Merit Badge Workbook Merit Badge History

Cooking - In-Person Class Notes

Please be courteous and arrive early for registration and instructions PRIOR to your scheduled class start time. Remember that your Scout uniform is required to be worn when attending.

It is NOT acceptable to come unprepared to a Scoutmaster Bucky event. You can (and should) use the Scoutmaster Bucky Cooking Merit Badge Workbook to help organize your preparation work. Please note that the use of any workbook is merely for note taking and reference. Completion of any merit badge workbook does not warrant, guarantee, or confirm a Scout's completion of any merit badge requirements. Merit badge counselors may refuse to accept workbooks, but they are NEVER allowed to require their use.

The merit badge pamphlet has a wealth of information that provides valuable insight and clarification and can make earning any merit badge a lot easier. Doing preparation work and reviewing the merit badge pamphlet PRIOR to attending will ensure that Scouts get the most out of these class opportunities.

If you have any additional questions or need further clarification, please feel free to contact Brian Reiners (Scoutmaster Bucky) via email at scoutmasterbucky@yahoo.com or via cell phone at 612-483-0665.

Things to remember to bring for this merit badge class:

  • Your BSA ID # (not your Scoutbook ID #)
  • If you do not have your BSA ID # (or did not provide it with your online registration) you will need a Merit badge blue card properly filled out and signed off by your Scout Leader
  • Cooking Merit Badge Pamphlet
  • Scout uniform
  • Supporting documentation or project work pertinent to the Cooking merit badge, which may also include a merit badge workbook for reference with notes
  • A positive Scouting focus and attitude

If you are unfamiliar with the Blue Card Process, please read and understand the Scoutmaster Bucky Blue Card Process.

Cooking - Online Class Notes

Scoutmaster Bucky Online Class links will be sent out 12 to 24 hours prior to the class start time. Notification will be sent to the email address provided in the registration, so please make sure your email is correctly entered.

Please be courteous and arrive 10-15 minutes prior to the scheduled class start time. Ensure that your internet connection, camera, microphone, and broadcasting environment are working and optimal for class participation. Remember that your Scout uniform is required to be worn when attending.

It is NOT acceptable to come unprepared to a Scoutmaster Bucky event. You can (and should) use the Scoutmaster Bucky Cooking Merit Badge Workbook to help organize your preparation work. Please note that the use of any workbook is merely for note taking and reference. Completion of any merit badge workbook does not warrant, guarantee, or confirm a Scout's completion of any merit badge requirements. Merit badge counselors may refuse to accept workbooks, but they are NEVER allowed to require their use.

The merit badge pamphlet has a wealth of information that provides valuable insight and clarification and can make earning any merit badge a lot easier. Doing preparation work and reviewing the merit badge pamphlet PRIOR to attending will ensure that Scouts get the most out of these class opportunities.

If you have any additional questions or need further clarification, please feel free to contact Brian Reiners (Scoutmaster Bucky) via email at scoutmasterbucky@yahoo.com or via cell phone at 612-483-0665.

Cooking Merit Badge
Current Scouts BSA Requirements
as of January 25, 2023

Please make sure you read the top portion of this page for general participation expectations in a Scoutmaster Bucky merit badge class.

Pay careful attention to the action verbs within the requirements. An example to note:

"Tell", "explain", "describe", and "discuss" are commonly used and will require the Scout to perform these actions during the class. When these action verbs are a part of any requirement, Scouts are expected to be prepared to share. Reading responses is not acceptable since it does not fulfill the requirement of showing the Scout's knowledge and understanding.

1.

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.
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.
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.
Track your daily level of activity and your daily caloric need based on your activity for five days. Then, based on the My Plate food guide, discuss with your counselor an appropriate meal plan for yourself for one day.
d.
Discuss with your counselor food allergies, food intolerance, and food-related illnesses and diseases. Explain why everyone who handles or prepares food needs to be aware of these concerns.
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, 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.
b.
Discuss the benefits of using a camp stove on an outing vs. a charcoal or wood fire.
c.
Describe for your counselor how to manage your time when preparing a meal, so components for each course are ready to serve at the correct time.

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.

4.

Cooking at home. Using the MyPlate food guide or the current USDA nutrition model, plan menus for three full days of meals (three breakfasts, three lunches, and three dinners) plus one dessert. Your menus should include enough to feed yourself and at least one adult, keeping in mind any special needs (such as food allergies) and how you keep your foods safe and free from cross-contamination. List the equipment and utensils needed to prepare and serve these meals. Then do the following:

a.
Find recipes for each meal. Create a shopping list for your meals showing the amount of food needed to prepare for the number of people you will serve. Determine 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.*

* 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.

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 planning and preparation help ensure a successful meal.
5.

Camp cooking. Do the following:

a.
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.
b.
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.
c.
Share and discuss your meal plan and shopping list with your counselor.
d.

In the outdoors, using your menu plans for this requirement, cook three of the five meals you planned using either a camp stove OR a backpack stove. Use a skillet over campire 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.**

e.

In the outdoors, prepare a dessert OR 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.
g.
Lead the clean-up of equipment, utensils, and the cooking site thoroughly after each meal. Properly store or dispose unused ingredients, leftover food, dishwater and garbage.
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 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.
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.
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.
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.
f.
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.
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.

** 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.