Willamette Mission State Park

1a. 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

1b. 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.

1c. 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.

1d. 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.

1e. 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.

2a. Fruits

2b. Vegetables

2c. Grains

2d. Proteins

2e. Dairy

2f. Dairy

2g. Explain why you should limit your intake of oils and sugars.

2j. 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.

3a. 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.

3b. Discuss the benefits of using a camp stove on an outing vs. a charcoal or wood fire.

3c. Describe with your counselor how to manage your time when preparing a meal so components for each course are ready to serve at the same time.

5a. Using the MyPlate food guide or the current USDA nutrition model, plan a menu that includes four meals, one snack, and one dessert for your patrol (or a similar size group of up to eight youth, including you) on 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 four meals must include two breakfasts, one lunch, and one dinner. Additionally, you must plan one snack and one dessert. List the equipment and utensils needed to prepare and serve these meals.

5b. Find or create recipes for the four meals, the snack, and the dessert you have planned. Adjust menu items in the recipes for the number to be served. Create a shopping list and budget to determine the per-person cost.

5d. In the outdoors, using your menu plans and recipes for this requirement, cook three of the five meals you planned using either a camp stove OR backpack stove. Use a skillet over campfire coals OR a Dutch oven for a fourth meal, and cook the fifth meal in a foil pack OR on a skewer. Serve all of these meals to your patrol or a group of youth.**

5e. In the outdoors, prepare a dessert OR a snack and serve it to your patrol or a group of youth.**

5f. 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.

5g. Lead the clean-up of equipment, utensils, and the cooking site thoroughly after each meal. Properly store or dispose unused ingredients, leftover food, dishwater and garbage.

5h. Discuss how you followed the Outdoor Code and no-trace principles when preparing your meals.

1a. Explain to your counselor the most likely hazards you may encounter while participating in camping activities and what you should do to anticipate, help prevent, mitigate, and respond to these hazards

1b. Discuss with your counselor why it is important to be aware of weather conditions before and during your camping activities. Tell how you can prepare should the weather turn bad during your campouts.

1c. Show that you know first aid for and how to prevent injuries or illnesses that could occur while camping, including hypothermia, frostbite, heat reactions, dehydration, altitude sickness, insect stings, tick bites, snakebite, blisters, and hyperventilation.

2. Learn the Leave No Trace principles and the Outdoor Code and explain what they mean. Write a personal and group plan for implementing these principles on your next outing..:

4a. Make a duty roster showing how your patrol is organized for an actual overnight campout. List assignments for each member.

4b. Help a Scout patrol or a Webelos Scout unit in your area prepare for an actual campout, including creating the duty roster, menu planning, equipment needs, general planning, and setting up camp.

5a. Prepare a list of clothing you would need for overnight campouts in both warm and cold weather. Explain the term "layering."

5b. Discuss footwear for different kinds of weather and how the right footwear is important for protecting your feet.

5c. Explain the proper care and storage of camping equipment (clothing, footwear, bedding).

5d. List the outdoor essentials necessary for any campout, and explain why each item is needed.

5e. Present yourself to your Scoutmaster with your pack for inspection. Be correctly clothed and equipped for an overnight campout.

6a. Describe the features of four types of tents, when and where they could be used, and how to care for tents. Working with another Scout, pitch a tent.

6b. Discuss the importance of camp sanitation and tell why water treatment is essential. Then demonstrate two ways to treat water.

6c. Describe the factors to be considered in deciding where to pitch your tent.

6e. Discuss the types of sleeping bags and what kind would be suitable for different conditions. Explain the proper care of your sleeping bag and how to keep it dry. Make a comfortable ground bed.

7a. Make a checklist of personal and patrol gear that will be needed.

7b. Pack your own gear and your share of the patrol equipment and food for proper carrying. Show that your pack is right for quickly getting what is needed first, and that it has been assembled properly for comfort, weight, balance, size, and neatness.

8a. Using a propane or butane/propane stove

8f. Prepare a camp menu. Explain how the menu would differ from a menu for a backpacking or float trip. Give recipes and make a food list for your patrol. Plan two breakfasts, three lunches, and two suppers. Discuss how to protect your food against bad weather, animals, and contamination.

8g. While camping in the outdoors, cook at least one breakfast, one lunch, and one dinner for your patrol from the meals you have planned for requirement 8c. At least one of those meals must be a trail meal requiring the use of a lightweight stove.  The requirements for Cooking merit badge include  the following note immediately before requirements 4,  5, & 6.   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.   Therefore, The meals prepared for Camping merit badge  requirement 8d may not count toward Cooking merit badge,  requirements 4, 5, or 6.  Meals prepared for Cooking merit badge requirements  4, 5, and 6 may not count toward Camping merit badge  requirement 8d.