Scouts Chef Badge

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Plan a menu for a weekend event for between 4 and 6 people 

Include the quantities you’ll need and any cultural/religious/medical dietary needs

Think about what dietary requirements people might have based on their religion/culture, or for medical reasons: how will you accommodate these people? Cook a separate meal for them or eliminate it all together? 

What quantities of food will you need? How many packets of bacon? How much pasta? 

Show how and where to shop for the food and the best way to transport it

Which shops will you go to? Will you do it all in one place to save time, or shop in different places to get the best value and possibly save money?

Quiz! https://forms.gle/Mzeonm7FGB12ZFNv6

You don’t need to send us pictures or screens shots of the Quiz. Once you have finished it we can see who has done it and your answers.

Show how to store food properly, hygienically and in ways that prevent food poisoning  

Explain what you might need to consider if you’re using an indoor vs. camp kitchen  

How will you keep food cold on camp? How to keep out the squirrels on an outside camp? 

What might you need to think about if you are using a scout hut; is it clean? 

How will you avoid food poisoning when storing and preparing food? 

Cook and serve at least 1 of the meals from your menu 

The meal must be at least 2 courses  

This could be a starter and a main or a main and a dessert  

At least one of these courses should be served hot! 

Think about safety considerations whilst preparing food too 

Demonstrate the best way to clean up afterwards 

This should include; washing up and disposing of rubbish/leftover food in a way that prevents vermin or disease  

You should wash up all of the kitchen equipment that you used, as well as wiping down surfaces – why is this important? 

Think about the potential risks of not disposing of rubbish and leftover food properly  

Enjoy

Send any work that you do for this badge to [email protected] or keep it safe and bring it along when Scouting returns

Any questions, use the same email address, or for parents; post in Facebook, or message a leader. 

There are some extra activities which you could do below! 

Camp Kitchen Pitchin 

Think of different ways that camp kitchen gadgets could help everyone to keep their cooking space safe and hygienic  

Choose your best idea

a. Think about risk assessing it’s use, as well as it’s construction and portability

Put together a presentation (or poster, leaflet, anything!) about your gadget 

a. This should include an image of your gadget, and a list of the materials and equipment that would be needed to build it  

b. Think about the health and safety benefits! How will it keep the cooking space safe and hygienic? Make sure food is stored properly? Prevent food poisoning? 

  • Ideas to think about: 
  • Safe storage for food 
  • Hand washing stations 
  • Sorting waste 
  • Food preparation zones 

Match It 

Match each numbered statement on the left with a letter statement on the right: 

1. Cooking in water a. Be very careful with the hot oil 
2. Boiling b. The campfire is the most fun for this one! 
3. Poachingc. Gentle heat and a thick bottomed pot 
4. Steaming  d. No need for oil, juicy meat will do the job  
5. Microwaving  e. Batter or breadcrumb coating  
6. Grilling  f. Enjoy delicious eggs! 
7. Frying g. Delicious breads and cakes 
8. Deep-frying h. 100°C is the temperature ‘point’ here  
9. Braising  i. Don’t forget the lid on the pot in the oven
10. Stewing  j. The energy makes the water go crazy! 
11. Roasting  k. Great for potatoes, pasta, and rice 
12. Baking  l. The best way to keep vitamins and nutrients locked in

Eatwell Plate One-Day Diary  

  • Look at the Eatwell Plate 
  • Keep a food diary for one day 
  • How well did you do? Are there any areas that you are missing or anything you could have less of? 

Spot The Hazards 

Circle the 10 hazards that you can see in this picture! 

Fantasy Diners 

Plan a menu which could cater for the following groups of people, whilst still being nutritionally balanced (think about the Eatwell Plate): 

Gluten intolerant, vegan, Hindu 

Fish allergy, peanut allergy, Jewish 

Egg allergy, milk allergy, Muslim 

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