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Home Page - Outdoor Cooking Trail Badge

Page history last edited by Jason 5 years, 10 months ago

 

Worksheet:

 

Requirements Key:

 

Note: When identifying resources, be sure to give credit on the page containing the information, or within the table below.

 

Req. Sub. Description: 

Trail Life HandBook

(First Printing)

Trail Life HandBook

(Second Printing)

Resource:
1.

Explain how being a good steward and observing the low impact camping method applies to outdoor cooking. 

pp. 139-142:

Low Impact Camping

 

pg. 163:

  • Keeping Clean
  • Leave It As You Found It 

pp.  115-118

 

pg. 139

 

The Trailman's Oath:  We will "do our best to.. be a good steward of creation."

 

As stewards of God's creation, we endeavor to enjoy the land without disturbing or destroying it.  We should practice Low-Impact Camping:  

  • Pack in only what is necessary,
  • Leave no trace
  • Practice fire safety
  • Dispose of cleanup water and food wastes properly
  • Seek to leave an area cleaner than when we arrived 

 

Tread lightly! Key Concepts

  • Travel responsibly
    • Use existing campfire areas or firepits.
    • Use of a camp stove is preferable over open fires due to its impact on the land
    • Pack out your trash/waste
    • Leave natural surroundings as or better you found them.
  • Respect the rights of others
  • Avoid areas that could be sensitive to damage - such as flowered areas, waterlogged soil areas, rivers, creeks, etc. 
  • Do your part to be responsible and hold others accountable too
  • Educate yourself on these things and the regulations of the location where you're camping

 

How to think about and create a low impact fires:

 

2.  Demonstrate the following:  
 

IMPORTANT!!! - In the act of demonstrating #2's requirements as well as satisfying #1, trail men are empowered to stop and correct ANY trail man or adult not following the sanitation, washing, etc. practices listed here.

 
a. Sanitation practices  pg. 168 pg. 144

Video Example of food waste disposal listed in the Trailman's Handbook:

 

See Also (for the "Bear"-Muda Triange: 

 

 

b.

Washing dishes    

Our troop practices two ways of cleaning dishes:

 

 

  c. Personal hygiene pg. 168 pg. 144

Wash hands before and after meals.  Keep everything clean.

 

  d. Food storage pg. 168 pg. 144

See:

  e. Protecting your food from animals    

See:

3.

Explain the advantages, disadvantages, and safety for using propane/butane camp stoves, liquid fuel stoves, lightweight stoves, wood fires, and charcoal.

See "Cooking Flames"

pp. 165 - 166

See "Cooking Flames"

pp. 141-142 

Requirements are completely satisfied with a trail man's explanation of the three choices found in their Trailman's Handbook.

 

Also see: 

 
4. Set-up, light, and use a lightweight camp stove.     Complete on a campout with Trail Guide oversight
5. Cook a one-pot meal over the fire or camp stove.  
 

Normal campout meal planning will fulfill this requirement as long as the meal is cooked in a pot, and the trail man cooks it himself.

6.

Cook a foil meal on charcoal.

   

 

7.

Plan or help plan a balanced nutritious menu for a weekend camping trip.

Recipe ideas:

pp. 169 - 178

Recipe ideas:

pp. 145 - 154

Planning a campout meal involves:

  • Planning for all required meals for every day of the campout (typically 4 meals - One hot breakfast, one lunch, a hot dinner, and a cold, quick breakfast on the final day)
  • Planning meals that are possible given the circumstances and equipment
  • Planning meals that are well balanced. 

 

Refer to this page for what comprises a balanced meal.  Every meal should have something from the following food groups:

 

Use this worksheet to assist with campout meal planning.  It helps ensure that all parts of the meal exist and serves as a record for later sign offs.

 

 

8.

Purchase the food items needed for a weekend camping trip within the budget set by your leader.

   
9.

With a buddy or by yourself, prepare, cook, and clean up the planned meals using any of the following means: Campfire, propane stove, liquid fuel stove, charcoal, Dutch oven, sandwich irons, box oven, or solar cooker oven.

   

This requirement will be satisfied if the trail man has led in the planning, preparation, and clean up of his meals for the entire campot.   

 

 

 

 

 

  

Meeting Activities:

 

Note: No more than 6 meetings are available in the two month training period.  

Activities should revolve around the Trail man's need to demo as possible.  

Encourage gaming and competition when possible. 

 

  • Boil An Egg Race.
  • Dutch Oven Desert Bake-Off.

 

Comments (5)

Jason said

at 6:27 pm on Jan 21, 2015

Hey Gregg, because #3 is so long, I'd be inclined to make a separate page for the content and link that in for the topic (like the lightweight stoves). I think that can make it a bit easier to work on a topic and you'll have more space freedom because you're not stuck in the table cell. What do you think?

Gregg Orangio said

at 8:19 pm on Jan 21, 2015

Yes, I agree. I'm just posting info as I find it with the intention of rearranging at another time. I'm just storing stuff in the wiki rather than some personal file so that I don't forget where it is - it's an old person thing :-)

Jason said

at 2:02 pm on Jan 23, 2015

Ah gotcha! :-) Kind of like nesting... :-)

Gregg Orangio said

at 2:07 pm on Jan 23, 2015

nah, more like "packrat-ing" :-)

Jason said

at 4:13 pm on May 3, 2015

For #2 - we should provide the list of what it would take to satisfy what we would call "demonstrate" proper sanitiation, food storage, protecting food from animals, etc. so that trail men not able to show this on a campout could demonstrate this to us during a meeting. They would have to know this list in order to prevent it from being a subjective answer. I really hope to have that stuff also for the adults for training them (some will need this from time to time) and for consistency's sake, not because they're not trustworthy :-).

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