Home

Requirements January 1969 until June 1972

Complete First Class Test 2b.

1. Plan menus for 3 consecutive days (nine meals) of camping, including:

(a) A camp dinner which includes soup, meat (fish or chicken), two fresh vegetables, beverage, and a dessert, all to be cooked.

(b) A one-pot dinner, using foods other than canned.

(c) A breakfast, lunch, and dinner suitable for a trail or backpacking trip where light weight is important and using, to the extent possible, dehydrated or dry frozen foods which can be obtained from local food stores (not specialty stores). All foods used should be capable of several days storage on the trail without refrigeration. The lunch planned should not require a fire or cooking at the time of serving. The dinner should include hot soup, mean (fish or chicken), vegetable, and starch food such as spaghetti, or a second vegetable, biscuits (to be cooked over the fire), and beverage. (The menus for the remaining two breakfasts and two lunches shall be suitable for preparation in camp or on the trail.)

2. Do the following:

(a) Make a food list, indicating cost and quantities sufficient to feed three or more boys using the menus planned in Requirement 1.

(b) List all the basic utensils needed to cook and serve these menus.

(c) Compute the weight, including packaging, of the menu planned in Requirement 1c.

3. Using the menus planned in Requirement 1:

(a) Prepare and serve to the satisfaction of your counselor, for yourself and (at least) two others, the three dinners, the trail lunch, and the trail breakfast planned in Requirement 1. Time your cooking so that each course will be ready to serve at the proper time.*

*NOTE: The meals in Requirement 3a may be prepared for separate hikes or camps, and need not be prepared consecutively. Scouts earning this merit badge in summer camp should plan the menus for these meals around food available in the camp commissary.

(b) For the meals prepared in Requirement 3a, for which a fire is required, select a spot suitable for your fire and build a fireplace, including a support for your cooking utensils from rocks, logs, or other locally gathered material using one of the methods described in the Cooking merit badge pamphlet. (Where local regulations do not permit the fulfillment of this requirement, the counselor may modify this requirement to comply with legal requirements.) The same fireplace may be used for more than one meal. Use charcoal as fuel in cooking at least one meal.

(c) For each meal prepared in Requirement 3a, use the safe food handling practices, the correct method of disposing of garbage, tin can, foil, paper, and other trash by burning and using a tote-litter bag. After each meal, clean up the sites thoroughly.

First Class Test

2. Do the following:

(a) Take at least two camping trips of not less than 24 hours each with your troop, your patrol, an adult, or another Scout who is at least First Class.

(b) Before each camp submit a camp plan for approval (unless this is a troop camp) to your Scoutmaster or an adult assigned by him.

Note that these camping experiences are not restricted to overnight camping trips taken with the troop, but can be taken with the patrol or with a buddy if a plan is approved before the trip.