In the outdoors, prepare a dessert OR snack and serve it to your patrol or a group of youth.**į. Serve all of these meals to your patrol or a group of youth.**Į. Use a skillet over campfire coals OR a Dutch oven for a fourth meal, and cook the fifth meal in a foil pack OR on a skewer. In the outdoors, using your menu plans and recipes for this requirement, cook three of the five meals you planned using either a camp stove OR backpack stove. Share and discuss your meal plan and shopping list with your counselor.ĭ. Create a shopping list and budget to determine the per-person cost.Ĭ. Adjust menu items in the recipes for the number to be served. Find or create recipes for at least three meals, a dessert and a snack. List the equipment and utensils needed to prepare and serve these meals.ī. These five meals must include at least one breakfast, one lunch, one dinner, AND at least one snack OR one dessert. Your menu 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. Using the MyPlate food guide 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. Tell how better planning and preparation help ensure a successful meal.Ī. Discuss what you learned with your counselor, including any adjustments that could have improved or enhanced your meals. After each meal, ask a person you served to evaluate the meal on presentation and taste, then evaluate your own meal. Have an adult verify the preparation of the meal to your counselor.Į. Time your cooking to have each meal ready to serve at the proper time. 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. Share and discuss your meal plan and shopping list with your counselor.Ĭ. Create a shopping list for your meals showing the amount of food needed to prepare for the number of people you will serve. List the equipment and utensils needed to prepare and serve these meals.Ī. Your menu should include enough to feed yourself and at least one adult, keeping in mind any special needs (such as food allergies) and how you kept your foods safe and free from cross-contamination. Using the MyPlate food guide or the current USDA nutrition model, plan a menu for three full days of meals (three breakfasts, three lunches, and three dinners) plus one dessert. Describe with your counselor how to manage your time when preparing a meal so components for each course are ready to serve at the same time. Discuss the benefits of using a camp stove on an outing vs. For each one, describe the equipment needed, how temperature control is maintained, and name at least one food that can be cooked using that method: baking, boiling, broiling, pan frying, simmering, steaming, microwaving, grilling, foil cooking, and use of a Dutch oven.ī. Discuss EACH of the following cooking methods. You’ll also learn about possible careers in cooking, as well as some tips to become a better chef!Įnough talking! Let’s dive into it so you can finish earning your Cooking merit badge □ What Are The Cooking Merit Badge Requirements 3-7?Ī. You’ll need to prepare a meal at home, during a campout, and on a trail. Requirements 3-7 will test your actual cooking abilities. Welcome to part 2 of Your Ultimate Guide to the Cooking Merit Badge! If you haven’t yet completed part 1, click here.
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