Rub a Dub Dub
Where are cleansers & cleaning tools and clean cookware stored when camping- nearby the food or kept separately?
In a separate area away from food and food-prep areas.
What are the 3 areas needed for an effective cleaning station (NOT the washing stations)?
Identifying where to put dirty dishes, where to put the the cleaning tubs, and where to put the drying dishes
Match a food borne illness associated with undercooked or raw Ground Beef:
Salmonella OR E.Coli
I'm making 3 boxes of macaroni and cheese, to feed 8 scouts. Each box uses 1/4 C milk and 2 Tbsp butter. How much milk and how much butter do I need?
3/4 Cup milk; 6 Tbsp butter
What are the two most common injuries while cooking?
Cuts & burns
What is the difference between cleaning and sanitizing?
Cleaning is using soap and water to remove dirt and visible particles. Sanitizing uses very hot water or chemicals to eliminate pathogens like bacteria or viruses.
What are five common risk factors for causing food borne illness?
Purchasing spoiled/bad food or storing it wrong; Not cooking food correctly; Storing leftovers wrong/having food at incorrect temperatures; Using contaminated equipment; Poor personal hygiene
Match the food borne illness associated with Not Washing Hands Well when cooking:
Norovirus OR Staph infections
What do we do with leftovers when camping?
Serve them at the next meal- hand out uncooked food at the end of the weekend
What are 3 steps in treating burns?
Remove the heat; run under cold water; keep clean
What is the main purpose of using bleach tablets?
To sanitize the items and eliminate bacteria/virus'
Who is responsible in the flow of food preparation to identify and prevent food hazards, and keep everything safe?
The Cook
What should the internal temp be for cooking Chicken?
165 degrees F
What are the two biggest challenges to cooking food properly when camping?
Getting the time-temperature correct; and cross contamination
What are 3 steps in treating cuts?
Clean the wound; apply pressure; bandage
What four stages make up the cleaning station for washing personal gear/dishes/pans?
Hot soapy water; rinse water; sanitize or bleach bath, drying.
Name the guidelines that we try to follow for menu planning.
My Plate
What are two ways to prevent bare-handed contact with ready-to-eat food?
Wearing disposible (single-use) gloves. Using serving utensils such as spoon, tongs, spatulas.
How do we know when meat is cooked properly?
Use a meat thermometer, and if one is not available, follow directions for length of cooking and cut the meat to determine if juices run clear and it is cooked through-
What do you NEVER put on a grease fire: a metal lid; Baking soda; Salt; Water
Water
What is the very first step in cooking?
Washing hands
What are three acceptable ways to thaw food?
In the refrigerator or cooler; Under cold running water; In the microwave.
What should the internal temp be for cooking beef, pork, hamburger?
145 degrees F
One serving of pasta is 2 ounces. Most scouts eat 2 servings. There are 8 servings in one pound of pasta. How many pounds of pasta should I buy to feed a patrol with 8 scouts?
2 pounds! (1 pound = 16 ounces = 8 servings) (8 servings only feeds 4 scouts)
The gas burner isn't lighting on the camp stove- what 4 steps do you take?
Turn off the gas; Check to see that the gas line is open at the tank; Light the match; try again; request help from an adult.
When do you heat the water for the wash stations on camp outs?
When cooking is started.
What is the list called that tells scouts who is cooking?
Duty Roster
How can you keep pancakes, hamburgers, french toast, etc. warm- until they are all cooked?
Foil lined Dutch oven that was warmed in advance; foil pans or foil packets near the fire
You are done cooking- what 3 things happen before scouts start eating?
All scouts must be present; the Chaplain leads the troop in saying Grace; guests are fed first OR scouts wash hands
What is Mrs. Peterson's pet peeve over cooking on camp outs?
NEVER leave the stove unattended!