The Cooking Merit Badge had a major overhaul in 2014 when it became an Eagle-Required Merit Badge. The BSA just tweaked them again. Talk to your counselor about how to proceed but here's some general information to keep in mind.
This blog and all it's documents are formatted for the 2014 requirements. It's going to take me a while to update things.
Check the Updates Page for the most up to date resources.
If you haven't started the Cooking Merit Badge yet then use the
2016 requirements.
If you have started this merit badge and completed what was formerly requirement 1d then you might as well go ahead and finish on the 2014 requirements. The 2016 version is slightly easier because it takes out 1d. but if you've already done that there's little point in switching and because all the requirement numbers changed it would be very confusing to track.
Changes made (the short version):
- They took out requirement 1d about the 9 food borne illnesses (which is good to know but not necessary to go through all that work, detail and redundancy).
- They expanded what was 4a and is now 3b about the different cooking methods. There are now 10 instead of 7 and a bit about maintaining temperature when cooking.
- They moved 3a to 2e and 3b to 1e which means what was 3 is now moved and so requirement 4 is now 3, 5 is 4 and so on.
- 3c is new. It’s about planning timing.
- They took out the Outdoor Code and Leave No Trace which look like they were moved to 5h as an afterthought.
- Other than that they clarified some of the wording and rearranged some things, but no other major changes.
Changes made (the long version--includes full text of new requirements with new thing in bold and comments in red):
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.
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 used to be the 9 food borne illnesses but it’s not there now so this is what was E) 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.
(this used to be 3b, but has been reworded and moved and is now 1e) 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.
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. Determine your daily level of activity and your caloric need based on your activity level. Then, based on the MyPlate 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.
(used to be 3a. Now 2 e) 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.
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 (new), 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.(three new methods added)
✔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. (Used to be outdoor code and LNT)
4. Cooking at home. Using the MyPlate food guide or the current USDA nutrition model, 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) and how you kept your foods safe and free from cross-contamination (added in here, used to be later). 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 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. *
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.
(They took out f talking about how you kept perishable foods safe and free from cross contamination and moved it to planning phase.)
5. Camp cooking. Do the following:
(used to not have a letter) a. Using the MyPlate food guide or the current USDA nutrition model, plan a menu for your patrol (or a similar size group of up to eight youth, including you) for a camping trip. Your menu should include enough food for each person (add in--seems rather obvious doesn’t it?), keeping in mind any special needs (such as food allergies) (new. But smart because they need to do it anyway) and how you keep your foods safe and free from cross-contamination (also new, but something we’ve stressed anyway). These five meals must include at least one breakfast, one lunch, one dinner, AND at least one snack OR one dessert (Worded a bit differently but boils down to the same thing). List the equipment and utensils needed to prepare and serve these meals.
(used to be a) 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.
(used to be b) c. Share and discuss your meal plan and shopping list with your counselor.
(used to be c, but now combined with d wording a bit different, but boils down to the same) d. In the outdoors, using your menu plan for this requirement, cook two of the five meals you planned using either a lightweight stove or a low-impact fire. Use a different cooking method from requirement 3 for each meal. You must also cook a third meal using either a Dutch oven OR a foil pack OR kabobs. 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.
(used to be explaining how you followed food safety, but now new--means boys will need to clean up as well as cook. Seems a bit redundant with the new 5h and John Ray assures me after teaching this via EDGE method to the EYO scouts that NO ONE actually does this properly). g. Explain to your counselor how you cleaned the equipment, utensils, and the cooking site thoroughly after each meal. Explain how you properly disposed of dishwater and of all garbage.
(used to sort of be 3c) h. Discuss how you followed the Outdoor Code and no-trace principles when preparing your meals.
6. Trail and backpacking meals. Do the following:
a. Using the MyPlate food guide or the current USDA nutrition model, 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). Be sure to keep in mind any special needs (such as food allergies) and how you will keep your foods safe and free from cross-contamination (this bit is new, but again I think we’ve been stressing it already because it was implied). List the equipment and utensils needed to prepare and serve these meals.
(used to be a) 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.
(used to be b) 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.
(used to be c. slightly reworded, but no difference in expectation) 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.
(used to be d, mostly) f. Discuss how you followed the Outdoor Code and no-trace principles during your outing. Explain to your counselor how you cleaned any equipment, utensils, and the cooking site after each meal. Explain how you properly disposed of any dishwater and packed out all garbage.
7. Food-related careers. 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. (These really should be divided into parts a b and c.)
*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.
**Where local regulations do not allow you to build a fire, the counselor may adjust the requirement to meet the law. The meals in requirements 5 and 6 may be prepared for different trips and need not be prepared consecutively. Scouts working on this badge in summer camp should take into consideration foods that can be obtained at the camp commissary.
