SCOUTS - Be Prepared

Camp Cook

The Scout must complete the following:
  1. Discuss with the assessor how and where to shop for food and how to transport it.
  2. Demonstrate proper storage and cooking under camp conditions. This must include knowledge of hygiene in the camp kitchen and how to prevent food poisoning.
  3. Create a day's menu that includes quantities for a group of between four and six Scouts. Don't forget to consider any cultural, religious or vegetarian needs of the group.
  4. Successfully cook and serve the menu that they have created.
All dishes are to be cooked under camp conditions and preferably on a wood fire.