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Requirements September 1995 until January 2002

1. Show that you know first aid for injuries or illnesses that could occur while cooking, including burns and scals.

2. Plan menus for 3 straight days (nine meals) of camping. Include the following:

(a) A camp dinner with soup; meat, fish, or chicken; two fresh vegetables; drink; and dessert. All are to be cooked.
(b) A one-pot dinner. Use foods other than canned.
(c) A breakfast, lunch, and dinner suitable for a trail or backpacking trip where light weight is important. Use as much dehydrated or dry frozen foods as you can. Get them from local food stores (not specialty stores). You should be able to store all foods used for several days without refrigeration. The lunch planned should not need cooking at the time of serving. The dinner must include hot soup or a salad; meat, fish, or chicken; vegetable and starch food or a second vegetable; baked biscuits; and drink. (The menus for the other two breakfasts and two lunches shall be the kind you can prepare in camp or on the trail.)

3. Do the following:

(a) Make a food list, showing cost and amount needed to feed three or more boys using the menus planned in No. 2.
(b) List the utensils needed to cook and serve these meals.
(c) Figure the weight of the foods in No. 2c.

4. Using the menus planned in No. 2:

(a) Prepare and serve for yourself and two others, the three dinners, the lunch, and the breakfast planned in No. 2. Time your cooking so that each course will be ready to serve at the proper time.*
(b) For the meals prepared in No. 4a, for which a fire is needed, pick a good spot for your fire. Build a fireplace. Include a support for your cooking utensils from rocks, logs, or like material. (Where local laws do not allow you to do this, the counselor may change the requirement to meet the law.) 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 No.4a, use safe food-handling practices. Use the correct way to get rid of garbage, cans, foil, paper, and other rubbish by burning and using a tote-litter bag. After each meal, clean up the site thoroughly.

*The meals in No. 4a may be prepared for different trips. They need not be prepared consecutively. Scouts earning this badge in summer camp should plan around food they can get at the camp commissary.

Requirements January 2002 until January 2005

1. Do the following:

(a) Review with your counselor the injuries that might arise from cooking, including Burns and scalds, and the proper treatment.
(b) Describe how meat, fish, chicken, eggs, dairy products, and fresh vegetables should be stored, transported, and properly prepared for cooking.
(c) Describe the following food related illnesses and tell what you can do to help prevent future from happening:

(1) Salmonellla enteritis
(2) Staphylococcal  enteritis
(3) E.coli (Escherichia coli) enteritis
(4) Botulism
(5) Trichinosis
(6) Hepatitis

2. Do the following:

(a) Illustrate for your counselor the food pyramid. Label the pyramid, including:

(1) The food groups

i. Milk, yogurt, and cheese group
ii. Vegetable group
iii. Meats, poultry, fish, dried beans, eggs, and nuts group
iv. Fruit group
v. Bread, cereal, rice, and pasta group

(2) The item on the pyramid that is not considered part of a food group and tell why its use is discouraged
(3) The number of servings recommended per day from each group

(b) Give your counselor examples from each food group.
(c) Describe for your counselor the measurements of servings for each food group.
(d) Describe to your counselor food preparation techniques that result in more healthful and nutritious meals.

3. Plan a menu for two straight days (six meals) of camping. Include the following:

(a) A camp dinner with soup; meat, fish, poultry, or an appropriate substitute; two fresh vegetables; drink; and dessert. All are to be properly prepared. When preparing your menu, follow the nutritional guidelines set by the food pyramid.
(b) A one-pot dinner. Use foods other than canned.
(c) Using the menu planned for requirement 3, make a food list showing cost and amount needed to feed three or more boys.
(d) List the utensils needed to cook and serve these meals.

4. Using the menu planned for requirement 3, do the following and discuss the process with your merit badge counselor:

(a) Prepare and serve for yourself and two others, the two dinners, one lunch, and one breakfast. Time your cooking so that each course will be ready to serve at the proper time.*
(b) For meals prepared in requirement 4a for which a fire is needed, use a lightweight stove or build a low impact fire. Include support for your cooking utensils from rocks, logs, or like material. The same fireplace may be used for more than one meal. Use a backpacking stove to cook at least one meal. (Where local regulations do not allow you to do this, the counselor may change the requirement to meet the law.)
(c) For each meal prepared in requirement 4a, 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.

5. Plan a menu for one day (three meals) or four for meals over a two-day period of trail hiking or backpacking. Include the following:

(a) A breakfast, lunch, and dinner for a trail or backpacking trip where light weight is important. You should be able to store all foods used for several days without refrigeration. In preparing your menu, follow the nutritional guidelines set by the food pyramid.*
(b) Using the menu planned for requirement 5, make a food list showing cost and amount needed to feed three or more boys.
(c) List the utensils needed to cook and serve these meals.
(d) Figure the weight of the foods in requirement 4a.

6. Using the menu planned for requirement 5, do the following:

(a) Prepare and serve for yourself and two others, the trail breakfast and dinner. Time your cooking so that each course will be ready to serve at the proper time.
(b) Use an approved trail stove (with proper supervision) or charcoal to prepare your meals.
(c) 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.

7. Plan a menu for three full days of meals (breakfast, lunch, and dinner) to be cooked at home.

(a) When preparing your menu, follow the nutritional guidelines set by the food pyramid. All meals are to be cooked properly prepared.
(b) 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).
(c) Tell what utensils are needed to cook and serve these meals.
(d) Prepare and serve a breakfast, lunch, and dinner from the menu 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.

8. Do the following:

(a) 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.
(b) Visit a professional cook, chef, food service manager, or a registered dietitian and learn what their professionals 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.

*The meals in requirement 4a and 5a may be prepared for different trips. They need not be prepared consecutively. Scouts working on this badge in summer camp should plan around food they can get at the camp commissary.

Requirements January 2005 until January 2007

1. Do the following:

(a) Review with your counselor the injuries that might arise from cooking, including Burns and scalds, and the proper treatment.
(b) Describe how meat, fish, chicken, eggs, dairy products, and fresh vegetables should be stored, transported, and properly prepared for cooking.
(c) Describe the following food related illnesses and tell what you can do to help prevent future from happening:

(1) Salmonellla enteritis
(2) Staphylococcal  enteritis
(3) E.coli (Escherichia coli) enteritis
(4) Botulism
(5) Trichinosis
(6) Hepatitis

2. Do the following:

(a) Illustrate for your counselor the food pyramid. Label the pyramid, including:

(1) The food groups

i. Milk, yogurt, and cheese group
ii. Vegetable group

iii. Meats, poultry, fish, dried beans, eggs, and nuts group
iv. Fruit group
v. Bread, cereal, rice, and pasta group

(2) The item on the pyramid that is not considered part of a food group and tell why its use is discouraged
(3) The number of servings recommended per day from each group

(b) Give your counselor examples from each food group.
(c) Describe for your counselor the measurements of servings for each food group.
(d) Describe to your counselor food preparation techniques that result in more healthful and nutritious meals.

3. Plan a menu for two straight days (six meals) of camping. Include the following:

(a) A camp dinner with soup; meat, fish, poultry, or an appropriate substitute; two fresh vegetables; drink; and dessert. All are to be properly prepared. When preparing your menu, follow the nutritional guidelines set by the food pyramid.
(b) A one-pot dinner. Use foods other than canned.
(c) Using the menu planned for requirement 3, make a food list showing cost and amount needed to feed three or more boys.
(d) List the utensils needed to cook and serve these meals.

4. Using the menu planned for requirement 3, do the following and discuss the process with your merit badge counselor:

(a) Prepare and serve for yourself and two others, the two dinners, one lunch, and one breakfast. Time your cooking so that each course will be ready to serve at the proper time.*
(b) For meals prepared in requirement 4a for which a fire is needed, use a lightweight stove or build a low impact fire. Include support for your cooking utensils from rocks, logs, or like material. The same fireplace may be used for more than one meal. Use a backpacking stove to cook at least one meal. (Where local regulations do not allow you to do this, the counselor may change the requirement to meet the law.)
(c) For each meal prepared in requirement 4a, 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.

5. Plan a menu for one day (three meals) or four for meals over a two-day period of trail hiking or backpacking. Include the following:

(a) A breakfast, lunch, and dinner for a trail or backpacking trip where light weight is important. You should be able to store all foods used for several days without refrigeration. In preparing your menu, follow the nutritional guidelines set by the food pyramid.*
(b) Using the menu planned for requirement 5, make a food list showing cost and amount needed to feed three or more boys.
(c) List the utensils needed to cook and serve these meals.
(d) Figure the weight of the foods in requirement 5a.

6. Using the menu planned for requirement 5, do the following:

(a) Prepare and serve for yourself and two others, the trail breakfast and dinner. Time your cooking so that each course will be ready to serve at the proper time.
(b) Use an approved trail stove (with proper supervision) or charcoal to prepare your meals.
(c) 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.

7. Plan a menu for three full days of meals (breakfast, lunch, and dinner) to be cooked at home.

(a) When preparing your menu, follow the nutritional guidelines set by the food pyramid. All meals are to be cooked properly prepared.
(b) 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).
(c) Tell what utensils are needed to cook and serve these meals.
(d) Prepare and serve a breakfast, lunch, and dinner from the menu 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.

8. Do the following:

(a) 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.
(b) Visit a professional cook, chef, food service manager, or a registered dietitian and learn what their professionals 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.

*The meals in requirement 4a and 5a may be prepared for different trips. They need not be prepared consecutively. Scouts working on this badge in summer camp should plan around food they can get at the camp commissary.

Requirements January 2007 until January 2014

1. Do the following:

(a) Review with your counselor the injuries that might arise from cooking, including Burns and scalds, and the proper treatment.
(b) Describe how meat, fish, chicken, eggs, dairy products, and fresh vegetables should be stored, transported, and properly prepared for cooking.
(c) Describe the following food related illnesses and tell what you can do to help prevent future from happening:

(1) Salmonellla enteritis
(2) Staphylococcal  enteritis
(3) E.coli (Escherichia coli) enteritis
(4) Botulism
(5) Trichinosis
(6) Hepatitis

2. Do the following:

(a) Illustrate for your counselor the food pyramid that fits you. Label the following food groups in the pyramid and how much of each you should eat each day::

(1) Grains
(2) Vegetables
(3) Fruits
(4) Milk, yogurt, cheese
(5) Meats, poultry, fish, beans, eggs, nuts
(6) Oils (fats) and sugars

(b) Explain why you should limilt your intake of oils and sugars.
(c) Explain the number of servings recommended per day from each group
(d) Give your counselor examples from each food group.
(e) Describe for your counselor the measurements of servings for each food group.
(f) Describe to your counselor food preparation techniques that result in more healthful and nutritious meals.

3. Plan a menu for two straight days (six meals) of camping. Include the following:

(a) A camp dinner with soup; meat, fish, poultry, or an appropriate substitute; two fresh vegetables; drink; and dessert. All are to be properly prepared. When preparing your menu, follow the nutritional guidelines set by the food pyramid.
(b) A one-pot dinner. Use foods other than canned.
(c) Using the menu planned for requirement 3, make a food list showing cost and amount needed to feed three or more boys.
(d) List the utensils needed to cook and serve these meals.

4. Using the menu planned for requirement 3, do the following and discuss the process with your merit badge counselor:

(a) Prepare and serve for yourself and two others, the two dinners, one lunch, and one breakfast. Time your cooking so that each course will be ready to serve at the proper time.*
(b) For meals prepared in requirement 4a for which a fire is needed, use a lightweight stove or build a low impact fire. Include support for your cooking utensils from rocks, logs, or like material. The same fireplace may be used for more than one meal. Use a backpacking stove to cook at least one meal. (Where local regulations do not allow you to do this, the counselor may change the requirement to meet the law.)
(c) For each meal prepared in requirement 4a, 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.

5. Plan a menu for one day (three meals) or four for meals over a two-day period of trail hiking or backpacking. Include the following:

(a) A breakfast, lunch, and dinner for a trail or backpacking trip where light weight is important. You should be able to store all foods used for several days without refrigeration. In preparing your menu, follow the nutritional guidelines set by the food pyramid.*
(b) Using the menu planned for requirement 5, make a food list showing cost and amount needed to feed three or more boys.
(c) List the utensils needed to cook and serve these meals.
(d) Figure the weight of the foods in requirement 5a.

6. Using the menu planned for requirement 5, do the following:

(a) Prepare and serve for yourself and two others, the trail breakfast and dinner. Time your cooking so that each course will be ready to serve at the proper time.
(b) Use an approved trail stove (with proper supervision) or charcoal to prepare your meals.
(c) 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.

7. Plan a menu for three full days of meals (breakfast, lunch, and dinner) to be cooked at home.

(a) When preparing your menu, follow the nutritional guidelines set by the food pyramid. All meals are to be cooked properly prepared.
(b) 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).
(c) Tell what utensils are needed to cook and serve these meals.
(d) Prepare and serve a breakfast, lunch, and dinner from the menu 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.

8. Find out about three opportunities in cooking. Pick 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.

*The meals in requirement 4a and 5a may be prepared for different trips. They need not be prepared consecutively. Scouts working on this badge in summer camp should plan around food they can get at the camp commissary.