Cooking
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::a. Review with your counselor the injuries that might arise from cooking, including burns and scalds, and the proper treatment. | ::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, transported, and properly prepared for cooking. | ::b. Describe how meat, fish, chicken, eggs, dairy products, and fresh vegetables should be stored, transported, and properly prepared for cooking. | ||
- | ::c. Describe the following food-related illnesses | + | ::c. Describe the following food-related illnesses: |
:::1. Salmonella enteritis | :::1. Salmonella enteritis | ||
:::2. Staphylococcal enteritis | :::2. Staphylococcal enteritis | ||
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:::5. Trichinosis | :::5. Trichinosis | ||
:::6. Hepatitis | :::6. Hepatitis | ||
- | :2 | + | :2. Plan a menu for two 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. | |
- | + | ::b. Using the menu planned for requirement 2, make a food list showing amount needed to feed yourself and at least one adult (parent, family member, guardian, or other responsible adult). | |
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- | ::a. When preparing your menu, follow the nutritional guidelines set by the food pyramid. | + | |
- | ::b. Using the menu planned for requirement | + | |
::c. Tell what utensils were needed to cook and serve these meals. | ::c. Tell what utensils were needed to cook and serve these meals. | ||
- | : | + | :3. Make one of the meals from your menu for youself and at least one adult (parent, family member, guardian, or other responsible adult). |
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- | ''Source: 2007 Boy Scout Requirements (33215)'' | + | |
+ | ''Source: 2007 Boy Scout Requirements (33215)'' | ||
== Notes == | == Notes == |
Revision as of 19:40, August 17, 2007
Cooking merit badge | ||
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Status: | Elective | |
Created: | 1911 | |
Discontinued: | no | |
BSA Advancement ID: | ||
Requirements revision: | 2007 | |
Latest pamphlet revision: | 2007 |
Contents |
“ | ” |
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, transported, and properly prepared for cooking.
- 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
- 2. Plan a menu for two 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.
- b. Using the menu planned for requirement 2, 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.
- 3. Make one of the meals from your menu for youself and at least one adult (parent, family member, guardian, or other responsible adult).
Source: 2007 Boy Scout Requirements (33215)
Notes
Help with these requirements
External links
- Scout Camp Cooking
- Camping Food & Dutch Oven Recipes
- WAGGGS-L Cyber-Cookbook
- Cooking for Scouts and Scouters
- Troop 237 Dutch Oven Recipes
- The Trailside Cookbook
- Buckskinner Cookbook
- RecipeSource! - orginally SOAR: The Searchable Online Archive of Recipes
- The Recipes Folder
- CampRecipes.com
- Camp Kitchen - recipes, cooking gear, etc
- U.S. Scouting Service Project Cooking page
- Ol' Buffalo Outdoor Cooking Page
- How to Build a Solar Cooker
- The International Dutch Oven Society
- My-Recipe.com
- AsiaRecipe.com
- Foodborne illness information from the Partnership for Food Safety Education