Review with your counselor the injuries that might arise from cooking,
including burns and scalds, and the proper treatment.
Describe how meat, fish, chicken, eggs, dairy products, and fresh
vegetables should be stored, transported, and properly prepared for
cooking.
Describe the following food-related illnesses and tell what you can do
to help prevent each from happening:
Salmonella enteritis
Staphylococcal enteritis
E. coli (Escherichia coli) enteritis
Botulism
Trichinosis
Hepatitis
Do the following:
Illustrate for your counselor the food pyramid. Label the pyramid,
including:
The food groups
Milk, yogurt, and cheese group
Vegetable group
Meats, poultry, fish, dry beans, eggs, and nuts group
Fruit group
Bread, cereal, rice, and pasta group
The item on the pyramid that is not considered part of a food
group and tell why its use is discouraged
The number of servings recommended per day from each group
Give your counselor examples from each food group.
Describe for your counselor the measurements of servings for each food
group.
Describe to your counselor food preparation techniques that result in
more healthful and nutritious meals.
Plan a menu for two straight days (six meals) of camping. Include the
following:
A camp dinner with soup; meat, fish, poultry, or an appropriate
substitute; two fresh vegetables; drink; and dessert. All are to be
properly prepared. When preparing your menu, follow the nutritional
guidelines set by the food pyramid.
A one-pot dinner. Use foods other than canned.
Using the menu planned for requirement 3, make a food list showing
cost and amount needed to feed three or more boys.
List the utensils needed to cook and serve these meals.
Using the menu planned for requirement 3, do the following and discuss the
process with your merit badge counselor:
Prepare and server for yourself and two others, the two dinners, one
lunch, and one breakfast. Time your cooking so that each course will be
ready to serve at the proper time.
The
meals for this requirement may be prepared for different trips. They
need not be prepared consecutively. Scouts working on this badge at
summer camp should plan around food they can get at the camp
commissary.
For meals prepared in requirement 4a for which a fire is needed, use a
lightweight stove or build a low-impact fire. Include support for your
cooking utensils from rocks, logs, or like material. The same fireplace
may be used for more than one meal. Use a backpacking stove to cook at
least one meal. (Where local regulations do not allow you to do this,
the counselor may change the requirement to meet the law.)
For each meal prepared in requirement 4a, use safe food-handling
practices. Dispose of garbage, cans, foil, paper, and other rubbish by
packing them out and depositing them in a proper container. After each
meal, clean up the site thoroughly.
Plan a menu for one day (three meals) or for four meals over a two-day
period of trail hiking or backpacking. Include the following:
A breakfast, lunch, and dinner for a trail or backpacking trip where
light weight is important. You should be able to store all foods used
for several days without refrigeration. When preparing your menu,
follow the nutritional guidelines set by the food pyramid.
The
meals for this requirement may be prepared for different trips. They
need not be prepared consecutively. Scouts working on this badge at
summer camp should plan around food they can get at the camp
commissary.
Using the menu planned for requirement 5, make a food list showing
cost and amount needed to feed three or more boys.
List the utensils needed to cook and serve these meals.
Figure the weight of the foods in requirement 4a.
Using the menu planned for requirement 5a, do the following:
Prepare and serve for yourself and two others, the trail breakfast and
dinner. Time your cooking so that each course will be ready to serve at
the proper time.
The
meals for this requirement may be prepared for different trips. They
need not be prepared consecutively. Scouts working on this badge at
summer camp should plan around food they can get at the camp
commissary.
Use an approved trail stove (with proper supervision) or charcoal to
prepare your meals.
For each meal prepared in requirement 6a, use safe food-handling
practices. Dispose of garbage, cans, foil, paper, and other rubbish by
packing them out and depositing them in a proper container. After each
meal, clean up the site thoroughly.
Plan a menu for three full days of meals (breakfast, lunch, and dinner) to
be cooked at home.
When preparing your menu, follow the nutritional guidelines set by the
food pyramid. All meals are to be cooked or properly prepared.
Using the menu planned for requirement 7, make a food list, showing
cost and amount needed to feed yourself and at least one adult (parent,
family member, guardian, or other responsible adult).
Tell what utensils were needed to cook and serve these meals.
Prepare and serve a breakfast, lunch, and dinner from the menu you
planned for requirement 7. Time your cooking to have each course ready
to serve at the proper time. Have an adult verify the preparation of the
meal to your counselor.
Do the following:
Find out what opportunities are available for a career in food service
management. Find out what high school courses might help you prepare for
a career in cooking, and about special training you might need and where
to obtain such training. Discuss what you learned with your counselor.
Visit a professional cook, chef, food service manager, or Registered
Dietician and learn what this professional's duties are. Discuss the
person's education and training, techniques, and means used in
professional food preparation, and local health regulations and
licensing requirements that must be followed. Report to your counselor
your findings.
![[BADGE]](http://us.geocities.com/art/2265.gif)
COOKING
