![]() Lead the clean-up of equipment, utensils, and the cooking site thoroughly after each meal. Tell how planning and preparation help ensure successful outdoor cooking. Discuss what you learned with your counselor, including any adjustments that could have improved or enhanced your meals. Serve all of these meals to your patrol or a group of youth.**Īfter each meal, have those you served evaluate the meal on presentation and taste, and then evaluate your own meal. Use a skillet over campfire coals OR a Dutch oven for the third meal, and cook the fourth meal in a foil pack OR on a skewer. In the outdoors, using your menu plans and recipes for this requirement, cook two of the four meals you planned using either a camp stove OR backpack stove. Share and discuss your menu plans and shopping list with your counselor. Create a shopping list and budget to determine the per-person cost. Adjust menu items in the recipes for the number to be served. List the equipment and utensils needed to prepare and serve these meals.įind or create recipes for the four meals, the snack, and the dessert you have planned. Your menus should include enough food for each person, keeping in mind any special needs (such as food allergies) and how you keep your foods safe and free from cross-contamination. Additionally, you must plan one snack and one dessert. These four meals must include two breakfasts, one lunch, and one dinner. Using the MyPlate food guide or the current USDA nutrition model, plan a menu that includes four meals, one snack, and one dessert for your patrol (or a similar size group of up to eight youth, including you) on a camping trip. Tell how planning and preparation help ensure a successful meal. Have an adult verify the preparation of the meal to your counselor.Īfter each meal, ask a person you served to evaluate the meal on presentation and taste, then evaluate your own meal. Time your cooking to have each meal ready to serve at the proper time. 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.* ![]() Share and discuss your meal plan and shopping list with your counselor. Create a shopping list for your meals showing the amount of food needed to prepare for the number of people you will serve. List the equipment and utensils needed to prepare and serve these meals.įind recipes for each meal. 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. 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. Explain how to calculate total carbohydrates and nutritional values for two servings, based on the serving size specified on the label.Ĥ. ![]() Then, based on the My Plate food guide, discuss with your counselor an appropriate meal plan for yourself for one day.ĭiscuss your current eating habits with your counselor and what you can do to eat healthier, based on the MyPlate food guide.ĭiscuss the following food label terms: calorie, fat, saturated fat, trans fat, cholesterol, sodium, carbohydrate, dietary fiber, sugar, protein. ![]() Track your daily level of activity and your daily caloric need based on your activity for five days. Using the MyPlate food guide or the current USDA nutrition model, give five examples for EACH of the following food groups, the recommended number of daily servings, and the recommended serving size:Įxplain why you should limit your intake of oils and sugars.
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