Consider also using the Cooking merit badge class preparation page for clarification and expections when participating in a Scoutmaster Bucky merit badge opportunity (online or in-person).
Requirement 1: Health and safety. Do the following:
|
|
|
|
Requirement 2: Nutrition. Do the following:
Recommended daily servings | Recommended serving size |
Recommended daily servings | Recommended serving size |
Recommended daily servings | Recommended serving size |
Recommended daily servings | Recommended serving size |
Recommended daily servings | Recommended serving size |
Requirement 3: Cooking basics. Do the following:
Equpment needed | One food |
Equpment needed | One food |
Equpment needed | One food |
Equpment needed | One food |
Equpment needed | One food |
Equpment needed | One food |
Equpment needed | One food |
Equpment needed | One food |
Equpment needed | One food |
Equpment needed | One food |
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.
Requirement 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:
Breakfast | Lunch | Dinner |
| Completed |
Requirement 4 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.
|
|
|
|
|
|
|
|
|
|
|
|
|
Requirement 5: Camp cooking. Do the following:
| Completed |
Requirement 5 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.**
| Cooked one meal with a lightweight stove or low-impact fire, different from requirement 3 |
| Cooked another meal with a lightweight stove or low-impact fire, different from requirement 3 |
| Cooked a third meal using either a Dutch oven or a foil pack or kabobs |
Requirement 5 e: In the outdoors, prepare a dessert OR snack and serve it to your patrol or a group of youth.**
| Completed |
Requirement 6: Trail and backpacking meals. Do the following:
| Completed |
|
|
|
Requirement 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.
