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/DGTipsheet7BuildAHealthyMeal.pdf

http://www.choosemyplate.gov/food-groups/downloads/TenTips/DGTipsheet16EatingBetterOnABudget.pdf