January, 2020 Requirements for the Cooking merit badge: Health and safety. Do the following: Explain to your counselor the most likely hazards you may encounter while participating in cooking activities and what you should do to anticipate, help prevent, mitigate, and respond to these hazards.

Merit Badge Counselor GuideThe merit badge counselor is a key player in the Boy Scout advancement program. Whatever your area of expertise or interest—whether it is a special craft or hobby (basketry, leatherwork, coin collecting), a profession (veterinary medicine, aviation, engineering), or perhaps a life skill (cooking, personal management, communications)—as a merit badge counselor, you can play a vital role in stirring a young man's curiosity about that particular topic. By serving as a merit badge counselor, you offer your time, knowledge, and other resources so that Scouts can explore a topic of interest.If you are not yet a merit badge counselor, it is easy to become a volunteer.

You will need to register with the Boy Scouts of America, through your BSA local council. This entails contacting the local council, then obtaining, completing, and turning in the 'Adult Application.' The council will then process the application. A Merit Badge Counselor Is.As a merit badge counselor, your mission is to join fun with learning.

Bsa Counselor Guide For Cooking Merit Badge

You are both a teacher and mentor as the Scout works on a merit badge and learns by doing. Your hands-on involvement could inspire a Scout to develop a lifelong hobby, pursue a particular career, or become an independent, self-supporting adult.A Scout first expresses an interest in a particular merit badge by letting his unit leader know. To get him started, the leader gives him a signed Application for Merit Badge (blue card) along with the name and contact information for a district/council approved merit badge counselor.

If you decide to always open ORF files with the program, only check the option 'Always use the selected program to open this kind of file'. B) Select another application to open ORF files on Mac. First Get Info about any one of ORF files by right-clicking or Command-I, and click 'Open with' arrow to choose a program to start your ORF file. A file with the ORF file extension is an Olympus Raw Image file that stores unprocessed image data from Olympus digital cameras. They aren't intended to be viewed in this raw form but instead edited and processed into a more common format like TIFF or JPEG. Open .orf files in photoshop cs4 for mac free

The Scout then contacts the merit badge counselor and makes an appointment. The merit badge counselor sets a date and time to meet with the Scout and his buddy, and may suggest the Scout bring the merit badge pamphlet along with the blue card.At the first meeting, the Scout and his merit badge counselor review and set expectations for completing the requirements. In some cases, the Scout may share with the merit badge counselor the work he has already started or accomplished.

As the merit badge counselor, you and the Scout work out a tentative schedule for completing the merit badge. You should consider both short-term and long-term goals, keeping other obligations (school, Scouting, sports, and so on) in mind, and set dates, times, and a location for future meetings.

The number of meetings will depend on the difficulty of the requirements and the preparation and ability of the Scout. Remember, the Scout must always have a buddy with him at these meetings.Your duty is to be satisfied that each Scout who comes to you meets all the requirements for the merit badge you are coaching. You do this by helping Scouts overcome the different hurdles of the requirements and making them aware of the deeper aspects of the subject through their learning experience. You may tell about your own experiences to help positively reinforce the subject matter. However, you may not tack on new requirements or extra work. While you may guide and instruct a Scout on the subject matter, he must do the work himself.As each requirement is completed, you will test the Scout individually, with his buddy present.

Update the blue card as the Scout completes each requirement. When the young man has completed all the requirements, you sign off on the card and the Scout returns the completed card to his unit leader.You may wish to seek additional training from your local council/district on local policies and procedures for merit badge counselors. Helpful HintsHere are some simple tips that every merit badge counselor should keep in mind. Soft serve font. Make the Scout feel welcome and relaxed. Stimulate the Scout's interest by showing him something related to the merit badge subject, but don't overwhelm him; remember, he is probably a beginner.

Carefully review each requirement, start with easy skills or questions, and encourage practice. Insist that the Scout do exactly what the requirements specify. Many of the requirements involve hands-on activities that call for a Scout to show or demonstrate; make; list; discuss; or collect, identify, and label—and he must do just that. Don't make the requirement more difficult—or any easier—than stated.

A Scout may undertake more activities on his own initiative, but he cannot be pushed to do so. During testing, the Scout might need help in a particular area or with a certain skill, and may need to be retested later to ensure the requirement has been fulfilled. Encourage self-evaluation and self-reflection, and establish an atmosphere that encourages the Scout to ask for help. Take a genuine interest in the Scout's projects, and encourage completion.

January, 2020

Requirements for the Cooking merit badge:

  1. Health and safety. Do the following:
    1. Explain to your counselor the most likely hazards you may encounter while participating in cooking activities and what you should do to anticipate, help prevent, mitigate, and respond to these hazards.
    2. Show that you know first aid for and how to prevent injuries or illnesses that could occur while preparing meals and eating, including burns and scalds, cuts, choking, and allergic reactions.
    3. Describe how meat, fish, chicken, eggs, dairy products, and fresh vegetables should be stored, transported, and properly prepared for cooking. Explain how to prevent cross-contamination.
    4. Discuss with your counselor food allergies, food intolerance, and food-related illnesses and diseases. Explain why someone who handles or prepares food needs to be aware of these concerns.
    5. Discuss with your counselor why reading food labels is important. Explain how to identify common allergens such as peanuts, tree nuts, milk, eggs, wheat, soy, and shellfish.
  2. Nutrition. Do the following:
    1. Using the MyPlate food guide or the current USDA nutrition model, give five examples for EACH of the following food groups, the recommended number of daily servings, and the recommended serving size:
      1. Fruits
      2. Vegetables
      3. Grains
      4. Proteins
      5. Dairy
    2. Explain why you should limit your intake of oils and sugars.
    3. Determine your daily level of activity and your caloric need based on your activity level. Then, based on the MyPlate food guide, discuss with your counselor an appropriate meal plan for yourself for one day.
    4. Discuss your current eating habits with your counselor and what you can do to eat healthier, based on the MyPlate food guide.
    5. Discuss the following food label terms: calorie, fat, saturated fat, trans fat, cholesterol, sodium, carbohydrate, dietary fiber, sugar, protein. Explain how to calculate total carbohydrates and nutritional values for two servings, based on the serving size specified on the label.
  3. Cooking basics. Do the following:
    1. Discuss EACH of the following cooking methods. For each one, describe the equipment needed, how temperature control is maintained, and name at least one food that can be cooked using that method: baking, boiling, broiling, pan frying, simmering, steaming, microwaving, grilling, foil cooking, and use of a Dutch oven.
    2. Discuss the benefits of using a camp stove on an outing vs. a charcoal or wood fire.
    3. Describe for your counselor how to manage your time when preparing a meal so components for each course are ready to serve at the correct time.

  4. Note: The meals prepared for Cooking merit badge requirements 4, 5, and 6 will count only toward fulfilling those requirements and will not count toward rank advancement or other merit badges.
    Meals prepared for rank advancement or other merit badges may not count toward the Cooking merit badge. You must not repeat any menus for meals actually prepared or cooked in requirements 4, 5, and 6.
  5. Cooking at home. Using the MyPlate food guide or the current USDA nutrition model, plan menus for three full days of meals (three breakfasts, three lunches, and three dinners) plus one dessert. Your menus should include enough to feed yourself and at least one adult, keeping in mind any special needs (such as food allergies) and how you keep your foods safe and free from cross-contamination. List the equipment and utensils needed to prepare and serve these meals. Then do the following:
    1. Create a shopping list for your meals showing the amount of food needed to prepare and serve each meal, and the cost for each meal.
    2. Share and discuss your meal plan and shopping list with your counselor.
    3. Using at least five of the 10 cooking methods from requirement 3, prepare and serve yourself and at least one adult (parent, family member, guardian, or other responsible adult) one breakfast, one lunch, one dinner, and one dessert from the meals you planned.*
    4. Time your cooking to have each meal ready to serve at the proper time. Have an adult verify the preparation of the meal to your counselor.
    5. After each meal, ask a person you served to evaluate the meal on presentation and taste, then evaluate your own meal. Discuss what you learned with your counselor, including any adjustments that could have improved or enhanced your meals. Tell how planning and preparation help ensure a successful meal.
  6. Camp cooking. Do the following:
    1. Using the MyPlate food guide or the current USDA nutrition model, plan five meals for your patrol (or a similar size group of up to eight youth, including you) for a camping trip. Your menus should include enough food for each person, keeping in mind any special needs (such as food allergies) and how you keep your foods safe and free from cross-contamination. These five meals must include at least one breakfast, one lunch, one dinner, AND at least one snack OR one dessert. List the equipment and utensils needed to prepare and serve these meals.
    2. Create a shopping list for your meals showing the amount of food needed to prepare and serve each meal, and the cost for each meal.
    3. Share and discuss your meal plan and shopping list with your counselor.
    4. In the outdoors, using your menu plans for this requirement, cook two of the five meals you planned using either a lightweight stove or a low-impact fire. Use a different cooking method from requirement 3 for each meal. You must also cook a third meal using either a Dutch oven OR a foil pack OR kabobs. Serve all of these meals to your patrol or a group of youth.**
    5. In the outdoors, prepare a dessert OR a snack and serve it to your patrol or a group of youth.**
    6. After each meal, have those you served evaluate the meal on presentation and taste, and then evaluate your own meal. Discuss what you learned with your counselor, including any adjustments that could have improved or enhanced your meals. Tell how planning and preparation help ensure successful outdoor cooking.
    7. Explain to your counselor how you cleaned the equipment, utensils, and the cooking site thoroughly after each meal. Explain how you properly disposed of dishwater and of all garbage.
    8. Discuss how you followed the Outdoor Code and no-trace principles when preparing your meals.
  7. Trail and backpacking meals. Do the following:
    1. Using the MyPlate food guide or the current USDA nutrition model, plan a menu for trail hiking or backpacking that includes one breakfast, one lunch, one dinner, and one snack. These meals must not require refrigeration and are to be consumed by three to five people (including you). Be sure to keep in mind any special needs (such as food allergies) and how you will keep your foods safe and free from cross-contamination. List the equipment and utensils needed to prepare and serve these meals.
    2. Create a shopping list for your meals, showing the amount of food needed to prepare and serve each meal, and the cost for each meal.
    3. Share and discuss your meal plan and shopping list with your counselor. Your plan must include how to repackage foods for your hike or backpacking trip to eliminate as much bulk, weight, and garbage as possible.
    4. While on a trail hike or backpacking trip, prepare and serve two meals and a snack from the menu planned for this requirement. At least one of those meals must be cooked over a fire, or an approved trail stove (with proper supervision).**
    5. After each meal, have those you served evaluate the meal on presentation and taste, then evaluate your own meal. Discuss what you learned with your counselor, including any adjustments that could have improved or enhanced your meals. Tell how better planning and preparation help ensure successful trail hiking or backpacking meals.
    6. Discuss how you followed the Outdoor Code and no-trace principles during your outing. Explain to your counselor how you cleaned any equipment, utensils, and the cooking site after each meal. Explain how you properly disposed of any dishwater and packed out all garbage.
  8. Food-related careers. Find out about three career opportunities in cooking. Select one and find out the education, training, and experience required for this profession. Discuss this with your counselor, and explain why this profession might interest you.

*The meals for requirement 4 may be prepared on different days, and they need not be prepared consecutively. The requirement calls for Scouts to plan, prepare, and serve one breakfast, one lunch, and one dinner to at least one adult; those served need not be the same for all meals.
**Where local regulations do not allow you to build a fire, the counselor may adjust the requirement to meet the law. The meals in requirements 5 and 6 may be prepared for different trips and need not be prepared consecutively. Scouts working on this badge in summer camp should take into consideration foods that can be obtained at the camp commissary.
Cooking WorksheetBadge

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  • January, 2020 Requirements for the Cooking merit badge: Health and safety. Do the following: Explain to your counselor the most likely hazards you may encounter while participating in cooking activities and what you should do to anticipate, help prevent, mitigate, and respond to these hazards.

    Merit Badge Counselor GuideThe merit badge counselor is a key player in the Boy Scout advancement program. Whatever your area of expertise or interest—whether it is a special craft or hobby (basketry, leatherwork, coin collecting), a profession (veterinary medicine, aviation, engineering), or perhaps a life skill (cooking, personal management, communications)—as a merit badge counselor, you can play a vital role in stirring a young man\'s curiosity about that particular topic. By serving as a merit badge counselor, you offer your time, knowledge, and other resources so that Scouts can explore a topic of interest.If you are not yet a merit badge counselor, it is easy to become a volunteer.

    You will need to register with the Boy Scouts of America, through your BSA local council. This entails contacting the local council, then obtaining, completing, and turning in the \'Adult Application.\' The council will then process the application. A Merit Badge Counselor Is.As a merit badge counselor, your mission is to join fun with learning.

    \'Bsa

    You are both a teacher and mentor as the Scout works on a merit badge and learns by doing. Your hands-on involvement could inspire a Scout to develop a lifelong hobby, pursue a particular career, or become an independent, self-supporting adult.A Scout first expresses an interest in a particular merit badge by letting his unit leader know. To get him started, the leader gives him a signed Application for Merit Badge (blue card) along with the name and contact information for a district/council approved merit badge counselor.

    If you decide to always open ORF files with the program, only check the option \'Always use the selected program to open this kind of file\'. B) Select another application to open ORF files on Mac. First Get Info about any one of ORF files by right-clicking or Command-I, and click \'Open with\' arrow to choose a program to start your ORF file. A file with the ORF file extension is an Olympus Raw Image file that stores unprocessed image data from Olympus digital cameras. They aren\'t intended to be viewed in this raw form but instead edited and processed into a more common format like TIFF or JPEG. \'Open

    The Scout then contacts the merit badge counselor and makes an appointment. The merit badge counselor sets a date and time to meet with the Scout and his buddy, and may suggest the Scout bring the merit badge pamphlet along with the blue card.At the first meeting, the Scout and his merit badge counselor review and set expectations for completing the requirements. In some cases, the Scout may share with the merit badge counselor the work he has already started or accomplished.

    As the merit badge counselor, you and the Scout work out a tentative schedule for completing the merit badge. You should consider both short-term and long-term goals, keeping other obligations (school, Scouting, sports, and so on) in mind, and set dates, times, and a location for future meetings.

    The number of meetings will depend on the difficulty of the requirements and the preparation and ability of the Scout. Remember, the Scout must always have a buddy with him at these meetings.Your duty is to be satisfied that each Scout who comes to you meets all the requirements for the merit badge you are coaching. You do this by helping Scouts overcome the different hurdles of the requirements and making them aware of the deeper aspects of the subject through their learning experience. You may tell about your own experiences to help positively reinforce the subject matter. However, you may not tack on new requirements or extra work. While you may guide and instruct a Scout on the subject matter, he must do the work himself.As each requirement is completed, you will test the Scout individually, with his buddy present.

    Update the blue card as the Scout completes each requirement. When the young man has completed all the requirements, you sign off on the card and the Scout returns the completed card to his unit leader.You may wish to seek additional training from your local council/district on local policies and procedures for merit badge counselors. Helpful HintsHere are some simple tips that every merit badge counselor should keep in mind. Soft serve font. Make the Scout feel welcome and relaxed. Stimulate the Scout\'s interest by showing him something related to the merit badge subject, but don\'t overwhelm him; remember, he is probably a beginner.

    Carefully review each requirement, start with easy skills or questions, and encourage practice. Insist that the Scout do exactly what the requirements specify. Many of the requirements involve hands-on activities that call for a Scout to show or demonstrate; make; list; discuss; or collect, identify, and label—and he must do just that. Don\'t make the requirement more difficult—or any easier—than stated.

    A Scout may undertake more activities on his own initiative, but he cannot be pushed to do so. During testing, the Scout might need help in a particular area or with a certain skill, and may need to be retested later to ensure the requirement has been fulfilled. Encourage self-evaluation and self-reflection, and establish an atmosphere that encourages the Scout to ask for help. Take a genuine interest in the Scout\'s projects, and encourage completion.

    January, 2020

    Requirements for the Cooking merit badge:

    1. Health and safety. Do the following:
      1. Explain to your counselor the most likely hazards you may encounter while participating in cooking activities and what you should do to anticipate, help prevent, mitigate, and respond to these hazards.
      2. Show that you know first aid for and how to prevent injuries or illnesses that could occur while preparing meals and eating, including burns and scalds, cuts, choking, and allergic reactions.
      3. Describe how meat, fish, chicken, eggs, dairy products, and fresh vegetables should be stored, transported, and properly prepared for cooking. Explain how to prevent cross-contamination.
      4. Discuss with your counselor food allergies, food intolerance, and food-related illnesses and diseases. Explain why someone who handles or prepares food needs to be aware of these concerns.
      5. Discuss with your counselor why reading food labels is important. Explain how to identify common allergens such as peanuts, tree nuts, milk, eggs, wheat, soy, and shellfish.
    2. Nutrition. Do the following:
      1. Using the MyPlate food guide or the current USDA nutrition model, give five examples for EACH of the following food groups, the recommended number of daily servings, and the recommended serving size:
        1. Fruits
        2. Vegetables
        3. Grains
        4. Proteins
        5. Dairy
      2. Explain why you should limit your intake of oils and sugars.
      3. Determine your daily level of activity and your caloric need based on your activity level. Then, based on the MyPlate food guide, discuss with your counselor an appropriate meal plan for yourself for one day.
      4. Discuss your current eating habits with your counselor and what you can do to eat healthier, based on the MyPlate food guide.
      5. Discuss the following food label terms: calorie, fat, saturated fat, trans fat, cholesterol, sodium, carbohydrate, dietary fiber, sugar, protein. Explain how to calculate total carbohydrates and nutritional values for two servings, based on the serving size specified on the label.
    3. Cooking basics. Do the following:
      1. Discuss EACH of the following cooking methods. For each one, describe the equipment needed, how temperature control is maintained, and name at least one food that can be cooked using that method: baking, boiling, broiling, pan frying, simmering, steaming, microwaving, grilling, foil cooking, and use of a Dutch oven.
      2. Discuss the benefits of using a camp stove on an outing vs. a charcoal or wood fire.
      3. Describe for your counselor how to manage your time when preparing a meal so components for each course are ready to serve at the correct time.

    4. Note: The meals prepared for Cooking merit badge requirements 4, 5, and 6 will count only toward fulfilling those requirements and will not count toward rank advancement or other merit badges.
      Meals prepared for rank advancement or other merit badges may not count toward the Cooking merit badge. You must not repeat any menus for meals actually prepared or cooked in requirements 4, 5, and 6.
    5. Cooking at home. Using the MyPlate food guide or the current USDA nutrition model, plan menus for three full days of meals (three breakfasts, three lunches, and three dinners) plus one dessert. Your menus should include enough to feed yourself and at least one adult, keeping in mind any special needs (such as food allergies) and how you keep your foods safe and free from cross-contamination. List the equipment and utensils needed to prepare and serve these meals. Then do the following:
      1. Create a shopping list for your meals showing the amount of food needed to prepare and serve each meal, and the cost for each meal.
      2. Share and discuss your meal plan and shopping list with your counselor.
      3. Using at least five of the 10 cooking methods from requirement 3, prepare and serve yourself and at least one adult (parent, family member, guardian, or other responsible adult) one breakfast, one lunch, one dinner, and one dessert from the meals you planned.*
      4. Time your cooking to have each meal ready to serve at the proper time. Have an adult verify the preparation of the meal to your counselor.
      5. After each meal, ask a person you served to evaluate the meal on presentation and taste, then evaluate your own meal. Discuss what you learned with your counselor, including any adjustments that could have improved or enhanced your meals. Tell how planning and preparation help ensure a successful meal.
    6. Camp cooking. Do the following:
      1. Using the MyPlate food guide or the current USDA nutrition model, plan five meals for your patrol (or a similar size group of up to eight youth, including you) for a camping trip. Your menus should include enough food for each person, keeping in mind any special needs (such as food allergies) and how you keep your foods safe and free from cross-contamination. These five meals must include at least one breakfast, one lunch, one dinner, AND at least one snack OR one dessert. List the equipment and utensils needed to prepare and serve these meals.
      2. Create a shopping list for your meals showing the amount of food needed to prepare and serve each meal, and the cost for each meal.
      3. Share and discuss your meal plan and shopping list with your counselor.
      4. In the outdoors, using your menu plans for this requirement, cook two of the five meals you planned using either a lightweight stove or a low-impact fire. Use a different cooking method from requirement 3 for each meal. You must also cook a third meal using either a Dutch oven OR a foil pack OR kabobs. Serve all of these meals to your patrol or a group of youth.**
      5. In the outdoors, prepare a dessert OR a snack and serve it to your patrol or a group of youth.**
      6. After each meal, have those you served evaluate the meal on presentation and taste, and then evaluate your own meal. Discuss what you learned with your counselor, including any adjustments that could have improved or enhanced your meals. Tell how planning and preparation help ensure successful outdoor cooking.
      7. Explain to your counselor how you cleaned the equipment, utensils, and the cooking site thoroughly after each meal. Explain how you properly disposed of dishwater and of all garbage.
      8. Discuss how you followed the Outdoor Code and no-trace principles when preparing your meals.
    7. Trail and backpacking meals. Do the following:
      1. Using the MyPlate food guide or the current USDA nutrition model, plan a menu for trail hiking or backpacking that includes one breakfast, one lunch, one dinner, and one snack. These meals must not require refrigeration and are to be consumed by three to five people (including you). Be sure to keep in mind any special needs (such as food allergies) and how you will keep your foods safe and free from cross-contamination. List the equipment and utensils needed to prepare and serve these meals.
      2. Create a shopping list for your meals, showing the amount of food needed to prepare and serve each meal, and the cost for each meal.
      3. Share and discuss your meal plan and shopping list with your counselor. Your plan must include how to repackage foods for your hike or backpacking trip to eliminate as much bulk, weight, and garbage as possible.
      4. While on a trail hike or backpacking trip, prepare and serve two meals and a snack from the menu planned for this requirement. At least one of those meals must be cooked over a fire, or an approved trail stove (with proper supervision).**
      5. After each meal, have those you served evaluate the meal on presentation and taste, then evaluate your own meal. Discuss what you learned with your counselor, including any adjustments that could have improved or enhanced your meals. Tell how better planning and preparation help ensure successful trail hiking or backpacking meals.
      6. Discuss how you followed the Outdoor Code and no-trace principles during your outing. Explain to your counselor how you cleaned any equipment, utensils, and the cooking site after each meal. Explain how you properly disposed of any dishwater and packed out all garbage.
    8. Food-related careers. Find out about three career opportunities in cooking. Select one and find out the education, training, and experience required for this profession. Discuss this with your counselor, and explain why this profession might interest you.

    *The meals for requirement 4 may be prepared on different days, and they need not be prepared consecutively. The requirement calls for Scouts to plan, prepare, and serve one breakfast, one lunch, and one dinner to at least one adult; those served need not be the same for all meals.
    **Where local regulations do not allow you to build a fire, the counselor may adjust the requirement to meet the law. The meals in requirements 5 and 6 may be prepared for different trips and need not be prepared consecutively. Scouts working on this badge in summer camp should take into consideration foods that can be obtained at the camp commissary.
    Cooking Worksheet\'Badge\'
    ...'>Bsa Counselor Guide For Cooking Merit Badge(23.04.2020)
  • January, 2020 Requirements for the Cooking merit badge: Health and safety. Do the following: Explain to your counselor the most likely hazards you may encounter while participating in cooking activities and what you should do to anticipate, help prevent, mitigate, and respond to these hazards.

    Merit Badge Counselor GuideThe merit badge counselor is a key player in the Boy Scout advancement program. Whatever your area of expertise or interest—whether it is a special craft or hobby (basketry, leatherwork, coin collecting), a profession (veterinary medicine, aviation, engineering), or perhaps a life skill (cooking, personal management, communications)—as a merit badge counselor, you can play a vital role in stirring a young man\'s curiosity about that particular topic. By serving as a merit badge counselor, you offer your time, knowledge, and other resources so that Scouts can explore a topic of interest.If you are not yet a merit badge counselor, it is easy to become a volunteer.

    You will need to register with the Boy Scouts of America, through your BSA local council. This entails contacting the local council, then obtaining, completing, and turning in the \'Adult Application.\' The council will then process the application. A Merit Badge Counselor Is.As a merit badge counselor, your mission is to join fun with learning.

    \'Bsa

    You are both a teacher and mentor as the Scout works on a merit badge and learns by doing. Your hands-on involvement could inspire a Scout to develop a lifelong hobby, pursue a particular career, or become an independent, self-supporting adult.A Scout first expresses an interest in a particular merit badge by letting his unit leader know. To get him started, the leader gives him a signed Application for Merit Badge (blue card) along with the name and contact information for a district/council approved merit badge counselor.

    If you decide to always open ORF files with the program, only check the option \'Always use the selected program to open this kind of file\'. B) Select another application to open ORF files on Mac. First Get Info about any one of ORF files by right-clicking or Command-I, and click \'Open with\' arrow to choose a program to start your ORF file. A file with the ORF file extension is an Olympus Raw Image file that stores unprocessed image data from Olympus digital cameras. They aren\'t intended to be viewed in this raw form but instead edited and processed into a more common format like TIFF or JPEG. \'Open

    The Scout then contacts the merit badge counselor and makes an appointment. The merit badge counselor sets a date and time to meet with the Scout and his buddy, and may suggest the Scout bring the merit badge pamphlet along with the blue card.At the first meeting, the Scout and his merit badge counselor review and set expectations for completing the requirements. In some cases, the Scout may share with the merit badge counselor the work he has already started or accomplished.

    As the merit badge counselor, you and the Scout work out a tentative schedule for completing the merit badge. You should consider both short-term and long-term goals, keeping other obligations (school, Scouting, sports, and so on) in mind, and set dates, times, and a location for future meetings.

    The number of meetings will depend on the difficulty of the requirements and the preparation and ability of the Scout. Remember, the Scout must always have a buddy with him at these meetings.Your duty is to be satisfied that each Scout who comes to you meets all the requirements for the merit badge you are coaching. You do this by helping Scouts overcome the different hurdles of the requirements and making them aware of the deeper aspects of the subject through their learning experience. You may tell about your own experiences to help positively reinforce the subject matter. However, you may not tack on new requirements or extra work. While you may guide and instruct a Scout on the subject matter, he must do the work himself.As each requirement is completed, you will test the Scout individually, with his buddy present.

    Update the blue card as the Scout completes each requirement. When the young man has completed all the requirements, you sign off on the card and the Scout returns the completed card to his unit leader.You may wish to seek additional training from your local council/district on local policies and procedures for merit badge counselors. Helpful HintsHere are some simple tips that every merit badge counselor should keep in mind. Soft serve font. Make the Scout feel welcome and relaxed. Stimulate the Scout\'s interest by showing him something related to the merit badge subject, but don\'t overwhelm him; remember, he is probably a beginner.

    Carefully review each requirement, start with easy skills or questions, and encourage practice. Insist that the Scout do exactly what the requirements specify. Many of the requirements involve hands-on activities that call for a Scout to show or demonstrate; make; list; discuss; or collect, identify, and label—and he must do just that. Don\'t make the requirement more difficult—or any easier—than stated.

    A Scout may undertake more activities on his own initiative, but he cannot be pushed to do so. During testing, the Scout might need help in a particular area or with a certain skill, and may need to be retested later to ensure the requirement has been fulfilled. Encourage self-evaluation and self-reflection, and establish an atmosphere that encourages the Scout to ask for help. Take a genuine interest in the Scout\'s projects, and encourage completion.

    January, 2020

    Requirements for the Cooking merit badge:

    1. Health and safety. Do the following:
      1. Explain to your counselor the most likely hazards you may encounter while participating in cooking activities and what you should do to anticipate, help prevent, mitigate, and respond to these hazards.
      2. Show that you know first aid for and how to prevent injuries or illnesses that could occur while preparing meals and eating, including burns and scalds, cuts, choking, and allergic reactions.
      3. Describe how meat, fish, chicken, eggs, dairy products, and fresh vegetables should be stored, transported, and properly prepared for cooking. Explain how to prevent cross-contamination.
      4. Discuss with your counselor food allergies, food intolerance, and food-related illnesses and diseases. Explain why someone who handles or prepares food needs to be aware of these concerns.
      5. Discuss with your counselor why reading food labels is important. Explain how to identify common allergens such as peanuts, tree nuts, milk, eggs, wheat, soy, and shellfish.
    2. Nutrition. Do the following:
      1. Using the MyPlate food guide or the current USDA nutrition model, give five examples for EACH of the following food groups, the recommended number of daily servings, and the recommended serving size:
        1. Fruits
        2. Vegetables
        3. Grains
        4. Proteins
        5. Dairy
      2. Explain why you should limit your intake of oils and sugars.
      3. Determine your daily level of activity and your caloric need based on your activity level. Then, based on the MyPlate food guide, discuss with your counselor an appropriate meal plan for yourself for one day.
      4. Discuss your current eating habits with your counselor and what you can do to eat healthier, based on the MyPlate food guide.
      5. Discuss the following food label terms: calorie, fat, saturated fat, trans fat, cholesterol, sodium, carbohydrate, dietary fiber, sugar, protein. Explain how to calculate total carbohydrates and nutritional values for two servings, based on the serving size specified on the label.
    3. Cooking basics. Do the following:
      1. Discuss EACH of the following cooking methods. For each one, describe the equipment needed, how temperature control is maintained, and name at least one food that can be cooked using that method: baking, boiling, broiling, pan frying, simmering, steaming, microwaving, grilling, foil cooking, and use of a Dutch oven.
      2. Discuss the benefits of using a camp stove on an outing vs. a charcoal or wood fire.
      3. Describe for your counselor how to manage your time when preparing a meal so components for each course are ready to serve at the correct time.

    4. Note: The meals prepared for Cooking merit badge requirements 4, 5, and 6 will count only toward fulfilling those requirements and will not count toward rank advancement or other merit badges.
      Meals prepared for rank advancement or other merit badges may not count toward the Cooking merit badge. You must not repeat any menus for meals actually prepared or cooked in requirements 4, 5, and 6.
    5. Cooking at home. Using the MyPlate food guide or the current USDA nutrition model, plan menus for three full days of meals (three breakfasts, three lunches, and three dinners) plus one dessert. Your menus should include enough to feed yourself and at least one adult, keeping in mind any special needs (such as food allergies) and how you keep your foods safe and free from cross-contamination. List the equipment and utensils needed to prepare and serve these meals. Then do the following:
      1. Create a shopping list for your meals showing the amount of food needed to prepare and serve each meal, and the cost for each meal.
      2. Share and discuss your meal plan and shopping list with your counselor.
      3. Using at least five of the 10 cooking methods from requirement 3, prepare and serve yourself and at least one adult (parent, family member, guardian, or other responsible adult) one breakfast, one lunch, one dinner, and one dessert from the meals you planned.*
      4. Time your cooking to have each meal ready to serve at the proper time. Have an adult verify the preparation of the meal to your counselor.
      5. After each meal, ask a person you served to evaluate the meal on presentation and taste, then evaluate your own meal. Discuss what you learned with your counselor, including any adjustments that could have improved or enhanced your meals. Tell how planning and preparation help ensure a successful meal.
    6. Camp cooking. Do the following:
      1. Using the MyPlate food guide or the current USDA nutrition model, plan five meals for your patrol (or a similar size group of up to eight youth, including you) for a camping trip. Your menus should include enough food for each person, keeping in mind any special needs (such as food allergies) and how you keep your foods safe and free from cross-contamination. These five meals must include at least one breakfast, one lunch, one dinner, AND at least one snack OR one dessert. List the equipment and utensils needed to prepare and serve these meals.
      2. Create a shopping list for your meals showing the amount of food needed to prepare and serve each meal, and the cost for each meal.
      3. Share and discuss your meal plan and shopping list with your counselor.
      4. In the outdoors, using your menu plans for this requirement, cook two of the five meals you planned using either a lightweight stove or a low-impact fire. Use a different cooking method from requirement 3 for each meal. You must also cook a third meal using either a Dutch oven OR a foil pack OR kabobs. Serve all of these meals to your patrol or a group of youth.**
      5. In the outdoors, prepare a dessert OR a snack and serve it to your patrol or a group of youth.**
      6. After each meal, have those you served evaluate the meal on presentation and taste, and then evaluate your own meal. Discuss what you learned with your counselor, including any adjustments that could have improved or enhanced your meals. Tell how planning and preparation help ensure successful outdoor cooking.
      7. Explain to your counselor how you cleaned the equipment, utensils, and the cooking site thoroughly after each meal. Explain how you properly disposed of dishwater and of all garbage.
      8. Discuss how you followed the Outdoor Code and no-trace principles when preparing your meals.
    7. Trail and backpacking meals. Do the following:
      1. Using the MyPlate food guide or the current USDA nutrition model, plan a menu for trail hiking or backpacking that includes one breakfast, one lunch, one dinner, and one snack. These meals must not require refrigeration and are to be consumed by three to five people (including you). Be sure to keep in mind any special needs (such as food allergies) and how you will keep your foods safe and free from cross-contamination. List the equipment and utensils needed to prepare and serve these meals.
      2. Create a shopping list for your meals, showing the amount of food needed to prepare and serve each meal, and the cost for each meal.
      3. Share and discuss your meal plan and shopping list with your counselor. Your plan must include how to repackage foods for your hike or backpacking trip to eliminate as much bulk, weight, and garbage as possible.
      4. While on a trail hike or backpacking trip, prepare and serve two meals and a snack from the menu planned for this requirement. At least one of those meals must be cooked over a fire, or an approved trail stove (with proper supervision).**
      5. After each meal, have those you served evaluate the meal on presentation and taste, then evaluate your own meal. Discuss what you learned with your counselor, including any adjustments that could have improved or enhanced your meals. Tell how better planning and preparation help ensure successful trail hiking or backpacking meals.
      6. Discuss how you followed the Outdoor Code and no-trace principles during your outing. Explain to your counselor how you cleaned any equipment, utensils, and the cooking site after each meal. Explain how you properly disposed of any dishwater and packed out all garbage.
    8. Food-related careers. Find out about three career opportunities in cooking. Select one and find out the education, training, and experience required for this profession. Discuss this with your counselor, and explain why this profession might interest you.

    *The meals for requirement 4 may be prepared on different days, and they need not be prepared consecutively. The requirement calls for Scouts to plan, prepare, and serve one breakfast, one lunch, and one dinner to at least one adult; those served need not be the same for all meals.
    **Where local regulations do not allow you to build a fire, the counselor may adjust the requirement to meet the law. The meals in requirements 5 and 6 may be prepared for different trips and need not be prepared consecutively. Scouts working on this badge in summer camp should take into consideration foods that can be obtained at the camp commissary.
    Cooking Worksheet\'Badge\'
    ...'>Bsa Counselor Guide For Cooking Merit Badge(23.04.2020)