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Description

Scouts develop a menu for camp only using ingredients that need NO refrigeration e.g. no milk, no raw meat, eggs (?).
Use this ahead of a camp to get Scouts to devise their own menus that they're happy to eat.
Scouts cook a meal from a selection of 'ambient safe' ingredients.

Resources

Selection of 'ambient safe' foods e.g. noodles, rice, pasta, dried soups, stock cubes, tinned food, specially packed meat e.g. Pepperami etc.
Add a few 'unsafe - needs refrigeration' foods e.g. cheese, yoghurt, milk, ham
Camping stoves, pans, utensils, water, plates, cutlery, washing up bowl & liquid, towels, bin bag
Prepared recipes - optional

Instructions

1. Discuss why food needs refrigeration - safety.
2. Scouts separate the safe foods from the unsafe foods
3. Scouts choose some ingredients to cook
4. Cook on mini-stoves
5. Eat the food and discuss other choices for food on a camp e.g. weight, packaging, fragility etc

Tags

• camp menu
• Camp Perparations
• cooking
• expedition menu planning

Badge Links

• Camper - Food
• Camper - Food storage
• Chef - Clearing up
• Chef - Cook
• Chef - Storage
• Chef - Weekend menu
• Skills - Wash/dry
• Teamwork - Goal