Cooking Techniques and Food Prep
Define "Dicing"
What is "The process of cutting foods into cubes with a knife"?
Name an example of ONE cooking hazard
What is "fire", "any other cooking hazard"?
Name the method of cleaning that Troop 584 uses after meals
What is "the 3-Pot Method"?
Define "Kneading"
What is "To move dough back and forth"?
Name the correct internal temperature to cook meats able to be consumed safely
What is "160 degrees or more"?
Explain when cooking oil or fat is not necessary while "Pan-Frying"
What is "In the case of greasy foods such as bacon, no oil or fats may be needed"?
Name THREE ways to prevent cuts while cooking
What is "Never catch a falling knife", "always place items on a flat surface when using a knife", "store sharp item separate from other utensils when not in use", and any other prevention measure?
Name the three pots in chronological order in the "3-Pot Method"
What is "Pot 1: Wash pot; Add a few drops of biodegradable soap to hot water. Your instinct will be to use more soap than you actually need, so use sparingly. Pot 2: Hot-rinse pot; Fill the pot with clear, hot water. Pot 3: Cold-rinse pot; Place a few drops of bleach or a sanitizing tablet (like Steramine) into cold water."?
Define "Blending"
What is "The process of combining two or more ingredients together so that they lose their individual characteristics and become smooth and uniform"?
Name TWO ways to prevent cooking fires
What is "Keep items that could easily catch fire, like potholders and dish towels away from the stove or a fire source, Wipe all grease spills immediately, Keep younger children away from the cooking area and no horseplay! (or any other way to prevent cooking fires)"
Name three heat sources to "Bake" food
What is "an oven, in hot ashes, or on hot stones"?
Name THREE tips to prevent cross-contamination
What is "washing your hands frequently with soap and water for at least 20 seconds", "wash all produce before preparation", and "keep all work surfaces and utensils clean"?
Name THREE ways to clean your water
What is "Water filtration system, boil water, and purification tablets"?
Explain a step-by-step process on how to treat a cut
What is "Step 1: Stop the bleeding. Apply pressure with a clean absorbent cloth or your fingers. Wear non-latex gloves. Step 2: Apply a second bandage on top If the bleeding soaks through. Step 3: If the bleeding continues, raise the wound above the patient’s heart. Step 4: Once bleeding stops, clean the wound gently with soap and water. Step 5: Apply triple antibiotic ointment. Cover with a clean bandage."?
Define "Baking"
What is "A method of cooking food that uses prolonged dry heat"?
Name TWO foods suitable for boiling
What is "vegetables, starchy foods such as rice, noodles and potatoes, eggs, meats, sauces, stocks, and soups"?
Name TWO types of bacteria found in contaminated food (specific names)
What is "Hepatitis A", "E. Coli", "Salmonella", "Norovirus", and "Botulism" any of these two?
Tell what kind of food you should not take on a trail if you intend to cook on the trail
What is "perishable foods."?
Explain how to put out a grease fire
What is "Safely smother a pan fire with a lid or cookie sheet. NEVER use water to put out a grease fire."?
Define "Grilling"
What is "involves dry heat applied to the surface of food"?
Explain the relationship between microwaves and water + fat
What is "Water absorbs the microwaves very well, so food with high water content cooks more rapidly; fat absorbs the energy more slowly, so foods consisting of mixtures of fat and water cook unevenly"?
Explain how a food allergy occurs and how it affects the human body
What is "a food allergy happens when the immune system mistakes a harmless food protein as a threat and attacks it, creating symptoms such as swelling of the throat and/or body, trouble breathing, loss of consciousness, wheezing, hives, and rashes"?
Name the correct equipment necessary for trail cooking
What is "1. Use a backpacking stove (cartridge stove) to heat water or food. 2. Small lightweight cooking pot and plastic utensils"?
Name the temperature at which food is "Simmered"
What is "just below the boiling point of water, 94 °C (200 °F) at sea level"?
Tell the three types of burns and how to treat each one
What is "1st degree: Step 1: Move the victim to safety, away from the source of the burn Step 2: Cool the Burn. Hold the burn under cold water or apply cool, wet compresses until the pain eases. Step 3: Cover the Burn. Allow the burn area to dry, then cover loosely with a sterile gauze pad and bandage. 2nd degree: Partial-thickness burns affect the top layer and some of the second layer of skin. These burns are more serious and include reddening and blistering of the skin. Treatment is the same as for superficial burns. You can also apply Moleskine. 3rd degree: Full-thickness burns are very serious and can be life-threatening. Call 911!"?