Cooking-merit badge

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Cooking Merit Badge Workbook This workbook can help you but you still need to read the merit badge pamphlet. The work space provided for each requirement should be used by the Scout to make notes for discussing the item with his counselor not for providing the full and complete answers. Each Scout must do each requirement. No one may add or subtract from the official requirements found in Boy Scout Requirements Pub. 33216 – SKU 34765. The requirements were last issued or revised in 2007 • This workbook was updated in November 2013. Scout’s Name:__________________________________________ Unit: __________________________________________ Counselor’s Name: ______________________________________ Counselor’s Phone No.: ___________________________ Workbook © Copyright 2013 - U.S. Scouting Service Project Inc. - All Rights Reserved Requirements © Copyright Boy Scouts of America Used with permission. http://www.USScouts.Org • http://www.MeritBadge.Org Please submit errors omissions comments or suggestions about this workbook to: WorkbooksUSScouts.Org Comments or suggestions for changes to the requirements for the merit badge should be sent to: Merit.BadgeScouting.Org 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. Meat Fish Chicken

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Cooking Scouts Name: ________________________ Cooking - Merit Badge Workbook Page. 2 of 19 Eggs Dairy Products Fresh Vegetables c. Describe the following food-related illnesses and tell what you can do to help prevent each from happening: 1. Salmonella enteritis Prevention: 2. Staphylococcal enteritis Prevention: 3. E. coli Escherichia coli enteritis Prevention:

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Cooking Scouts Name: ________________________ Cooking - Merit Badge Workbook Page. 3 of 19 4. Botulism Prevention: 5. Trichinosis Prevention: 6. Hepatitis Prevention: 2. Do the following: a. Illustrate for your counselor the food pyramid that fits you. Label the following food groups in the pyramid and how much of each you should eat each day.

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Cooking Scouts Name: ________________________ Cooking - Merit Badge Workbook Page. 4 of 19 1. Grains 2. Vegetables 3. Fruits 4. Milk yogurt cheese 5. Meats poultry fish beans eggs nuts 6. Oils fats and sugars b. Explain why you should limit your intake of oils and sugars.

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Cooking Scouts Name: ________________________ Cooking - Merit Badge Workbook Page. 5 of 19 c. Explain the number of servings recommended per day from each group. Grains Vegetables Fruits Milk yogurt cheese Meats poultry fish beans eggs nuts Oils fats and sugars d. Give your counselor examples from each food group. Grains Vegetables Fruits Milk yogurt cheese Meats poultry fish beans eggs nuts Oils fats and sugars e. Describe for your counselor the measurements of servings for each food group. Grains Vegetables Fruits Milk yogurt cheese Meats poultry fish beans eggs nuts Oils fats and sugars f. Describe to your counselor food preparation techniques that result in more healthful and nutritious meals.

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Cooking Scouts Name: ________________________ Cooking - Merit Badge Workbook Page. 6 of 19 3. Plan a menu for two straight days six meals of camping. Include the following: a. A camp dinner with soup meat fish poultry or an appropriate substitute two fresh vegetables drink and dessert. All are to be properly prepared. When preparing your menu follow the nutritional guidelines set by the food pyramid. b. A one-pot dinner. Use foods other than canned. DAY ONE MENU Bread/Grain Main Course Dairy Fruit Drink Dessert BREAKFAST For in camp or on the trail. Bread/Grain Main Course Vegetable Fruit Drink Dessert LUNCH For in camp or on the trail. Soup/Salad Main Course Vegetable Vegetable Drink Dessert DINNER

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Cooking Scouts Name: ________________________ Cooking - Merit Badge Workbook Page. 7 of 19 DAY TWO MENU Bread/Grain Main Course Dairy Fruit Drink Dessert BREAKFAST For in camp or on the trail. Bread/Grain Main Course Vegetable Fruit Drink Dessert LUNCH For in camp or on the trail. Soup/Salad Main Course Vegetable Fruit Drink Dessert DINNER - Requirement 3B. A one-pot dinner using foods other than canned.

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Cooking Scouts Name: ________________________ Cooking - Merit Badge Workbook Page. 8 of 19 c. Using the menu planned for requirement 3 make a food list showing cost and amount needed to feed three or more boys. Breakfast Day 1 Breakfast Day 2 Food Item Amount Cost Food Item Amount Cost Lunch Day 1 Lunch Day 2 Food Item Amount Cost Food Item Amount Cost Dinner Day 1 Dinner Day 2 Food Item Amount Cost Food Item Amount Cost Total Estimated cost for food: __________________

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Cooking Scouts Name: ________________________ Cooking - Merit Badge Workbook Page. 9 of 19 d. List the utensils needed to cook and serve these meals. 4. Using the menu planned for requirement 3 do the following and discuss the process with your merit badge counselor:  a. Prepare and serve for yourself and two others the two dinners one lunch and one breakfast. Time your cooking so that each course will be ready to serve at the proper time. The meals for this requirement may be prepared for different trips. They need not be prepared consecutively. Scouts working on this badge at summer camp should plan around food they can get at the camp commissary.  b. For meals prepared in requirement 4a for which a fire is needed use a lightweight stove or build a low-impact fire. Include support for your cooking utensils from rocks logs or like material. The same fireplace may be used for more than one meal. Use a backpacking stove to cook at least one meal. Where local regulations do not allow you to do this the counselor may change the requirement to meet the law.  c. For each meal prepared in requirement 4a use safe food-handling practices. Dispose of garbage cans foil paper and other rubbish by packing them out and depositing them in a proper container. After each meal clean up the site thoroughly. 5. Plan a menu for one day three meals or for four meals over a two-day period of trail hiking or backpacking. Include the following: a. A breakfast lunch and dinner for a trail or backpacking trip where light weight is important. You should be able to store all foods used for several days without refrigeration. When preparing your menu follow the nutritional guidelines set by the food pyramid. 3 OR 4 TRAIL MEAL MENUS Bread/Grain Main Course Dairy Fruit Drink Dessert BREAKFAST

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Cooking Scouts Name: ________________________ Cooking - Merit Badge Workbook Page. 10 of 19 Bread/Grain Main Course Vegetable Fruit Drink Dessert LUNCH Soup/Salad Main Course Vegetable Fruit/Vegetabl e Drink Dessert DINNER Bread/Grain Main Course Dairy/Vegetabl e Fruit/Vegetabl e Drink Dessert Opt Meal 4

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Cooking Scouts Name: ________________________ Cooking - Merit Badge Workbook Page. 11 of 19 b. Using the menu planned for requirement 5 make a food list showing cost and amount needed to feed three or more boys. Breakfast Lunc Food Item Amount Cost Food Item Amount Cost Dinner Optional Additional Meal Food Item Amount Cost Food Item Amount Cost Total Estimated cost for food: __________________ c. List the utensils needed to cook and serve these meals.

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Cooking Scouts Name: ________________________ Cooking - Merit Badge Workbook Page. 12 of 19 d. Figure the weight of the foods in requirement 5a. Breakfast: Lunch Dinner Meal 4: if needed Food Item Weight Food Item Weight Food Item Weight Food Item Weight Total Weight: __________________ 6. Using the menu planned for requirement 5a do the following:  a. Prepare and serve for yourself and two others the trail breakfast and dinner. Time your cooking so that each course will be ready to serve at the proper time. The meals for this requirement may be prepared for different trips. They need not be prepared consecutively. Scouts working on this badge at summer camp should plan around food they can get at the camp commissary.  b. Use an approved trail stove with proper supervision or charcoal to prepare your meals.  c. For each meal prepared in requirement 6a use safe food-handling practices. Dispose of garbage cans foil paper and other rubbish by packing them out and depositing them in a proper container. After each meal clean up the site thoroughly.

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Cooking Scouts Name: ________________________ Cooking - Merit Badge Workbook Page. 13 of 19 7. 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. DAY 1 MENU Bread/Grain Main Course Dairy Fruit Drink Dessert BREAKFAST Bread/Grain Main Course Vegetable Fruit Drink Dessert LUNCH Soup/Salad Main Course Vegetable Vegetable Drink Dessert DINNER

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Cooking Scouts Name: ________________________ Cooking - Merit Badge Workbook Page. 14 of 19 DAY 2 MENU Bread/Grain Main Course Dairy Fruit Drink Dessert BREAKFAST Main Course Vegetable Fruit Drink Dessert LUNCH Soup/Salad Main Course Vegetable Vegetable Drink Dessert DINNER

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Cooking Scouts Name: ________________________ Cooking - Merit Badge Workbook Page. 15 of 19 DAY 3 MENU Bread/Grain Main Course Dairy Fruit Drink Dessert BREAKFAST Bread/Grain Main Course Vegetable Fruit Drink Dessert LUNCH Soup/Salad Main Course Vegetable Vegetable Drink Dessert DINNER

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Cooking Scouts Name: ________________________ Cooking - Merit Badge Workbook Page. 16 of 19 b. Using the menu planned for requirement 7 make a food list showing cost and amount needed to feed yourself and at least one adult parent family member guardian or other responsible adult. Breakfast Day 1 Lunch Day 1 Food Item Amount Cost Food Item Amount Cost Dinner Day 1 Breakfast Day 2 Food Item Amount Cost Food Item Amount Cost Lunch Day 2 Dinner Day 2 Food Item Amount Cost Food Item Amount Cost

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Cooking Scouts Name: ________________________ Cooking - Merit Badge Workbook Page. 17 of 19 Breakfast Day 3 Lunch Day 3 Food Item Amount Cost Food Item Amount Cost Dinner Day 3 Food Item Amount Cost Total Estimated cost for food: __________________ 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 7. 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.

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Cooking Scouts Name: ________________________ Cooking - Merit Badge Workbook Page. 18 of 19 8. Find out about three career opportunities in cooking. 1. 2. 3. Pick one and find out the education training and experience required for this profession. Career: Education: Training: Experience: Discuss this with your counselor and explain why this profession might interest you. Requirement resources can be found here: http://www.meritbadge.org/wiki/index.php/CookingRequirement resources

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Attachment NOTE: It is not necessary to print this page. Page 19 of 19 Important excerpts from the Guide To Advancement - 2013 No. 33088 SKU-618673 1.0.0.0 — Introduction The current edition of the Guide to Advancement is the official source for administering advancement in all Boy Scouts of America programs: Cub Scouting Boy Scouting Varsity Scouting Venturing and Sea Scouts. It replaces any previous BSA advancement manuals including Advancement Committee Policies and Procedures Advancement and Recognition Policies and Procedures and previous editions of the Guide to Advancement. Page 2 and 5.0.1.4 — Policy on Unauthorized Changes to Advancement Program No council committee district unit or individual has the authority to add to or subtract from advancement requirements. There are limited exceptions relating only to youth members with special needs. For details see section 10 “Advancement for Members With Special Needs”. Page 2 — The “Guide to Safe Scouting” Applies Policies and procedures outlined in the Guide to Safe Scouting No. 34416 apply to all BSA activities including those related to advancement and Eagle Scout service projects. 7.0.3.1 — The Buddy System and Certifying Completion A youth member must not meet one-on-one with an adult. Sessions with counselors must take place where others can view the interaction or the Scout must have a buddy: a friend parent guardian brother sister or other relative—or better yet another Scout working on the same badge—along with him attending the session. When the Scout meets with the counselor he should bring any required projects. If these cannot be transported he should present evidence such as photographs or adult verification. His unit leader for example might state that a satisfactory bridge or tower has been built for the Pioneering merit badge or that meals were prepared for Cooking. If there are questions that requirements were met a counselor may confirm with adults involved. Once satisfied the counselor signs the blue card using the date upon which the Scout completed the requirements or in the case of partials initials the individual requirements passed. Note that from time to time it may be appropriate for a requirement that has been met for one badge to also count for another. See “Fulfilling More Than One Requirement With a Single Activity” 4.2.3.6. 7.0.3.2 — Group Instruction It is acceptable—and sometimes desirable—for merit badges to be taught in group settings. This often occurs at camp and merit badge midways or similar events. Interactive group discussions can support learning. The method can also be attractive to “guest experts” assisting registered and approved counselors. Slide shows skits demonstrations panels and various other techniques can also be employed but as any teacher can attest not everyone will learn all the material. There must be attention to each individual’s projects and his fulfillment of all requirements. We must know that every Scout —actually and personally— completed them. If for example a requirement uses words like “show” “demonstrate” or “discuss” then every Scout must do that. It is unacceptable to award badges on the basis of sitting in classrooms watching demonstrations or remaining silent during discussions. It is sometimes reported that Scouts who have received merit badges through group instructional settings have not fulfilled all the requirements. To offer a quality merit badge program council and district advancement committees should ensure the following are in place for all group instructional events.  Merit badge counselors are known to be registered and approved.  Any guest experts or guest speakers or others assisting who are not registered and approved as merit badge counselors do not accept the responsibilities of or behave as merit badge counselors either at a group instructional event or at any other time. Their service is temporary not ongoing.  Counselors agree not to assume prerequisites have been completed without some level of evidence that the work has been done. Pictures and letters from other merit badge counselors or unit leaders are the best form of prerequisite documentation when the actual work done cannot be brought to the camp or site of the merit badge event.  There is a mechanism for unit leaders or others to report concerns to a council advancement committee on summer camp merit badge programs group instructional events and any other merit badge counseling issues—especially in instances where it is believed BSA procedures are not followed. See “Reporting Merit Badge Counseling Concerns” 11.1.0.0.  There must be attention to each individual’s projects and his fulfillment of all requirements. We must know that every Scout—actually and personally—completed them. 7.0.3.3 — Partial Completions A Scout need not pass all the requirements of one merit badge with the same counselor. It may be that due to timing or location issues etc. he must meet with a different counselor to finish the badge. The Application for Merit Badge has a place to record what has been finished—a “partial.” In the center section on the reverse of the blue card the counselor initials for each requirement passed. In the case of a partial completion the counselor does not retain his or her portion of the card. A subsequent counselor may choose not to accept partial work but this should be rare. A Scout if he believes he is being treated unfairly may work with his unit leader to find another counselor. An example for the use of a signed partial would be to take it to camp as proof of prerequisites. Partials have no expiration except the Scout’s 18th birthday. Units districts or councils shall not establish other expiration dates for partial merit badges. 7.0.4.8 — Unofficial Worksheets and Learning Aids Worksheets and other materials that may be of assistance in earning merit badges are available from a variety of places including unofficial sources on the Internet and even troop libraries. Use of these aids is permissible as long as the materials can be correlated with the current requirements that Scouts must fulfill. Completing “worksheets” may suffice where a requirement calls for something in writing but this would not work for a requirement where the Scout must discuss tell show or demonstrate etc. Note that Scouts shall not be required to use these learning aids in order to complete a merit badge.

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