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Troop 883 Food & Cooking
With the proper safety and food handling, preparation, some basic cooking knowledge and skill, cooking is enjoyable and fun, and the best part is, you and your fellow Scouts will look forward to the best meals on outings.
Safety
The number one concern of any cook should storing and preparing food safely, and that is safe to eat. No cook wants accidents, to get burnt or cut, nor do they want to subject anyone to food borne illnesses. Be sure to review and visit the following:
- Cooking & Kitchen Safety & Cleanup
- Food Storage, Handling, & Preparation
- Cooking Hazards, Safety, and First Aid Guide
Be Prepared
A Scout is Prepared. Preparation includes menu planning, grocery shopping, and food prep, and makes the actual cooking activity go much smoother and enjoyable. Be sure to use the Patrol Menu Planner and Grocery Worksheet.
Menu Planning
Your outing will dictate how to plan the menu. Time, location, what resources you will have access to, and the number of people you cook for all play a part. Always try to incorporate the food groups from MyPlate.gov. Be sure to use the patrol menu and grocery planner worksheet to help.
Grocery Shopping
Try to use fresh ingredients, avoid highly pre-made/processed items, and look for store brands, sales, and clearance items to save money. Meals for outings shouldn’t break the bank. Be sure to use the patrol menu and grocery planner worksheet to help.
Food Preparation
Consider having a food prep patrol party ahead of time with a movie, video games, or other activities while you prep food ahead of your outing. Store the prepared ingredients in storage containers or zipper food bags and bring for assembly (always follow food safety guideline) . Doing this can save time and allow you to make some over-the-top food for your outing!
Cooking 101
Understanding methods, equipment materials, ingredients and when certain food is cooked and “done” will make you a better cook. One of the most common mistakes made is thinking that a higher heat will cook things faster – this is FALSE. Instead it will result in food that is overcooked on the outside and not cooked on the inside, and can lead to sickness or food-born illnesses.
Cooking Methods
Cooking w/out Utensils or Cookware (“Utensiless”)
| Skewers | Many foods can be cooked on wooden skewers. Slightly green or live wood, that slightly bends but does break is preferred. If possible, soak the skewers in water for a few hours or more before using. Potentially poisonous trees should not be used, such as yew, holly, elm, and laurel. |
| Fiji Oven | A Fiji oven natural slow cooker using a hole in the ground with layer to cook food over hours. Starting at the bottom, a thick layer of very hot coals and embers, then large stones, then a layer of cabbage leaves, then the food you want to cook. Top with another layer of cabbage leaves, and then earth. |
| Food Vessels | Slice the top off a decent or large size potato, scoop out most of the inside (don’t break the skin), and use it a cooking vessel. You can replace the top and cover it with coals. This can be done with large oranges and grapefruits as well – cut them in half to scoop out. Lastly, thick cabbage leaves can be used as a vessel. |
| Foil Reflector Oven | Using a 2-3′ sheet of heavy duty foil and two live or soaked 1′ sticks, fold the foil in half and open at a 45 degree angle, use the sticks to peg the bottom edge of the foil down and hold the top edge open. Place your food in the oven and build your fire or place embers and coals next to the open side. |
| Paper Bag Oven | Place your food in a paper bag and securely tie the top with a string, and suspend the bag using the string from a stick. Hold and gently shake continuously. Great for single, simple ingredients and the famous bacon in a bag. |
| Foil Cooking | Wrap you food securely in heavy duty foil and place the wrap on coals, a grill, or surround it with coals and time accordingly. There are a lot of recipes to try using this method. |
| Plank Cooking | Use a clean ~.5″ or thicker wood plank (usually cedar and preferably pre-soaked) on top of coals and embers to cook proteins, especially fish. |
| Stone Cooking | Use a flat clean stone on top of coals to cook. Great for proteins such as steaks and burgers. Preheat the stone. Try to avoid river bed stones. |
| Can Cooking | Use empty metal food cans of different sizes to cook food directly or indirectly over or next to a fire or coals. They can even be rigged with handles to hang from a tripod or other device. |
| Cardboard Oven | Turn cardboard or a box into an oven by lining it with foil and using to reflect the heat of the sun. Coals may be used, but should be distant enough they don’t slight the cardboard. This can easily and best be done with a pizza box. |
Food Doneness
USDA Recommended Safe Minimum Internal Temperature
| Food | °F | °C | Notes |
|---|---|---|---|
| Fresh beef, veal, lamb (steaks, roasts, chops) | 145 | 63 | +3 min rest time |
| Non-poultry meat mixtures (sausages, loaves, burgers) | 160 | 71 | |
| Fresh Poultry (chicken, turkey, duck, goose) | 165 | 74 | |
| Fresh Pork (pork loins, chops, ham, shoulder) | 145 | 63 | +3 min rest time |
| Pre-cooked & Processed Meats (hams, sausage) | 165 | 74 | |
| Leftovers & Casseroles | 165 | 74 | |
| Seafood (fish and shellfish) | 145 | 63 | or cook until opaque |
Beef (steak) Doneness and Internal Temps
| Done | Characteristics | °F |
|---|---|---|
| Extra Rare (“Blue”) | Completely red interior Cold and soft center Seared on outside | 115-120 |
| Rare | 75% red interior Slightly cool center Seared on outside | 125-130 |
| Medium-Rare | 50% red interior Slightly firm Seared on outside | 130-140 |
| Medium | Pink center with slight red Firm and springy Seared on outside | 140-150 |
| Medium-Well | Slightest bit of pink in center Mostly cooked through Seared on outside | 150-155 |
| Well | Fully brown center Firm and cooked through Seared on outside | 160+ |
Measurements & Cooking Terms
- 3 teaspoons = 1 tablespoon
- 4 tablespoons = 1/4 cup
- 1 cup = 8 oz
- 2 cups = 1 pint
- 4 cups = 1 quart
- 4 quarts = 1 gallon
Cooking terms
Beat – mix ingredients together with a fork or spoon rapidly to add air to the mixture and make it smooth.
Blend – mix two or more ingredients together with a spoon.
Boil – heat liquid in pot until big bubbles form.
Simmer – heat liquid in pot until small bubbles form around edge of pot.
Chop – cut into small rough pieces
Dice or cube – cut in small square pieces.
Mince – chop very finely.
Dissolve – stir dry ingredient into small amount of liquid until it disappears.
Drain – pour liquid off from food using a strainer or colander.
Fold – mix ingredients together gently starting at side of bowl into the center.
Mix – combine ingredients so they are evenly mixed.
Saute – cook quickly in a pan over medium-high heat with small amount of fat or liquid.
Equipment
Cookware plays a pivotal role in executing the cooking of food. There are different types and different materials, and understanding both will make you a better cook!
Troop 883 Cookware Guide