Outdoor Skills Manual

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Flag Ceremonies at CampThe United States flag is a symbol of the nation’s freedom and the flag ceremony is a part of the Girl Scout Leadership Experience. As you honor the flag, you are living your Promise to do your duty to your country. Whether in a simple or public ceremony, Girl Scouts show respect to the flag by maintaining the proper attitude and becoming familiar with flag etiquette.

Color Bearer: The red sash goes over right shoulder and is tied with a square knot under the left arm.

Color Guard: Red sashes are tied with a square knot around waist on the left side. Number of guards depends on the size of the flag: 2, 4, 6, or 8.

Ceremony: The raising ceremony may be brief. Bearer and guards stand at attention and take no vocal part in the ceremony, not even in the Pledge of Allegiance (their duty is to protect the flag and talking is considered a distraction from their duty). The ceremony takes place after the flag has been raised and before the flag has been lowered. The ceremony itself varies. It may consist of the Pledge of Allegiance, appropriate poetry and singing, the Girl Scout Promise, or other inspirational messages.

Ceremony Etiquette:• We open and close camp with a flag ceremony.• Set all belongings on the ground.• Hats must be removed. (If the hat is part of a woman’s outfit

it may be worn.)• Stand tall.• Hands at side.• Absolutely no talking. There is absolute silence from the

time the ceremony begins until the horseshoe is dismissed, except during speaking and singing parts.

• Saluting the flag. Everyone salutes from the time the first loop of the American Flag is fastened to the flag rope until the rope is secured to the pole and the color guard is back in position. Color bearer and guards salute (right hand over your heart) the flag and then everyone drops their salute together at the same moment. The reverse is true for the closing flag ceremony.

ContentsFlag Ceremony .....................................................................................2-3Opening, Closing, Flag Etiquette

Environmental Awareness ................................................................... 4Nature in a Minute, Outdoors in the Rain,

Jackknife Safety ......................................................................................5Safety, How to Use

Hatchet Safety ........................................................................................ 6Safety, How to Use

Knots .................................................................................................... 7-10Types, Activities

How to Use a Compass .........................................................................11Parts, Determining Direction

Compass Course at Camp Winding River ........................................ 12Activities

Basic Fire Building ............................................................................13-14Safety, Fire Starters, Chimney, Fire Building

Cooking .............................................................................................. 15-18One Pot, Propane Stove, Box Oven, Stick Cookery, Foil Cooking, Pudgie Pie, Dutch Oven

Cooking Recipes ..............................................................................19-22One Pot, Propane Stove, Stick Cookery

Safe Food Handling Procedures ........................................................ 23Hygiene, Handwashing, Dishwashing, Garbage & Refuse

Outdoor Skills Progression ................................................................ 24

Medication & First Aid Log Book RequirementTroops will be responsible for logging all medications and first aid given during their overnight. Girl Scouts of Wisconsin Southeast (GSWISE) will be providing small Medication Log Books for troops to use, that meet state criteria. These log books can be used for the entire career of a troop. Medication Log Books will be made available at Outdoor Skills and Planning the Overnight Experiencetrainings as well as available at camp for troops who will not be going to training. Site managers can instruct on the use and proper completion of the books.

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Flag Ceremonies at CampHow does it work?Opening

Flag Ceremony Calls

• Camp attention.

• Color guard attention.

• Color guard advance.

• Color guard post the colors.

• Color guard salute the colors.

• Please join me in saying the Pledge of Allegiance.

• Please join me in saying the Girl Scout Promise.

• Color guard dismissed.

• Units dismissed.

Closing

Flag Ceremony Calls with Changing of the Guard Calls

• Camp attention.

• Color guard attention.

• Color guard advance.

• We will sing Green Trees and Taps.

• Color guard salute the flag.

• Color guard retire the colors.

• Changing of the guard advance.

• Changing of the guard.

• Changing of the guard dismissed.

• Color guard dismissed.

• Camp dismissed.

Raising the Flag

One member of the first pair of guards steps to the right side of the flag bearer facing the flagpole. The bearer gives the flag to her with a sideways motion. This member of the guard steps back into position, and the first couple begins to unfold the flag; the other pairs help as the flag is unfolded. Meanwhile, the bearer is busy untying the ropes and getting ready for the raising. When ready, guards move towards the pole where flag bearer fastens the flag. As the flag is raised, the color guard resume their original position.

Lowering Flag

At lowering, the bearer undoes the rope and begins lowering the flag. First guard steps forward to catch the flag, it must not touch the ground. The flag is passed back to other guards as it is unhitched. Blue field is kept nearest the flagpole. It is folded lengthwise in half with the blue field always on the outside. The last guards begin folding the flag in a triangle toward the blue field. The color bearer remains standing facing the flagpole while the flag is being folded. One member of first pair of guards steps in front of bearer and places triangle (the folded flag) in bearer’s outstretched hands so it may be carried point forward, then return to position. Color guard also resumes original position.

Changing of the Guard, from Camp Edith Macy

The color guard to raise the flag the next morning stands in formation outside the circle/horseshoe. After the flag is folded, the command is given, changing of the guard advance. The changing of the guard advances into the circle/horseshoe behind the color guard. The command is given, changing of the guard. The color guard bearer gives the flag to the changing of the guard bearer then transfers her sash to the new bearer. Both return to position.

Changing of Guard/Color Guard Dismissal

The changing of the guard does a right-about-face. At the same time, the guards turn to face each other, forming an aisle. The bearer walks down the aisle and out. The first two guards fall in behind the bearer, the second two guards follow. The color guard follows same procedure behind Changing of Guard (see above).

Flag Etiquette

• The flag should be raised after sunrise and lowered before sunset, unless there is a spotlight on the flag.

• There is no regulation about leaving a flag up in the rain.• The flag should never be used as a drapery or have an object

placed on it.• In the U.S. when the flag is carried with another flag, the U.S.

flag should be on the right.• No other flag should be placed above the U.S. flag.• An old flag is burned or buried but never thrown away.• The flag should be washed or dry cleaned if it becomes

soiled.• The flag should never be allowed to touch the ground or

used in any disrespectful manner.• The colors of the flag are:

o Red for valoro White for purityo Blue for justice

• The thirteen stripes represent the 13 original colonies.• The five-point star originally meant, a new constellation

arisen in the skies for the world.

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Environmental AwarenessNature in a MinuteWaiting for something? Try these short and sweet outdoor activities. Any of these ideas can be used for any level of the Outdoor Skill Progression requirements.

• Watch a spider for five minutes.

• Find something blue, really blue. Feel it.

• Walk for five minutes with your eyes closed tightly. Have a friend spot for you to avoid hazards.

• Make a sketch of something you can’t see.

• Listen for sounds that make you feel: happy, sad, beautiful, afraid.

• Feel alive! Sit, jump, roll—really be alive.

• Find the youngest and the oldest thing you can.

• Find something natural you love and something you hate.

• Lie in the woods and let your arms become tree roots.

• Lie quietly in a field and watch the clouds go by.

• Find the smallest and the largest thing you can.

• Count the branches on a tree, the leaves on a branch, the veins on a leaf.

• Make a list of things impossible to count.

• Mimic the movements and sounds of an animal or bird.

• Lay on your back and gaze at the stars; what would you see if you were a star?

• Count stars.

• Be creative and invent your own.

Outdoors in the Rain• Puddle hikes are great fun! The girls should be properly

dressed with raincoats and boots if they plan to do things in the rain.

• Take a turnover hike, turn over rocks and logs to see what comes out in the rain. Be sure to put the rock or log back into its original spot.

• Wildlife is interesting to see on a rain hike or walk. What birds are out? Any animal tracks in the mud or soft ground? Where do animals go in the rain?

• Eco action becomes real. Look at the way the water is running down that steep, short cut in the ravine. It’s cutting the soil and washing it all away.

• Focusing on the five senses can provide a lot of new experiences. Look at the different shades of green and brown. See the many bright colored mushrooms and fungi. Yesterday the trees were brown, now they are black in the rain. Smell the wet earth, bank, leaves, and flowers. Listen to the rain on the leaves.

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Jackknife SafetyYou can practice knife safety with cardboard replicas of knives before using jackknives.

General Safety Procedures1. Make sure tools are sharp. Dull tools cause more injury than

sharpened tools. Sharpened tools are easier to control and more effective.

2. Make a safety circle around yourself to ensure no object or person will be injured.

3. Take care of tools. Know how to use, store, and sharpen tools correctly.

4. Teach tool users how to use tools correctly. This is the primary step in the prevention of accidents.

JackknifeBefore using make a safety circle around yourself. Be sure you are an arm’s length away from everyone in all directions.

To open: Hold the jackknife in one hand. Keeping fingers below the top of the knife, insert thumbnail of other hand into slot of blade. Pull out blade. Use a firm grip to stabilize the knife before opening the blade edge. (Fingers below the top of the knife)

To use: Clench the jackknife handle firmly with your whole hand. Do not place thumb on blade. Always push blade away from you!

To close: Hold the jackknife in one hand (fingers below the top of the knife) with the cutting edge of the knife upward. With the fingers of your other hand, push the blade until it is nearly closed and then let the blade snap shut.

To pass: A knife should always be closed before it is passed to another person To pass other open knives (paring), the person passing the knife must hold the dull edge of the blade, passing the knife handle first to the receiver. This way the passer will always have control of the sharp edge. Do not release the knife until the receiver has said, thank you.

Cleaning: Drop machine oil on the hinge and work the blade a few times. Hold the cleaning cloth at the back of the blade, not the cutting edge. Wipe carefully across the whole blade.

Sharpening: Use a sharpening stone known as hones, oil stones, whetstones, or Carborundum. Coarse stones are used for heavy tools, like axes. Fine stones for knives, or for finishing the edge. Oil and water is sometimes used to reduce the friction, especially for axes.

Hold the stone with the thumb and forefinger BELOW the top edge. Lay the blade flat on the stone and move with a circular motion. Turn the blade over and repeat on the other side. To test the edge, try it on a piece of wood, not your finger. Try to get a long thin edge that spreads evenly back to the thickest part of the blade. The marks of the stone should show all across the blade.

Wood Shavings: To make shavings, try to get long, thin pieces, not little scrubby bits. Dig the blade gently into the wood and start on a piece of wood without many knots.

Wood Carvings: To make a point, whittle away from yourself, taking shallow cuts then drawing the blade parallel to the surface of the stick for as long a stroke as possible. This ensures good control and a safe knife handler is always in control.

To cut across a stick, cut on the diagonal. For a large stick, or to make a notch, cut diagonally on one side Then turn the stick around and make a diagonal cut to make a V. Don’t try to cut straight across. A jackknife is not a saw.

Blade

Yes

No

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Hatchet Safety

Hatchets are small hand axes, which are used for light chopping and splitting.

SharpeningHold the head of the hatchet in one hand and the sharpening stone in the other hand. Begin sharpening with a coarse stone and finish with a fine stone. Move the stone, not the blade, flat against the blade in a circular motion. Repeat this on both sides of the blade.

To UseFor safety, take a practice swing to make sure you have room to swing a full arc. Grasp the end of a handle firmly, thumb around fingers, and raise by arm and wrist motion. Strike sharp, firm blows, taking your time. Stand and hold the axe so that glancing or missing blows cannot strike you on any part of your body. Make diagonal cuts. Do not try to cut square across a stick or trunk.

PassingThe person passing the hatchet must hold the dull edge of the blade, passing the hatchet handle first to the receiver. This way the passer will always have control of the sharp edge. Tilt the blade away from you. Do not release the hatchet until the receiver has said thank you. (Fingers below the top of the hatchet)

Sharpening Stone

Hatchet Blade - dull edge

Blade

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Knots

Square KnotThis is used when joining two ropes of the same thickness.

Uses: Tie a package, tie flag sashes, mend a broken rope or shoelace, or tie a bandage for first aid.

To join two ropes of the same thickness, make a square knot. Hold one end of the rope in each hand:

1. Cross the right end over the left end.

2. Then under and over, this way. You now have a new left end.

3. Put the left end over the right,

4. And under into the loop.

5. Pull tight!

Many Girl Scouts find it helpful to say this verse as they tie the square knot: “Right over left, left over right, makes the knot tidy and tight.”

If you make the square knot the wrong way, you will get a weak knot. A weak knot will not hold and will slip apart. This game will test the strength of your square knot. You all sit in a circle on the floor, holding your ropes. Make a square knot to tie your rope to that of the girl to your left. Now there is one big rope circle. Lift the rope circle over your heads and down to the middle of your backs. At the signal, lean back against the rope. If anyone tied a weak knot by mistake many will tip back onto the ground.

Untie a square knot by holding the ropes on both sides of the knot and pushing them toward the center. Or take one end and yank it toward the center of the knot. Then you can slip the rope ends apart.

LarksheadThis knot is used to loop a rope around a ring or a piece of wood.

1. Fold a piece of string in half. Insert the loop through the ring.

2. Pass the ends around the outside of the ring and insert them through the loop.

3. Pull the ends tight.

Half HitchThis knot is used to fasten a rope around a ring, a post, a flagpole, or a bedroll.

1. Loop the end of the rope around the post or through the ring.

2. Take the short end of the rope and wrap it under and over the long part of the rope, pushing the end down through the loop. This is a half hitch.

3. Make a second half hitch on the long rope below the first half hitch and you will have two half hitches.

Whipping a RopeWhipping is a form of tying of the ends of the rope to prevent them from unraveling.

You need a piece of rope and a piece of string or cord 12 inches long. Use brightly colored string to decorate your jump rope or ropes on a drawstring bag.

1. Make a loop with one end of the string and lay the loop along the rope with the ends of the string hanging off the end of the rope.

2. Wind the string around the rope for at least an inch. Wind firmly and closely but do not overload.

3. When you have wound far enough, tuck the end you have been winding through the loop. Hold it with your left hand thumb so it does not loosen.

4. Take the other end and pull slowly. The loop will disappear under the winding.

5. Pull until the loop is half-way under the winding. Trim the ends to make a neat finish.

If your whipping slips off the rope, you did not make it tight enough. Practice until it holds when you try to push it off.

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KnotsClove HitchThe clove hitch is used to fasten one end of a rope around a post or tree, to put up a clothesline or badminton net, or to start lashing. DO NOT use it to hold a moving object, such as an animal, because the motion will loosen the hitch.

1. Take one end of rope in your right hand. Hold the rest of the rope across the front of the post with your left hand.

2. Pass end of rope around the back of post.

3. Bring it around to the front of post. Cross it over long part making an X. Hold X with left thumb and forefinger.

4. Pass rope to the right again, wrapping it around the post below first turn.

5. Push rope end under the X, going from left to right so that it comes out between the two turns around the post.

6. Pull the short end to the right, long end to the left. As long as there is a steady pull on the long end, the hitch will not loosen.

To untie or loosen the knot, push both ends toward the center.

Activity:Practice tying the knot to the left. Then try tying it up and down on the crossbar.

Activity:Make a clothesline. Now that you have learned the knots at this skill level, why not try a fun knot game?

Square LashingUse it to make racks for towels or bathing suits, coat hangers, picture frames.

You need two sticks and a long piece of cord.

1. Tie a clove hitch to an upright stick. Be sure the knot is on the side of the stick and the long end of the cord is in front of you. Place the other stick across the upright stick.

2. Pass the long end of the cord down over the cross stick and around in back of the upright stick. Bring the cord to the front under the cross stick. Then bring it up and over the cross stick and in back of the upright. Bring it down over the cross stick as in the beginning.

3. Wind exactly this way three times. Pull the cord tightly as you work to make it lie neatly beside the earlier turns.

4. Now you are ready for “frapping.” Wind the cord three times between the two sticks to tighten. Pull as tight as you can.

5. To finish, make two half hitches around one stick. Or tie the two ends together with a square knot. Trim the ends and tuck them underneath the lashing.

Activity:Make a picture frame.Select 4 smooth twigs or branches as straight as possible. SQUARE LASH the 4 corners—lace or glue the picture into the frame.

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KnotsKnot RelayDecide on a knot to use for this game. Divide into teams of equal size and count off. Each team sits or stands in a circle, with the number one player holding a piece of rope. At a given signal, the number one player runs around the circle and returns to her place. She must then tie the knot correctly (if the clove hitch was chosen, she also should have a short stick to tie the knot around. She passes the rope to the player on her left, who must untie the knot before starting around the circle. Each player takes a turn until the rope has come back to the number one player and she has untied the knot.

LashingLashing is a method of fastening sticks and poles together using binder twine, cord, or string. Because lashing takes the place of nails, it is good to use on living trees and because it is so easily taken apart, it is good for making a temporary structure. A good lashing is neat and holds together securely.

Sheet BendSailors call some of the ropes used on sails sheets.

A bend is a way of making a loop. The sheet bend is used when tying two ropes of different thickness together. It looks very similar to a square knot. Keep in mind, though, a square knot can only be used when the ropes are the same thickness.

1. Take the little rope or cord in your right hand. Tie a square knot but do not pull it tight and see what happens. Then tie another square knot.

2. Cross the short end of the cord over the long part of the cord and tuck the end of it down into the loop of the rope.

3. Pull long end of cord and long end of rope to tighten.

Activity:Tie a sheet bend using ropes of different thickness. Pull tight. See what happens.

BowlineThe bowline is used at the end of a rope to form a loop that will remain the same size. The loop will not slip and it’s used to hang things from, or for lifesaving. It’s commonly referred to as the lifeline.

1. Lay long end of rope in your left hand. With your right hand make a little loop in the rope where you want the knot to be. The loop must go over the long part of rope. Hold the loop in place with your left hand and let the end hang down in front.

2. With your right hand take the short end and push it up through the little loop. Now you have another loop. Pull the end until this big loop is the size you want to have when you are finished.

3. Pass this end around behind the long part of rope then down through little loop again.

4. Hold the long part of the rope with your left hand. Hold the short end and the right side of the big loop with your right. Pull with both hands to tighten.

Activity:Tell one of these stories as you explain how to make a bowline knot.

1. Rabbit in the Hole—The rabbit comes out of the hole, goes around the tree and then goes back down into the hole right alongside the place (rope) where he came out of the hole. Pull both of the ropes that come out of the hole and the tree to finish the knot.

2. Land of the Sixes— In the ancient land of the Sixes, lives a princess who likes to sit at the edge of a lake and watch the reflections. Form a small six in the rope by looping the working end over a portion of the standing part of the rope. The lake is represented by the loop just formed. The princess is represented by the standing part of the rope. (One day as the princess sits by the lake, a dragon with a long body rises from the lake.) Push the working end of the rope up through the loop. (The dragon slithers around the princess and heads back into the lake.) Pass the working end beneath the standing part of the rope and push it down through the loop again. The princess cries for help and you can rescue her by grasping the princess with one hand and the dragon’s head with the other hand. Now pull!

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KnotsContinuous LashingThis form of lashing is necessary when making a tabletop or shelf.

You need two long poles which you have square lashed to legs; cross sticks wide enough to go across the two poles with an inch left over on each side (number of cross sticks will depend on how long table is); two pieces of cord, each one four times the length of the tabletop. Three girls make a good team for continuous lashing.

First Girl1. Tie a clove hitch at the end of

one of the long poles. Tie it in the middle of the piece of cord leaving two ends the same length. Turn the knot gently around until the place where the cords cross is underneath the pole.

2. Roll cords into two balls, so they will not get tangled as you use them.

Second GirlDo steps 1 and 2 on the other pole, tying the clove hitch directly opposite the first hitch.

Third Girl3. Lay cross sticks in place.

First and Second Girls4. Each take a ball or cord in each hand. Pull the cords toward you

up and over the cross stick.

5. Pull the cords under the long pole and cross them, making an X with the cords on the under side of the pole.

6. Lay the next stick in place and repeat steps 4 and 5. Continue until tabletop or shelf is finished.

7. Finish off with a square knot. Tuck the ends under.

To make your tabletop sturdier, notch the long pole and the cross sticks so they fit into each other.

Shear or Round LashingThis is used to extend a pole, to make a hook, or to mend a table or chair leg.

1. Make a clove hitch around one stick.

2. Place the bottom of the second stick against the top of the first stick.

3. Wind the cord around both sticks until they stay in position.

4. Wrap three times to tighten. Finish with two half hitches or tie with a square knot. Tuck the ends under.

Taut-line HitchEasy to tighten or create slack. Used to secure ropes on tents. The taut-line hitch forms a loop that slides.1. Make loop with short end over long.

2. Twist short end inside loop twice, as shown.

3. Carry end up above twist and secure with half hitch.

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How to Use a Compass

Compass needle

Direction of travel arrow(s)

Compass housing(turntable)

Orienting lines

Orienting arrow

These directions are laminated and available in the Compass Capers Take Out Box. The first thing you need to learn are the directions: North, South, East, and West. Look at the figure and see how they are located. North is the most important.

Compass PartsLook at the red/black arrow in the middle. This is the compass needle. On some compasses it might be red and white, but the red part of it always points towards the earth’s magnetic north pole. It’s as simple as that. On the edge of the compass housing, you will probably have a scale (from 0 to 360 or from 0 to 400). Those are the degrees of the azimuth (or you may also call it the bearing in some contexts). Think of your compass as a circle with 360 degrees. Each degree points to a direction based on north. North = 0 or 360; East = 90; South = 180; and West = 270 degrees.

Determining Direction

Getting Oriented to North:1. Rotate your compass housing until the N or 360 is aligned at

the top of your compass (direction of travel).2. The North Arrow will also point to the top of your compass.3. Rotate your body until the Red (north) compass needle is on

top of the North Arrow.

Congratulations . . . you have everything lined up, oriented to North! The direction arrow on the compass base, 360/0/or N on the compass housing, the north arrow, and the north (red) needle. You are facing North!

Follow a given direction (azimuth):1. Let’s say you want to walk due East (or 90 degrees). Rotate the

compass ring until 90(E) is at the top of your compass (aligned with the direction of travel arrows) on the compass base).

2. Keeping the compass in front of you, slowly rotate your body until the North Needle and North Direction Arrow align.

3. You are now facing due East or 90 degrees.

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Compass Course at Camp Winding River

Compass Course Activities (Samples)

Pace Count Conversion Example:Count your paces from A to D. (let’s say 28 paces)Count your paces from D to A. (let’s say 32 paces)Differences in pace counts are due to terrain. Walking downhill, steps are longer, paces are fewer. Walking uphill, steps are shorter, paces are greater.Add your paces from A to D, and D to A (28 + 32 = 60 paces)Divide your total paces by 2 (60/2 = 30 paces)This is your pace count for 50 yards. Your pace count for 100 yards would be 60 paces(30 paces = 50 yards; doubling the distance, 60 paces would equal 100 yards)

Convert Pace Count to Actual Distance:If your pace for 100 yards is 60; you walk 1.66 yards per pace (100 yards/60 paces = 1.66 yards per pace).Count your paces between two points. (let’s say 45 paces)How far did you go? (Using 30 paces/50 yds--we know we went over 50 yards, but less than 100 yards . . . right?)Multiply your per pace distance (1.66 yards) x the number of paces you traveled (45 paces) = 75 yards.Now you have the distance between two points! Great!

Convert a Known Distance to Pace Count:If you know your pace = 1.66 yards (for example), it is simple to be given a distance and convert it to paces.

You’ve been given a distance to travel. Let’s say it’s 150 yards. Divide the ground distance by your pace measurement in yards, and you have the number of paces you must walk.(150 yards divided by 1.66 yards/pace = 90 paces)

Pace Count Summary:2 steps = 1 paceKnown Distance (in feet or yards) divided by Pace Count (for same distance) = Pace MeasurementGiven Distance divided by Pace Measurement = Pace Count

Determine the azimuth between two points on the ground:1. Stand at one location. Point your compass at the second

location.2. Rotate the compass ring until the North Needle and the

North Direction Arrow align.

Demonstrate Shooting an Azimuth:1. Divide your girls between the numbered stations 1–6.2. Using the key, have each girl determine the azimuth to a

colored post.3. Using the key, check how girls are doing at each station.Note: The “answer” will be different for each station. But girls at

each station should have the same azimuth. A PA or adult at each station with answer key would be very helpful.

Demonstrate Determining a Distance Using Pace Count:1. The key has three known distances measured from each

numbered station (i.e., #1 to yellow = 61’)2. Complete the pace course, so each girl knows their individual

pace measurement (in feet or yards).3. Divide girls between numbered stations 1–6. Assign them

a colored marker with a known (key) distance. Have them walk to the colored marker, counting paces. Convert paces to distance and compare with key.

Three-legged Course:Preparation: Using index cards and compass course key, make up a little course for girls (in teams of 2) to follow.

Example: A team starting at Station 1

GO 175 degrees for 111 ft. STOP at (colored post) leave for girls to fill in the blank. Should be BLACK.

GO 25 degrees for 78 ft. STOP at . Girls should be at Post # 3.

GO 238 degrees for 100 ft. FINISH at . Girls should be at BLUE.

If girls miss their destination mark, have them try again or give them another course. Certainly, there are several variations you can create on your own. Keep it simple, and let the fun and skills grow!

Determining Distance (Pace Count Method)Using a known distance on the ground, determine your average pace count by walking at a normal stride at least twice between the points. A pace equals two steps: So, if your first step is with your right foot, every time your left foot hits the ground is one pace. Stations A-D are set 50 yards apart. Stations A-C are 100 feet apart.

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Basic Fire Building

1. Before lighting the fire:a. Have a pail of water next to the fire scar.

b. Build fires only in designated areas. Fires should be built at least 6 feet from any flammable items with nothing low enough overhead to catch fire.

c. Be especially careful in windy conditions.

d. Be sure that your wood pile is up wind and far enough away from the fire scar so that sparks cannot reach it.

e. Do not wear dangling clothing items that could drag through the fire. Be careful of nylon jackets and plastic raincoats. Name tags and long hair should be pulled back.

2. While the fire is burning:a. Remember to strike match away from you.

b. Go around a fire; never reach over or across it.

c. Protect hands with gloves or pot holders when handling hot utensils.

d. Behave sensibly near a fire. No horseplay!

e. Push partially burned sticks into the fire with another stick.

f. Blow directly towards the fire on flaming marshmallows, making sure no one is in the way.

g. Never put paper on or other refuse in the fire. Items can blow about as they burn and can easily hit someone or start a fire in the grass.

h. Always have someone watching the fire. Never leave the fire unattended.

3. Putting out the fire:a. Put out the fire as soon as it is no longer needed.

b. Never pour a bucket of water on a fire. Rising steam can cause severe burns.

c. Use the rinse and sterilizing water from dish washing for sprinkling out the fire.

d. Put out fire by sprinkling the water on it until the fire is completely out. Stir the ashes and turn over logs to find hot spots. Test by placing a hand just over remains for a minute to test for heat.

e. Ashes from your fire should always stay in the fire scar.

4. If your clothes start on fire: STOP, DROP, AND ROLL!a. Drop to the ground. Never run! Running makes the fire burn

faster because it’s getting more oxygen.

b. Cover your face with your hands.

c. Wrap a coat or blanket around you to smother the flames OR roll slowly to shut out the oxygen.

5. If another person’s clothes start on fire:a. Get the person to the ground and roll them over.

b. Wrap a blanket or a coat around the person to smother the fire.

c. Protect yourself so that you do not get burned or catch fire.

6. ALL BURNS SHOULD BE REPORTED TO THE FIRST AIDER!

Fire SafetyBuilding fires and cooking over them is one of the most exciting parts of any outing. However, the leader should strongly impress upon every girl the dangers of fires, if not properly controlled. Safety practices should be uppermost in a leader’s mind at all times.

14

Basic Fire Building

wind

Figure 2

Figure 3

Homemade & Natural Fire StartersCardboard egg carton: put a charcoal briquette in each hole of the carton. Add melted wax (optional). Break off a section when ready to use.

Cotton ball: Coat the outside of a triple-sized cotton ball with Vaseline. Be sure to keep the inside dry. To light, open up cotton ball and light dry section.

Pine needles: Dried

Wood shavings: Or bark from dead wood

Fuzzy stick: Take a dead stick and cut wood curls into one end of it.

Chimney: A chimney can be used to quickly produce hot coals for cooking over or for use in a box oven, and is environmentally friendly. A chimney can be purchased or made from a five pound coffee can or a #10 food can. Remove the top (and if you want, the bottom). Using a punch-type can opener, punch holes all around the bottom and top of the can. Place a fire starter in the bottom center of the can and place 9–15 briquettes above and around the fire starter, leaving air spaces. Light the fire starter through a hole on the bottom. It should take 15–20 minutes for all coals to be hot. When the coals are hot, transfer to fire scar or box oven. If bottom was removed, just lift chimney and spread out coals to cook on.

Wax kisses: Break birthday candles up and put in wax paper. Twist to shut.

Teeny-tiny tinderKindling

Fuel

Figure 1Fire BuildingFoundation or A Frame Fire

1. Have a fire scar and fuel ready before you begin, so you won’t have to leave after the fire is started.

2. Have ready at hand: firebucket; firestarter; fuel source such as: match, metal match, or other; big handful of tinder (teeny tiny pieces of sticks); a double handful of kindling (e.g., finger width twigs, sticks) three logs and charcoal. (Fig. 1)

3. Kneel with the wind at your back. Take logs and place to form an angle in fireplace as shown. Place another stick across these to form an “A”. (Fig. 2)

4. Pile a good bit of tinder in the center of “A”, so there is air, but compactly enough so each piece rests against another. Lean kindling up against the crossbar from the inside of the “A”. Leave a tunnel at center and bottom in which to insert a match (Fig. 3). Put fire starter in tunnel.

5. Strike match downwards, tipping so flame catches on the wood. Cup match in hand if necessary.

6. When well lit, stick match in air space under center pile of tinder. One match should suffice. As the flame catches and begins to spread, add bits of tinder, placing gently on tinder until there is a brisk flame.

7. Then begin to add pieces of kindling one by one, placing lightly where the flame is best. Start with small pieces and move to large. Do not drastically change the size of wood used. Add pieces just a bit larger than those already burning until the sticks are thumb sized. Once you have a good fire going, add the charcoal.

a. Remember to build up gradually and keep the fire compact.

b. Put a small stick or poker in bottom of fire to raise it just a little for air.

15

CookingOne Pot (Kettle)Cooking with a kettle can be done over a cookstove or on a grate over hot coals. Kettles usually do not need to be pre-heated before adding the food or water. Cooking or heating large amounts of food or liquid in a kettle will be faster if you stir the food occasionally and use the lid. When heating water or other liquid in a kettle you do not need to wait for the fire to burn down to coals. The kettle can be placed on a grate directly above the flames.

Cleaning GuidelinesClean-up will be easier if the outside, including the bottom of the kettle, is covered with dish soap. Do not put soap within two inches of the top of the pot. Soaping is not necessary if using a cookstove.

Propane Stove (Cookstove)Cookstoves can be used just as you would use your stove or rangetop at home to heat liquids, fry foods, and other items. Cookstoves can be used with griddles, kettles, and skillets. Become familiar with a cookstove before using it. A trained adult should be present to supervise the use of the equipment. Keep all parts clean and in working order. Inspect equipment to be certain that lines and burners are not clogged. Make sure all rubber or plastic lines and washers are not cracked, cut, or dried out. Be sure the stove is on a level surface and avoid using a pot that will make the stove top-heavy. Use a stove with a windscreen to concentrate the heat under the pot.

PrecautionsAlways store extra fuel away from the stove or other heat source. When replacing pressure tanks, be certain all connections are tight with no leakage. Before lighting a cookstove, keep combustible materials, including sleeping bags and clothes, away from the stove. Never use a cookstove in a tent or near an open flame. Be sure there is proper ventilation for the flame and the fuel tank. When done using the stove be sure that the gas knob is completely turned off.

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CookingStick CookeryA wood or metal skewer, or a cooking fork with an adjustable handle can be used for stick cooking. A green stick may be used, but it is not environmentally friendly. With stick cooking, each camper can be involved in preparing her own meal. This method is most frequently used to prepare meat, vegetables, fruits, and breads. A combination of foods on a stick is called a shish kebab.

Cook foods on a stick over hot coals, not open flames. Food should be cut into one-inch pieces, meat should be sliced into thin strips and double threaded onto the stick. Small cubes of meat can also be used. Place sticks with food 4 to 6 inches above the hot coals. Turn the stick periodically until the food is done.

Cleaning guidelinesAllow sticks to cool before cleaning. Metal sticks or skewers should be washed according to recommended dishwashing procedures. Wooden sticks can be burned in the fire.

Box OvenA box oven is made from a heavy cardboard box, that has a flap cover (paper box), aluminum foil, and charcoal. The entire inside of the box is double lined with foil, including the inside of the cover. Charcoal is heated until hot (gray or white color) in a chimney. The charcoal is then transferred to the bottom of the box oven. It may be placed in a shallow aluminum pan to protect the bottom of the box. Always protect your hands when working with the charcoal. Use pot holders and tongs for transferring the briquettes to the box oven. Small, empty aluminum cans can be used as the rack holder inside the oven. A cooling rack may be used as an oven shelf.

Each charcoal is equal to about 40 degrees Fahrenheit. Therefore, nine charcoal briquettes would be about 360 degrees. Bake just like an oven; put your cake (the stir and bake kind are very simple), cookies, muffins, muffin pizzas into the oven and close the door. Leave a small air vent, so you do not put the coals out. Avoid opening the box to check on your food or you will let out the heat. Wait the allotted amount of time and voila! A gourmet delight. Cool and eat. These ovens are not very large; remember to use enough ovens, so everyone can eat at the same time.

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CookingFoil Cookery (Foil Dinner)Cook foods over hot coals, not open flames. A fire that will produce a two-inch bed of coals is best for foil cooking. Charcoal briquettes or a combination of wood-fire and briquettes can also be used.

Use a permanent marker or nail polish to label each person’s foil pack.

Place individual servings of food in the center of a sheet of heavy-duty foil.

Pyramid ShapeMake a pyramid shape by bringing the four corners of foil up together. Fold the open edges together in a series of 1/2 inch folds taking care to leave room for heat circulation and expansion. Place pyramid shaped bundles directly on coals or on a grill rack two inches above the coals. Use long-handled tongs to move or rotate the bundles.

Drugstore WrapBring two sides of the foil up over the food. Fold down loosely in a series of 1/2 inch folds leaving room for heat circulation and expansion. Fold the short ends up and over, and crimp to seal. Place packets directly on hot coals or on a grill rack two inches above the coals. Turn every five minutes using long-handled tongs.

Pudgie Pie IronsA pie iron is a pair of hinged metal cookers with a long handle attached. The food is placed in the container and placed over the hot coals to cook or toast the food. The basic procedure is to butter two slices of bread and place buttered side against each iron to avoid sticking. Foods such as pie filling, cheeses and meats are placed between the slices and the iron closed and placed in the fire. Care should be used when handling a hot pie iron as it is easy to be burned when removing or placing more food into them. When moving from the fire to another location with a hot iron, make sure it is pointed towards the ground, and away from others that might come into contact with it.

Vagabond Stove and Buddy BurnersTo make a vagabond stove, you will need large # 10 size food cans typically available from restaurants and schools. C ut three flaps halfway down from the top of the can, bend the flaps fully into the inner side of the can. Be careful when cutting the can, as the edges are very sharp. To provide an escape for smoke from the stove, use a beverage opener and punch holes in the bottom of the side of the can. Invert the can. Coals, or a traditional buddy burner, can now be placed under the can. If the top needs to be nearer to the coals, bend the support legs to make it shorter. You may place your food directly on the stove, such as a meat patty or egg or you may place a small cooking container on the stove. Be sure to use oil or a non-stick spray so your food does not stick.

To make a buddy burner, you will need a small flat can such as a tuna or sliced pineapple can. Cut strips of corrugated cardboard and roll to fit tightly inside the can, just below the rim. Next melt paraffin (old candle and crayon pieces work well) in a double boiler and pour over the cardboard, let cool.

You will need to make a damper for your buddy burner to control the heat, this can be made from a piece of foil folded 3-4 times with enough length for a handle, or from a can lid to which you attach a wire handle or use tongs to regulate it. Your damper can also be used to cover your burner to put out the flame once you are done cooking.

18

CookingDutch OvensDutch ovens range in size from 8 inches to 16 inches in diameter, with the most common size being 12 inches; this size is usually ample for serving 6 to 8 people. You can choose either an aluminum oven which weighs about 7 pounds and is not prone to rust and reflects heat very well, or a cast iron oven which weighs about 18 pounds, retains heat very well, and provides a more constant temperature. Cast iron uses less fuel, but will rust unless properly oiled. Outside temperature and wind also must be considered for fuel usage. The best oven will have three legs to keep it high enough off the ground to place fuel under it. Flat bottom ovens do not work as well for outdoor cooking as fuel needs to be placed under the oven and on the lid for the best cooking results. The better ovens have a lip around the edge of the lid for retaining coal on the top with a closed looped handle in the center of the lid for even lifting during cooking, and a heavy bail handle on the sides of the pot for easy moving and rotating of the oven during cooking.

Seasoning of Cast Iron Dutch OvensThe seasoning and the subsequent care of your oven will be valuable to you in using and learning to appreciate your oven. When purchased, your oven may have been coated with a waxy material to protect it until it is used. First remove this material by gently washing in warm sudsy water to allow the bare metal to be exposed, rinse well and allow to dry in a warm open area. Next, coat the oven and lid with a thin layer of oil, allowing the oil to fill the metal pores. For this and all subsequent coating you should use a salt-free cooking oil. After the oven is coated, place a small amount of oil in the oven and heat at a moderate temperature for an hour. This may be done on an open fire or in your home. After cooking, wipe the oven, leaving a thin layer of oil on all surfaces. Each time the oven is removed from the heat, the lid should be removed from the oven, so moisture does not form. Continued use of your oven will form a patina or finish. Each time you are ready to use your oven, check to be sure the oil coating is still well spread over the metal. Remove any dust or foreign particles that may have fallen into the oven.

Fuel UsageIf you are using charcoal to make coals, place the number of briquettes on top and bottom of the Dutch oven according to the following suggestions, leaving about a 2-inch square space between each. If the ground is damp you might want to place coals on a piece of foil to make them last longer.

Size of Oven Top Bottom8 inch 11 510 inch 13 712 inch 15 914 inch 17 1116 inch 19 13

Care should be used when using a Dutch oven so that it is not dropped or hit. Also note that cold water on a hot oven can crack or break it.

BakingPrior to using your oven for any type of cooking, it should be preheated. This is done by placing some coals under and on top of the oven a few minutes before beginning cooking. This will also help to prevent the food from sticking to the oven. Baking usually requires a few coals under the oven with most of the coals on the top. A general rule of thumb is to have 1/3 of the coals under and 2/3’s on the top. When baking cookies or pies on a flat dish or a casserole, it is good to have the dish slightly elevated to avoid overheating the bottom of the container. An empty tuna can or several flat metal tent stakes are good for this.

Be sure the oven is well greased if you are cooking something directly on the bottom, such as drop biscuits. The lid can also be used for cooking like a griddle or skillet. Prop it upside down on several rocks or metal tent stakes to raise it up allowing space for coals underneath.

Other CookingFor boiling, deep frying, and stewing, you will want more coals on the bottom where the higher heat will be transmitted to the liquid in the oven. You may want to make your coal ratio 2/3s below and 1/3 on top. When recipes call for browning the ingredients you should have coals below the oven and the lid off. This will allow the ingredients to quickly seal and brown on the outside. For deep fat frying or boiling, you will also want the lid removed. For baking keep the lid in place and covered with coals. These coals are the source of the high dry heat that surround the food and provide the baking.

CleaningIf you have baked cookies, pies, and casseroles in a container in your oven, there should be no need for additional cleaning. Rechecking the oven for a protective coating of oil is all that is needed. Many times after cooking dry dough items directly on the bottom of the oven, you can wipe the crumbs from the oven and recoat with oil if needed. After a greasy or sugary meal has been cooked directly in the oven you must clean it. Do not use soap inside the oven, since soap will seep into the pores of the metal and be forced out again at the next oven use.

The best way to clean the messy oven is to fill halfway with water and replace it on the fire, bringing the water almost to a boil. Then using a soft scrubber, such as plastic mesh, gently scrub the remaining food from the oven sides and bottom. Do not use a metal scrubber or steel wool since this will scratch or remove the patina from your oven.

Another way to clean is to use a little oil and some table salt, using a paper towel to scour the pan and then recoat. An aluminum Dutch oven does not need to be coated with oil, as they are not prone to rust. Your oven should always be air cooled since rapid cooling can cause warping or cracking.

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Cooking RecipesBox Oven RecipeMini Pizzas

English muffins (1.5 per person) Pepperoni1 can pizza sauce shredded cheese1 small can mushrooms onions, green peppers (optional)

Take one-half of an English muffin. Spoon on pizza sauce and toppings of choice. Place on baking sheet and in box oven. Bake 5–10 min. until cheese is melted and pizzas are hot.

Pineapple Upside Down Cake (Individual)

1 tsp. butter 1 pkg. plain cake mix1 egg for mix 1 slice pineapple 2 tbsp. pineapple juice 1 tsp brown sugar1 clean pineapple can

Place 1 tsp. of butter and 1 tsp. brown sugar in bottom of clean pineapple can. Add 1 slice of pineapple and 2 tbsp. juice. Fill can 2/3 full of cake batter (mixed with egg). Place in box oven over coals. Bake about 20 minutes or until done.

Turtle Cake 1 box chocolate cake mix Eggs and oil as per box recipe1 (6 oz.) bag chocolate chipsSmall jar caramel topping

Mix cake according to directions. Spread one half of the batter in a greased 9x13 pan. Bake at 350 ° for 10–15 minutes. Pour caramel topping and chips on top of cake. Cover with remaining batter. Bake 15–20 minutes more or until done.

One Pot MealsBags of Gold

1 can zesty tomato soup 1 can tomato soup 2 cans water3 cans refrigerator biscuits 1 lb. cheese (Velveeta, American, Cheddar)

Mix soups, add water slowly and heat. Cut biscuits into quarters. Cut cheese into 40 cubes. Wrap dough around cheese. Drop balls into hot soup and cook covered until dough is done.

Chicken in the Woods

Serves 12 campers Equipment needed: kettle, measuring cup, large spoonPrep time:10 minutesCook time: 10 minutes

Ingredients 3 cups Minute Rice 3 cups Water 2 cans Cream of chicken soup 2 cans Chicken rice soup 3 cups Chicken (frozen precooked cubes)

Directions: Add all ingredients to kettle. Stir and heat through.

Pizza Casserole

1 lb. pre-cooked ground meat 1 onion, chopped 3 cups pasta 1 can water2 (15) oz. cans Italian style tomato sauce 1/4 lb. grated mozzarella cheese

Cook pasta. Dice onion. Cook ground beef and onion together. Add remaining ingredients.

Roses in the Snow

1 pkg. mini-marshmallows 1 pkg. cinnamon candies 1 institutional size can applesauce

Heat applesauce. Place marshmallows and cinnamon candies in the bottom of heatproof cups. Add hot applesauce. Let sit until marshmallows and red coloring rise to make “roses in the snow”.

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Cooking RecipesStick CookeryDoughboys

Refrigerator biscuitsButterCinnamon sugar or garlic mix

Cut biscuits into quarters. Place dough on stick and toast until cooked through. Dip into melted butter, and cinnamon sugar or garlic mix.

S’mores

graham crackers or vanilla wafers chocolate frosting or chocolate barsmarshmallows

Make a sandwich with a toasted marshmallow, two graham cracker halves, and frosting/chocolate bars.

Taffy Crackers

bag of caramels box of saltine crackers

Roast a caramel on a stick until it melts slightly. Gently slip the caramel off, between two crackers. Caramel will crack slightly and spread between the two crackers

Foil CookeryPeppy Potatoes

Serves 121 bag frozen tater tots 2 pkg. Shake ‘n Bake seasoning mix, chicken flavor1/2 c. margarine

In skillet or kettle, melt margarine. Coat tater tots with margarine. Pour Shake n’ Bake seasoning mix into a large plastic bag (use the bag that is included with the box mix). Add tater tots to the bag (you may need to do this in batches). Shake to coat potatoes. Have each camper wrap her tater tots in an 8” square of heavy duty aluminum foil. Place on grate 4” above medium-hot coals. Heat for 15 minutes, turning every 5 minutes.

Chicken and Dumplings

pre-cooked chicken pieces (1 per girl) milk (2 tbs. per girl) refrigerator biscuits (2 per girl)

Place a piece of chicken, 2 biscuits and 2 tbs. milk on each piece of foil. Seal foil. Cook 20–30min.

Pudgie PieShepherd’s Piebreadbutter canned beef stew

Butter one side of each piece of bread. Place bread in the pie iron, buttered side down. Spoon 2 tbsp. beef stew between the bread. Close the iron and trim crusts, if desired. Cook over medium coals for 4 minutes, turning occasionally.

Hash Brownspotatoes, grated raw butter salt and pepper

Season potatoes with salt and pepper to taste. Butter pie iron and fill with potato mixture. Close iron and cook over medium coals, turning frequently.

Dessert Piesbread pie filling or applesauce butter

Butter one side of each piece of bread. Place the bread in the iron, buttered side down. Spoon 2 tbsp. pie filling onto the bread. Sprinkle with cinnamon if desired. Cook for 4 minutes, turning occasionally.

French Toastbread butter milk eggs, beaten syrup

Butter pie iron. Beat together 2 eggs and a little milk. Quickly dip bread slices into mixture and place in the pie iron. Drizzle a little syrup between slices. Close the iron and trim crusts. Cook over medium coals for 4 minutes, turning frequently.

Pie Iron Pizza Serves 101 loaf bread 1 stick butter 1 (1lb. 4oz) can pizza sauce 1 small can mushrooms 1 8 oz. pkg. shredded cheese 8 oz. meat (pepperoni, cooked sausage, ham)

Butter 2 slices of bread and place against sides of iron. Fill with pizza ingredients of your choice. Cook over coals until golden brown, about 4 minutes.

21

Cooking RecipesDutch OvenDutch Oven ApplesWash and core six or eight apples. Fill holes with sugar, raisins, and butter pat, plus cinnamon if desired. Put apples on a greased pie tin with small amount of water. Place tin in oven on legs made of pebbles or bottle caps to prevent scorching. Cover and bake

for about thirty minutes.

Calico Beans1/2 lb. pre-cooked hamburger 1 small onion 1/2 lb. bacon 1 (15 oz.) can kidney beans 2 tbsp molasses 1 (15 oz.) can butter beans1 (20 oz.) can pork & beans 1/2 cup catsup 1/2 cup brown sugar 1/2 tsp. dry mustard

Cook bacon crisply and reserve. Brown onion. Combine remaining ingredients (drain beans if less liquid is desired). Bake 1 hour or so at about 350 degrees, stirring occasionally. (If you double the recipe double the time.)

Memphis Molly1 can any pie filling 1 (1lb. 4oz) can unsweetened crushed pineapple1 pkg. yellow cake mix

Line Dutch oven with foil. Put pie filling and drained pineapple in oven. Heat until it starts to bubble. Mix cake mix according to package. Pour over filling. Bake 20–30 minutes.

Easy Cobbler1 large can sliced peaches 1 pkg. yellow cake mixbutter cinnamon

Pour entire can of peaches and juice into an oiled baking pan or foil-lined Dutch oven. Then add the dry cake mix on top of the peaches. Place several pieces of butter on top and sprinkle cinnamon over all. Place pan in the Dutch oven and cover with lid. Bake about 45 minutes.

Variations:

1. Stir the cake mix and peaches when placed in the pan to provide a more spongy layer cake.

2. Use canned apples instead of peaches and add 1 tsp. cinnamon and 1 tsp. allspice to the apples.

3. Use canned cherries instead of peaches, and add more sugar with the cherries.

Quick Cinnamon Rolls3 cups biscuit mix 1 cup brown sugar3–4 oz. raisins Cinnamon

Mix the biscuit mix as directed and pat out in a rectangular shape on a floured, flat surface. Spread the raisins and brown sugar over the dough. Sprinkle with cinnamon. Beginning with one long side of the , with floured hands, roll the dough into a cylinder. Cut slices from this rolled cylinder and place in an oiled baking pan. Place in Dutch oven and bake about 15-20 minutes.

Oven Omelet2 cups bread cubes 1/2 cup grated cheese 1 cup milk 1/2 tsp. salt 2 tbsp. butter 4 eggs, beatenAny veggies you want to add (mushrooms, onions, green pepper)

Combine bread cubes and milk in a mixing bowl. Melt butter in a baking pan; add eggs, cheese, salt, and bread mix and stir. Bake in Dutch oven for about 15 minutes or until eggs are done.

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Cooking RecipesCreate and write your own here!

23

Safe Food Handling ProceduresPersonal Hygiene and Habits

1. Wear hair restraints that prevent hair from falling into food.

2. Avoid wearing rings or other loose-fitting items of jewelry.

3. Wash your hands before preparing food, after visiting the toilet, after smoking, drinking or eating meals, after handling raw food items, or after using a handkerchief or tissue, or covering sneezes or coughs.

4. Have first aid applied to any injury no matter how slight; do not work with food while hands have wounds, cuts or boils, even when covered.

5. Keep hands away from mouth, nose and hair when working with food.

6. Keep fingernails short and clean. Avoid the use of fingernail polish.

7. If you are ill, don’t work with food.

Proper Handwashing Procedures1. Wet hands with warm clean water.

2. Apply hand soap and lather vigorously between fingers and up to the elbow for 20 seconds (sing “Happy Birthday” 2X).

3. Rinse with warm clean water.

4. Dry with a single use paper towel.

Proper Dishwashing Method1. Scrape, stack and segregate dishes. Rinse all

dishes and utensils.

2. Wash all utensils and dishes in clean hot water between 110-120 degrees F.

3. Rinse with clean hot water in the second dishwashing tub.

4. Sanitize (chemically) by submerging utensils, dishes and silverware for at least two minutes in water with the appropriate concentration of an approved sanitizer which has been placed in a third dishwashing tub.

Sanitizing Solution-No more than 1 teaspoon bleach per gallon of water, no less than 3/4 teaspoon.

5. Air dry dishes on a clean surface or in dip bags.

Clean and sanitize all work surfaces after use.

Proper Food Handling Procedures1. Wash all fruits and vegetables thoroughly under

water before serving them. Wash under running water. Use a vegetable brush to scrub fruits and vegetables that have firm surfaces, such as potatoes, melons, carrots and apples.

2. Meat, fish, eggs and milk products can become potentially dangerous sources of food poisoning if they are not handled properly. Prepare these foods as close to serving time as possible, keep hot foods at 150 degrees or above and cold food at 40 degrees or below, prepare only as much as needed.

• The state licensing for camps has moved under the Department of Agriculture, Trade and Consumer Protection. This has resulted in allowing the use of raw meat at our camps. Day camp programs will still use precooked meat and we encourage troops to use pre-cooked meats. Using pre-cooked meat has several advantages including it greatly decreases the risk of food poisoning from the meat not being thoroughly cooked. It doesn’t require using a meat thermometer to verify temperatures, and it simplifies and speeds up the cooking process. If troops choose to use raw meat they must bring meat thermometers to verify temperatures and ensure they meet food safety guidelines. Pre-cooked meats that can be used include: lunch/deli meats, frozen hamburgers, frozen fajita chicken or beef and rotisserie chicken.

4. Food that will not be cooked should not come in contact with soiled utensils or unclean surfaces.

5. All leftover prepared foods should be thrown away. Prepackage, perishable foods that have been kept at or below 40 degrees may still be used.

6. Protect foods from potential contamination including dirt, insects, rodents and animals.

7. Provide tongs, forks, etc., for picking up ice cubes, butter pats and other food items.

8. Wear disposable gloves if direct contact with food is a must when handing out food to others. Once contaminated, gloves should be disposed of and replaced.

9. Pick up clean or soiled dishes by the edges, not the eating surfaces.

Garbage and Refuse1. Keep all garbage bags closed especially when

preparing foods or washing dishes.

2. Empty garbage and recyclables daily.

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tinuo

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Kn

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& T

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ls*

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now

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with

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knife

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have

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dire

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lit w

ood

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sing

pre

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pas

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me

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up y

our

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pas

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ngs

& G

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song

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grac

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nie

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arry

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Gir

l Sco

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n

Leve

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re f

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asic

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fou

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the

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cam

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