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Cooking
Cooking
Cooking
Cooking
PleaseturninyourBlueCardsandPrerequisites
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Herb AndIloveCooking
Agenda9:00–10:00–Presenta2on/DiscussionReq1-410:00-12:00-IndoorCooking/PrepforOutdoor12:00–1:00-Lunch1:00–2:30Outdoor/HikingCooking-A2:30–4:00Outdoor/HikingCooking-B
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SCOUTSCOOKING
1.a.ExplaintoyourcounselorthemostlikelyhazardsyoumayencounterwhileparHcipaHngincookingacHviHesandwhatyoushoulddotoanHcipate,helpprevent,miHgate,andrespondtothesehazards.
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1.b.ShowthatyouknowfirstaidforandhowtopreventinjuriesorillnessesthatcouldoccurwhilepreparingmealsandeaHng,includingburnsandscalds,cuts,choking,andallergicreacHons.
FirstandSeconddegreeburnsaretreatablewithointments,loosedressingsandkeepingitclean.ThirddegreeburnsrequiremedicalaRen2on.Raisetheburnedareaabovethevic2msheart.Protectvic2mfromdraTs.
1.b.ShowthatyouknowfirstaidforandhowtopreventinjuriesorillnessesthatcouldoccurwhilepreparingmealsandeaHng,includingburnsandscalds,cuts,choking,andallergicreacHons.
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FOODSAFETY
• WashHandswithHOTwaterandsoapthen
drywithaCLEANtowel• Keepcoldfoodscold• KeephotFoodshot• Freezemeatorpoultrythatwillnotbeused
within2-3days• Unwrappedmeatmustbekeptseparate• Meatshouldbecookedcompletely,ifyou
aren’tsure,useathermometer• Makecertainsafetysealsonfoodinjars,
containers,etc.areintact• LeToversproperlycooledandstoredshould
bestoredfornomorethan7days• Sani2zeutensilsandprepara2onsurfacesto
avoidcrosscontamina2on
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FOODBORNEILLNESS
Poor Food Handling Can Lead To
• Upset stomach• Vomiting• Diarrhea• Dehydration• Possible hospitalization• Death in extreme cases
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SalmonellaEnteriHs-bacterialinkedtoraw,undercookedeggs,poultry,unwashedrawvegetablesandfruits• Symptoms-nausea,vomi2ng,fever,abdominalpain,diarrhea,dehydra2on,weaknessand
lossofappe2te• Treatment-illnessusuallylasts4to7days,andmostpersonsrecoverwithoutan2bio2c
treatment• PrevenHon-Keepeggsandpoultryrefrigerated,cookfoodthoroughly,washallfruitsand
vegetables,wipeuprawmeatjuicefromcounterandsani2ze,cleanutensilsetc.
EscherichiaColiEnteriHs(E.Coli)-bacterianormallyliveintheintes2nesofpeopleandanimals.MostE.coliareharmless,andactuallyareanimportantpartofahealthyhumanintes2naltract.However,someE.coliarepathogenic,meaningtheycancauseillness,eitherdiarrheaorillnessoutsideoftheintes2naltract.ThetypesofE.colithatcancausediarrheacanbetransmiRedthroughcontaminatedwaterorfood,orthroughcontactwithanimalsorpersons• Symptoms-nausea,vomi2ng,diarrhea(oTenbloody),fever,andabdominalcramps• Treatment–hydra2onisimportant.An2bio2csshouldnotbeusedtotreatthisinfec2on• PrevenHon-foodsneedtobepreparedinsanitarycondi2ons,cookfoodthoroughly,and
storecoldfoodsbelow40degrees
HepaHHs-Hepa22sAisoneoffivevirusesthatcausesinflamma2onoftheliver.TheothersareB,C,DandE.Hepa22sAisusuallyspreadwhenapersoningestsfecalmaRer—eveninmicroscopicamounts• Symptoms-suddenfever,nausea,abdominaldiscomfort,darkurine,Jaundice.• Treatment–NoTreatment• PrevenHon-Avaccinecanpreventthediseaseinmanycases.Washhandswithsoapand
warmwaterbeforepreparingandea2ngfood,scrubunderfingernails,cookshellfishthoroughly,drinkwaterfromapprovedsourcesonly,keepbathroomscleananddisinfected.
Botulism-Botulismisamuscle-paralyzingdiseasecausedbyatoxinmadebythebacteriumClostridiumbotulinum.Foodbornebotulismiscausedbyea2ngfoodsthatcontainthebotulinumtoxin.• Symptoms-doublevision,blurredvision,droopingeyelids,slurredspeech,difficulty
swallowing,drymouth,andmuscleweaknessthatmovesdownthebody,usuallyaffec2ngtheshouldersfirst,thentheupperarms,lowerarms,thighs,calves,etc.Paralysisofbreathingmusclescancauseapersontostopbreathinganddie
• Treatment–an2toxinandsuppor2vecare• PrevenHon-neverusefoodfrombulgingcontainers/cans,usecau2onwithhome-canned
foodswithlowacidcontent,suchasasparagus,greenbeans,beetsandcorn.
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Norovirus-verycontagiousvirus.Youcangetnorovirusfromaninfectedperson,contaminatedfoodorwater,orbytouchingcontaminatedsurfaces.Theviruscausesyourstomachorintes2nesorbothtogetinflamed.
• Symptoms–nausea,forcefulvomi2ng,waterydiarrhea,andabdominalpain,andinsomecases,lossoftaste.Generallethargy,weakness,muscleaches,headache,coughs,andlow-gradefevermayoccur.
• Treatment–NoTreatment.Norovirusinfec2oncannotbetreatedwithan2bio2csbecauseitisaviral(notabacterial)infec2on
• PrevenHon-Properhandwashingandsanita2onisaneffec2vemethodforreducingthetransmissionofnoroviruspathogens.
Listeriaisaseriousinfec2onusuallycausedbyea2ngfoodcontaminatedwiththebacteriumListeriamonocytogenes• Symptoms-feverandmuscleaches,some2mesprecededbydiarrheaorother
gastrointes2nalsymptoms.• Treatment-an2bio2cs• PrevenHon-safefoodprepara2on,consump2on,andstorage.•
StaphylococcalEnteriHs-commonbacteriumfoundontheskinandinthenosesofupto25%ofhealthypeopleandanimals.UsuallyitcausesnoillnessinthesehealthypeopleunlessitistransmiRedtofoodproducts• Symptoms-toxinsarefastac2ng,some2mescausingillnessinasliRleas30minutesaTer
ea2ngcontaminatedfoods.Pa2entstypicallyexperienceseveralofthefollowing:nausea,retching,vomi2ng,stomachcramps,anddiarrhea.
• Treatment-Thebesttreatmentsforthesepa2entsarerest,plentyoffluids,andmedicinestocalmtheirstomachs.Thetoxinisnotaffectedbyan2bio2cs.
• PrevenHon-washhandsandutensilsbeforeservingfood,cookmeatthoroughly,refrigerateleToverspromptlyandincoveredcontainers.Donotpreparefoodifyouhaveanoseoreyeinfec2on.Donotprepareorservefoodforothersifyouhavewoundsorskininfec2onsonyourhandsorwrists.
Campylobacterjejuni-isthemostcommonbacterialcauseofdiarrheaintheUnitedStates.Thrivesinbirds;spreadsthroughrawandundercookedpoultry,rawmilk,anduntreatedwater• Symptoms-diarrhea,cramping,abdominalpain,andfever• Treatment–Notreatment-Hyrdra2on• PrevenHon-Makesurethatthemeatiscookedthroughout(nolongerpink)andanyjuices
runclear.Allpoultryshouldbecookedtoreachaminimuminternaltemperatureof165°F.
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Cryptosporidium(Crypto)-isamicroscopicparasitethatcausesthediarrhealdiseasecryptosporidiosis.• Symptoms-Symptomsofcryptosporidiosisgenerallybegin2to10days(average7days)
aTerbecominginfectedwiththeparasite.Themostcommonsymptomofcryptosporidiosisiswaterydiarrhea.
• Treatment-Symptomsofcryptosporidiosisgenerallybegin2to10days(average7days)aTerbecominginfectedwiththeparasite.Themostcommonsymptomofcryptosporidiosisiswaterydiarrhea.
• PrevenHon-Washhandswithsoapandwaterforatleast20seconds,rubbinghandstogethervigorouslyandscrubbingallsurfaces:
FOODALLERGIES&AVERSIONS
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1.e.Discusswithyourcounselorfoodallergies,foodintolerance,food-relateddiseases,andyourawarenessoftheseconcerns.
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Food Aversions
• Personal Preferences– Things people don’t like to eat– Vegetarians – different types of vegetarians
• Religious Prohibitions– Abstinence from eating pork (Jewish/Islamic)– Abstinence from eating beef (Hindu)– Seasonal dietary restrictions (Fish Friday’s for some Christians)– Others?
NUTRITION
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PorHonDistorHon
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Calorie AcalorieisaunitthatmeasurestheamountofenergythatfoodprovidestothebodyLIMIT
fat
saturatedfat AfatthatcontainsonlysaturatedfaRyacids,issolidatroomtemperature,andcomeschieflyfromanimalfoodproducts.SomeexamplesofsaturatedfatarebuRer,lard,meatfat,solidshortening,palmoil,andcoconutoil.
transfatAnunhealthysubstance,alsoknownastransfaRyacid,madethroughthechemicalprocessofhydrogena2onofoils.Hydrogena2onsolidifiesliquidoilsandincreasestheshelflifeandtheflavorstabilityofoilsandfoodsthatcontainthem.Transfatisfoundinvegetableshorteningsandinsomemargarines,crackers,cookies,snackfoodsandotherfoods.ELIMINATE
Fatsmaybeeithersolidorliquidatroomtemperature,dependingontheirstructureandcomposi2on.Althoughthewords"oils","fats",and"lipids"areallusedtorefertofats.LIMIT
sugar Sugaristhegeneralizednameforsweet-flavoredsubstances,mostofwhichareusedasfood.Therearevarioustypesofsugarderivedfromdifferentsources.Sugarsarealsolistedundermul2plenames.Keepaneyeoutforfruitjuiceconcentrate,honey,glucose,fructose,maltose,dextrose,cornsyrup,molassesandmaltsyrup.ELIMINATE
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cholesterol
sodium
carbohydrate
Yourbodyneedssomecholesteroltomakehormones,vitaminD,andsubstancesthathelpyoudigestfoods.Yourbodymakesallthecholesterolitneeds.However,cholesterolalsoisfoundinsomeofthefoodsyoueat.Cholesteroltravelsthroughyourbloodstreaminsmallpackagescalledlipoproteins(lip-o-PRO-teens).Thesepackagesaremadeoffat(lipid)ontheinsideandproteinsontheoutside.Twokindsoflipoproteinscarrycholesterolthroughoutyourbody:low-densitylipoproteins(LDL)andhigh-densitylipoproteins(HDL).Havinghealthylevelsofbothtypesoflipoproteinsisimportant.LIMIT
Sodiumisamajormineralfoundinthefluidsurroundingthecellsinyourbodywhereithelpstoregulatebloodpressureandfluidvolume,anditalsohelpsmaintainpHbalance.Yourmusclesandnervoussystemalsoneedsodiumtofunc2onproperly.Themostcommonformofsodiumistablesalt,butatleastaliRlebitofsodiumoccursnaturallyinmanyfoods.Significantsourcesincludedairyproducts,beets,andcelery.Processedfoodsusuallycontainalotofsodiumintheformofpreserva2vesandflavorenhancers.LIMIT
Carbohydratesaresugarsandstarches,whichprovideenergyforhumansandanimals,andcellulosewhichmakeupmanyplantstructures.“Carbs,”astheyarenowcommonlyreferredto,havebecomebothablessingandacurse,astheprocessofmodernfoodproduc2onhaschangedthewaytheyareconsumed.LIMIT
dietaryfiber
protein
Dietaryfiberisdefinedasthepartsofplantsthatcannotbedigestedinourbodies.Fiberisimportantforproperbowelfunc2onandhelpsreducebloodcholesterollevelsandmaylowerriskofheartdisease.Fiber-containingfoodssuchasfruitshelpprovideafeelingoffullnesswithfewercalories.HEALTHY
Proteinbuilds,maintains,andreplacesthe2ssuesinyourbody.Yourbodyusestheproteinyoueattomakelotsofspecializedproteinmoleculesthathavespecificjobs.Forinstance,yourbodyusesproteintomakehemoglobinthepartofredbloodcellsthatcarriesoxygentoeverypartofyourbody.Otherproteinsareusedtobuildcardiacmuscle.Whetheryou'rerunningorjusthangingout,proteinisdoingimportantworklikemovingyourlegs,movingyourlungs,andprotec2ngyoufromdisease.Bestsourcesarebeef,poultry,fish,eggs,dairyproducts,nuts,seeds,andlegumeslikeblackbeansandlen2ls.HEALTHY
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3.b.Referto“HowtoReadaFoodLabel”intheCookingmeritbadgepamphlet,andnameingredientsthathelptheconsumeridenHfythefollowingallergens:peanuts,treenuts,milk,eggs,wheat,soy,andshellfish.
COOKINGMETHODS
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Bakingisafoodcookingmethodthatusesprolongeddryheatbyconvec2on,ratherthanbythermalradia2on,normallyinanoven,butalsoinhotashes,oronhotstones.Themostcommonbakeditemisbreadbutmanyothertypesoffoodsarebaked.Heatisgraduallytransferred"fromthesurfaceofcakes,cookiesandbreadstotheircentre.AsheattravelsthroughittransformsbaRersanddoughsintobakedgoodswithafirmdrycrustandasoTercentre".
Boilingistherapidvaporiza2onofaliquid,whichoccurswhenaliquidisheatedtoitsboilingpoint,thetemperatureatwhichthevaporpressureoftheliquidisequaltothepressureexertedontheliquidbythesurroundingenvironmentalpressure.
Panfryingisaformoffryingcharacterizedbytheuseofminimalcookingoilorfat(comparedtoshallowfryingordeepfrying);typicallyusingjustenoughoiltolubricatethepan(although,inthecaseofagreasyfoodsuchasbacon,nooilorfatsmaybeneeded).Asaformoffrying,panfryingreliesonoilastheheattransfermediumandoncorrecttemperatureand2metoretainthemoistureinthefood.Becauseofthepar2alcoverage,thefoodmustbeflippedatleastoncetocookbothsides.
Steamingworksbyboilingwatercon2nuously,causingittovaporizeintosteam;thesteamthencarriesheattothenearbyfood,thuscookingthefood.Thefoodiskeptseparatefromtheboilingwaterbuthasdirectcontactwiththesteam,resul2nginamoisttexturetothefood.Thisdiffersfromdoubleboiling,inwhichcontactwithsteamisundesired.
Microwaveisakitchenappliancethatheatsfoodbybombardingitwithelectromagne2cradia2oninthemicrowavespectrumcausingpolarizedmoleculesinthefoodtorotateandbuildupthermalenergyinaprocessknownasdielectrichea2ng.Microwaveovensheatfoodsquicklyandefficientlybecauseexcita2onisfairlyuniformintheouter25–38mmofadense(highwatercontent)fooditem;foodismoreevenlyheatedthroughout(exceptinthick,denseobjects)thangenerallyoccursinothercookingtechniques.
Grillingusuallyinvolvesasignificantamountofdirect,radiantheat,andtendstobeusedforcookingmeatquickly.Foodtobegrillediscookedonagrill(anopenwiregridsuchasagridironwithaheatsourceaboveorbelow
Simmeringisafoodprepara2ontechniqueinwhichfoodsarecookedinhotliquidskeptatorjustbelowtheboilingpointofwater(whichis100°Cor212°Fataveragesealevelairpressure),buthigherthanpoachingtemperature.Tokeepapotsimmering,onebringsittoaboilandthenreducestheheattoapointwheretheforma2onofbubbleshasallbutceased,typicallyawatertemperatureofabout94°C(200°F).
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4.b.DiscussthebenefitsofusingacampstoveonanouHngvs.acharcoalorwoodfire.
Propaneburnscleanlyandefficiently,and
producesahot,steadyflame.Also,itworkswell
athighal2tudeandtemperatureswellbelowfreezing.However,mostpropanestovesaretooheavyforbackpacking,
Flavor:“Whenyou’recookingoveracharcoalfire,thenaturalwoodsmoke
flavorscomplementthe
food,”
cookingwithwoodtakesalotlongerthanonagasorcharcoalgrill.If
youarecookingonagrillgrateoverfirewood,youideallywanttocookonglowingembers,notonopenflameswhichwillcharandburnyourfood.Togetthatcoreofhotwoodemberstakes2me
andalotofwood.
4.c.DiscusshowtheOutdoorCodeandno-traceprinciplespertaintocookingintheoutdoors
MinimizeCampfireImpactsCampfirescancauselas2ngimpactstothebackcountry.Usealightweightstoveforcooking.WherefiresarepermiRed,useestablishedfirerings,firepans,ormoundfires.Keepfiressmall.Onlyuses2cksfromthegroundthatcanbebrokenbyhand.Burnallwoodandcoalstoash,putoutcampfirescompletely,thenscaRercoolashes.
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MEALPLANNING
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Let’sGetCookin’