Friday, November 21, 2014

Thanksgiving Reminder -- Time to Get Cooking!

Just a reminder -- we won't have Scouts on Tuesday, Nov. 25, due to the Thanksgiving holiday that week.

If, however, you're itching for something to do while you're out of school all week, remember there's a home-cooking portion to the Cooking merit badge that you could complete this week. Why not help out making that turkey dinner?

Here are the requirements:

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) of those to be served. List the equipment and utensils needed to prepare and serve these meals. Then do the following:

1. 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.
2. Share and discuss your meal plan and shopping list with your counselor.
3. Using at least five of the seven cooking methods from requirement 4  (baking, boiling, pan frying, simmering, steaming, microwaving, and grilling), 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.
4. 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.
5. 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.
6. Explain how you kept foods safe and free from cross-contamination.

*The meals may be prepared on different days and need not be prepared consecutively. The requirements call for the Scouts to prepare and serve one breakfast, one lunch, and one dinner to at least one adult; those served need not be the same for all meals.

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