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Scouts will move by patrol in a round robin to get basic instruction on the four different styles of cooking, focusing on the benefits of each style and how to use them effectively.Determining the costs and how the food items will be purchased Making plans to prepare and cook the food Include two breakfasts, two lunches, and two dinners. Have the experienced Scouts teach by example how to develop a full menu plan for a weekend trip. Form multiple groups, each including some Scouts who are more experienced than the others. ![]() Explain the balance needed from the food groups and how the proper mix may vary depending on activities and the age and size of those for whom you are cooking.Present nutritional guidelines based on the USDA’s MyPlate model.Discuss the need to be aware of allergies and food intolerances among those who will eat the meal you are cooking.Emphasize the need to follow safe handling practices including cleanliness and proper food storage.Introduce proper food handling procedures to prevent foodborne illnesses.Explain proper treatment for burns, cuts, etc.Also discuss other possible cooking injuries, primarily cuts, and how to prevent them. Discuss the risk of burns and how to minimize burn incidents.Present the importance of safety while cooking.This group prepares the dessert from the menu described above to be served during the last 10 minutes of the session.They do the same planning as theĮssential group but then serve as the review board Have these Scouts serve as the review board for the Essential activity.For the balance of the time, have a review board evaluate the groups’ plans and then help in reviewing them.Then give them 25 minutes to plan what they need for the six essentials and who will take each role in the preparation. Give each patrol a complete dinner menu.Explain that there are six essentials to cooking a good meal: time, ingredients, recipes, cookware, heat sources, and technique. ![]()
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