- 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
- 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
- List the utensils needed to cook and serve these
- 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.