The sound of the kitchen timer can only mean one thing: The new Cooking merit badge requirements are done.For the new Cooking merit badge, which became Eagle-required on Jan. 1, 2014, Scouts will prepare meals using the MyPlate food guide, understand and explain food allergies, and learn about cooking food indoors.This is important: there are two big, separate changes to Cooking merit badge as you know it. The first is that Cooking merit badge became Eagle-required beginning Jan. The second is the new requirements, found below, which become mandatory for Scouts who begin the merit badge on or after Jan. 1, 2015.The new Cooking pamphlets will be in Scout Shops by the end of January 2014. From now until Dec. 31, 2014, a Scout may use the old or new requirements — his choice.

All Scouts beginning Cooking merit badge on or after Jan. 1, 2015, must use the new requirements.Let me break it down:. Scouts who already started Cooking MB using old requirements: They’re fine and may finish with the old requirements.

Based on the MyPlate food guide, discuss with your counselor an appropriate meal plan for yourself for one day. My daily intake should consist of 2 cups of fruit, 2 cups of vegetables, 3 ounces of grains, 7 ounces of protein and 3 cups of dairy.

They will not need to re-earn the merit badge with the new requirements, but they may switch to the new ones if they choose. There is no time limit between starting and completing a badge, although a counselor may determine so much time has passed since any effort took place that the new requirements must be used. Scouts who already earned Cooking MB: They may purchase or be presented with the new, silver-bordered Cooking MB patch (regardless which requirements were involved). They don’t need to re-earn it now that it’s Eagle-required. But they can’t wear both the green- and the silver-bordered versions. Scouts who begin Cooking MB in 2013 or 2014: They may use the old or new requirements — their choice. Scouts who begin Cooking MB in 2015 or beyond: They must use the new requirements.Make sense?

Think of 2014 as a transition period for the merit badge. During this time, you’ll find both pamphlets in Scout Shops, and a boy may choose which to use.

Welcome to part 2 of Your Ultimate Guide to the Cooking Merit Badge! If you haven’t yet completed part 1,Requirements 3-7 will test your actual cooking abilities.

You’ll need to prepare a meal at home, during a campout, and on a trail. You’ll also learn about possible careers in cooking, as well as some tips to become a better chef.Enough talking!

Let’s dive into it so you can finish earning your Cooking merit badge 🙂 What Are The Cooking Merit Badge Requirements 3-7?. Cooking Basics. Do the following:a. Discuss EACH of the following cooking methods. For each one, describe the equipment needed, how temperature control is maintained, and name at least one food that can be cooked using that method: baking, boiling, broiling, pan frying, simmering, steaming, microwaving, grilling, foil cooking, and use of a Dutch oven.b. Discuss the benefits of using a camp stove on an outing vs. A charcoal or wood fire.c.

Describe with your counselor how to manage your time when preparing a meal so components for each course are ready to serve at the same time. Cooking at Home.Using the MyPlate food guide or the current USDA nutrition model, plan a menu for three full days of meals (three breakfasts, three lunches, and three dinners) plus one dessert. Your menu should include enough to feed yourself and at least one adult, keeping in mind any special needs (such as food allergies) and how you kept your foods safe and free from cross-contamination. List the equipment and utensils needed to prepare and serve these meals.Then do the following:a.

Create a shopping list for your meals showing the amount of food needed to prepare and serve each meal, and the cost for each meal.b. Share and discuss your meal plan and shopping list with your counselor.c. 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. Time your cooking to have each meal ready to serve at the proper time. Have an adult verify the preparation of the meal to your counselor.e.

After each meal, ask a person you served to evaluate the meal on presentation and taste, then evaluate your own meal. Discuss what you learned with your counselor, including any adjustments that could have improved or enhanced your meals. Tell how better planning and preparation help ensure a successful meal. Camp Cooking. Do the following:a. Using the MyPlate food guide or the current USDA nutrition model, plan a menu for your patrol (or a similar size group of up to eight youth, including you) for a camping trip.

Your menu 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. These five meals must include at least one breakfast, one lunch, one dinner, AND at least one snack OR one dessert. List the equipment and utensils needed to prepare and serve these meals.b. Create a shopping list for your meals showing the amount of food needed to prepare and serve each meal, and the cost for each meal.c. Share and discuss your meal plan and shopping list with your counselor.d. In the outdoors, using your menu plan for this requirement, cook two of the five meals you planned using either a lightweight stove or a low-impact fire.

Use a different cooking method from requirement 3 for each meal. You must also cook a third meal using either a Dutch oven OR a foil pack OR kabobs. Serve all of these meals to your patrol or a group of youth. In the outdoors, prepare a dessert OR a snack and serve it to your patrol or a group of youth.f. After each meal, have those you served evaluate the meal on presentation and taste, and then evaluate your own meal.

Discuss what you learned with your counselor, including any adjustments that could have improved or enhanced your meals. Tell how planning and preparation help ensure successful outdoor cooking.g. Explain to your counselor how you cleaned the equipment, utensils, and the cooking site thoroughly after each meal. Explain how you properly disposed of dishwater and of all garbage.h. Discuss how you followed the Outdoor Code and no-trace principles when preparing your meals. Trail and backpacking meals. Do the following:a.

Using the MyPlate food guide or the current USDA nutrition model, plan a menu for trail hiking or backpacking that includes one breakfast, one lunch, one dinner, and one snack. These meals must not require refrigeration and are to be consumed by three to five people (including you). Be sure to keep in mind any special needs (such as food allergies) and how you will keep your foods safe and free from cross-contamination. List the equipment and utensils needed to prepare and serve these meals.b. Create a shopping list for your meals, showing the amount of food needed to prepare and serve each meal, and the cost for each meal.c. Share and discuss your meal plan and shopping list with your counselor.

Your plan must include how to repackage foods for your hike or backpacking trip to eliminate as much bulk, weight, and garbage as possible.d. While on a trail hike or backpacking trip, prepare and serve two meals and a snack from the menu planned for this requirement. At least one of those meals must be cooked over a fire, or an approved trail stove (with proper supervision).e. After each meal, have those you served evaluate the meal on presentation and taste, then evaluate your own meal. Discuss what you learned with your counselor, including any adjustments that could have improved or enhanced your meals.

Tell how planning and preparation help ensure successful trail hiking or backpacking meals.f. Discuss how you followed the Outdoor Code and no-trace principles during your outing. Explain to your counselor how you cleaned any equipment, utensils, and the cooking site after each meal. Explain how you properly disposed of any dishwater and packed out all garbage. Food-related careers.Find out about three career opportunities in cooking. Select one and find out the education, training, and experience required for this profession.

Discuss this with your couns elor, and explain why this profession might interest you.Cooking Basics Do the following:3a) Discuss EACH of the following cooking methods. For each one, describe the equipment needed, how temperature control is maintained, and name at least one food that can be cooked using that method: baking, boiling, broiling, pan frying, simmering, steaming, microwaving, grilling, foil cooking, and use of a Dutch oven. Overview: Dutch ovens are large and heavy pots that can be placed directly onto a heat source. They’re often made of cast iron and are great for cooking a variety of dishes, especially on a campout. Equipment needed: To cook food with a Dutch oven, you’ll need a Dutch oven! You’ll also need a tool like pliers to lift the lid off, as well as a heat source like coals to maintain a steady temperature.

How temperature is maintained: When camping, Dutch ovens can be placed over hot coals or smoldering firewood. Since the metal around a dutch oven is thick, it will maintain a constant heat while cooking. You can also place coals on the lid of a Dutch to ensure the top of your dish is cooked. Example dish: Cobblers, casseroles, stews, and soups are just a few examples of dishes that you can make in a Dutch oven.

In my troop, Dutch ovens were a central part of camp cooking. When cooking for a patrol, no other cooking tool compares to the quality of easy food that you’ll be able to make by using a Dutch oven.3b) Discuss the benefits of using a camp stove on an outing vs. A charcoal or wood fire.

Fun!. Takes time to light and begin cooking. May damage the campground if made outside of a fire pit. Can be dangerous, even for experienced scouts.

Can’t be started in conditions that are too windy or wet. Difficult to control heat while cooking. Can only be made in designated locations.Personally, I think that both open fires and camp stoves have their place in scout campouts. Stoves are reliable tools for quickly cooking meals, and are especially useful when pressed for time.

Fires should only be lit in designated fire pits, but are great for cooking creative meals and helping scouts to bond. 3c) Describe with your counselor how to manage your time when preparing a meal so components for each course are ready to serve at the same time.To manage your time when preparing a meal, you’ll first need to think through how long each component will take to cook. Start the ingredients with longer cooking times first.

Wait until the meal is almost ready to prepare the warm, quick-cooking ingredients. This will ensure that the meal is warm and fresh when being served.For instance, if you’re preparing a burger and potatoes, you’ll want to start the potatoes before any other components so that they have time to fully cook. That way, your burger will finish cooking around the same time that your potatoes come out. None of your dishes will be eaten cold! Cooking at Home Using the MyPlate food guide or the current USDA nutrition model, plan a menu for three full days of meals (three breakfasts, three lunches, and three dinners) plus one dessert. Your menu should include enough to feed yourself and at least one adult, keeping in mind any special needs (such as food allergies) and how you kept your foods safe and free from cross-contamination.

List the equipment and utensils needed to prepare and serve these meals. Using the knowledge that you’ve learned in this guide, create a nutritious meal plan to follow over the course of three days. For inspiration, I’d Google ‘three day meal plans’ to see if any recipes jump out at you.

Write out your three day meal plan and use this list to complete the following requirements.To make this requirement easier, I’d recommend talking to your parents about actually following your meal plan for the next three days. That way, you’ll know the cost of the ingredients, you’ll be able to prepare the meals, and you’ll have your family’s help in completing the dishes. Then do the following:4a) Create a shopping list for your meals showing the amount of food needed to prepare and serve each meal, and the cost for each meal.

Now it’s time to get cooking! The easiest methods to demonstrate will likely be:.

Baking (casserole). Broiling (melt cheese on casserole at end). Boiling (boil eggs/veggies). Pan-frying (fry eggs/sausage). Microwaving (cook leftovers)4 d) Time your cooking to have each meal ready to serve at the proper time. Have an adult verify the preparation of the meal to your counselor.4 e) After each meal, ask a person you served to evaluate the meal on presentation and taste, then evaluate your own meal.

Discuss what you learned with your counselor, including any adjustments that could have improved or enhanced your meals. Tell how better planning and preparation help ensure a successful meal. Do the following:5a) Using the MyPlate food guide or the current USDA nutrition model, plan a menu for your patrol (or a similar size group of up to eight youth, including you) for a camping trip. Your menu 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. These five meals must include at least one breakfast, one lunch, one dinner, AND at least one snack OR one dessert. List the equipment and utensils needed to prepare and serve these meals.5b) Create a shopping list for your meals showing the amount of food needed to prepare and serve each meal, and the cost for each meal.5c) Share and discuss your meal plan and shopping list with your counselor.5d) In the outdoors, using your menu plan for this requirement, cook two of the five meals you planned using either a lightweight stove or a low-impact fire.

Use a different cooking method from requirement 3 for each meal. You must also cook a third meal using either a Dutch oven OR a foil pack OR kabobs.

Serve all of these meals to your patrol or a group of youth.5e) In the outdoors, prepare a dessert OR a snack and serve it to your patrol or a group of youth.5f) After each meal, have those you served evaluate the meal on presentation and taste, and then evaluate your own meal. Discuss what you learned with your counselor, including any adjustments that could have improved or enhanced your meals.

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Tell how planning and preparation help ensure successful outdoor cooking. Your troop should have a standard way of preparing meals on each campout. Speak with your patrol leader and ask to be in charge of the camp menu during an upcoming camp. Make sure to prepare a meal using either a Dutch oven, foil packs, or kebabs. If you don’t have a Dutch oven, I’d recommend making foil pack vegetables or hobo packs!For more info on planning camp meals, check out my! 5g) Explain to your counselor how you cleaned the equipment, utensils, and the cooking site thoroughly after each meal.

Explain how you properly disposed of dishwater and of all garbage. Some main points to cover when speaking with your merit badge counselor could include how you:. Avoided leaving or burying food waste (this attracts animals). Properly sanitized cooking utensils. Wiped down large cooking equipment. Kept the campsite free of food waste and cleaning chemicals.

Didn’t waste too much water.To dispose of dishwater and garbage, according to the official BSA website, you should:Strain dishwater through a small strainer or bandana. Put the food particles in a sealable plastic bag and pack them out. Spread the strained dishwater over a wide area at least 200 feet from the nearest water source, campsite, or trail. Scattering dishwater in a sunny area will cause the water to evaporate quickly, causing minimal impact.Dispose of the strained food waste in a sealed trash bag. Throw this bag, along with any other garbage you may have, in a designated dumpster after you’ve arrived back from the camp.

5h) Discuss how you followed the Outdoor Code and no-trace principles when preparing your meals. Backpacking meals are a bit more difficult to plan and prepare than camping meals. Be sure to pack light and avoid foods that need to be chilled. You’ll most likely need to bring a small, portable camp stove, but you can also get away with making an open fire if conditions allow.If we’re being completely realistic here, backpacking meals probably won’t fall under your typical MyPlate health guidelines. However, you can do your best to have as nutritious a meal as possible.

Here’s some lightweight and healthy ingredients that I’d recommend for backpacking:Breakfasts. Oatmeal packets. Trail mix with plenty of nuts. Powdered eggs. Fresh or dried fruit. Oats.

Granola barsLunches. Carrot sticks. Tortillas. Crackers. Hard cheese. Dry salami. Packaged tuna/salmon.

Hot dogs. CeleryDinners. MRE’s. Instant noodles. Lentils. Rice. Dried veggies.

Instant potatoes. CouscousBe sure to avoid leaving any food scraps in the wilderness. A great way to filter dishwater after washing your mess kit is by poking a few small holes in a plastic bag, filling the bag with some brush, and then pouring the dishwater through the bag. This will filter out for any food particles. Afterward, tie off the top of the bag and pack it out. Food-related career s. Chef:There are many different types of chefs, but they all have one thing in common – they’re great at cooking food.

Most high-level chefs attend school and are educated in the culinary arts. Afterward, chefs gain experience by working in restaurants and cooking different types of cuisines.The highest-paid chefs are called ‘executive chefs’. These individuals create their own recipes and lead teams of chefs in fancy restaurants. For most to make it as a chef, they’ll need to gain years of kitchen experience, working their way up from being a line cook.2.

Restaurant Manager:Restaurant managers make sure that all of the different parts of a restaurant are running smoothly. They’re typically responsible for upholding food quality, managing staff, supplying the kitchen, and maintaining health standards.Since every restaurant is different, restaurant managers may need to do more or less based on the scope of their role. To become a restaurant manager most people will need years of experience working in a restaurant, as well as a college degree based in operations.3.

Food Scientist:Food scientists help to research, develop, and improve the foods that you see on your grocery store shelves. There are many different types of food scientists, but they all must understand proper nutrition and be aware of government food regulations. To become a food scientist, you’ll typically need at least a bachelor’s degree in a related stem field. Finishing the Cooking merit badge is no small feat. Now you’re one step closer to earning the rank of Eagle Scout!If you’re interested in earning some fun and easy elective merit badges, I’d also recommend checking out my article on theI hope you found my guide helpful, and until next time, I want to wish you the best of luck in your Scouting journey!