DRYCANYON,UTAH

COOKINGBADGEREQUIREMENTS

DRYCANYON,UTAH

“WhenIwasachild,Ispakeasachild,Iunderstoodasachild,

Ithoughtasachild:butwhenIbecameaman,Iputawaychildishthings.”

1Corinthians13:11

5

OVERVIEWREQUIREMENTS

1 2 3 7

4 5 6

5

OVERVIEWKEYLESSONS

SafetyNutritionPlanningPreparation

REQUIREMENT1HEALTH&SAFETY

REQUIREMENT1HEALTH&SAFETY

PREVENTION

REQUIREMENT1HEALTH&SAFETY

StoveSafety

• Neveruseorlightnear,orin,tentorenclosedarea• Maintainstovestomanufacturerspecifications.• Storefuelonlyinapprovedcontainers• Usepotgrabberstopickuphotitems

• Allowhotstovestocoolbeforestoringetc.• Neverleavealightedstoveunattended• Donotoverloadwithlargeoroverlyfullpot

REQUIREMENT1HEALTH&SAFETY

Food-borneIllness

• Almostalwayspreventable• Causedbyimproperstorage,handling• Mostcommoninmeat,seafood,eggs,daily• Washyourhands,oftenandvigorously

REQUIREMENT1HEALTH&SAFETY

REQUIREMENT1HEALTH&SAFETY

REQUIREMENT1HEALTH&SAFETY

• Checksealsonfoodinjars,containersorbags

• Freezerawmeatifitwillnotbeusedwithin2days.

• Discardleftoversifnoteatenwithinthreedays

• Keeprawmeatseparatefromotherfoods

REQUIREMENT1HEALTH&SAFETY

E.Coli

Food-borneIllnesses(http://www.cdc.gov/foodsafety/foodborne-germs.html)

• Parasiticdiseases

• Diarrhea

• Viraldiseases

• Hep-A

• Bacterialdiseases

• Cholera,E.Coli

REQUIREMENT2NUTRITION

REQUIREMENT2NUTRITION

REQUIREMENT2NUTRITION

BREAKFAST1cupoldfashionedrolledoats1/4cuplow-fatmilk2tablespoonsgoldenraisins1/8cupchoppeddriedapricots2tablespoonschoppedroastedalmonds1/8teaspoonnutmeg

REQUIREMENT2NUTRITION

SATURATEDFAT

Imagineabuildingmadeofsolidbricks.Thisbuildingofbricksissimilartothetightlypackedbondsthatmake“saturated”fat.Thebondsareoftensolidatroomtemperaturelikebutterorthefatinsideoraroundmeat.Saturatedfatsaremostoftenfoundinanimalproductssuchasbeef,pork,andchicken.Leaneranimalproducts,suchaschickenbreastorporkloin,oftenhavelesssaturatedfat.Foodsthatcontainmoresaturatedfatareusuallysolidatroomtemperatureandaresometimescalled“solid”fat.

UNSATURATEDFAT

Now,imaginethelinksinachainthatbend,move,andflow.Thechainlinksaresimilartotheloosebondsthatmake“unsaturated”fatfluidorliquidatroomtemperatureliketheoilontopofasaladdressingorinacanoftuna.Unsaturatedfattypicallycomesfromplantsourcessuchasolives,nuts,orseeds–butunsaturatedfatisalsopresentinfish.Unsaturatedfatareusuallycalledoils.Unlikesaturatedfat,theseoilscontainmostlymonounsaturatedandpolyunsaturatedfat.

TRANSFAT

Transfatcanbemadefromvegetableoilsthroughaprocesscalledhydrogenation**.Transfatisnaturallyfoundinsmallamountsinsomeanimalproductssuchasmeat,wholemilk,andmilkproducts.Checkthefoodlabeltofindoutiftransfatisinyourfoodchoices.Transfatcanoftenbefoundinmanycakes,cookies,crackers,icings,margarines,andmicrowavepopcorn.

REQUIREMENT2NUTRITION

Sugar

• 4gramsofsugar=1teaspoonofsugar• Humanbodyisonlydesignedtohandle16to20gramsperday• AveragechildorteeninU.S.consumes40to80teaspoonsofsugarperday• 1officialservingsizeofCheerioshas10gramsofsugar

BJsBrewhouse,Coozookie

REQUIREMENT2NUTRITION

Calories

• Caloriesareusedtomeasuretheamountofenergypotentialinfoods• Humansneedcaloriestoproduceenergyinthesamewaythatafireneedswoodtoproduceheat• Caloriesareburnedbyallactivities–evensleepingandbreathing• Heavyorstrenuousactivityburnsmorecaloriesthansedentaryactivity

DRYCANYON,UTAH

REQUIREMENT2NUTRITION

meal1

REQUIREMENT3COOKINGBASICS

• Whattocookandhowmuch• Whatequipmentisneeded• Whatsafetyconcernsarepresent• Howmuchtimeisavailable

• Howmuchcleanupisneeded

• Nutritionalconsiderations• Foodallergiesingroup• Properfoodstorage• Timingofmeal

• Anythingelsetoconsider?

REQUIREMENT3COOKINGBASICS

Foreachcookingmethods,describetheequipmentneeded,howtemperaturecontrolismaintained,andnameatleastonefoodthatcanbecookedusingthatmethod:(1)baking,(2)boiling,(3)broiling,(4)panfrying,(5)simmering,(6)steaming,(7)microwaving,(8)grilling,(9)foilcooking,anduseofa(10)Dutchoven.

REQUIREMENT3COOKINGBASICS

• Takeonlywhatisneeded.Measurefoodquantityaheadoftime.

• Prep(Slice,chopetc.)foodbeforegoing.

• Repackagefoodstoreducetrash.

• Useziptopbagstolimitspace/removeair.

• Checktomakesureyouhavealltheingredients

• Packfoodsoeachmealiseasilyaccessible.

• Stayorganized.

• Donotforgettopackthecookinggear

YMOUNT,UTAH

REQUIREMENT7CAREERS

DISCUSSIONINREVIEW

ThecobrapatrolisgoingonabackpackingtripinAmericanForkCanyon.

• TheMasterChefhasdecidedhewantstomakefriedchickenfordinner.

• Whatarethepotentialproblems?• Howcantheybeprevented?

• Aftergivingitsomethought,hedecidedinsteadtomakechickeninfoilpackets• Whatarethepotentialproblems?• Howcantheybeprevented?• Whatwillmakethismealmorefilling?• Howcanitbemadeeaser,lighter,

faster?

AMERICANFORKCANYON,UTAH

DISCUSSIONINREVIEW

• Markmadetunasaladandpeanutbuttercookiesforapicnictobeheldoutdoorsatapark.Theweatherisverywarmasitissummer.Itwillbeacoupleofhoursbeforepeoplegettoeatthesaladastheyarebusydoingactivities

• Whatarethepotentialproblems?

• Howcantheybeprevented?

• Youhaveagroupof4campersforthisweekend’scampout.Thereisaburnbaninplace.Theweatheriscool,youwillbehikingonroughterrainandcarryingallofyourgearandfoodintothesite.Theweatherisexpectedtobeabout55duringtheday.Youonlyhaveonestoveburner,andonlyonepottocookin.

• Discusswiththeclasswhyyourgroupsplanisagoodmealplanforthisactivity

• Howcouldthismealplanbemade…• Lighter

• Fastertocook

• Cheaper

• Easiertocleanup

AMERICANFORKCANYON,UTAH

5

OVERVIEWREQUIREMENTS

1 2 3 7

4 5 6

REQUIREMENT4HOMECOOKING

daysplanned3

dayprepared,served1

5 differentmethods

ZINBURGER,ARIZONA

REQUIREMENT5CAMPSITECOOKING

planned5

prepared,served3

3 differentmethods

ZIONNATIONALPARK,UTAH

REQUIREMENT6

TAHQUITZPEAK,CALIFORNIA

TRAILCOOKING

planned3

prepared,served2

1 overfire