Cooking Merit Badge – A Complete Guide

Introduction

While cooking might not be for everyone, being able to prepare a simple meal is an important skill in both Scouting and life. By taking this merit badge you’ll learn about safety while cooking, nutrition as well as how to cook at camp, home and while backpacking.

I greatly enjoyed the cooking merit badge and I’m sure you will too! In this guide I’ll give you some tips for success as well as break down how to complete each requirement. So let’s get started!

Timeframe/Difficulty

Cooking is one of the harder Eagle required badges. There are multiple requirements that can only be completed a certain times such as on a backpacking trip which will definitely require you to plan ahead. I would recommend planning to spend around a week on the the different learning requirements and at least another month for the 3 different cooking requirements. This will all depend on how many different camping and backpacking outings that you have available to you. If you have to plan your own outings, I would recommend budgeting at least 3 months to get the cooking requirements done.

Cooking has numerous difficult requirements. 4, 5, and 6 all require you to plan, shop for and cook multiple meals. I would say the hardest requirement would be number 6 as backpacking trips, at least in my troop, are not very common. All things considered I would give cooking an 8/10 on my difficulty scale.

Tips for Success

Tip #1

Track all the cooking you do throughout Scouting. The hardest requirements for cooking merit badge are the requirements that have you cook a certain number of meals in a specific setting. By tracking your cooking, you may find out that you have completed a cooking requirement before you were even thinking about the badge.

Tip #2

Work on cooking with your patrol. No man cooks alone. Cooking at camp is always a group effort and by working on this badge with your whole patrol, you’ll always have a group of people who can help you out. Just make sure that you’re involved in the cooking process and will be able to talk about the meals you made.

Tip #3

Have the right materials. A good mess kit will make your cooking and eating experience. I recommend avoiding plastic mess kits and going for a metal one that will last you a lifetime. My personal recommendation for a mess kit can be found here. (amazon link).

Complete Guide

***This guide is only intended as a starting point for your research. Directly copying the information offered here is plagiarism. Doing your own research will allow you to get the most out of this badge and maintain the 12 points of the scout law. A scout is trustworthy!***

Requirement 1

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
   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.
   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.
   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.
   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 classic safety requirement 1. For those of you who have taken a lot of other Eagle required badges, this requirement may feel repetitive but it is always important to do things with safety in mind.

Part A

Cooking can pose quite a few hazards. Some common hazards you might face while cooking include :

• Burns/Scalds
• Falls
• Cuts
• Cross contamination of foods

Let’s go over how to anticipate, prevent mitigate and respond to each of these.

	Anticipate	Prevent	Mitigate	Respond
Burns/Scalds	Plan your recipe. Know what you’ll need and what will be getting hot.	Use oven mitts or other protection.	Know proper first aid for burns. Treat immediately	Turn off heat and run burn under barley cool water.
Falls	Wear shoes with grippy rubber bottoms	Don’t wear slippery socks in the kitchen. Keep the floor dry	Don’t try to catch yourself if falling. Remove victim from further harm	Treat any injuries. Call 911 if person loses consciousness or displays signs of hitting their head.
Cuts	Know proper cutting technique.	Keep your knives sharp. Use proper technique.	Treat any cut immediately. Discard any food that was in contact with blood.	Thoroughly clean wound and then bandage.
Food Poisoning	Know your recipe. Wash your hands.	Use separate knives and cutting boards for raw meat. Never let foot sit out for more than 2 hours.	If your food doesn’t taste right, stop eating it.	Drink lots of fluids and rest. If you don’t feel better after 48 hours seek medical attention.

Part B

Now we’ll go over how to treat some common injuries you could face while cooking

Burns/Scalds

Burns are caused by contact with hot objects such as frying pans or an open kitchen flame. Scalds are burns caused by “wet-heat” such as from boiling water. Burns are vary in seriousness depending on the time and heat of exposure. To treat a burn, you should:

1. Remove yourself or the victim from further harm. Shut off any stove tops or other sources of heat
2. Run the under lukewarm water for 5-10 minutes. Never use cold water as this can further damage the burnt area.
3. Allow the burn to dry and them bandage with moleskin. If mole skin is not available, bandage the wound normally.
4. Leave the burnt area alone. Touching will slow down healing
5. Take painkillers if necessary
6. If the wound shows signs of infection or does not improve after a few days, seek medical attention.

For more serious burns, you should seek medical attention immediately. If a burn has any of these characteristics, call 911 immediately.

• Burn is larger than the victims hand
• Burn looks or smells charred
• The burn puts the victim in unbearable pain

Cuts

Part C

Here are some guidelines for storing, transporting, and preparing meat, fish, chicken, eggs, dairy products, and fresh vegetables, as well as tips for preventing cross-contamination:

Storing:

• Meat, fish, and chicken should be stored in the refrigerator at 40°F or below, and should be kept in its original packaging or in a covered container.
• Eggs should be stored in the refrigerator at 40°F or below in their original carton.
• Dairy products should also be stored in the refrigerator at 40°F or below.
• Fresh vegetables should be stored in the refrigerator, but some may be kept at room temperature if they are not prone to spoiling easily.

Transporting:

• Meat, fish, and chicken should be transported in a cooler with ice packs or on ice to keep them at 40°F or below.
• Eggs and dairy products should also be transported in a cooler with ice packs.
• Fresh vegetables can be transported in a cooler or in a paper or plastic bag.

Preparing:

• Meat, fish, and chicken should be cooked to a safe internal temperature using a meat thermometer.
  • Safe temperatures for meat products can be found here
• Eggs should be cooked until the whites and yolks are firm.
• Dairy products do not need to be cooked but should be used before their expiration date.
• Fresh vegetables should be washed thoroughly with water and dried before cooking.

Preventing cross-contamination:

• Always wash your hands thoroughly with soap and water before and after handling raw meat, fish, chicken, and eggs.
• Use separate cutting boards and utensils for raw meat, fish, chicken, and eggs to avoid cross-contamination with other foods.
• Store raw meat, fish, chicken, and eggs on the bottom shelf of the refrigerator to avoid cross-contamination with other foods.
• Use separate containers for storing cooked and raw food.
• Clean and sanitize countertops, cutting boards, and utensils thoroughly after preparing raw meat, fish, chicken, and eggs.

Part D

Food allergies occur when the body’s immune system overreacts to certain proteins in food, causing symptoms such as hives, difficulty breathing, and anaphylaxis. Common food allergens include peanuts, tree nuts, shellfish, fish, milk, eggs, soy, and wheat. Food allergies can be life-threatening, and even a small amount of an allergen can trigger a severe reaction.

Food intolerances are different from food allergies and occur when the body has difficulty digesting a certain type of food. Symptoms of food intolerance can include bloating, gas, and diarrhea. Common food intolerances include lactose intolerance, gluten intolerance, and fructose intolerance.

Food-related illnesses and diseases can be caused by eating contaminated or spoiled food or by exposure to toxins in food. Examples of food-related illnesses and diseases include salmonella, E. coli, and botulism. Symptoms of food-related illnesses can include stomach cramps, diarrhea, and vomiting, and in some cases, these illnesses can be life-threatening.

Someone who handles or prepares food needs to be aware of these concerns because they have a responsibility to provide safe food. This includes taking steps to prevent cross-contamination between different types of food, properly storing and cooking food, and being knowledgeable about food allergies, food intolerances, and food-related illnesses and diseases. Failure to do so can lead to serious health consequences, including life-threatening allergic reactions and foodborne illness.

Part E

Reading food labels is important because it helps individuals to make informed decisions about the foods they eat. Food labels provide information about the nutritional content of the food, the ingredients used to make it, and any potential allergens or other substances that may be of concern to certain individuals.

In particular, food labels can help individuals identify common allergens such as peanuts, tree nuts, milk, eggs, wheat, soy, and shellfish. These allergens are among the most common and can cause serious allergic reactions in some individuals. Here are some tips on how to identify these allergens on food labels:

1. Check the ingredient list: All packaged foods are required to list their ingredients on the label. Look for these common allergens in the list and be wary of any foods that contain them.
2. Look for “contains” statements: Many food manufacturers include a “contains” statement on the label that lists the allergens contained in the product. This can be especially helpful for those with severe allergies who need to avoid even trace amounts of an allergen.
3. Be aware of cross-contamination: Even if a product does not contain an allergen as an ingredient, it may still come into contact with it during processing or manufacturing. Look for statements on the label such as “may contain” or “processed in a facility that also processes” certain allergens.
4. Be mindful of different names for the same allergen: Some food labels may use different names for common allergens. For example, milk may be listed as casein or whey, while soy may be listed as hydrolyzed vegetable protein or soy lecithin. Be sure to check the ingredient list carefully to identify all possible sources of allergens.

Requirement 2

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. Track your daily level of activity and your daily caloric need based on your activity for five days. Then, based on the My Plate 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.

Part A

The USDA, the governmental authority on nutrition, recognizes 5 major food groups that are needed for a balanced diet. Here are the recommended servings as well as some examples for each group.

Fruits (Recommended daily servings: 1.5-2 cups)

1. Apple (1 medium fruit)
2. Banana (1 medium fruit)
3. Orange (1 medium fruit)
4. Strawberries (1 cup, sliced)
5. Grapes (1 cup)

Vegetables (Recommended daily servings: 2.5-3 cups)

1. Broccoli (1 cup, chopped)
2. Carrots (1 medium carrot)
3. Spinach (1 cup, raw)
4. Sweet potato (1 medium)
5. Tomatoes (1 medium)

Grains (Recommended daily servings: 6-8 ounces)

1. Brown rice (1/2 cup, cooked)
2. Whole wheat bread (1 slice)
3. Quinoa (1/2 cup, cooked)
4. Oatmeal (1/2 cup, cooked)
5. Whole wheat pasta (1/2 cup, cooked)

Proteins (Recommended daily servings: 5-6 ounces)

1. Chicken breast (3 oz, cooked)
2. Tuna (3 oz, canned)
3. Lentils (1/2 cup, cooked)
4. Chickpeas (1/2 cup, cooked)
5. Beef (3 oz, cooked)

Dairy (Recommended daily servings: 3 cups)

1. Low-fat milk (1 cup)
2. Greek yogurt (6 oz)
3. Cheddar cheese (1 oz)
4. Cottage cheese (1/2 cup)
5. Soy milk (1 cup)

It’s worth noting that these examples are not comprehensive and that there are many other options within each food group that can provide a variety of important nutrients. It’s also important to consider individual dietary needs and preferences when making food choices.

Part B

Limiting your intake of oils and sugars is important for maintaining a healthy and balanced diet. Here’s why:

Oils

While some oils, such as those found in nuts and fish, are beneficial in moderation, most oils are high in calories and low in nutritional value. Consuming excessive amounts of oils can lead to weight gain and other health problems such as high cholesterol, heart disease, and stroke. It’s important to remember that even healthy oils are high in calories, and it’s recommended to consume them in moderation.

Sugars

Eating too much sugar, especially added sugars found in many processed foods, can lead to a variety of health problems. Consuming large amounts of sugar can cause tooth decay, increase the risk of obesity and type 2 diabetes, and contribute to heart disease. It’s recommended to limit added sugars to no more than 10% of daily calorie intake. This can be achieved by reducing consumption of sugary beverages, candy, and processed foods, and opting for whole foods that are naturally sweetened with fruits, for example.

Part C

Your caloric need is then number of calories that you need to eat each day to maintain your current weight. If you eat more calories than your caloric need, you will gain weight and vise versa. To find your caloric need, you can use this free tool. For this requirement you’ll need to track your eating and activity for 5 days. I would recommend tracking directly after you eat or exercise so you don’t forget.

Once you’ve tracked your habits for 5 days, you’ll be tasked with creating a meal plan for yourself, following MyPlate guidelines. While everyone’s meal plan will be different, here are some guidelines you can follow.

• Make half of your plate fruits and vegetables. Choose a variety of colorful options, both fresh and cooked.
• Make a quarter of your plate whole grains, such as brown rice, quinoa, or whole wheat bread.
• Make a quarter of your plate lean proteins, such as chicken, fish, tofu, or beans.
• Include a serving of low-fat dairy or a plant-based alternative, such as soy milk or almond milk.
• Limit added sugars, saturated and trans fats, and sodium. Choose whole, minimally processed foods whenever possible.
• Consider your individual calorie needs based on your level of physical activity and adjust your portion sizes accordingly.

Part D

While this requirement will vary from person to person, here are some tips from the USDA on eating healthier that we can all apply.

1. Increase your intake of fruits and vegetables. Make half of your plate fruits and vegetables, and try to eat a variety of different colors and types. Aim for at least 2.5 cups of vegetables and 2 cups of fruit per day.
2. Choose whole grains instead of refined grains. Whole grains are higher in fiber and nutrients than refined grains. Try to make at least half of your grains whole grains, such as whole wheat bread, brown rice, or quinoa.
3. Choose lean proteins. Include a variety of lean proteins in your diet, such as chicken, fish, beans, tofu, and nuts. Try to limit red and processed meats.
4. Choose low-fat dairy or plant-based alternatives. Include low-fat dairy products, such as milk, cheese, and yogurt, or plant-based alternatives, such as soy milk or almond milk, in your diet.
5. Limit added sugars, saturated and trans fats, and sodium. Choose whole, minimally processed foods whenever possible, and read nutrition labels to check for added sugars and unhealthy fats.
6. Eat at regular intervals. Try to eat small, frequent meals throughout the day to maintain energy levels and avoid overeating.
7. Stay hydrated. Drink plenty of water throughout the day to stay hydrated and support your overall health.

Part E

Food labels provide important information about the nutritional content of packaged foods. Here’s a breakdown of some common food label terms and what they mean:

1. Calorie: A unit of energy that measures how much energy a food provides. Calories provide energy to the body to fuel daily activities.
2. Fat: A nutrient that provides energy and helps the body absorb vitamins. It is important to choose healthy fats, such as unsaturated fats, while limiting saturated and trans fats.
3. Saturated fat: A type of fat that is solid at room temperature, which can contribute to high cholesterol levels and increase the risk of heart disease.
4. Trans fat: A type of fat that is created during food processing and can be found in some processed foods, which can increase the risk of heart disease.
5. Cholesterol: A type of fat that is found in animal products, such as meat and dairy, and can increase the risk of heart disease when consumed in excess.
6. Sodium: A mineral that is necessary for the body, but consuming too much can lead to high blood pressure and other health problems.
7. Carbohydrate: A nutrient that provides energy to the body. Carbohydrates can be either simple or complex, and it is important to choose healthy carbohydrates, such as fruits, vegetables, and whole grains.
8. Dietary fiber: A type of carbohydrate that is not digested by the body and can help with digestion and prevent certain diseases.
9. Sugar: A type of carbohydrate that provides quick energy to the body, but consuming too much can lead to health problems.
10. Protein: A nutrient that is important for growth and repair of body tissues, and also provides energy.

To calculate total carbohydrates and nutritional values for two servings based on the serving size specified on the label, you need to do some simple math.

First, look at the serving size on the label and determine how many servings the package contains. For example, if the serving size is 1 cup and the package contains 4 cups, then there are 4 servings in the package.

Next, multiply the nutritional values on the label by the number of servings in the package to determine the total nutritional content for the entire package. For example, if the label indicates that 1 serving contains 20 grams of carbohydrates, and the package contains 4 servings, then the total carbohydrates in the package would be 80 grams (20 grams per serving x 4 servings per package).

By understanding food label terms and how to calculate nutritional values, you can make informed choices about the foods you consume and better manage your diet to support a healthy lifestyle.

Requirement 3

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 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.

Now we’ll get into some actual cooking ideas!

Part A

There are a wide variety of ways to cook foods. It’s important to know about each different method so you can most effectively prepare any dish you want.

1. Baking: Equipment needed includes an oven, baking sheet or baking dish. Temperature is controlled by setting the oven to the desired temperature. Foods that can be baked include cookies, cakes, and casseroles.
2. Boiling: Equipment needed includes a pot, stove, and water. Temperature is controlled by adjusting the heat under the pot. Foods that can be boiled include pasta, vegetables, and eggs.
3. Broiling: Equipment needed includes an oven with a broiler setting and a broiler pan. Temperature is controlled by setting the oven to broil and adjusting the rack position. Foods that can be broiled include fish, steak, and vegetables.
4. Pan frying: Equipment needed includes a stove, frying pan, and oil. Temperature is controlled by adjusting the heat under the pan. Foods that can be pan fried include eggs, bacon, and chicken.
5. Simmering: Equipment needed includes a pot, stove, and water. Temperature is controlled by adjusting the heat under the pot. Foods that can be simmered include soups, stews, and sauces.
6. Steaming: Equipment needed includes a steamer basket or pot with a lid, water, and a heat source. Temperature is controlled by adjusting the heat under the pot. Foods that can be steamed include vegetables, fish, and dumplings.
7. Microwaving: Equipment needed includes a microwave and microwave-safe dish. Temperature is controlled by setting the desired power level and time. Foods that can be microwaved include popcorn, potatoes, and reheating leftovers.
8. Grilling: Equipment needed includes a grill, fuel source (such as charcoal or propane), and grilling tools. Temperature is controlled by adjusting the amount of fuel or the distance the food is from the heat source. Foods that can be grilled include burgers, hot dogs, and vegetables.
9. Foil cooking: Equipment needed includes aluminum foil and a heat source, such as an oven or grill. Temperature is controlled by adjusting the heat source or how far away the foil packet is from the heat source.. Foods that can be cooked using foil cooking include fish, vegetables, and potatoes.
10. Dutch oven cooking: Equipment needed includes a Dutch oven and a heat source, usually charcoal. Temperature is controlled by adjusting the amount of coals on the Dutch oven. Foods that can be cooked using a Dutch oven include stews, chili, and baked beans.

By understanding these cooking methods and the equipment and temperature control needed for each, you can experiment with a wide range of foods and prepare delicious meals for yourself and others.

Part B

Using a camp stove on an outing offers several benefits over a charcoal or wood fire. Here are a few reasons why a camp stove may be a better choice:

1. Convenience: A camp stove is much easier to use than a charcoal or wood fire. You can simply turn it on and adjust the heat as needed, without the need to start a fire, add fuel, or wait for the flames to die down.
2. Safety: Camp stoves are generally safer than charcoal or wood fires. They produce a controlled flame, and there is no risk of sparks or embers flying off and starting a fire.
3. Environmental impact: Burning wood or charcoal can produce a lot of smoke and particulate matter, which can be harmful to the environment and your health. Using a camp stove produces less smoke and is therefore a more environmentally-friendly option.
4. Efficiency: Camp stoves are designed to be efficient and to conserve fuel. This means you can cook more food with less fuel than you would need for a wood or charcoal fire.
5. Clean-up: Camp stoves are much easier to clean up than charcoal or wood fires. You don’t have to deal with ash, soot, or charcoal residue, and you don’t have to worry about disposing of hot coals or burning wood.

Overall, using a camp stove on an outing can be a more convenient, safe, efficient, and environmentally-friendly way to cook your food than using a wood or charcoal fire.

Part C

Preparing a meal can be a complex process, especially when you have multiple courses to prepare. It’s important to manage your time effectively so that everything is ready to serve at the same time. Here are some tips for managing your time when preparing a meal:

1. Plan ahead: Before you start cooking, take some time to plan out your menu and write down all the steps you need to take to prepare each dish. This will help you to identify any time-sensitive steps and to plan your timing accordingly.
2. Prep in advance: You can save time by doing some of the prep work in advance. For example, you can chop vegetables or measure out ingredients the night before, so that everything is ready to go when you start cooking.
3. Multi-task: Look for opportunities to multi-task while you’re cooking. For example, while you’re waiting for something to boil or bake, you can chop vegetables or start prepping the next dish.
4. Prioritize: Identify the dishes that need to be served hot and make sure those are the ones you focus on first. If you have dishes that can be reheated or served at room temperature, you can prepare those later.
5. Use a timer: Use a timer to keep track of cooking times and to remind you when you need to start the next step.
6. Keep your work area clean and organized: Make sure your work area is clean and organized so that you can work efficiently. This will also help you to keep track of what you need to do next.

Requirement 4-6

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 keep 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) Find recipes for each meal. Create a shopping list for your meals showing the amount of food needed to prepare for the number of people you will serve. Determine 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 planning and preparation help ensure a successful meal.

Requirement 5

(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) Find or create recipes for at least three meals, a dessert and a snack. Adjust menu items in the recipes for the number to be served. Create a shopping list and budget to determine the per-person cost.

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

(d) 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.**

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

(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) 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.

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

Requirement 6

(a) Using the MyPlate food guide or the current USDA nutrition model, plan a meal for trail hiking or backpacking that includes one breakfast, one lunch, one dinner, and one snack. These meals must consider weight, not require refrigeration and are to be consumed by three to five people (including you). 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).**

(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) Explain to your counselor how you should divide the food and cooking supplies among the patrol in order to share the load. Discuss how to properly clean the cooking area and store your food to protect it from animals.

Rather than going by the listed parts, I’ll give you a step by step guide for what to actually do. By following each of the steps, you’ll complete all the requirements. The most important thing is to be sure that you document everything you do so you can show your counselor. Because requirements 4-6 are so similar, I won’t go through each one individually. Instead I’ll give you a general overview of how to complete the shared requirements and then highlight the requirements that are specific to each section separately.

Step 1: Plan the Meals

The first step in completing this requirement is to plan the meals. You will need to plan three meals that include a main dish and two side dishes. When planning the meals, consider the following:

• Nutritional value: Make sure that the meals are well-balanced and provide enough energy and nutrients for the day.
• Variety: Try to include a variety of foods and flavors to make the meals more interesting.
• Budget: Consider the cost of the ingredients when planning the meals.

Step 2: Shop for Ingredients

Once you have planned the meals, it is time to shop for the ingredients. Make a list of all the ingredients you will need and take the list with you to the grocery store. When shopping for ingredients, consider the following:

• Quality: Choose fresh, high-quality ingredients for the best flavor and nutrition.
• Safety: Make sure that any meat or poultry you buy is properly labeled and stored at the correct temperature.
• Cost: Look for sales or coupons to help you save money on ingredients.

Step 3: Prepare the Meals

Now it is time to prepare the meals. Follow the recipes carefully and use proper food safety techniques to ensure that the meals are safe to eat. When preparing the meals, consider the following:

• Cooking techniques: Use a variety of cooking techniques, such as grilling, baking, and sautéing, to add variety and flavor to the meals.
• Timing: Plan ahead to make sure that all of the dishes are ready at the same time.
• Presentation: Take the time to plate the dishes nicely to make them more visually appealing.

Step 4: Evaluate the Meals

After the meals are prepared, it is time to evaluate them. Consider the following:

• Taste: How do the dishes taste? Are they well-seasoned and flavorful?
• Texture: Are the dishes cooked to the right texture?
• Appearance: How do the dishes look? Do they look appetizing?
• Nutrition: Are the meals well-balanced and provide enough energy and nutrients?

I would recommend giving each person that eats your meal a survey to fill out. This will help you complete part E.

Step 5: Reflect on the Experience

Finally, reflect on the experience of planning and preparing the meals. Consider what you learned about cooking, nutrition, and food safety. Think about how you can use these skills in the future to continue to cook healthy, delicious meals for yourself and others.

Differences Between Requirements

There are a few differences in the requirements for each part. Take note in the amount and types of meals that you need to prepare. I’ve also broken down the types of meals you’ll need to prepare below

#	Breakfast	Lunch	Dinner	Extra
4	3	3	3	N/A
5	At least 1	At least 1	At least 1	5 total meals. 1 snack and dessert
6	1	1	1	1 snack

Requirement 5 and 6 also have some extra things you’ll need to do. For 5h, you’ll need to ensure you apply the Outdoor Code and Leave No Trace while cooking. I already have a post about the Outdoor Code and Leave No Trace which you can find here. For 6f you’ll have to talk about why you should divide the for meals between patrol members when backpacking. This is done so that the weight of food and cooking equipment is distributed and no one Scout has to carry too much.

Requirement 7

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.

Here are some examples of career opportunities in cooking :

• Chef
• Pastry chef
• Food stylist
• Food writer
• Restaurant manager
• Food photographer
• Caterer
• Food critic

Pick 3 of these and research them. This requirement is fairly straight forward.

Conclusion

The cooking merit badge is one the the most important badges. Being able to whip up a simple meal is important skill that will continue to find useful for the rest of your life. If hope this guide has been helpful for you on your path to eagle. If you thing I missed anything in this guide please let me know through my contact form. Happy Scouting and as always, wishing you the best of luck on your Path To Eagle.

Resources