Cooking Merit Badge
CLASS PREPARATION PAGE
 
GENERAL INSTRUCTIONS
 
Please arrive with ample time prior to the start time of your class for registration.  Remember there will be others checking in as well and depending on the size of the class, and the event the class is being held in conjunction with, that registration may take a little time.

You should bring a blue card filled out properly for this class. - Scoutmaster Bucky Online participants - you will not be allowed to participate if you have not provided your signed blue card prior to the class - you should have forwarded your blue card to Scoutmaster Bucky prior to the class via email or postal mail:
Scoutmaster Bucky - 5724 Aldrich Avenue South  Minneapolis, Minnesota  55419.

If you are not familiar with how to fill out a blue card, you should familiarize yourself with Scoutmaster Bucky's "How To Fill Out A Blue Card" document. Click here for Scoutmaster Bucky's "How To Fill Out A Blue Card".  Remember it is a Scout's responsibility to take care of their own blue card from beginning to end.
 
 
 
Your Scout Uniform is required to be worn for attending this Merit Badge session.   If you have any additional questions, please feel free to contact Brian Reiners; Scoutmaster Bucky via email or on the phone at 612-483-0665.

Reviewing the merit badge pamphlet PRIOR to attending and doing preparation work will insure that Scouts get the most out of these class opportunities. The merit badge pamphlet is a wealth of information that can make earning a merit badge a lot easier. It contains many of the answers and solutions needed or can at least provide direction as to where one can find the answers.

It is NOT acceptable to come unprepared to a Scoutmaster Bucky event. You can (and should) use the Scoutmaster Bucky Cooking Merit Badge Workbook to help get a head start and organize your preparation work. Please note that the use of any workbook is merely for note taking and reference and completion of any Merit Badge workbook does not warrant, guarantee, or confirm a Scouts completion of any merit badge requirement(s). You can download the Scoutmaster Bucky Cooking Merit Badge Workbook by clicking here .   If this link is not working please check the internet for other merit badge workbook options.

It should be noted that this merit badge class is not meant for those who just want to come and see what they can get done. It is possible to complete this merit badge by being properly prepared and having done the preparation work prior to the class. Preparation is a MUST 
 
 
Other Cooking MERIT BADGE PAGES
 
Cooking Merit Badge Current Requirements
 
Scoutmaster Bucky's - Cooking Merit Badge Workbook
 
Cooking Merit Badge and Merit Badge History Page
 
Cooking MERIT BADGE SPECIFICS
 

Cooking Merit Badge Things to remember to bring for this Merit Badge Class:

1. Merit Badge Blue Card properly filled out and signed off by your Scoutmaster

2. Cooking Merit Badge Pamphlet

3. Scout Uniform

4. Weather appropriate clothing for the time of year and location of the class for outdoor participation

5. Supporting documentation or project work pertinent to this merit badge which may also include a Merit Badge Workbook for reference with notes

6. A positive Scouting focus and attitude

 
REQUIREMENTS WITH SUGGESTED STUDY PREPARATION NOTES
 
Note: It must be noted that some requirements may take place outdoors and Scouts should attend with outdoor gear appropriate for the time of year and forecasted weather conditions.  Please also note any items needed for use specific to this merit badge that Scouts should have for the class.
 

1. HEALTH AND SAFETY: Do the following:

a. Explain to your counselor the most likely hazards you may encounter while participating in cooking activities and what you should do to anticipate, help prevent, mitigate, and respond to these hazards.

Scouts should review this component of Requirement 1 and be prepared to explain numerous hazards to be aware of and how to respond to them when cooking in different situations. Scouts may find it beneficial to make notes to bring to class to reference when completing this requirement in class.

 

b. Show that you know first aid for and how to prevent injuries or illnesses that could occur while preparing meals and eating, including burns and scalds, cuts, choking, and allergic reactions.

Scouts will have the opportunity to show their first aid skills as they apply to the Cooking Merit Badge and this component of Requirement 1. Scouts should review their first aid skills in preparation for the class and especially those that are listed in this component of the requirement.

 

c. Describe how meat, fish, chicken, eggs, dairy products, and fresh vegetables should be stored, transported, and properly prepared for cooking. Explain how to prevent cross-contamination.

couts will need to describe their findings to the counselor in a group discussion. It is recommended that Scouts make notes for each group and clearly define storage, transportation, and cooking methods in their Merit Badge Workbook for use during the class.

 

d. Discuss with your counselor food allergies, food intolerance, and food-related illnesses and diseases. Explain why someone who handles or prepares food needs to be aware of these concerns.

It is recommended to use a Merit Badge Workbook to write down your findings for each food related illness so that you have notes to share and reference during the class with your counselor.

 

e. Discuss with your counselor why reading food labels is important. Explain how to identify common allergens such as peanuts, tree nuts, milk, eggs, wheat, soy, and shellfish.

The counselor will facilitate discussion on this requirement, however Scouts will need to have reviewed the merit badge pamphlet for information on this requirement to be able to actively participate and complete this component of Requirement 1.

 

2. NUTRITION: Do the following:

a. Using the MyPlate food guide or the current USDA nutrition model, give five examples for EACH of the following food groups, the recommended number of daily servings, and the recommended serving size:

1. Fruits

2. Vegetables

3. Grains

4. Proteins

5. Dairy

b. Explain why you should limit your intake of oils and sugars.

c. Determine your daily level of activity and your caloric need based on your activity level. Then, based on the MyPlate food guide, discuss with your counselor an appropriate meal plan for yourself for one day.

d. Discuss your current eating habits with your counselor and what you can do to eat healthier, based on the MyPlate food guide.

e. Discuss the following food label terms: calorie, fat, saturated fat, trans fat, cholesterol, sodium, carbohydrate, dietary fiber, sugar, protein. Explain how to calculate total carbohydrates and nutritional values for two servings, based on the serving size specified on the label.

Scout will want to have knowledge prior to the class for this requirement so that they can quickly and easily provide the specifications, information, and data required to meet what is being asked. Much of the information can be found within the pages of the Cooking Merit Badge Pamphlet, however use of other sources in addition to the merit badge pamphlet are encouraged to fully prepare for sharing your findings during the class with the counselor. Scouts are encouraged to consider using a Merit Badge Workbook to help track and organize their findings and to make for easier reference during the class.

 

3. COOKING BASICS: Do the following:

a. Discuss EACH of the following cooking methods. For each one, describe the equipment needed, how temperature control is maintained, and name at least one food that can be cooked using that method: baking, boiling, broiling, pan frying, simmering, steaming, microwaving, grilling, foil cooking, and use of a Dutch oven.

b. Discuss the benefits of using a camp stove on an outing vs. a charcoal or wood fire.

c. Describe for your counselor how to manage your time when preparing a meal so components for each course are ready to serve at the correct time.

Scouts will need to be prepared and ready for discussion on all three components of this requirement prior to the class. It is recommended that Scouts utilize a notebook or Merit Badge Workbook to make notes that they may reference during the class to assist with successful completion of this requirement. Scouts not having prepared for this requirement should not expect to get signed off on this requirement.

 

NOTE: The meals prepared for Cooking merit badge requirements 4, 5, and 6 will count only toward fulfilling those requirements and will not count toward rank advancement or other merit badges. Meals prepared for rank advancement or other merit badges may not count toward the Cooking merit badge. You must not repeat any menus for meals actually prepared or cooked in requirements 4, 5, and 6.


FOR REQUIREMENTS 4 thru 6 - Every class and every counselor is different.  All Scoutmaster Bucky Cooking Merit Badge classes will focus on Requirement 4 first and continue to requirements 5 and 6 as time allows.  These requirements will focus first on the planning, pricing, shopping, and other fundamentals.  Most class cooking will be done for Requirement 5, however this should not negate Scouts from bringing their past cooking accomplishments for this requirement to share with the counselor to ensure full completion and credit if needed.

Remember that a counselor will only sign off on a requirement or component of a requirement if they feel the Scouts has met the requirement by their interpretation. Bringing any previous work, notes, pictures, etc will help ensure a higher chance of completion but does not remove the obligation of the Scout from participating in the activities planned by the counselor for this class.

Requirements 5 and 6 will have many of its components covered during the class, however the actual cooking components will only be covered if time allows and where it is feasible within the specifications of the requirement component to legitimately do.  Scouts should bring any supporting proof of completion for these requirements that they may have previously done to the class for review by the counselor.  Just saying that you have done some of these is not enough, notes from Scoutmaster, camp staff, cooking school, Home Economics teacher, etc would be ideal support items.

 
 

4. COOKING AT HOME: Using the MyPlate food guide or the current USDA nutrition model, plan menus for three full days of meals (three breakfasts, three lunches, and three dinners) plus one dessert. Your menus should include enough to feed yourself and at least one adult, keeping in mind any special needs (such as food allergies) and how you kept your foods safe and free from cross-contamination. List the equipment and utensils needed to prepare and serve these meals.

Then do the following:

a. Create a shopping list for your meals showing the amount of food needed to prepare and serve each meal, and the cost for each meal.

b. Share and discuss your meal plan and shopping list with your counselor.

c. Using at least five of the 10 cooking methods from requirement 3, prepare and serve yourself and at least one adult (parent, family member, guardian, or other responsible adult) one breakfast, one lunch, one dinner, and one dessert from the meals you planned.

*The meals for Requirement 4 may be prepared on different days, and they need not be prepared consecutively. The requirement calls for Scouts to plan, prepare, and serve one breakfast, one lunch, and one dinner to at least one adult; those served need not be the same for all meals

d. Time your cooking to have each meal ready to serve at the proper time. Have an adult verify the preparation of the meal to your counselor.

e. After each meal, ask a person you served to evaluate the meal on presentation and taste, then evaluate your own meal. Discuss what you learned with your counselor, including any adjustments that could have improved or enhanced your meals. Tell how better planning and preparation help ensure a successful meal.

Read the note printed in purple font prior to Requirement 4.

 

5. CAMP COOKING: Do the following:

a. Using the MyPlate food guide or the current USDA nutrition model, plan five meals for your patrol (or a similar size group of up to eight youth, including you) for a camping trip. Your menus should include enough food for each person, keeping in mind any special needs (such as food allergies) and how you keep your foods safe and free from cross-contamination. These five meals must include at least one breakfast, one lunch, one dinner, AND at least one snack OR one dessert. List the equipment and utensils needed to prepare and serve these meals.

b. Create a shopping list for your meals showing the amount of food needed to prepare and serve each meal, and the cost for each meal.

c. Share and discuss your meal plan and shopping list with your counselor.

d. In the outdoors, using your menu plans for this requirement, cook two of the five meals you planned using either a lightweight stove or a low-impact fire. Use a different cooking method from requirement 3 for each meal. You must also cook a third meal using either a Dutch oven OR a foil pack OR kabobs. Serve all of these meals to your patrol or a group of youth.

e. In the outdoors, prepare a dessert OR a snack and serve it to your patrol or a group of youth.**

**Where local regulations do not allow you to build a fire, the counselor may adjust the requirement to meet the law. The meals in Requirement 5 may be prepared for different trips and need not be prepared consecutively.  Scouts working on this badge in summer camp should take into consideration foods that can be obtained at the camp commissary.

f. After each meal, have those you served evaluate the meal on presentation and taste, and then evaluate your own meal. Discuss what you learned with your counselor, including any adjustments that could have improved or enhanced your meals. Tell how planning and preparation help ensure successful outdoor cooking.

g. Explain to your counselor how you cleaned the equipment, utensils, and the cooking site thoroughly after each meal. Explain how you properly disposed of dishwater and of all garbage.

h. Discuss how you followed the Outdoor Code and no-trace principles when preparing your meals.

Read the note printed in purple font prior to Requirement 4.

 

6. TRAIL AND BACKPACKING MEALS: Do the following:

a. Using the MyPlate food guide or the current USDA nutrition model, plan a menu for trail hiking or backpacking that includes one breakfast, one lunch, one dinner, and one snack. These meals must not require refrigeration and are to be consumed by three to five people (including you). Be sure to keep in mind any special needs (such as food allergies) and how you will keep your foods safe and free from cross-contamination. List the equipment and utensils needed to prepare and serve these meals.

b. Create a shopping list for your meals, showing the amount of food needed to prepare and serve each meal, and the cost for each meal.

c. Share and discuss your meal plan and shopping list with your counselor. Your plan must include how to repackage foods for your hike or backpacking trip to eliminate as much bulk, weight, and garbage as possible.

d. While on a trail hike or backpacking trip, prepare and serve two meals and a snack from the menu planned for this requirement. At least one of those meals must be cooked over a fire, or an approved trail stove (with proper supervision).

**Where local regulations do not allow you to build a fire, the counselor may adjust the requirement to meet the law.  The meals in Requirement 5 may be prepared for different trips and need not be prepared consecutively.  Scouts working on this badge in summer camp should take into consideration foods that can be obtained at the camp commissary.

e. After each meal, have those you served evaluate the meal on presentation and taste, then evaluate your own meal. Discuss what you learned with your counselor, including any adjustments that could have improved or enhanced your meals. Tell how planning and preparation help ensure successful trail hiking or backpacking meals.

f. Discuss how you followed the Outdoor Code and no-trace principles during your outing. Explain to your counselor how you cleaned any equipment, utensils, and the cooking site after each meal. Explain how you properly disposed of any dishwater and packed out all garbage.

Obviously this requirement can NOT be completed in the class. Scouts may choose to do this requirement before or after the class. Only those completing this requirement prior to the class will have the opportunity to review their work with the counselor for potential sign off on this requirement.

 

Scouts wishing for the counselor to consider sign off on this requirement should come to the class with their menu composed ensuring that it follows the guidelines set forth in the requirement and it's components. An adult who witnessed or partook in the meals consumption should verify a Scout's completion with a note, as specified in the requirement. If possible, pictures are always an added bonus to share with your counselor and to help further validate your completion of this requirement.

 

7. FOOD RELATED CAREERS: Find out about three career opportunities in cooking. Select one and find out the education, training, and experience required for this profession. Discuss this with your counselor, and explain why this profession might interest you.

Scouts should review this requirement and its components and be prepared to discuss. It is strongly recommended that Scouts bring any notes or supporting documents they may have to help show the counselor that they have prepared for discussion of these items.

 
this page last reviewed / updated: November 2018
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