Requirement 5: Cooking At Home

5. Cooking at Home
			*The meals for requirement 5 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.
5			Using the MyPlate food guide ***: Plan a menu for three full days of meals (three breakfasts, three lunches, and three dinners) plus one dessert. Your menu should include enough to feed yourself and at least one adult, keeping in mind any special needs (such as food allergies) of those to be served. 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.
	c		Using at least five of the seven cooking methods from requirement 4, 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.*
	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 better planning and preparation help ensure a successful meal.
	f		Explain how you kept perishable foods safe and free from cross-contamination.

*The meals for requirement 5 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.

5. MEAL PLANNING:  MENU

Using the MyPlate food guide ***:

Plan a menu for three full days of meals (three breakfasts, three lunches, and three dinners) plus one dessert.

Your menu should include enough to feed yourself and at least one adult, keeping in mind any special needs (such as food allergies) of those to be served.

List the equipment and utensils needed to prepare and serve these meals.

5 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.

5 b. MEAL PLANNING: REVIEW
Share and discuss your meal plan and shopping list with your counselor.

5 c. PREPARE MEALS:  COOKING METHODS

Using at least five of the seven cooking methods from requirement 4, 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.*

5 d. PREPARE MEALS:  TIMING

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.

5 e. MEAL EVALUATION

-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 better planning and preparation help ensure a successful meal.

Another thing to consider is if the portions were enough.

5 f. MEAL PREPARATION:  FOOD SAFETY

Explain how you kept perishable foods safe and free from cross-contamination.

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