Show that you know first aid for injuries or illnesses that could occur while cooking,
including burns and scalds.
Plan menus for 3 straight days (nine meals) of camping. Include the following:
A camp dinner with soup; meat, fish or chicken; two fresh vegetables; drink; and
dessert. All are to be cooked.
A one-pot dinner. Use foods other than canned.
A breakfast, lunch, and dinner good for a trail or backpacking trip where light weight
is important. Use as much dehydrated or dry frozen foods as you can. Get them from local
food stores (not specialty stores). You should be able to store all foods used for several
days without refrigeration. The lunch planned should not need cooking at the time of
serving. The dinner must include hot soup or a salad; meat, fish or chicken; vegetable and
starch food or a second vegetable; baked biscuits; and drink. (The menus for the other two
breakfasts and two lunches shall be the kind you can prepare in camp or on the trail.)
Do the following:
Make a food list, showing cost and amount needed to feed three or more boys using the
menus planned in requirement 2.
List the utensils needed to cook and serve these meals.
Figure the weight of the foods in requirement 2c.
Using the menus planned in requirement 2:
Prepare and serve for yourself and two others, the three dinners, the lunch, and the
breakfast planned in requirement 2. Time your cooking so that each course will be ready to
serve at the proper time.*
For the meals prepared in requirement 4a, for which | a fire is needed, pick a good spot
for your fire. Build a fireplace. Include a support for your cooking utensils from rocks,
logs, or like material. (Where local laws do not allow you to do this, the counselor may
change the requirement to meet the law.) The same fireplace may be used for more than one
meal. Use charcoal as a fuel in cooking at least one meal.
For each meal prepared in requirement 4a, use safe food-handling practices. Use the
correct way to get rid of garbage, cans, foil, paper, and other rubbish by burning and
using a tote-litter bag. After each meal, clean up the site thoroughly.
* The meals in requirement 4a may be prepared for different trips. They need not be
prepared consecutively. Scouts earning this badge in summer camp should plan around food
they can get at the camp commissary.
