Menu Planning

Baking, Boiling, Broiling, Pan Frying, Simmering, Steaming, Grilling, Foil Cooking, and Use of a Dutch Oven....avoid packaged / pre-made food!! 

Be mindful of religious practices (e.g., Hindu, Moslem, Jewish); allergies; preferences of your patrol mates. 

When delegating roles for the trip, think about if someone in your patrol is working on the Cooking Merit Badge, working on First Class #3, or working on Second Class #4. This will help them with their advancement.

The troop should already own everything you need, but sometimes supplies need to be replenished. Work with the Quartermaster to make sure the Patrol Boxes are stocked and ready to go for your campout. Troop Equipment

Each patrol is in charge of buying, storing and transporting their own food. As with the planning, you should think about the scout(s) in your patrol working on the cooking merit badge or toward First Class #3. Parents can help with this process, but they should not do it without the Scouts' guidance.

• Dishes should be clean before being washed. Use your tongue. Or use a paper towel, but don’t waste.
• Wash dishes using three bins: (a) wash in hot water with dishwashing liquid, (b) rinse in hot water, (c) immerse in water with a small amount of bleach for 10 seconds.
• Pour out dishwashing water well away from camp: (a) dishwashing water, (b) rinse water into dishwashing bin, (c) bleach water into rinsing bin and then into dishwashing bin.
• All food MUST be protected from critters: in a chuckbox, in a pack hung from a tree, etc..