Use an approved trail stove (with proper supervision) or charcoal
to prepare your meals.
For each meal prepared in requirement 6a, use safe food-handling
practices. Dispose of garbage, cans, foil, paper, and other rubbish by
packing them out and depositing them in a proper container. After each
meal, clean up the site thoroughly.
Plan a menu for three full days of meals (breakfast, lunch, and dinner)
to be cooked at home.
- When preparing your menu, follow the nutritional guidelines set by
the food pyramid. All meals are to be cooked or properly prepared.
- Using the menu planned for requirement 7, make a food list, showing
cost and amount needed to feed yourself and at least one adult (parent,
family member, guardian, or other responsible adult).
- Tell what utensils were needed to cook and serve these meals.
- Prepare and serve a breakfast, lunch, and dinner from the menu you
planned for requirement 7. Time your cooking to have each course ready
to serve at the proper time. Have an adult verify the preparation of the
meal to your counselor.
Do the following:
- Find out what opportunities are available for a career in food
service management. Find out what high school courses might help you
prepare for a career in cooking, and about special training you might
need and where to obtain such training. Discuss what you learned with
your counselor.
- Visit a professional cook, chef, food service manager, or
Registered Dietician and learn what this professional's duties are.
Discuss the person's education and training, techniques, and means used
in professional food preparation, and local health regulations and
licensing requirements that must be followed. Report to your counselor
your findings.
BSA Advancement ID#: 38
Source: Boy Scout Requirements, #33215E, revised 2002
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