Cooking

From MeritBadgeDotOrg

(Difference between revisions)
Jump to: navigation, search
(Merit badge requirements)
(Merit badge requirements)
Line 23: Line 23:
:::5. Trichinosis
:::5. Trichinosis
:::6. Hepatitis
:::6. Hepatitis
-
:2. Do the following:
+
:4. Plan a menu for three full days of meals (breakfast, lunch, and dinner) to be cooked at home.
-
:3. Plan a menu for three full days of meals (breakfast, lunch, and dinner) to be cooked at home.
+
::a. When preparing your menu, follow the nutritional guidelines set by the food pyramid. All meals are to be cooked or properly prepared.
::a. When preparing your menu, follow the nutritional guidelines set by the food pyramid. All meals are to be cooked or properly prepared.
::b. Using the menu planned for requirement 3, make a food list showing amount needed to feed yourself and at least one adult (parent, family member, guardian, or other responsible adult).
::b. Using the menu planned for requirement 3, make a food list showing amount needed to feed yourself and at least one adult (parent, family member, guardian, or other responsible adult).
::c. Tell what utensils were needed to cook and serve these meals.
::c. Tell what utensils were needed to cook and serve these meals.
-
::d. Prepare and serve a breakfast, lunch, and dinner from the menu you planned for requirement 3. 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.
+
:5. Cook one of the meals on yourself and at least one adult (parnet, fmaily member, guardian, or other responsible adult).
-
 
+

Revision as of 21:43, August 16, 2007

Cooking merit badge
Status: Elective
Created: 1911
Discontinued: no
BSA Advancement ID:
Requirements revision: 2007
Latest pamphlet revision: 2007

Contents

[[Category:{{{field}}} merit badges]]

Merit badge requirements

1. Do the following:
a. Review with your counselor the injuries that might arise from cooking, including burns and scalds, and the proper treatment.
b. Describe how meat, fish, chicken, eggs, dairy products, and fresh vegetables should be stored.
c. Describe the following food-related illnesses:
1. Salmonella enteritis
2. Staphylococcal enteritis
3. E. coli (Escherichia coli) enteritis
4. Botulism
5. Trichinosis
6. Hepatitis
4. Plan a menu for three full days of meals (breakfast, lunch, and dinner) to be cooked at home.
a. When preparing your menu, follow the nutritional guidelines set by the food pyramid. All meals are to be cooked or properly prepared.
b. Using the menu planned for requirement 3, make a food list showing amount needed to feed yourself and at least one adult (parent, family member, guardian, or other responsible adult).
c. Tell what utensils were needed to cook and serve these meals.
5. Cook one of the meals on yourself and at least one adult (parnet, fmaily member, guardian, or other responsible adult).


Source: 2007 Boy Scout Requirements (33215)

Notes

Help with these requirements

External links

Personal tools
language