Cooking

1 CookingMerit Badge WorkbookThis workbook can help you but you still need to read the merit badge work space provided for each requirement should be used by the Scout to make notes for discussing the item with his counselor, not forproviding the full and complete answers. Each Scout must do each one may add or subtract from the official requirements found inBoy Scout Requirements(Pub. 33216 SKU 34765).The requirements were last issued or revised in 2014 This workbook was updated in October s Name:_____Unit: _____Counselor s Name: _____Counselor s Phone No.: _____Workbook Copyright 2014 - Scouting Service Project, Inc.

2 - All Rights ReservedRequirements Copyright, Boy Scouts of America (Used with permission.) submit errors, omissions, comments or suggestions about or suggestions for changes to therequirementsfor themerit badgeshould be sent the to your counselor the most likely hazards you may encounter while participating in Cooking activities andwhat you should do to anticipate, help prevent, mitigate, and respond to these to anticipate, help prevent, mitigate, and respondCookingScout's Name: _____Cooking - Merit Badge WorkbookPage. 2 of that you know first aid for and how to prevent injuries or illnesses that could occur while preparing meals andeating, including burns and scalds, cuts, choking, and allergic and scaldsCutsChokingAllergic how meat, fish, chicken, eggs, dairy products, and fresh vegetables should be stored, transported, andproperly prepared for 's Name: _____Cooking - Merit Badge WorkbookPage.

3 3 of 32 FreshVegetablesExplain how to prevent the following food-related illnesses and tell what you can do to help prevent each from coli (E. coli)Prevention:4. Clostridium botulinum(Botulism) jejuniPrevention:CookingScout's Name: _____Cooking - Merit Badge WorkbookPage. 4 of with your counselor food allergies, food intolerance, food-related diseases, and your awareness of allergiesFoodintoleranceFood-relateddise asesCookingScout's Name: _____Cooking - Merit Badge WorkbookPage. 5 of the the MyPlate food guide or the current USDA nutrition model, give five examples for EACH of the followingfood groups, the recommended number of daily servings, and the recommended serving size:ExampleDaily servingsServing why you should limit your intake of oils and 's Name: _____Cooking - Merit Badge WorkbookPage.

4 6 of your daily level of activity and your caloric need based on your activity , based on the MyPlate food guide, discuss with your counselor an appropriate meal plan for yourself for your current eating habits with your counselor and what you can do to eat healthier, based on the MyPlatefood the the following food label terms: calorie, fat, saturated fat, trans fat, cholesterol, sodium, carbohydrate, dietaryfiber, sugar, 's Name: _____Cooking - Merit Badge WorkbookPage. 7 of 32 Saturated fatTrans fatCholesterolSodiumCarbohydrateDietary fiberSugarProteinExplain how to calculate total carbohydrates and nutritional values for two servings, based on the serving sizespecified on the 's Name: _____Cooking - Merit Badge WorkbookPage.

5 8 of to How to Read a Food Label in the Cooking merit badge pamphlet, and name ingredients that help theconsumer identify the following allergens: peanuts, tree nuts, milk, eggs, wheat, soy, and the EACH of the following Cooking methods. For each one, describe the equipment needed and name at leastone food that can be cooked using that method: baking, boiling, pan frying, simmering, steaming, microwaving, neededHow is food cooked?BakingBoilingPan fryingSimmeringSteamingMicrowavingGrilli ngCookingScout's Name: _____Cooking - Merit Badge WorkbookPage. 9 of the benefits of using a camp stove on an outing vs.

6 A charcoal or wood how the Outdoor Code and no-trace principles pertain to Cooking in the : The meals prepared for Cooking merit badge requirements 5, 6, and 7 will count only toward fulfilling thoserequirements and will not count toward rank advancement. Meals prepared for rank advancement may notcount toward the Cooking merit badge. You must not repeat any menus for meals actually prepared or cookedin requirements 5, 6, and 's Name: _____Cooking - Merit Badge WorkbookPage. 10 of the MyPlate food guide or the current USDA nutrition model, plan a menu for three full days of meals (threebreakfasts, three lunches, and three dinners) plus one dessert.

7 Your menu should include enough to feed yourself and atleast one adult, keeping in mind any special needs (such as food allergies) of those to be served. List the equipment andutensils needed to prepare and serve these 1 MenuQuantityCaloriesEquipmentUtensilsBRE AKFASTF ruitsVegetablesGrainsProteinsDairyLUNCHF ruitsVegetablesGrainsProteinsDairyDINNER F ruitsVegetablesGrainsProteinsDairyCookin gScout's Name: _____Cooking - Merit Badge WorkbookPage. 11 of 32 Day 2 MenuQuantityCaloriesEquipmentUtensilsBRE AKFASTF ruitsVegetablesGrainsProteinsDairyLUNCHF ruitsVegetablesGrainsProteinsDairyDINNER F ruitsVegetablesGrainsProteinsDairyCookin gScout's Name: _____Cooking - Merit Badge WorkbookPage.

8 12 of 32 Day 3 MenuQuantityCaloriesEquipmentUtensilsBRE AKFASTF ruitsVegetablesGrainsProteinsDairyLUNCHF ruitsVegetablesGrainsProteinsDairyDINNER F ruitsVegetablesGrainsProteinsDairyDESSER TC ookingScout's Name: _____Cooking - Merit Badge WorkbookPage. 13 of 32 Then do the a shopping list for your meals showing the amount of food needed to prepare and serve each meal, and thecost for each ItemComponents to purchaseQuantityCostBreakfast 1 Total CostMenu ItemComponents to purchaseQuantityCostBreakfast 2 Total CostMenu ItemComponents to purchaseQuantityCostBreakfast 3 Total CostCookingScout's Name: _____Cooking - Merit Badge WorkbookPage.

9 14 of 32 Menu ItemComponents to purchaseQuantityCostLunch 1 Total CostMenu ItemComponents to purchaseQuantityCostLunch 2 Total CostMenu ItemComponents to purchaseQuantityCostLunch 3 Total CostCookingScout's Name: _____Cooking - Merit Badge WorkbookPage. 15 of 32 Menu ItemComponents to purchaseQuantityCostDinner 1 Total CostMenu ItemComponents to purchaseQuantityCostDinner 2 Total CostCookingScout's Name: _____Cooking - Merit Badge WorkbookPage. 16 of 32 Menu ItemComponents to purchaseQuantityCostDinner 3 Total Cost and discuss your meal plan and shopping list with your counselor.

10 At least five of the seven Cooking methods from requirement 4, prepare and serve yourself and at least oneadult (parent, family member, guardian, or other responsible adult) one breakfast, one lunch, one dinner, and onedessert from the meals you planned.* Cooking methods used: Baking Boiling Pan frying Simmering Steaming Microwaving Grilling your Cooking to have each meal ready to serve at the proper time. Have an adult verify the preparation of themeal to your counselor. Breakfast No. _____ Date: _____ Adult s verification: _____ Lunch No. _____ Date: _____ Adult s verification: _____ Dinner No, _____ Date: _____ Adult s verification: _____CookingScout's Name: _____Cooking - Merit Badge WorkbookPage.