Transcript Cooking Merit Badge

Cooking Merit Badge
Class
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OUR OBJECTIVE:
1. To offer the Scouts in Troop 998 a formal class to
review and discuss the following requirements for
the Cooking Merit Badge:
 Requirement 1a, 1b, and 1c
 Requirement 2a, 2b, 2c, 2d, 2e, and 2f
 Requirement 3a
 Menu Planning Only
 No pricing or meal sizes
 Requirement 5a
 Menu Planning Only
 No pricing or meal sizes
 Requirement 8
 Requirement 7 (TIME PERMITTING)
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Requirement 1:
1. Do the following:
1a. Review with your counselor the
injuries that might arise from cooking,
including burns and scalds, and the
proper treatment.:
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When storing and handling food, keep yourself and others safe from
food-related illness; keeping food free from bacteria requires planning.
* Keep cold foods cold and hot foods hot.
* For camping, make sure cold food is kept cold on ice in a cooler.
* Refrigerate any leftovers as soon as possible.
* Keep all refrigerated food tightly wrapped.
* When buying food in jars, be sure the safety seal on the lid is intact.
* Freeze poultry or meat that will not be used within two days. Follow
label instructions for storage.
* Use smaller containers to cool leftovers quickly; slow cooling
encourages bacteria growth.
* Keep from cutting yourself when using a knife.
* Eat small portions to keep from choking
* Be aware of foods that may cause allergic reactions.
* When cooking, use pot holders to keep from getting burned.
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Requirement 1b:
1b. Describe how meat, fish, chicken, eggs,
dairy products, and fresh vegetables should
be stored, transported, and properly prepared
for cooking.
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 MEAT:
Meats must be kept cold before use. Meat
removed from wrapper must be kept separate.
Meat should be cooked before it is no longer
cool. Store raw meat in clean sealed containers
on the bottom shelf of the fridge, so it wont
touch or drip onto other food. Always clean
your plates, utensils, surfaces and hands before
and after to stop bacteria.
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 FISH:
Fish must be kept cold before use. Fish
removed from wrapper must be kept separate.
It should be cooked before it is no longer cool.
always thoroughly clean plates, utensils,
surfaces and hands after they have touched
raw or thawing meat to stop bacteria from
spreading
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 CHICKEN:
Chicken must be kept cold before use. Chicken
removed from wrapper must be kept separate.
Always cook it before eating it. Storing raw
poultry in clean sealed containers on the
bottom shelf of the fridge, so it wont touch or
drip onto other food. Always clean your plates,
utensils, surfaces and hands before and after to
stop bacteria.
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 EGGS:
Eggs must be kept cold before use. Always
cook it before eating it. Store it in the egg shell
before using. Always thoroughly clean plates,
utensils, surfaces and hands before and after
touching the raw egg to keep bacteria from
spreading.
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 DAIRY PRODUCTS:
Dairy products must be kept cold before use.
Observe expiration dates of the product. Do
not consume it if smells or taste sour. Cheese
may have hold on it. Always thoroughly clean
plates, utensils, surfaces and hands before and
after to keep bacteria from spreading
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 FRESH VEGETABLES:
Vegetables must be kept cold before use. Do
not consume if vegetables begin to turn brown
or dark colors appear, look or smell like rot.
Always thoroughly clean plates, utensils,
surfaces and hands before and after touching
to keep bacteria from spreading
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Requirement 1c:
1c. Describe the following food-related
illnesses and tell what you can do to help
prevent each from happening:
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 SALMONELLA ENTERITIS:
There are two types, Salmonella Enteritidis and
Salmonella Typhimurium are the most common
in the US. If present in food, it does not usually
affect the taste, smell, or appearance of the
food. The bacteria live in the intestinal tracts of
infected animals and humans.
PREVENTION:
* Wash Hands and Surfaces Often
* Don't Cross-contaminate
* Cook to Safe Temperatures
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 STRAOHYLOCOCCAL ENTERITIS:
It is a form of food poisoning, which is an
inflammation caused by eating or drinking
substances contaminated by staph enterotoxin,
causing diarrhea.
PREVENTION:
* Wash hands thoroughly before and after eating.
* Make sure to eat and drink only clean food and
drink.
* Wash your hands for 20 seconds with an
antibacterial soap.
* Wear gloves when handling food.
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 E. COLI (ESCHERICHA COLI) ENTERITIS:
Is a bacteria that live in the intestines of animals
and people. Most strains of E. Some types are
harmless to people, but others can make people
very sick and most affect the elderly and very
young. It can cause diarrhea, respiratory illness,
urinary tract infections, pneumonia, and other
illnesses.
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 E. COLI (ESCHERICHA COLI) ENTERITIS:
PREVENTION:
* Cook ground meat until the meat reaches 160F.
* Poultry should reach 165° F (74° C) at the
thickest part.
* Avoid runny eggs or raw fish & shellfish that
have not been properly stored.
* Never cross-contaminate raw meat with other
food.
* Wash all produce thoroughly.
* Store food and drinks properly & follow
appropriate personal hygiene.
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 BOTULISM:
There are five kinds of botulism. Foodborne
botulism is caused by eating foods that contain
the botulinum toxin. All forms of botulism can
be fatal and are considered medical
emergencies.
Foodborne botulism is a public health
emergency because people can be poisoned by
eating a contaminated food.
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 BOTULISM:
PREVENTION:
* Don't eat preserved food if its container is
bulging or if the food smells spoiled. However,
taste and smell won't always give away the
presence of C. botulinus. Some strains don't make
food smell bad or taste unusual.
* If you wrap potatoes in foil before baking them,
eat them hot or store them in the refrigerator not
at room temperature.
* Store oils infused with garlic or herbs in the
refrigerator
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 TRICHINOSIS:
Trichinosis is the infestation of the larvae of a
parasitical worm species. You can contract
trichinosis by eating animal flesh that is infected
by T. Undercooked pork is a common trichinosis
cause that causes nausea, diarrhea, vomiting,
fatigue, fever, and stomach cramps.
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 TRICHINOSIS:
PREVENTION:
Be sure you cook all meats until they are safely
done. Stomach infections can be uncomfortable
and sometimes dangerous, but simple steps such
as washing your hands and thoroughly cooking
foods can keep those infections away. Follow the
tips in this article to keep your innards infectionand infestation-free.
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 HEPATITIS:
Hepatitis means injury to the liver with
inflammation of the liver cells.
PREVENTION:
* Get the vaccines for hepatitis A and hepatitis B
(there is currently no vaccine available for
hepatitis C).
* Practice good personal hygiene such as
thorough handwashing.
* Don't use an infected person's personal items,
such as razors or toothbrushes and take
precaution when traveling to areas of the world
with poor sanitation.
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CONGRATULATIONS!!
You have just completed Requirement 1
(Provided you wrote the Answers in your Worksheet)
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Requirement 2:
2a. 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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Food Pyramid
 2B. Explain why you should limit your intake of
oils and sugars.:
Consuming too much sugar can increase health
risks.
Too many sweets, fried foods, & fatty foods can
cause immediate weight problems. Sweets are
often high in calories and fat. Eating poorly can
cause serious health complications including
heart disease, weight problems, diabetes, and
depression.
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 2c. Explain the number of servings recommended
per day from each group.
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2d. Give your counselor examples from each
food group.
Grains
Vegetables
Fruits
Milk, yogurt, cheese
Meats, poultry, fish, beans, eggs, nuts
Oils (fats) and sugars
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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
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f. Describe to your counselor food preparation
techniques that result in more healthful and
nutritious meals.
The nutrients in some vegetables are located in or near the skin - like the potato.
Don’t remove the skin, just scrub it and leave it on.
A baked potato with butter, sour cream, and shredded cheese is loaded with fat
and calories; substitute steamed vegetables for all the toppings.
Vegetables are more nutritious and retain more flavor if they are briefly steamed
instead of being boiled.
Grilled chicken is healthier for you than fried chicken.
Experiment with spices and herbs to enhance the flavor of foods. Marinate meats
to add flavor and tenderness.
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CONGRATULATIONS!!
You have just completed Requirement 2
(Provided you wrote the Answers in your Worksheet)
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Requirement 3:
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.
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Requirement 3a&b: SAMPLE
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Requirement 3c:
3c. Using the menu planned for requirement 3,
make a food list showing cost and amount needed
to feed three or more
boys.
• Do this on your own
• Have your parents help you
• Bring this completed section, completed, to the
Cooking Event to be reviewed and receive
credit.
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Requirement 3d:
3d. List the utensils needed to cook and serve these
meals.
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Requirement 5:
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.
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Requirement 5a: SAMPLE
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Requirement 5a: SAMPLE
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SAMPLE:
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SAMPLE:
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SCOUT EXERCISE for Requirements 5:
Plan a menu for two straight days (six meals) of
camping. Include the following:
Using your Merit Badge Worksheet, Plan your
meals.
When completed, turn them into your Merit
Badge Counselor.
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CONGRATULATIONS!!
You have just completed:
• Requirement 3a, 3b, & 3d
• Requirement 5a, 5c,
(IF you wrote the Answers in your Worksheet)
• REMEMBER, you need to completed on your
own:
• Requirement 3c
• Requirements 5b and 5d
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REQUIREMENT 3C
c. Using the menu planned for requirement 3,
make a food list showing cost and amount
needed to feed three or more boys.
SCOUT EXERCISE:
Complete this section and bring it to the
Cooking Event on August 2.
NOTE: This must be completed or you will not
be able to participate.
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Requirement 8:
Presented by Mrs. Manning
8. Find out about three career opportunities in
cooking.
Pick one and find out the education, training, and experience required for this
profession.
• Education
• Training
• Experience
Discuss this with your counselor, and explain why this profession might interest
you.
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Requirement 7:
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.
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
c. Tell what utensils were needed to cook and serve these meals.
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Congratulations!!
You have completed, and will receive credit for the
following requirements: (Provided you wrote the
Answers in your Worksheet)
•
•
•
•
•
•
Requirement 1 (ALL)
Requirement 2 (ALL)
Requirement 3a & 3b (IF THE MENUs ARE COMPLETED!)
Requirement 3c & 3d are to be completed by the
Scouts on their own
Requirement 5a & 5c (IF THE MENUs ARE COMPLETED!)
Requirement 5b & 5d are to be completed by the
Scouts on their own
Requirement 8 (ALL)
Requirement 7a (TIME PERMITTING)
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FOR THE COOKING EVNETS!!
Requirements 4 & 6
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Requirement 4
Using the menu planned and approved for Requirement 3, do the
following and discuss the process with your merit badge counselor:
a) Prepare and serve for yourself and two others:
•
•
•
1 Breakfast
1 Lunch
2 Dinners

A one-pot dinner.

Use foods other than canned
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Requirement 6
Prepare and serve for yourself and two others, the trail
breakfast and dinner. (Requirement 5) 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.
Use an approved trail stove (with proper supervision) or
charcoal to prepare your meals.
a) Prepare and serve for yourself and two others:
• 1 Breakfast
• 1 Dinners
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For Requirement 4: Saturday, August 2 @ 09:00 hrs - Noon
1.
2.
3.
We will meet at the entrance Bull Bluff Battlefield
We will hike the perimeter of the Park, approved in advance by the Park Manager for
Loudoun County.
We will use our Camping Stove and cook Trail Meals:
•
1 Breakfast
•
Hike to the next location
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1 Lunch
•
Hike to the next location
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2 Dinners
•
Hike to the next location for each meal
For Requirement 6: Saturday, August 9 @ 09:00 hrs - Noon
1.
2.
3.
We will meet at Ida Lee Park Pavilion, near the Library
We will hike the perimeter of the Park
We will use the Pavilion’s Bar-B-Q pits to cook,
•
•
1 Breakfast
1 Dinner (All in One)
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QUESTIONS?
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