs on labels.
• Compare products to make healthier choices.

Baking

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• Overview: Baking involves using direct, dry heat to cook food. Typically, you would keep your dish in a tray and then place it into an oven for a set length of time.
• Equipment needed: Food is typically baked, either covered or uncovered, within a preheated oven. You’ll usually place the food on a tray or dish to bake, but you can also leave it on the wire oven racks.
• How temperature is maintained: An oven will heat to a set temperature using metal heating coils. Make sure that your oven has had the time to reach your desired temperature before placing any food inside. When an oven’s doors are opened, heat will escape quickly. Resist the urge to open your oven door after placing the food inside. 
• Example dish: People often bake potatoes, casseroles, or brownies in the oven.

Boiling

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• Overview: Boiling starchy foods, such as rice and pasta, in water, helps them to soften and break down. At sea level, water boils when its temperature reaches 212°F. 
• Equipment needed: At the very least, you’ll need a medium to large pot, water, a stirring utensil, and a source of heat. A pot lid will also help the water to boil faster.
• How temperature is maintained: Whether you’re using a fire or a stove, the pot will be heated from the bottom, eventually bringing the water to a boil. When you drop in the food to be boiled, the water temperature will suddenly decrease, but quickly rise again.
• Example dish: Eggs, pastas, or starchy vegetables like asparagus are just a few examples of foods that can be prepared by boiling

Broiling

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• Overview: By placing a dish on the top rack of your oven and activating the overhead heating element, you’ll be able to ‘broil’ it. Broiling cooks food at high and direct heats, which is great for caramelizing sugar or toasting bread
• Equipment needed: Similar to baking, all you’ll need is a pan, an oven, and some oven mitts.
• How temperature is maintained: The dish is cooked by a metal heating element attached to the roof of the oven. Broiling is usually done at 500°F. Very few dishes are broiled for more than a minute.
• Example dish: Fish and steaks are sometimes broiled, but the high heat will destroy herbs and can cause things to easily burn. You can put dishes covered in cheese under the broiler to melt and create a nice crust.

Pan Frying

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• Overview: Food is cooked on a metal pan placed above a direct heat source. When pan-frying, you won’t be able to quickly cook for large groups, as your pan can typically only hold a few portions.
• Equipment needed: You’ll need a pan, a heat source, and a spatula. Some pan-fried dishes also use oil, which will help to keep your food from sticking.
• How temperature is maintained: Pan temperatures can be maintained by adjusting the stove, or by moving the food to warmer areas of the pan. A thin layer of oil will also help to distribute heat and allow your food to cook more evenly.
• Example dish: Scrambled and sunny side up eggs are pan fried. Steaks can be pan fried. Vegetables are often pan fried. Foods that are sautéed are also considered pan fried. Almost everything can be pan fried!

Simmering

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• Overview: Simmering is like boiling, but is done in water that is slightly below 212°F. The point of simmering is to allow sauces to break down and for flavors to meld together.
• Equipment needed: To simmer a dish, all you’ll need is a heat source, a pot, and a spoon. Avoid using a lid, while simmering, so that the water doesn’t fully boil.
• How temperature is maintained: When getting water to simmer, first turn the heating element to high. Once the water begins to boil, turn the heat to low. In a few seconds, the boiling water will subside into a light simmer. 
• Example dish: Many soups and sauces are simmered for a long time at low heat. This helps vegetables and meats to soften and break down.

Steaming

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• Overview: You can steam food by placing it above boiling water and letting it cook in the hot vapors. This helps ingredients retain their vitamins and minerals which would otherwise leach into the water if boiled.
• Equipment needed: There are different tools used when steaming, such as steamer baskets and specialized lids. At the very least, you’ll need a pot, boiling water, and a porous tray to hold the food being steamed. A lid helps foods to be steamed more quickly.
• How temperature is maintained: Since water boils at a constant temperature, the steam’s heat will also stay the same. All you need to do is keep water warm enough to boil.
• Example dish: Veggies, dumplings, and buns are just a few of the many types of foods that are commonly steamed.

Microwaving

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• Overview: Putting food into a microwave causes the water molecules in the food to vibrate. This, in turn, creates heat and cooks your food. In case you were wondering, microwave radiation is 100% safe.
• Equipment needed: To microwave food, you’ll need a microwave, a source of electricity, and a microwave-safe dish to place your food on. FYI, you can’t microwave metal and some types of plastics, as they tend to cause fires.
• How temperature is maintained: As long as the microwave is running, the water molecules in your food will continue to heat up. This could cause overcooking, so be careful of how much time you add.
• Example dish: Almost all leftovers can be microwaved. Additionally, there are many TV dinner-type meals that are made to be prepared by microwaving. However, high-fat foods tend not to microwave well.

This Photo by Unknown Author is licensed under CC BY-NC-ND

Grilling

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• Overview: Food is grilled by applying direct heat to its surface. Most commonly, the food is placed on a wire grid above an open flame or hot coals. 
• Equipment needed: To grill, you’ll need a wire grid to support your food, a fire, and some way to hold the grid above the flames. You’ll also need tongs or a spatula to flip your food, as well as a brush to clean the grill once you’ve finished.
• How temperature is maintained: Food can be grilled either on an open flame or above hot coals. Either way, you’ll need to start a fire and bring it to a steady heat before placing any food on your wire grid. If you’re using wood, make sure that all of the saps have burned away before cooking your food above the smoke.
• Example dish: Burgers, hotdogs, vegetables, and skewers are all examples of foods commonly cooked by grilling. Fun fact: The difference between grilling and barbecuing is done at a “low and slow” heat whereas grilling is done at a high heat more quickly!

Air Frying

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• Overview: Air frying uses rapidly circulating hot air to cook food, giving it a crispy texture similar to deep frying but without the need for large amounts of oil. You can think of it like a high-powered convection oven in a smaller space. This makes air frying a healthier option while still producing crunchy, yummy results.
• Equipment needed: To air fry, you’ll need an air fryer, a source of electricity, and a basket to place your food in (this comes with the air fryer). Many air fryers also come with accessories like racks for layered cooking or silicone liners for easier cleanup. You can air fry on a sheet of foil to make cleanup easier.
• How temperature is maintained: The air fryer heats up quickly and maintains a consistent temperature using a built-in fan to circulate hot air evenly around the food. Most air fryers have adjustable temperature and timer settings, so be sure to check on your food to avoid overcooking.
• Example dish: You can crisp up frozen foods and chicken wings, or even roast fresh vegetables. Plus, you can even reheat leftovers like pizza or baked goods to restore their crispiness without making them soggy.

Foil Cooking

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• Overview: Foil cooking is an easy way to cook quality food while camping. Simply wrap your ingredients in foil, sealing the package so it’s airtight, and place it under hot coals to cook.
• Equipment needed: To cook with foil, you’ll need some heavy-duty aluminum foil, a heat source, and a pair of tongs. Foil cooking can be done in an oven but is best suited for cooking a delicious meal around a campfire.
• How temperature is maintained: You’ll want to place your foil package in a bed of hot coals. Hot coals cool slowly, which will help your meal to cook evenly. If you’re cooking with foil in an oven, set it to the desired temperature and leave it alone.
• Example dish: Shrimp, chicken, tomatoes, and potatoes are just a few of the many ingredients that can go into a foil-cooked hobo pack! These foil-wrapped hobo packs are a staple of Scouting.

Dutch Oven

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• Overview: Dutch ovens are large and heavy pots that can be placed directly onto a heat source. They’re often made of cast iron and are great for cooking a variety of dishes, especially on a campout. 
• Equipment needed: To cook food with a Dutch oven, you’ll need a Dutch oven! You’ll also need a tool like pliers to lift the lid off, as well as a heat source like coals to maintain a steady temperature.
• How temperature is maintained: When camping, Dutch ovens can be placed over hot coals or smoldering firewood. Since the metal around a dutch oven is thick, it will maintain a constant heat while cooking. You can also place coals on the lid of a Dutch to ensure the top of your dish is cooked. 
• Example dish: Cobblers, casseroles, stews, and soups are just a few examples of dishes that you can make in a Dutch oven. When cooking for a patrol, no other cooking tool compares to the quality of easy food that you’ll be able to make by using a Dutch oven.

Camp Stove vs. Wood Fire / Charcoal

Camp Stoves

• Practical and often easy to use.
• Quick to set up and begin cooking a meal.
• Avoids open flames that could damage the campsite.
• Very safe when used by experienced Scouts.
• Able to be started in practically all weather conditions.
• Easy to control heat when cooking.
• Allowed on almost all campsites and trails.

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Wood Fire / Charcoal

• Fun!
• Takes time and skill to light and begin cooking.
• May damage the campground if made outside of a fire pit.
• Can be dangerous, even for experienced Scouts.
• Can’t be started in conditions that are too windy or wet.
• Difficult to control heat while cooking.
• Can only be made in designated locations

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Mastering Meal Time Management

• Plan your menu in advance to ensure smooth preparation.
• Organize ingredients and tools before starting to cook.
• Stagger cooking times for each course to ensure everything is hot and fresh.

The Influence of Taste, Texture, and Smell

• Taste encompasses sweet, salty, sour, bitter, and umami flavors.
• Texture affects mouthfeel, influencing enjoyment of food.
• Aroma significantly impacts flavor perception and appetite.
• Food combinations enhance or diminish overall experience.
• Cultural factors shape preferences for taste and texture.

Cooking at Home

4. Cooking at Home. Do the following:

(a) Using the MyPlate food guide or the current USDA nutrition model, plan menus for three full days of meals (three breakfasts, three lunches, and three dinners) plus one dessert. Your menus should include enough to feed yourself and at least one adult, keeping in mind any special needs (such as food allergies) and how you keep your foods safe and free from cross-contamination. List the equipment and utensils needed to prepare and serve these meals.

(b) Find recipes for each meal. Create a shopping list for your meals showing the amount of food needed to prepare for the number of people you will serve. Determine the cost for each meal.

(c) Share and discuss your meal plan and shopping list with your counselor.

(d) Using at least five of the 10 cooking methods from requirement 3, prepare and serve yourself and at least one adult (parent, family member, guardian, or other responsible adult) one breakfast, one lunch, one dinner, and one dessert from the meals you planned. The meals for requirement 4 may be prepared on different days, and they need not be prepared consecutively. Those served need not be the same for all meals.

(e) Time your cooking to have each meal ready to serve at the proper time. Have an adult verify the preparation of the meal to your counselor.

(f) After each meal, ask a person you served to evaluate the meal on presentation and taste, then evaluate your own meal. Discuss what you learned with your counselor, including any adjustments that could have improved or enhanced your meals. Tell how planning and preparation help ensure a successful meal.

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Camp Cooking

5. Camp Cooking. Do the following:

(a) Using the MyPlate food guide or the current USDA nutrition model, plan a menu that includes four meals, one snack, and one dessert for your patrol (or a similar size group of up to eight youth, including you) on a camping trip. These four meals must include two breakfasts, one lunch, and one dinner. Additionally, you must plan one snack and one dessert. Your menus should include enough food for each person, keeping in mind any special needs (such as food allergies) and how you keep your foods safe and free from cross-contamination. List the equipment and utensils needed to prepare and serve these meals.

(b) Find or create recipes for the four meals, the snack, and the dessert you have planned. Adjust menu items in the recipes for the number to be served. Create a shopping list and budget to determine the per-person cost.

(c) Share and discuss your menu plans and shopping list with your counselor.

(d) In the outdoors, using your menu plans and recipes for this requirement, cook two of the four meals you planned using either a camp stove OR backpacking stove. Use a skillet OR a Dutch oven over campfire coals for the third meal, and cook the fourth meal in a foil pack OR on a skewer. Serve all of these meals to your patrol or a group of youth.

(e) In the outdoors, using your menu plans and recipes for this requirement, prepare one snack and one dessert. Serve both of these to your patrol or a group of youth.**

(f) After each meal, have those you served evaluate the meal on presentation and taste, and then evaluate your own meal. Discuss what you learned with your counselor, including any adjustments that could have improved or enhanced your meals. Tell how planning and preparation help ensure successful outdoor cooking.

(g) Lead the clean-up of equipment, utensils, and the cooking site thoroughly after each meal. Properly store or dispose unused ingredients, leftover food, dishwater and garbage.

(h) Discuss how you followed the Leave No Trace Seven Principles and the Outdoor Code when preparing your meals

Trail Cooking

• 6. Trail and backpacking meals. Do the following:
• (a) Using the MyPlate food guide or the current USDA nutrition model, plan a day of meals for trail hiking or backpacking that includes one breakfast, one lunch, one dinner, and one snack. These meals must consider weight, not require refrigeration and are to be consumed by three to five people (including you). List the equipment and utensils needed to prepare and serve these meals.
• (b) Create a shopping list for your meals, showing the amount of food needed to prepare and serve each meal, and the cost for each meal.
• (c) Share and discuss your menu and shopping list with your counselor. Your plan must include how to repackage foods for your hike or backpacking trip to eliminate as much bulk, weight, and garbage as possible.
• (d) While on a trail hike or backpacking trip, prepare and serve two meals and a snack from the menu planned for this requirement. At least one of those meals must be cooked over a fire, or an approved trail stove (with proper supervision).**
• (e) After each meal, have those you served evaluate the meal on presentation and taste, then evaluate your own meal. Discuss what you learned with your counselor, including any adjustments that could have improved or enhanced your meals. Tell how planning and preparation help ensure successful trail hiking or backpacking meals.
• (f) Explain to your counselor how you should divide the food and cooking supplies among the patrol in order to share the load. Discuss how to properly clean the cooking area and store your food to protect it from animals.

Professions

7. Careers and Hobbies. Do ONE of the following:

(a) Identify three career opportunities that would use skills and knowledge in cooking. Pick one and research the training, education, certification requirements, experience, and expenses associated with entering the field. Research the prospects for employment, starting salary, advancement opportunities and career goals associated with this career. Discuss what you learned with your counselor and whether you might be interested in this career.

(b) Identify how you might use the skills and knowledge in cooking to pursue a personal hobby or healthy lifestyle. Research the additional training required, expenses, and affiliation with organizations that would help you maximize the enjoyment and benefit you might gain from it. Discuss what you learned with your counselor and share what short-term and long-term goals you might have if you pursued this.

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