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First Class Requirements
First Class Cooking Requirement Troop
52 Guidelines for 1.
You
must be a 2nd Class Scout before starting this requirement. 2.
At
least 3 weeks before a campout get your Patrol Leader's OK to cook one
or two meals. Then let Mr. Tim Martin or
Mr. Brian Turner
know that you want to work on the requirement. 3.
Make
your menu and food shopping list and review it with Mr.Martin or
Mr.Bingham. Write down the plan...what to
do when, like
"wash and cut veggies at home. Start fire
1-1/2 hours before meal. Put meat in a
large fry pan...blah blah blah. Why not
type it on your computer ? 4.
Review
your list and plan with your mom or dad. 5.
Practice
the meal in your kitchen with mom or dad's supervision. 6.
You
will need to work on 2 camping trips to cook the 3 required meals. 7.
Plan
- Prepare - Execute – Evaluate More so now than ever, cooking is a valuable skill for Scouts to master. In today’s society men take on more responsibilities than ever in the household. Men tend to marry later in life than in years past. From a Scout leader’s perspective, cooking is important because it indirectly requires the boys to learn another valuable lifelong skill…planning and preparation. Anyone who is going to be a successful outdoor cook has to plan his meals carefully before the trip, prepare as much as he can in the comforts of home, then execute his plan skillfully. The young
Scout knows only one way to cook…over a roaring
blaze that scorches the food on the outside and leaves it rare on the
inside. As he gains knowledge and
experience, he learns that there are many styles of cooking, such as
frying,
broiling, stewing, boiling, and baking. Each
requires a different kind of heat. Most
cooking is done over coals, not flame, for an even,
gentle heat
that cooks food thoroughly without burning. What can
you cook in the outdoors? Anything you can
indoors! But without temperature settings,
you need to
be able to estimate the heat required to cook your meal. Some meals
are fried on a griddle, others are cooked in a
pot, and many are baked or roasted in a cast iron or aluminum dutch
oven. Parents
are encouraged to get involved and help their son
practice a meal at home before trying it in the woods.
Even if it’s cooked on the kitchen stove, the
lessons learned with the family will be remembered and applied outdoors. The more opportunities he gets at home will
make him a better cook when he camps. There are
many ways a Scout can make his job in camp easier
by preparing at home. For instance,
let’s say he’s making a beef stew. Carrots
may be washed, peeled, and cut at home without
harming the
quality of the food. Potatoes can be
scrubbed, but are best left whole so they do not turn brown. Stew beef should be rinsed and cut into bite
sized pieces in your kitchen instead of trying to do it in the woods. Not only does it make camp preparation
easier, you leave the waste at home instead of carrying it to camp. Wherever
possible, food should be packed in plastic
bags. Leave cardboard and other
excessive packaging home. Your food will
be protected from the weather, your pack will be roomier and lighter,
and
you’ll have less garbage to pack out of the woods. For many
trips, refrigeration is not necessary because we’re
out in the cold. If camping far from the
car, each patrol has a small collapsible insulated bag to carry
perishables and
ice. Larger coolers are permitted on
trips in warm weather if we are close to the car. Cleaning
up after a meal is not difficult if the food is
cooked properly and some simple guidelines are followed.
Because of the very limited amount of hot
water available, all plates and pots should be made to look clean
before
touching the wash water. This is best
done by each individual as he finishes his meal. He
can wipe the dish with a piece of bread or
with the soft rubber spatula each patrol should have.
Dishes are washed in hot soapy water, rinsed
in boiling water and allowed to air-dry on a clean piece of plastic
sheeting. |
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