Cook

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 require- ment 4a. Lead your patrol in saying grace at the meals and supervise cleanup.

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. This Scout is responsible for the fire (keeping it safe, keeping it going, etc.)

For the meals, assign Scouts to be assistant cooks and on clean-up. 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.)

You will not be able to assign duties until just before the campout. But the menu can be planned in advance and presented to those who are going or considering going.

Check the Food Inventory before finalizing the menu. Use as much of that as you can.