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Saturday, June 14, 2014

Requirement 7: Cooking on the Trail

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7.     Cooking on the Trail
7


Using the MyPlate food guide***:
-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).
-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.
-Your plan must include how to repackage foods for your hike or backpacking trip to eliminate as much bulk, weight, and garbage as possible.

c

While on a trail hike or backpacking trip:
-Prepare and serve two meals and a snack from the menu planned for requirement 7.
-At least one of those meals must be cooked over a fire, or an approved trail stove (with proper supervision).**

d

For each meal prepared in requirement 7c:
-use safe food-handling practices.
-Clean up equipment, utensils, and the site thoroughly after each meal.
-Properly dispose of dishwater, and pack out all garbage.

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 better planning and preparation help ensure successful trail hiking or backpacking meals.
7. MEAL PLANNING:  MENU
Using the MyPlate food guide***:
-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).
-List the equipment and utensils needed to prepare and serve these meals.
7 a.  MEAL PLANNING:  AMOUNT & COST
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.
7 b. MEAL PLANNING: REVIEW
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.
7 c. PREPARE MEALS
While on a trail hike or backpacking trip:
-Prepare and serve two meals and a snack from the menu planned for requirement 7.
-At least one of those meals must be cooked over a fire, or an approved trail stove (with proper supervision).**
7 d. PREPARE MEALS:  COOKING METHODS
For each meal prepared in requirement 7c:
-use safe food-handling practices.
-Clean up equipment, utensils, and the site thoroughly after each meal.
-Properly dispose of dishwater, and pack out all garbage.
7 e. PREPARE DESSERT OR SNACK
In the outdoors, prepare a dessert OR a snack and serve it to your patrol or a group of youth.**
7 f. MEAL EVALUATION
After each meal, have those you served evaluate the meal on presentation and taste,
-then evaluate your own meal.
Another thing to consider is if the portions were enough.
-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 successful trail hiking or backpacking meals..

I will get these inserted into more logical places later but here are some helpful links to rummage through:
http://www.choosemyplate.gov/food-groups/downloads/TenTips/DGTipsheet16EatingBetterOnABudget.pdf

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