Troop 482 Food Purchasing Tips

1. Troop 482 Food Purchasing Tips • If you have volunteered or if you have been chosen to purchase food for an event for the troop the following information will help you understand the process. • 1 . The patrol leader and the quartermaster (yourself) will make up a menu and a duty roster from feed back given from your patrol. A menu planning and duty roster sheet is given to each patrol to help them plan. See page 6 • Make sure you ask about food allergies and religious preferences. • Make sure you have the correct stove and fuel for backpacking (troop provides just ask) • Make sure you have the correct pan and serving utensils if needed (troop provides just ask) • Make sure you have a menu that has been approved by an ASM • 2. You (the quarter master) will be given a budget and a list of the decided menu where you will take on the task of purchasing the food • 3. If you are wanting credit for first class rank 4b you will have to make an itemized list of cost and portions and purchase the necessary items form the menu. Turn this list in for credit. See page 7 • 4. When backpacking items must be chosen that are light weight, easy to cook and that do not generate allot of waste. • 5. When car camping you have more freedom to purchase items that are heavier and with larger packaging ( you can use an ice chest as well). • 6. You (the quarter) master should ask advice from several resources: • Your patrol leader and senior patrol leader • The ASM or SM from the troop • Your Parent • 7. Creative cooking techniques can make cooking easier, so be sure to discuss this with your patrol. See the list below for ideas. • Divide each portion of the meal into individual zip locks (disperse to each scout) • Pre-cook ingredients that so they will not perish and so they are easy to prepare • Use foil cooking methods to eliminate the need for pots and pans • Use foods that requires boiling water as the main cooking method (dehydrated foods such as “Mountain House” available at Wal-Mart - they are a bit costly and packaging can be an issue) • Cook foods in zip lock baggies when practical • Be organized and prepare every thing you can at home so the trail • experience is easy and fun • Try to come under budget so that you can purchase additional stove fuel, camp soap, paper towels or aluminum foil for your patrol or the troop itself A SCOUT IS THRIFTY

2. Troop 482 Cooking Equipment and Techniques Cooking Equipment When car camping usually patrol boxes will be used that contain all the necessary equipment. They should be inspected before each trip. Troop 482 has a policy not use wet fuel stoves for our events, we suggest gas fueled stoves as shown here These stoves are available from the troop but scouts may also want to purchase them for themselves as well. Pots can be used but should be light weight and easy to clean (Teflon). Pots are available from the troop. Cooking Techniques Aluminum foil cooking methods are great over an open or coal fire. You simply prepare individual meals in double wrapped heavy aluminum foil and place near fire ember or coals. When the meal starts to smell and crackle it is most likely finished. Pre-cooking these types of meals may be helpful. Check to make sure that fires are allowed where you are camping. Scouts should write their names on each foiled meal so that they can keep track of the meal they are cooking. Cooking using a zip lock baggies placed in a pan of boiling water is great for several types of meals. Keep in mind that you should use quality baggies and you should cook each persons meal in a single bag. The baggie should not make contact with the pan above the water level. Scouts should also write their names on each bag so that they can keep track of the meal they are cooking. Cooking with foil or zip lock baggies greatly decreases cleaning and the added weight of pans and plates needed for your event. Remember depending on the type of food you choose for your menu you should follow the rules for safe handling of foods witch deals with cleanliness and food temperature storage Cooking in Zip Lock Baggies Bag Omelets

3. Troop 482 Suggested Food Products The following list of suggestions are designed to give ideas for meal planning as it pertains to food products that work well in backpacking environments and are available at your local store • Pasta/Rice • Kraft noodles and Cheese • Fettuccini Alfredo • Cheddar Broccoli • Lipton's Noodles and Sauce • Butter Noodles • Sour Cream and Chives • Cream Garlic • Alfredo • Stroganoff • Parmesan • Macaroni & Cheese • Rice a Roni • Lipton's Flavored Rices • Spanish • Cheddar & Broccoli • Chicken • Long-grained white Rice • Wild Rice • Sauces • Brown Gravy • Chicken Gravy • Mushroom Gravy • Hollandaise • Taco • Teriyaki, etc. Soups Lipton Cup-a-Soups Vegetables Frozen Corn Frozen Peas Frozen Green Beans Fresh Broccoli Breads Bagels Marie Calendar Corn Bread Mix French Rolls Bisquick biscuits Canned Meats Chicken Mexican Chicken Tuna Beef Corned Beef Desserts Anything by Hostess Fresh Fruit Small Pies List taken from http://macscouter.com/Cooking/Backpacking_YoungBackpacker.asp

4. Troop 482 Suggested Recipes You can practice making these dishes at home before your event1. Hamburger Meal Make up the hamburger patty at home and freeze it. As he gets ready to go on Friday afternoon, wrap the frozen patty in foil, shiny side in, and seal in a small Ziploc bag. Buy instant mashed potatoes and send one serving sealed in a bag. Add a dash of powdered milk to make it creamier. Buy frozen whole-kernel corn; send one serving along, sealed in a bag. Wrap the hamburger and corn in his spare T-shirt for insulation; it will thaw slowly during the day Saturday and be ready to cook at night. For punch, we recommend artificially sweetened Kool-aid or Crystal Lite as they are light weight and taste good. He won't need the sugar in the evening from the other kind. Fry the hamburger until done enough. The junk food dessert is because he's a kid! 2. Vegetable Cup-a-SoupChicken Top RamenBagelSmall can chickenPunchHostess Ding-DongsDump the chicken into the Top Ramen while it is cooking.3. Chicken Noodle Cup-a-SoupSmall can chicken1/2 Cup White Rice1/2 package Chicken Gravy MixPunchTwinkiesPut the rice (regular long-grain rice) in the small pot with 1 cup of water, dump in the chicken, cook for 15 minutes on low heat, covered. Mix the gravy up according to directions, dump in with chicken and rice, reheat until boiling. 4. Chicken Broth Cup-a-SoupTwo hot dogs1 Tablespoon Spaghetti Sauce MixSpaghetti Noodles4 packages McDonald's CatsupPunchInstant Pudding with powdered milk

5. Troop 482 Suggested Recipes 4 –Continued Break spaghetti noodles into smaller lengths at home. Boil in pot for 10 minutes or so. Pour off most of water, put sauce mix and catsup into pot with noodles. Cut hot dogs into small chunks and add to noodles and sauce. Cook over low heat, stirring, until hot dogs are hot. Clean out pot after eating out of it, put pre-measured instant pudding and powdered milk into pot, add proper amount of cold water, stir, let stand until thickened, eat.5. Chicken Broth Cup-a-Soup1/2 package Kraft Macaroni & CheeseSmall can tunaCornPunchHome made chocolate chip cookiesRepackage the 1/2 of macaroni in a Ziploc. Also 1/2 of cheese packet in another Ziploc bag, along with some powdered milk. Cook according to directions; add the tuna at the end, reheat, eat. 6. Chicken Noodle Cup-a-SoupStewBagelPunchFreeze some stew at home in a small 2 by 3 by 4 in Tupperware. Put into a Ziploc in case of leaks. Put a piece of cake into another Tupperware and send along for dessert. List taken from http://macscouter.com/Cooking/Backpacking_YoungBackpacker.asp

7. TAKE ONLY THIS SHEET ON OUTING Troop 482 Patrol Menu and Duty Roster Plans If patrol boxes are being used they should be inspected before each trip Menu Plan Reviewed By __________ Date ________

8. Troop 482 Menu Plan 1st Class Requirement 4b Scouts Name Event Name

9. Troop 482 Trail to First Class Cooking (TFC) Overview Check Off Date Tenderfoot Requirement 3 On the campout, assist in preparing and cooking one of your patrol's meals. Tell why it is important for each patrol member to share in meal preparation and cleanup, and explain the importance of eating together. Second Class Requirement 2 d. Use the tools listed in requirement 2c to prepare tinder, kindling, and fuel for a cooking fire.e. Discuss when it is appropriate to use a cooking fire and a lightweight stove. Discuss the safety procedures for using both.f. Demonstrate how to light a fire and a lightweight stove.g. On one campout, plan and cook over an open fire one hot breakfast or lunch for yourself, selecting foods from the food pyramid. Explain the importance of good nutrition. Tell how to transport, store, and prepare the foods you selected. First Class Requirement 4 a. Help plan a patrol menu for one campout - including one breakfast, lunch, and dinner - that requires cooking. Tell how the menu includes the foods from the food pyramid and meets nutritional needs.b. Using the menu planned in requirement 4a, make a list showing the cost and food amounts needed to feed three or more boys and secure the ingredients.c. Tell which pans, utensils, and other gear will be needed to cook and serve these meals.d. Explain the procedures to follow in the safe handling and storage of fresh meats, dairy products, eggs, vegetables, and other perishable food products. Tell how to properly dispose of camp garbage, cans, plastic containers, and other rubbish.e. On one campout, serve as your patrol's cook. Supervise your assistant's) in using a stove or building a cooking fire. Prepare the breakfast, lunch, and dinner planned in requirement 4a. Lead your patrol in saying grace at the meals and supervise cleanup. Event: ______________ Event: ______________ Event: ______________