Cook

If you are the cook on one of our campouts, this page is designed to inform you about (1) what is expected and (2) which requirements you can complete.

No later than the meeting that is 10 days before the campout, meet with the [Campout SPL], the Tour Leader, and all those going as a breakout at the end of a Troop meeting (with the parents of those going present, if possible). Have your proposed menu and the estimated food cost. Ask if there are any dietary restrictions. You do not have to accommodate these, but you should do your best. (For example, if hot dogs are on your menu and someone does not eat pork, get beef hot dogs.)

Find out if a Quartermaster is going. If so, plan on using his patrol box and contact him. (Make sure he asks his dad if he's going.)

Talk with the Campout SPL. Make sure that your meal times fit in with the campout program. (For example, if you're doing Cooking Mb Req. 7, you will need to fit a hike or two in so meals can be done on the trail.

Be sure to post a roster with your helpers (assistant cooks, who also help clean-up); include each youth at least once. You will be directing them; the adults will make sure they listen to you. So you will do some cooking and some cleaning up, too. But make sure they all have equal turns cooking and cleaning. (You will probably have more assistant cooks and clean-up guys for dinner since that is a bigger meal.)

Be sure to collect the campout payments. Add the costs of

• the campsite
• the food and
• the usable materials (foil, paper towels, etc.)

and then divide by the number attending, round up to the nearest dollar, and add $1 for propane (which is purchased separately when the tank runs low).

It is possible that one Scout, or more, will want to satisfy Second Class Requirement 3g: On one campout, plan and cook one hot breakfast or lunch, selecting foods from the food guide pyramid. Explain the importance of good nutrition. Tell how to transport, store, and prepare the foods you selected. If so, make sure that Scout is scheduled as an assistant for a dinner (supper).

If you are going to have a campfire, be it a cooking fire or not, the Cook is to assign a Fire Warden. (Check ahead of time to make sure fires are permitted.) This Scout is responsible for the fire (keeping it safe, keeping it going, etc.) Ask who can bring firewood.

First Class Requirement 4:

• 4a. Help plan a patrol menu for one campout that includes at least one breakfast, one lunch, and one dinner, and that requires cooking at least two of the meals. Tell how the menu includes the foods from the food pyramid and meets nutritional needs.
• 4b. Using the menu planned in requirement 4a, make a list showing the cost and food amounts needed to feed three or more boys and secure the ingredients.
• 4c. Tell which pans, utensils, and other gear will be needed to cook and serve these meals.
• 4d. Explain the procedures to follow in the safe handling and storage of fresh meats, dairy products, eggs, vegetables, and other perishable food products. Tell how to properly dispose of camp garbage, cans, plastic containers, and other rubbish.
• 4e. On one campout, serve as your patrol's cook. Supervise your assistant(s) in using a stove or building a cooking fire. Prepare the breakfast, lunch, and dinner planned in requirement 4a. Lead your patrol in saying grace at the meals and supervise cleanup.

Cooking MB Req. 6: Using the MyPlate food guide (shown at bottom) or the current USDA nutrition model, plan a menu for your patrol or a similar size group of up to eight youth, including you) for a camping trip. Include five meals AND at least one snack OR one dessert. List the equipment and utensils needed to prepare and serve these meals. Then do the following:

• (a) 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.
• (b) Share and discuss your meal plan and shopping list with your counselor.
• (c) In the outdoors, cook two of the meals you planned in requirement 6 using either a lightweight stove or a low-impact fire. Use a different cooking method for each meal.** The same fireplace may be used for both meals. Serve this meal to your patrol or a group of youth.
• (d) In the outdoors, cook one of the meals you planned in requirement 6.Use either a Dutch oven, OR a foil pack, OR kabobs. Serve this meal to your patrol or a group of youth.**
• (e) In the outdoors, prepare a dessert OR a snack and serve it 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 better planning and preparation help ensure successful outdoor cooking.
• (g) Explain how you kept perishable foods safe and free from cross-contamination.

Cooking MB Req. 7: Using the MyPlate food guide or the current USDA nutrition model, plan a menu for trail hiking or backpacking that includes one breakfast, one lunch, one dinner, and one snack. These meals must 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. Then do the following:

• (a) 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.
• (b) Share and discuss your meal plan 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.
• (c) While on a trail hike or backpacking trip, prepare and serve two meals and a snack from the menu planned for requirement 7. At least one of those meals must be cooked over a fire, or an approved trail stove (with proper supervision).**
• (d) For each meal prepared in requirement 7c, use safe food-handling practices. Clean up equipment, utensils, and the site thoroughly after each meal. Properly dispose of dishwater, and pack out all garbage.
• (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 better planning and preparation help ensure successful trail hiking or backpacking meals.

' ** Where local regulations do not allow you to build a fire, the counselor may adjust the requirement to meet the law. The meals in requirements 6 and 7 may be prepared for different trips and need not be prepared consecutively. Scouts working on this badge in summer camp should take into consideration foods that can be obtained at the camp commissary.