- Camp Stove: a larger, general-purpose standalone stove. Example: Large. Black, camp chef stove. (Second Class, First Class & Cooking req 3b)
- Lightweight Stove: a smaller, tabletop, two burner stoves generally referred to in the troop as a “green Coleman stove” regardless of brand. (Camping req 8d & Cooking req 5d)
- Trail Stove: a “pocket sized”, single burner, portable stove generally only big enough for a few scouts or small group. (Cooking req 6d)
Cooking Related Definitions
- Cook/Cooking: preparing food by combining & heating multiple (3+) ingredients to form a complete meal. Example: Heating a hotdog or boiling water and adding pasta (ramen) are not considered cooking, however boiling water, adding pasta, combining meatballs and sauce would be.
- Prepare/Preparing: combining ingredients to form a meal or snack that can but does not have to be heated in order to consume. Example: combining raisons, M&Ms, pretzels, & chex to form homemade trail mix.
- Cooking at Home: a scout, independently but with supervision, using anything found in a typical kitchen to cook food from meal prep through clean up.
- In the Outdoors: a scout, independently but with supervision, preparing food from meal prep through clean up, outside and without access to a standard kitchen.
- On A Trail Hike: must be completed on an actual hike (ex. 3-5 miles) where all food, cooking & clean up equipment, & water (or water purification method) are carried as if on a multi-day backpacking trek. (Cooking req 6d)
- Trail Meal: a meal that does not require refrigeration, but items might be bulkier/heavier as if only needing to be carried on a trail for an afternoon. (Camping req 8d)
- Backpacking Meal: a meal that does not require refrigeration and where extra care is taken to minimize weight, waste, volume, etc. Example: bringing a “packet” of pre-cooked chicken instead of a “can” of pre-cooked chicken to save weight, (Cooking req 6d)
Cooking Requirements and Submissions
Please use the areas below to review the specific requirement you ware working on and then use the Google Form Link to submit your requirement for approval.
2e: On one campout, plan and cook one hot breakfast or lunch, selecting foods from MyPlate or the current USDA nutritional model. Explain the importance of good nutrition. Demonstrate how to transport, store, and prepare the foods you selected.
2a: Help plan a menu for one of the above campouts that includes at least one breakfast, one lunch, and one dinner, and that requires cooking at least two of the meals. Tell how the menu includes the foods from MyPlate or the current USDA nutritional model and how it meets nutritional needs for the planned activity or campout.
2b: Using the menu planned in First Class requirement 2a, make a list showing a budget and the food amounts needed to feed three or more youth.
2c: Which pans, utensils, and other gear will be needed to cook and serve these meals?
2d: Demonstrate the procedures to follow in the safe handling and storage of fresh meats, dairy products, eggs, vegetables, and other perishable food products. Show how to properly dispose of camp garbage, cans, plastic containers, and other rubbish
Camping Merit Badge
8a: Explain the safety procedures for
- Using a propane or butane/propane stove
- Using a liquid fuel stove
- Proper storage of extra fuel
8b: Discuss the advantages and disadvantages of different types of lightweight cooking stoves.
8c: Prepare a camp menu. Explain how the menu would differ from a menu for a backpacking or float trip. Give recipes and make a food list for your patrol. Plan two breakfasts, three lunches, and two suppers. Discuss how to protect your food against bad weather, animals, and contamination.
8d: While camping in the outdoors, cook at least one breakfast, one lunch, and one dinner for your patrol from the meals you have planned for requirement 8c. At least one of those meals must be a trail meal requiring the use of a lightweight stove.
Cooking Merit Badge
5a. 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.
5b. 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.
5c. Share and discuss your meal plan and shopping list with your counselor. (Submit the below Google Form so feedback can be provided)
5d. 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.**
5e. In the outdoors, prepare a dessert OR snack and serve it to your patrol or a group of youth.**
5f. 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.
Trail and Backpacking Meals
6a. 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.
6b. 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.
6c. 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.
6d. 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).**
6e. 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.
6f. 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.