If you’re working toward the Eagle-required Cooking merit badge, you’re in the right place! In this guide, I’ll be walking you through requirements 3 through 7, covering everything from cooking methods and meal timing to camp cooking, trail meals, and food-related careers.
If you’ve just come over from Part 1, congratulations! You’ve already built a solid foundation in food safety, nutrition, and reading food labels. Now it’s time to put that knowledge to work… get ready to actually cook!
Requirements 3-7 are where this badge gets hands-on. You’ll learn 10 different cooking methods, prepare meals at home for your family, cook for your patrol on a campout, and plan lightweight trail food for a backpacking trip. You’ll also explore careers in the culinary world (or discover how cooking can fuel a hobby you already love).
I’d recommend grabbing a notebook to jot down your meal plans, shopping lists, and cooking method notes as you review the requirements. Requirements 4, 5, and 6 each require you to plan full menus, so staying organized from the start will save you a ton of time later. Future you will be grateful!
Take a minute to closely review requirements 3-7 below. Then, you’ll be ready to learn the answers to each one and finish earning your Cooking merit badge! 🙂
Cooking Merit Badge Requirements 3-7 (Part 2)
- Cooking Basics. Do the following:
a. Discuss 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, microwaving, air frying, grilling, foil cooking, Dutch oven.
b. Discuss the benefits of using a camp stove on an outing vs. a charcoal or wood fire.
c. 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.
d. Explain and give examples of how taste, texture, and smell impact what we eat. - Cooking at Home. Do the following:
a. 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.
b. Find recipes for each meal. Create a shopping list for your meals showing the amount of food needed to prepare for the number of people you will serve. Determine the cost for each meal.
c. Share and discuss your meal plan and shopping list with your counselor.
d. 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.*
e. 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.
f. 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. - Camp Cooking. Do the following:
a. Using the MyPlate food guide or the current USDA nutrition model, plan a menu that includes four meals, one snack, and one dessert for your patrol (or a similar size group of up to eight youth, including you) on a camping trip. These four meals must include two breakfasts, one lunch, and one dinner. Additionally, you must plan one snack and one dessert. 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. List the equipment and utensils needed to prepare and serve these meals.
b. Find or create recipes for the four meals, the snack, and the dessert you have planned. Adjust menu items in the recipes for the number to be served. Create a shopping list and budget to determine the per-person cost.
c. Share and discuss your menu plans and shopping list with your counselor.
d. In the outdoors, using your menu plans and recipes for this requirement, cook two of the four meals you planned using either a camp stove OR backpacking stove. Use a skillet OR a Dutch oven over campfire coals for the third meal, and cook the fourth meal in a foil pack OR on a skewer. Serve all of these meals to your patrol or a group of youth.
e. In the outdoors, using your menu plans and recipes for this requirement, prepare one snack and one dessert. Serve both of these to your patrol or a group of youth.**
f. 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.
g. Lead the clean-up of equipment, utensils, and the cooking site thoroughly after each meal. Properly store or dispose unused ingredients, leftover food, dishwater and garbage.
h. Discuss how you followed the Leave No Trace Seven Principles and the Outdoor Code when preparing your meals. - Trail and backpacking meals. Do the following:
a. Using the MyPlate food guide or the current USDA nutrition model, plan a day of meals for trail hiking or backpacking that includes one breakfast, one lunch, one dinner, and one snack. These meals must consider weight, not require refrigeration and are to be consumed by three to five people (including you). List the equipment and utensils needed to prepare and serve these meals.
b. 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.
c. 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.
d. 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).**
e. 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 planning and preparation help ensure successful trail hiking or backpacking meals.
f. Explain to your counselor how you should divide the food and cooking supplies among the patrol in order to share the load. Discuss how to properly clean the cooking area and store your food to protect it from animals. - Careers and Hobbies. Do ONE of the following:
a. Identify three career opportunities that would use skills and knowledge in cooking. Pick one and research the training, education, certification requirements, experience, and expenses associated with entering the field. Research the prospects for employment, starting salary, advancement opportunities and career goals associated with this career. Discuss what you learned with your counselor and whether you might be interested in this career.
b. Identify how you might use the skills and knowledge in cooking to pursue a personal hobby or healthy lifestyle. Research the additional training required, expenses, and affiliation with organizations that would help you maximize the enjoyment and benefit you might gain from it. Discuss what you learned with your counselor and share what short-term and long-term goals you might have if you pursued this.
* The meals for requirement 4 may be prepared on different days, and they need not be prepared consecutively.
** 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.
Cooking Basics
3a) Discuss 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, microwaving, air frying, grilling, foil cooking, Dutch oven.
This requirement asks you to understand 10 different cooking methods. For each method, you’ll need to know the equipment, how temperature is controlled, and at least one example food. Here’s a quick-reference table, followed by detailed breakdowns:
| Method | Equipment Needed | Temperature Control | Example Foods |
|---|---|---|---|
| Baking | Oven, tray, mitts | Set oven temp; don’t open door | Casseroles, brownies, potatoes |
| Boiling | Pot, water, stirring utensil | Water at 212 degrees F; lid speeds it up | Pasta, eggs, vegetables |
| Broiling | Oven, pan, mitts | Top heating element (~500 degrees F) | Fish, steaks, melting cheese |
| Pan Frying | Pan, spatula, heat source | Adjust stove dial; use oil for even heat | Eggs, steaks, sauteed veggies |
| Simmering | Pot, spoon, heat source | Just below 212 degrees F (gentle bubbles) | Soups, sauces, stews |
| Microwaving | Microwave, safe dish | Timer controls heating duration | Leftovers, frozen meals |
| Air Frying | Air fryer, basket | Built-in fan circulates hot air evenly | Frozen foods, wings, vegetables |
| Grilling | Wire grid, fire/coals, tongs | Open flame or hot coals; steady heat | Burgers, hot dogs, skewers |
| Foil Cooking | Heavy-duty foil, coals, tongs | Hot coals cool slowly for even cooking | Hobo packs (chicken, potatoes) |
| Dutch Oven | Cast iron pot, coals, lid lifter | Coals below and on lid; thick metal retains heat | Cobblers, stews, casseroles |
Here’s a fun video (17:30) showing 59 different ways to cook an egg — you’ll recognize a lot of the methods above:
Now let’s look at each method in more detail:
Baking
- Overview: Baking involves using direct, dry heat to cook food. Typically, you would keep your dish in a tray and then place it into an oven for a set length of time.
- Equipment needed: Food is typically baked, either covered or uncovered, within a preheated oven. You’ll usually place the food on a tray or dish to bake, but you can also leave it on the wire oven racks.
- How temperature is maintained: An oven will heat to a set temperature using metal heating coils. Make sure that your oven has had time to reach your desired temperature before placing any food inside. When an oven’s doors are opened, heat will escape quickly. Resist the urge to open your oven door after placing the food inside.
- Example dish: People often bake potatoes, casseroles, or brownies in the oven.
Boiling
- Overview: Boiling starchy foods, such as rice and pasta, in water helps them to soften and break down. At sea level, water boils when its temperature reaches 212 degrees F.
- Equipment needed: At the very least, you’ll need a medium to large pot, water, a stirring utensil, and a source of heat. A pot lid will also help the water to boil faster.
- How temperature is maintained: Whether you’re using a fire or a stove, the pot will be heated from the bottom, eventually bringing the water to a boil. When you drop in the food to be boiled, the water temperature will suddenly decrease, but quickly rise again.
- Example dish: Eggs, pastas, or starchy vegetables like asparagus are just a few examples of foods that can be prepared by boiling.
Broiling
- Overview: By placing a dish on the top rack of your oven and activating the overhead heating element, you’ll be able to ‘broil’ it. Broiling cooks food at high and direct heats, which is great for caramelizing sugar or toasting bread.
- Equipment needed: Similar to baking, all you’ll need is a pan, an oven, and some oven mitts.
- How temperature is maintained: The dish is cooked by a metal heating element attached to the roof of the oven. Broiling is usually done at 500 degrees F. Very few dishes are broiled for more than a minute.
- Example dish: Fish and steaks are sometimes broiled, but the high heat will destroy herbs and can cause things to easily burn. I’ve put dishes covered in cheese under the broiler to melt and create a nice crust.
Pan Frying
- Overview: Food is cooked on a metal pan placed above a direct heat source. When pan-frying, you won’t be able to quickly cook for large groups, as your pan can typically only hold a few portions.
- Equipment needed: You’ll need a pan, a heat source, and a spatula. Some pan-fried dishes also use oil, which will help to keep your food from sticking.
- How temperature is maintained: Pan temperatures can be maintained by adjusting the stove, or by moving the food to warmer areas of the pan. A thin layer of oil will also help to distribute heat and allow your food to cook more evenly.
- Example dish: Scrambled and sunny side up eggs are pan fried. Steaks can be pan fried. Vegetables are often pan fried. Foods that are sauteed are also considered pan fried. Almost everything can be pan fried!
Simmering
- Overview: Simmering is like boiling, but is done in water that is slightly below 212 degrees F. The point of simmering is to allow sauces to break down and for flavors to meld together.
- Equipment needed: To simmer a dish, all you’ll need is a heat source, a pot, and a spoon. Avoid using a lid while simmering, so that the water doesn’t fully boil.
- How temperature is maintained: When getting water to simmer, first turn the heating element to high. Once the water begins to boil, turn the heat to low. In a few seconds, the boiling water will subside into a light simmer.
- Example dish: Many soups and sauces are simmered for a long time at low heat. This helps vegetables and meats to soften and break down.
Microwaving
- Overview: Putting food into a microwave causes the water molecules in the food to vibrate. This, in turn, creates heat and cooks your food. In case you were wondering, microwave radiation is 100% safe.
- Equipment needed: To microwave food, you’ll need a microwave, a source of electricity, and a microwave-safe dish to place your food on. FYI, you can’t microwave metal and some types of plastics, as they tend to cause fires.
- How temperature is maintained: As long as the microwave is running, the water molecules in your food will continue to heat up. This could cause overcooking, so be careful of how much time you add.
- Example dish: Almost all leftovers can be microwaved. Additionally, there are many TV dinner-type meals that are made to be prepared by microwaving. However, high-fat foods tend not to microwave well.
Air Frying
- Overview: Air frying uses rapidly circulating hot air to cook food, giving it a crispy texture similar to deep frying but without large amounts of oil. You can think of it like a high-powered convection oven in a smaller space. This makes air frying a healthier option while still producing crunchy, yummy results.
- Equipment needed: To air fry, you’ll need an air fryer, a source of electricity, and a basket to place your food in (this comes with the air fryer). Many air fryers also come with accessories like racks for layered cooking or silicone liners for easier cleanup.
- How temperature is maintained: The air fryer heats up quickly and maintains a consistent temperature using a built-in fan to circulate hot air evenly around the food. Most air fryers have adjustable temperature and timer settings, so be sure to check on your food to avoid overcooking.
- Example dish: Lately, air frying has been one of my new favorite cooking methods! You can crisp up frozen foods and chicken wings, or even roast fresh vegetables. Plus, you can reheat leftovers like pizza or baked goods to restore their crispiness without making them soggy.
Grilling
- Overview: Food is grilled by applying direct heat to its surface. Most commonly, the food is placed on a wire grid above an open flame or hot coals.
- Equipment needed: To grill, you’ll need a wire grid to support your food, a fire, and some way to hold the grid above the flames. You’ll also need tongs or a spatula to flip your food, as well as a brush to clean the grill once you’ve finished.
- How temperature is maintained: Food can be grilled either on an open flame or above hot coals. Either way, you’ll need to start a fire and bring it to a steady heat before placing any food on your wire grid. If you’re using wood, make sure that all of the saps have burned away before cooking your food above the smoke.
- Example dish: Burgers, hot dogs, vegetables, and skewers are all examples of foods commonly cooked by grilling. Fun fact: barbecuing is done at a “low and slow” heat, whereas grilling is done at a high heat more quickly!
Foil Cooking
- Overview: Foil cooking is an easy way to cook quality food while camping. Simply wrap your ingredients in foil, sealing the package so it’s airtight, and place it under hot coals to cook.
- Equipment needed: To cook with foil, you’ll need some heavy-duty aluminum foil, a heat source, and a pair of tongs. Foil cooking can be done in an oven but is best suited for cooking a delicious meal around a campfire.
- How temperature is maintained: You’ll want to place your foil package in a bed of hot coals. Hot coals cool slowly, which will help your meal to cook evenly. If you’re cooking with foil in an oven, set it to the desired temperature and leave it alone.
- Example dish: Shrimp, chicken, tomatoes, and potatoes are just a few of the many ingredients that can go into a foil-cooked hobo pack! These foil-wrapped hobo packs are so yummy, and were one of my favorite parts of Scouting.
Dutch Oven
- Overview: Dutch ovens are large and heavy pots that can be placed directly onto a heat source. They’re often made of cast iron and are great for cooking a variety of dishes, especially on a campout.
- Equipment needed: To cook food with a Dutch oven, you’ll need a Dutch oven! You’ll also need a tool like pliers to lift the lid off, as well as a heat source like coals to maintain a steady temperature.
- How temperature is maintained: When camping, Dutch ovens can be placed over hot coals or smoldering firewood. Since the metal around a Dutch oven is thick, it will maintain a constant heat while cooking. You can also place coals on the lid to ensure the top of your dish is cooked.
- Example dish: Cobblers, casseroles, stews, and soups are just a few examples of dishes that you can make in a Dutch oven. In my troop, Dutch ovens were a central part of camp cooking. When cooking for a patrol, no other cooking tool compares to the quality of easy food that you’ll make by using a Dutch oven.
- If you’re interested, here’s my article on camp cooking tips. I even included some delectable Dutch oven recipes!
3b) Discuss the benefits of using a camp stove on an outing vs. a charcoal or wood fire.
Camp stoves and open fires are two methods you can use to prepare food while on a campout. Here’s a comparison of their key differences:
| Factor | Camp Stove | Charcoal/Wood Fire |
|---|---|---|
| Setup | Quick and easy to use | Takes time and skill to light |
| Heat Control | Easy to adjust with a dial | Difficult to control precisely |
| Weather | Works in most conditions | Can’t start in wind or rain |
| Safety | Very safe when used properly | Can be dangerous, even for experienced Scouts |
| Environmental Impact | Minimal; avoids open flames | May damage campground outside fire pits |
| Where Allowed | Almost all campsites and trails | Only in designated locations |
| Fun Factor | Practical and reliable | Great for bonding and ambiance! |
Personally, I think that both open fires and camp stoves have their place in Scout campouts. Stoves are reliable tools for quickly cooking meals, and are especially useful when pressed for time. Fires should only be lit in designated fire pits, but are great for cooking creative meals and helping Scouts to bond.
Scout Tip: If you’re working on your Camping merit badge at the same time, many of the fire-building and outdoor cooking skills overlap. Planning ahead can help you knock out requirements for both badges during the same campout!
3c) 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.
To manage your time when preparing a meal, you’ll first need to think through how long each component will take to cook. Start the ingredients with longer cooking times first. Wait until the meal is almost ready to prepare the warm, quick-cooking ingredients. This will ensure that the meal is warm and fresh when being served.
For instance, if you’re preparing a burger and potatoes, you’ll want to start the potatoes before any other components so that they have time to fully cook. That way, your burger will finish cooking around the same time that your potatoes come out. None of your dishes will be eaten cold!
Scout Tip: Before you start cooking, write out a simple timeline. List each dish with its cook time, then work backwards from when you want to serve. This “reverse planning” trick is the same method that chefs in professional kitchens use, and it’ll help you avoid the classic mistake of having one dish done 20 minutes before everything else.
3d) Explain and give examples of how taste, texture, and smell impact what we eat.
Taste, texture, and smell all play a critical role in how much we enjoy our food, and in turn what we end up eating over and over again! Taste includes the five basic flavors: sweet, salty, sour, bitter, and umami. Foods that balance these flavors well are often more appealing. For example, a sweet-and-sour chicken dish combines sweet and sour flavors, making it more satisfying.
Texture is just as important: it’s the way food feels in your mouth. Crispy fries or creamy mashed potatoes are completely different eating experiences, but both can be enjoyable depending on your preferences. The crunch of a chip or the chewiness of a gummy candy can make certain foods more fun to eat.
Finally, alongside appearance, smell is often what colors our first perceptions of food. A good aroma can make food more appetizing even before tasting it. For example, the smell of freshly baked cookies can make your mouth water and your imagination for that first bite go crazy. These three factors combined determine not only what we choose to eat but also how much we enjoy it.
Cooking at Home
4a) 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.
Using the knowledge that you’ve learned in this guide, it’s now time to create a nutritious meal plan to follow over the course of three days. For inspiration, I’d Google ‘three-day meal plans’ to see if any recipes jump out at you. You can also browse MyPlate.gov for ideas organized by food group. Write out your three-day meal plan and use this list to complete the following requirements.
To make this requirement easier, I’d recommend talking to your parents about actually following your meal plan for the next three days. That way, you’ll know the cost of the ingredients, you’ll be able to prepare the meals, and you’ll have your family’s help in completing the dishes. 😛
Scout Tip: When planning your menus, check that each meal hits at least three of the five MyPlate food groups. A quick way to self-check is to ask: “Do I have a protein, a grain, and at least one fruit or vegetable?” If the answer is yes, you’re on the right track.
4b) Find recipes for each meal. Create a shopping list for your meals showing the amount of food needed to prepare for the number of people you will serve. Determine the cost for each meal.
To find your perfect recipe, take a second to think about the kinds of foods you like to eat. Personally, I like meals with sauce and protein, so I’d keep an eye out for those. Then, think about the kind of cooking devices you have access to. Since I have an oven and want a hearty, meaty dish, I’d probably pick a dish like spicy tomato pork chops!
If you still don’t know the kind of dishes you want to cook, I’d suggest Googling ‘Cheap, easy, healthy meals cooked using X’ (That’s what I search up a lot :P). YouTube also has some great recipes that might be easier to follow along with than a written recipe. If all else fails, you can try a dish on the Taste Of Home website!
Once you have your recipes picked out, you can find the estimated cost of your meals by searching for each ingredient on Amazon. Usually, most supermarket products will be listed, so add everything you need to the online shopping cart basket. Amazon will tell you the total cost of your list!
4c) Share and discuss your meal plan and shopping list with your counselor.
Discuss your list and its costs with your counselor. Was it more or less expensive than you expected? Does your meal plan cover your nutritional requirements? Was this a harder requirement to complete than expected?
4d) 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.*
Now it’s time to get cooking! The easiest methods to demonstrate will likely be:
- Baking (casserole)
- Broiling (melt cheese on casserole at end)
- Boiling (boil eggs/veggies)
- Pan-frying (fry eggs/sausage)
- Microwaving (cook leftovers)
Scout Tip: Keep a simple log of which cooking methods you use for each meal. When you meet with your counselor, this will make it easy to prove you used at least five different methods across your four meals.
4e) 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.
To time your cooking so that each meal is ready to serve at the proper time, start by listing out all the dishes you plan to make. Look up the cooking times for each one and note which will take the longest to prepare. Begin with those longer-cooking items and then work on quicker-cooking components closer to serving time.
If you’re not sure how to pace yourself, I’d recommend setting timers, starting with recipes that take the longest, and even potentially asking a parent for help. Once your meal is ready, all that’s left is to have an adult verify your timing and preparation process, and of course, dig in to your food!
4f) 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.
Once you’ve made the meals, ask for feedback and consider what you can improve on next time. A good idea when cooking is to taste your food throughout its preparation. Then, add spices like salt and pepper accordingly. Often, a dish that’s lacking could be improved by adding one or more of the following: salt (or shoyu), acid (lime juice/vinegar), fat (butter/oil), heat (chilies), or sugar.
Planning and preparation are key to cooking successful meals. By making sure you have all the ingredients beforehand, understanding how long things will take to cook, and preparing your most time-consuming ingredients first, your cooking skills will rapidly improve and you’ll be sure to have some tasty meals ahead!
Camp Cooking
Before starting on requirements 5 and 6, check out the helpful video below on Dutch oven cooking from Scout Life magazine. I’d also highly recommend this affordable Nonstick Pan + Mess Kit combo on Amazon. Being able to cook in your mess kit will save you space, time, and money!
Here’s a great video (4:17) on baking a Dutch oven pineapple upside-down cake:
5a) Using the MyPlate food guide or the current USDA nutrition model, plan a menu that includes four meals, one snack, and one dessert for your patrol (or a similar size group of up to eight youth, including you) on a camping trip. These four meals must include two breakfasts, one lunch, and one dinner. Additionally, you must plan one snack and one dessert. 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. List the equipment and utensils needed to prepare and serve these meals.
Your troop should have a standard way of preparing meals on each campout, so why reinvent the wheel? Speak with your patrol leader and ask to be in charge of the camp menu during an upcoming camp. Then, ask for their advice on what you’ve all done in the past. They’ll surely have a few favorite meals to recommend you cook.
When planning your four meals, think about what’s realistic to cook outdoors. Two of these meals will be made on a camp stove or backpacking stove, one will use a skillet or Dutch oven over coals, and one will be a foil pack or skewer meal. Plan your menu around those methods so you’re not scrambling at camp. Here’s an example menu to get you thinking:
| Meal | Example Menu | Cooking Method |
|---|---|---|
| Breakfast 1 | Scrambled eggs, bacon, toast | Camp stove |
| Breakfast 2 | Pancakes with fruit and syrup | Camp stove |
| Lunch | Chicken quesadillas with salsa | Skillet over coals |
| Dinner | Hobo packs (chicken, potatoes, veggies) | Foil cooking |
| Snack | Trail mix and apple slices with peanut butter | No-cook |
| Dessert | Dutch oven cobbler or campfire s’mores | Dutch oven or campfire |
Don’t forget to ask your patrol members about any food allergies before finalizing your menu. Also, list out every piece of equipment you’ll need: pots, pans, utensils, coolers, cutting boards, trash bags, and so on. Your counselor will want to see that you’ve thought through the logistics, not just the food.
5b) Find or create recipes for the four meals, the snack, and the dessert you have planned. Adjust menu items in the recipes for the number to be served. Create a shopping list and budget to determine the per-person cost.
Once your menu is set, find a recipe for each item. Most camp recipes are designed for 4 servings, so if you’re cooking for 6-8 Scouts, you’ll need to multiply ingredient amounts accordingly. For example, if a recipe calls for 1 lb of ground beef for 4 people and you’re feeding 8, double it to 2 lbs.
After adjusting your recipes, create a single shopping list that combines all ingredients across every meal. Then, estimate the total cost and divide by the number of Scouts to get your per-person cost. This teaches you real-world budgeting skills – a restaurant chef has to do this exact same calculation every day!
5c) Share and discuss your menu plans and shopping list with your counselor.
Before you head to camp, sit down with your counselor and walk them through your full plan. Be ready to explain why you chose each meal, how you adjusted for group size, and what your per-person budget looks like. Your counselor may suggest swaps or improvements, but that’s just part of the learning process!
5d) In the outdoors, using your menu plans and recipes for this requirement, cook two of the four meals you planned using either a camp stove OR backpacking stove. Use a skillet OR a Dutch oven over campfire coals for the third meal, and cook the fourth meal in a foil pack OR on a skewer. Serve all of these meals to your patrol or a group of youth.
This is where the rubber meets the road! During your campout, you’ll cook all four meals using at least three different methods. Two meals go on a camp stove or backpacking stove, one uses a skillet or Dutch oven over coals, and one is a foil pack or skewer.
Skillet sloppy joes and hot dogs on a skewer will likely be the easiest options, but I challenge you to go outside the box. Try cooking something more complex and delicious like hobo packs, or adapt a recipe to make it your own. 😀
For more info on planning camp meals, check out my master article on Camp Cooking, which comes with a few simple but tasty Dutch oven recipes!
5e) In the outdoors, using your menu plans and recipes for this requirement, prepare one snack and one dessert. Serve both of these to your patrol or a group of youth.
In addition to your four meals, you’ll also prepare a snack and a dessert for your patrol. The snack can be as simple as trail mix or ants on a log, while the dessert is your chance to really impress. Dutch oven cobblers and campfire banana boats are crowd favorites in most troops. If you want to keep it easy, s’mores are always a hit – just make sure they’re part of your pre-approved menu plan!
5f) 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.
After each meal, ask your patrol to give you honest feedback. Did the food taste good? Was the presentation appealing? Was the portion size right? Then, do a self-evaluation: what went well and what would you change next time?
When you meet with your counselor, share what you learned from each meal. Outdoor cooking almost never goes perfectly (I once ruined an entire batch of burgers because I didn’t let my camp stove preheat), and your counselor will appreciate hearing what you’d do differently. The key takeaway here is that planning and preparation are what separate a good camp meal from a disaster.
5g) Lead the clean-up of equipment, utensils, and the cooking site thoroughly after each meal. Properly store or dispose unused ingredients, leftover food, dishwater and garbage.
After leading the clean-up of your meals, some main points to cover when speaking with your merit badge counselor could include how you:
- Avoided leaving or burying food waste (this attracts animals).
- Properly sanitized cooking utensils.
- Wiped down large cooking equipment.
- Kept the campsite free of food waste and cleaning chemicals.
- Didn’t waste too much water.
To dispose of dishwater and garbage, according to the official BSA website, you should:
Strain dishwater through a small strainer or bandana. Put the food particles in a sealable plastic bag and pack them out. Spread the strained dishwater over a wide area at least 200 feet from the nearest water source, campsite, or trail. Scattering dishwater in a sunny area will cause the water to evaporate quickly, causing minimal impact.
Dispose of the strained food waste in a sealed trash bag. Throw this bag, along with any other garbage you may have, in a designated dumpster after you’ve arrived back from the camp.
5h) Discuss how you followed the Leave No Trace Seven Principles and the Outdoor Code when preparing your meals.
To recap, here are the Leave No Trace principles and Outdoor Code (links are to my articles that dive into these important concepts in more detail 🙂 ):
| The 7 Leave No Trace Principles | The Outdoor Code |
|---|---|
| 1. Plan ahead and prepare. | As an American, I will do my best to: |
| 2. Travel and camp on durable surfaces. | Be clean in my outdoor manners. |
| 3. Dispose of waste properly. | Be careful with fire. |
| 4. Leave what you find. | Be considerate in the outdoors. |
| 5. Minimize campfire impacts. | Be conservation minded. |
| 6. Respect wildlife. | |
| 7. Be considerate of other visitors. |
Some of the main points you could cover after following these guidelines include:
- Avoiding damaging the campsite with open flames.
- Keeping food waste contained by sealing it in trash bags.
- Avoiding food waste by planning effectively.
- Making sure that cooking did not attract wild animals by straining and packing out food waste.
Trail and Backpacking Meals
6a) Using the MyPlate food guide or the current USDA nutrition model, plan a day of meals for trail hiking or backpacking that includes one breakfast, one lunch, one dinner, and one snack. These meals must consider weight, not require refrigeration and are to be consumed by three to five people (including you). List the equipment and utensils needed to prepare and serve these meals.
Backpacking meals are a bit more difficult to plan and prepare than camping meals. Unlike car camping, you’re carrying everything on your back, so every ounce counts. Your food needs to be lightweight, shelf-stable (no refrigeration), and easy to prepare with minimal equipment. If you’re also working on your Hiking merit badge, planning your trail meals and hikes together is a great way to save time!
If we’re being completely realistic here, backpacking meals probably won’t fall under your typical MyPlate health guidelines. However, you can do your best to have as nutritious a meal as possible. Here are some lightweight and healthy ingredients that I’d recommend for backpacking:
| Meal | Food Ideas | Why It Works for the Trail |
|---|---|---|
| Breakfast | Oatmeal packets, trail mix, granola bars, dried fruit, oats | Lightweight, no refrigeration, quick to prepare |
| Lunch | Tortillas, hard cheese, dry salami, crackers, packaged tuna, celery, hot dogs | No cooking needed, calorie-dense, easy to pack |
| Dinner | Instant noodles, rice, lentils, dried veggies, instant potatoes, couscous, MREs | Just add hot water, lightweight, fills you up |
| Snacks | Trail mix, jerky, dried fruit, energy bars, nuts | Easy to eat on the move, high energy |
For even more trail food ideas, check out my article on the 5 best Scouting trail snacks. It covers easy, healthy options that’ll keep you energized on any trek!
For equipment, keep it minimal. You’ll likely need a small portable camp stove (like this one), a lightweight pot, a spork, a mess kit, and a few trash bags. You can also cook over an open fire if conditions allow.
6b) 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.
Just like with your camp cooking list, write out every ingredient you’ll need and how much of it you’ll need for your group of 3-5 Scouts. Then, price out each item and calculate the cost per meal. Trail food tends to be cheaper than camp food since you’re mostly buying shelf-stable items like oatmeal, rice, and dried goods.
6c) Share and discuss your menu 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.
This is where backpacking planning gets interesting. Repackaging is the process of removing food from its bulky store packaging and transferring it into lighter, more compact containers. For example, instead of bringing an entire box of pasta, measure out the exact amount you need and put it in a zip-lock bag. Remove granola bars from their cardboard box. Pour spices into tiny bags instead of bringing full containers.
The goal is to cut weight, save space, and reduce the amount of garbage you’ll need to pack out. When you discuss your plan with your counselor, show them how you’ve thought through the repackaging process and explain how you’ll minimize waste on the trail.
6d) 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).
Here’s a helpful video (11:42) on how many calories you should pack for a backpacking trip:
On your actual trail hike or backpacking trip, you’ll prepare two of your planned meals plus the snack. At least one of those meals has to be cooked — either over a campfire or using a trail stove with adult supervision. The other meal and snack can be no-cook items like tortilla wraps, trail mix, or other cold foods from your menu.
A few practical tips from my own backpacking experience: boil your water first thing when you set up camp, since that’s usually the longest wait. Instant noodles, couscous, and oatmeal all just need hot water poured over them, which makes cooking on the trail surprisingly fast. Also, eat your heaviest food items first so your pack gets lighter as the trip goes on!
6e) 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 planning and preparation help ensure successful trail hiking or backpacking meals.
Just like with camp cooking, get honest feedback from your fellow hikers after each meal. Trail food is never going to be gourmet, but your patrol will appreciate a cook who puts in the effort to make meals tasty and filling. Ask them what they liked and what they’d change. Then, do your own honest evaluation — was the portion size right? Did you overpack or underpack any ingredients?
When discussing with your counselor, focus on the lessons learned. Planning and preparation are even more critical on the trail than at camp, because you can’t just run to the store if you forget something. The more carefully you plan your meals, repackage your food, and manage your cooking time, the more successful (and enjoyable) your trail meals will be.
6f) Explain to your counselor how you should divide the food and cooking supplies among the patrol in order to share the load. Discuss how to properly clean the cooking area and store your food to protect it from animals.
On a backpacking trip, sharing the load fairly is a big deal. Nobody wants to be the Scout carrying 10 extra pounds of food while everyone else hikes light! Here’s how I’d approach dividing supplies among the patrol:
- Split shared items evenly. The stove, fuel canister, cooking pot, and group meals should be divided so no one person carries all the heavy gear.
- Each Scout carries their own personal food (snacks, water, lunch items they’ll eat on the go).
- Consider each hiker’s size and fitness level. The lightest or least experienced hiker should carry the lightest shared gear.
For cleaning up and protecting food from animals, be sure to avoid leaving any food scraps in the wilderness. A great way to filter dishwater after washing your mess kit is by poking a few small holes in a plastic bag, filling the bag with some brush, and then pouring the dishwater through the bag. This will filter out any food particles. Afterward, tie the bag off and pack it out.
At night, store all food in a bear canister or hang it in a bear bag at least 200 feet from your campsite and 10-15 feet off the ground. This protects your food from bears, raccoons, and other critters — and keeps your camp safe. Never store food inside your tent!
Careers and Hobbies
7a) Identify three career opportunities that would use skills and knowledge in cooking. Pick one and research the training, education, certification requirements, experience, and expenses associated with entering the field. Research the prospects for employment, starting salary, advancement opportunities and career goals associated with this career. Discuss what you learned with your counselor and whether you might be interested in this career.
To help you complete Cooking Requirement 7a, I’ll first tell you about 3 career opportunities in cooking. Then, I’ll do a deep dive into what it’ll take to become a successful chef! If you’re also researching career paths for the Personal Management merit badge, you can use what you learn here to get a head start on those requirements too. Let’s get cookin’ 😉
1. Chef:
There are many different types of chefs, but they all have one thing in common: they’re great at cooking food. Most high-level chefs attend school and are educated in the culinary arts. Afterward, chefs gain experience by working in restaurants and cooking different types of cuisines.
The highest-paid chefs are called ‘executive chefs’. These individuals create their own recipes and lead teams of chefs in fancy restaurants. For most to make it as a chef, they’ll need to gain years of kitchen experience, working their way up from being a line cook.
2. Restaurant Manager:
Restaurant managers make sure that all of the different parts of a restaurant are running smoothly. They’re typically responsible for upholding food quality, managing staff, supplying the kitchen, and maintaining health standards.
Since every restaurant is different, restaurant managers may need to do more or less based on the scope of their role. To become a restaurant manager, most people will need years of experience working in a restaurant, as well as a college degree based in operations.
3. Food Scientist:
Food scientists help to research, develop, and improve the foods that you see on your grocery store shelves. There are many different types of food scientists, but they all must understand proper nutrition and be aware of government food regulations. To become a food scientist, you’ll typically need at least a bachelor’s degree in a related STEM field.
How To Become a Chef
Becoming a chef is an exciting career for anyone who loves food and is willing to put in a lot of hard work. If you’re thinking about this path, the first step is attending culinary school, which usually takes 1-2 years and costs between $15,000 and $60,000. At culinary school, you’ll learn skills like how to properly use a knife, create balanced recipes, and manage a kitchen. Once you graduate, most chefs start working as line cooks in restaurants to gain hands-on experience.
Certifications are also a big part of becoming a top chef. The American Culinary Federation (ACF) offers programs like Certified Sous Chef or Certified Executive Chef. These certifications can help you stand out and move up faster in your career. Over time, you could work your way up to being an executive chef, leading your own team in a high-end kitchen!
Here’s a handy table of additional facts I found about chefs:
| Chef Info | Details |
|---|---|
| Training And Education | Many chefs start with a high school diploma. Some pursue formal education through culinary programs at community colleges, technical schools, culinary arts schools, or 4-year colleges. Apprenticeships are also common pathways. |
| Experience | Entry-level positions such as line cook provide essential hands-on experience. Advancement to higher roles like sous chef or executive chef typically requires several years of experience. |
| Starting Salary | The median annual wage for chefs and head cooks was $53,368 as of January 1, 2025. (salary.com) |
| Advancement Opportunities | With experience, chefs can advance to positions such as sous chef, executive chef, or even restaurant owner. Opportunities also exist in culinary education, food styling, and consulting. |
| Career Growth | Employment of chefs and head cooks is projected to grow 8% from 2023 to 2033, faster than the average occupational growth. (BLS.gov) |
7b) Identify how you might use the skills and knowledge in cooking to pursue a personal hobby or healthy lifestyle. Research the additional training required, expenses, and affiliation with organizations that would help you maximize the enjoyment and benefit you might gain from it. Discuss what you learned with your counselor and share what short-term and long-term goals you might have if you pursued this.
Cooking is an awesome way to live a healthier lifestyle and support your hobbies. You can start by choosing a hobby or goal that cooking can enhance, like meal prepping for fitness, gardening and cooking with fresh produce, or simply eating less processed food. Once you’ve picked your focus, research recipes or tutorials that align with your interests.
Next, practice by preparing simple dishes that match your goals. For example, if you’re into fitness, try grilling chicken and roasting vegetables for weekly meal prep. If you love gardening, experiment with recipes using fresh produce you’ve grown. As you get more comfortable, consider investing in tools or connecting with other people who share your hobby to level up your skills.
Finally, set short and long-term goals to track your progress. A short-term goal might be learning three new recipes, while a long-term goal could be creating a monthly meal plan. Share your journey and ideas with your counselor, highlighting what you’ve learned and how it’s helping you grow. If you’re looking to sharpen your presentation skills for discussions like this one, check out the Communication merit badge. By combining cooking with your hobbies or lifestyle, you’ll develop skills that make life more fun, fulfilling, and delicious! 😀
Conclusion
Congratulations! Finishing the Cooking merit badge is no small feat. Now you’re one step closer to earning the rank of Eagle Scout!
If you’re interested in earning some fun and easy elective merit badges, I’d also recommend checking out my article on the 3 easiest merit badges you can earn from home in 1 day.
Also, if you’re interested in the difficulty rankings for every Eagle-required merit badge, you can check out my full guide here. I hope you found my guide helpful! Until next time, I’m wishing you the best of luck in your Scouting journey! 🙂