Cooking for First Class

Eating Healthy     Balancing Calories ● Enjoy your food, but eat less. ● Avoid oversized portions.  Foods to Increase ● Make half your plate fruits and vegetables. ● Make at least half your grains whole grains. ● Switch to fat-free or low-fat (1%) milk.  Foods to Reduce ● Compare sodium in foods like soup, bread, and frozen meals ― and choose the foods with lower numbers. ● Drink water instead of sugary drinks.     

Good meal ideasBreakfast

Oatmeal, powdered milk, dried bacon, fruitScrambled eggs, vegis, canned meat, toast

LunchPre-made sandwiches with fruitCup-of-soup if need the heat and are hiking

DinnerSpaghetti, sauce, parmesan cheese, freeze-

dried hamburgerFrozen stew, rolls

Choosing a healthy menu

Keeping the food from going badChoose food which keeps well

Freeze driedPackaged food (canned meat)Slow/non-spoiling – cheese, salted butter,

noodlesUse dry ice/ice/chests to keep food

temporarilyUse spoilable food first

Food handling

Pack in/Pack OutMinimize packagingIn the wilderness, you need to pack out even

food shards from dishesZiplock with food become ziplock with trash

Campout type affects menusFor car camping, heavy pots, dutch ovens,

coolers, lots of packing is fine. Focus on quality and nutrition

For backpacking, every ounce counts. Focus on calories, carbs (energy) and salts (you need to replace salt lost in sweat). Top Raman actually has a purpose when backpacking.

Lunches on the trail should not be cooked unless need the heat to keep warm.

Gear

Plan for scouts who want to do the 1st Class requirementPut together menu for breakfast/lunch/dinner

by September 10th meeting. Have first draft of form filled out.

September 10th meeting we will figure out who is cooking and who is eating. Final shopping list will be finished at meeting, and will be split between cooks and eaters. Each scout will go home with shopping list.

Each scout will pack in the food they purchased.

Getting the Ingredients

Cooking the meal