This document outlines the requirements for earning a cooking badge, including requirements related to health and safety, nutrition, cooking basics, home cooking, campsite cooking, and trail cooking. It provides information on key lessons like safety, nutrition, planning, and preparation. It also describes specific requirements, such as planning and preparing meals using different cooking methods at home, at a campsite, and on a trail. The document emphasizes safety, proper food handling, nutrition, and being prepared.

1. DRY CANYON, UTAH

2. COOKING BADGE
REQUIREMENTS
DRY CANYON, UTAH
“When I was a child,
I spake as a child, I understood as a child,
I thought as a child: but when I became a man,
I put away childish things.”
1 Corinthians 13:11

3. 5
OVERVIEW
REQUIREMENTS
1 2 3 7
4 5 6

4. 5
OVERVIEW
KEY LESSONS
Safety Nutrition Planning Preparation

5. REQUIREMENT 1
HEALTH & SAFETY

6. REQUIREMENT 1
HEALTH & SAFETY
PREVENTION

7. REQUIREMENT 1
HEALTH & SAFETY
Stove Safety
• Never use or light near, or in, tent or enclosed area
• Maintain stoves to manufacturer specifications.
• Store fuel only in approved containers
• Use pot grabbers to pick up hot items
• Allow hot stoves to cool before storing etc.
• Never leave a lighted stove unattended
• Do not overload with large or overly full pot

8. REQUIREMENT 1
HEALTH & SAFETY
Food-borne Illness
• Almost always preventable
• Caused by improper storage, handling
• Most common in meat, seafood, eggs, daily
• Wash your hands, often and vigorously

9. REQUIREMENT 1
HEALTH & SAFETY

10. REQUIREMENT 1
HEALTH & SAFETY

11. REQUIREMENT 1
HEALTH & SAFETY
• Check seals on food in jars, containers or bags
• Freeze raw meat if it will not be used within 2 days.
• Discard leftovers if not eaten within three days
• Keep raw meat separate from other foods

12. REQUIREMENT 1
HEALTH & SAFETY
E. Coli
Food-borne Illnesses (http://www.cdc.gov/foodsafety/
foodborne-germs.html )
• Parasitic diseases
• Diarrhea
• Viral diseases
• Hep-A
• Bacterial diseases
• Cholera, E. Coli

13. REQUIREMENT 2
NUTRITION

14. REQUIREMENT 2
NUTRITION

15. REQUIREMENT 2
NUTRITION
BREAKFAST
1 cup old fashioned rolled oats
1/4 cup low-fat milk
2 tablespoons golden raisins
1/8 cup chopped dried apricots
2 tablespoons chopped roasted almonds
1/8 teaspoon nutmeg

17. REQUIREMENT 2
NUTRITION
SATURATED FAT
Imagine a building made of solid bricks. This building of bricks is similar to
the tightly packed bonds that make “saturated” fat. The bonds are often
solid at room temperature like butter or the fat inside or around meat.
Saturated fats are most often found in animal products such as beef, pork,
and chicken. Leaner animal products, such as chicken breast or pork loin,
often have less saturated fat. Foods that contain more saturated fat are
usually solid at room temperature and are sometimes called “solid” fat.
UNSATURATED FAT
Now, imagine the links in a chain that bend, move, and flow. The chain
links are similar to the loose bonds that make “unsaturated” fat fluid or
liquid at room temperature like the oil on top of a salad dressing or in a
can of tuna. Unsaturated fat typically comes from plant sources such as
olives, nuts, or seeds – but unsaturated fat is also present in fish.
Unsaturated fat are usually called oils. Unlike saturated fat, these oils
contain mostly monounsaturated and polyunsaturated fat.
TRANS FAT
Trans fat can be made from vegetable oils through a process called
hydrogenation**. Trans fat is naturally found in small amounts in some
animal products such as meat, whole milk, and milk products. Check the
food label to find out if trans fat is in your food choices. Trans fat can often
be found in many cakes, cookies, crackers, icings, margarines, and
microwave popcorn.

18. REQUIREMENT 2
NUTRITION
Sugar
• 4 grams of sugar = 1 teaspoon of sugar
• Human body is only designed to handle 16 to 20 grams per day
• Average child or teen in U.S. consumes 40 to 80 teaspoons of sugar per day
• 1 official serving size of Cheerios has 10 grams of sugar
BJs Brewhouse, Coozookie

20. REQUIREMENT 2
NUTRITION
Calories
• Calories are used to measure the amount of energy potential in foods
• Humans need calories to produce energy in the same way that a fire needs wood to produce heat
• Calories are burned by all activities – even sleeping and breathing
• Heavy or strenuous activity burns more calories than sedentary activity
DRY CANYON, UTAH

22. REQUIREMENT 2
NUTRITION
meal
1

23. REQUIREMENT 3
COOKING BASICS
• What to cook and how much
• What equipment is needed
• What safety concerns are present
• How much time is available
• How much cleanup is needed
• Nutritional considerations
• Food allergies in group
• Proper food storage
• Timing of meal
• Anything else to consider?

24. REQUIREMENT 3
COOKING BASICS
For each cooking methods, describe the equipment needed, how temperature control
is maintained, and name at least one food that can be cooked using that method: (1) baking,
(2) boiling, (3) broiling, (4) pan frying, (5) simmering, (6) steaming, (7) microwaving, (8) grilling,
(9) foil cooking, and use of a (10) Dutch oven.

25. REQUIREMENT 3
COOKING BASICS
• Take only what is needed. Measure food quantity ahead of
time.
• Prep (Slice, chop etc. ) food before going.
• Repackage foods to reduce trash.
• Use zip top bags to limit space/remove air.
• Check to make sure you have all the ingredients
• Pack food so each meal is easily accessible.
• Stay organized.
• Do not forget to pack the cooking gear
Y MOUNT, UTAH

26. REQUIREMENT 7
CAREERS

27. DISCUSSION
IN REVIEW
The cobra patrol is going on a backpacking
trip in American Fork Canyon.
• The Master Chef has decided he wants
to make fried chicken for dinner.
• What are the potential problems?
• How can they be prevented?
• After giving it some thought, he
decided instead to make chicken in
foil packets
• What are the potential problems?
• How can they be prevented?
• What will make this meal more filling?
• How can it be made easer, lighter,
faster?
AMERICAN FORK CANYON, UTAH

28. DISCUSSION
IN REVIEW
• Mark made tuna salad and peanut
butter cookies for a picnic to be held
outdoors at a park. The weather is
very warm as it is summer. It will be
a couple of hours before people get
to eat the salad as they are busy
doing activities
• What are the potential
problems?
• How can they be prevented?
• You have a group of 4 campers for this
weekend’s campout. There is a burn ban in
place. The weather is cool, you will be
hiking on rough terrain and carrying all of
your gear and food into the site. The
weather is expected to be about 55 during
the day. You only have one stove burner,
and only one pot to cook in.
• Discuss with the class why your groups plan
is a good meal plan for this activity
• How could this meal plan be made…
• Lighter
• Faster to cook
• Cheaper
• Easier to clean up
AMERICAN FORK CANYON, UTAH

29. 5
OVERVIEW
REQUIREMENTS
1 2 3 7
4 5 6

30. REQUIREMENT 4
HOME COOKING
days planned3
day prepared, served1
5 different methods
ZINBURGER, ARIZONA

31. REQUIREMENT 5
CAMPSITE COOKING
planned5
prepared, served3
3 different methods
ZION NATIONAL PARK, UTAH

32. REQUIREMENT 6
TAHQUITZ PEAK, CALIFORNIA
TRAIL COOKING
planned3
prepared, served2
1 over fire