Show that you know
first aid for injuries or illnesses that could occur while cooking,
including burns and scalds.
Plan menus for 3
straight days (nine meals) of camping. Include the following:
A camp dinner with
soup; meat, fish or chicken; two fresh vegetables; drink; and dessert.
All are to be cooked.
A one-pot dinner.
Use foods other than canned.
A breakfast, lunch,
and dinner good for a trail or backpacking trip where light weight is
important. Use as much dehydrated or dry frozen foods as you can. Get
them from local food stores (not specialty stores). You should be able
to store all foods used for several days without refrigeration. The
lunch planned should not need cooking at the time of serving. The
dinner must include hot soup or a salad; meat, fish or chicken;
vegetable and starch food or a second vegetable; baked biscuits; and
drink. (The menus for the other two breakfasts and two lunches shall be
the kind you can prepare in camp or on the trail.)
Do the following:
Make a food list,
showing cost and amount needed to feed three or more boys using the
menus planned in requirement 2.
List the utensils
needed to cook and serve these meals.
Figure the weight of
the foods in requirement 2c.
Using the menus
planned in requirement 2:
Prepare and serve
for yourself and two others, the three dinners, the lunch, and the
breakfast planned in requirement 2. Time your cooking so that each
course will be ready to serve at the proper time.*
For the meals
prepared in requirement 4a, for which | a fire is needed, pick a good
spot for your fire. Build a fireplace. Include a support for your
cooking utensils from rocks, logs, or like material. (Where local laws
do not allow you to do this, the counselor may change the requirement
to meet the law.) The same fireplace may be used for more than one
meal. Use charcoal as a fuel in cooking at least one meal.
For each meal
prepared in requirement 4a, use safe food-handling practices. Use the
correct way to get rid of garbage, cans, foil, paper, and other rubbish
by burning and using a tote-litter bag. After each meal, clean up the
site thoroughly.
*
The meals in requirement 4a may be prepared for different trips. They need
not be prepared consecutively. Scouts earning this badge in summer camp
should plan around food they can get at the camp commissary
