Cooking Merit Badge Troop 249 Counselor: Katie Haupt Contact via Troop website
Food Safety Meats & Dairy items must be kept cold before use. Any cooked foods need to be stored & refrigerated to eliminate risk of bacteria growing Keep cold things cold and hot things hot. When cutting and preparing raw meat properly clean your prep surface when finished Cooking Merit Badge 2013 - Troop 249, Stillwater MN 2
Food Illnesses Salmonella Enteritis bacteria linked to raw, uncooked eggs, poultry, unwashed raw vegetables and fruit. Symptoms nausea, fever, stomach pain, diarrhea, dehydration and loss of appetite. Prevention cook foods through, wash all fruits and vegetables. Clean and sanitize cooking and prep areas. Cooking Merit Badge 2013 - Troop 249, Stillwater MN 3
Staphylococcal Enteritis Bacteria multiplies in warm temps and thrives on protein. Symptoms Nausea, diarrhea, headache, fever, dizziness Prevention Wash hands before serving food, cook meat thoroughly, refrigerate leftover promptly and correctly Cooking Merit Badge 2013 - Troop 249, Stillwater MN 4
Escherichia Coli Enteritis ( E. Coli).. - Bacterial that attacks the intestinal tract. It grows at temps of 44 degrees and above. Symptoms stomach cramps, diarrhea, vomiting, and fever Prevention- Prepare and store foods in a sanitary environment. Thoroughly cook food. Refrigerate foods at 40 degrees or below Cooking Merit Badge 2013 - Troop 249, Stillwater MN 5
Botulism Deadly disease caused by ingestion of bacteria Symptoms dry mouth, double vision, nausea, diarrhea, vomiting, dizziness, weakness, constipation, muscle paralysis and difficulty swallowing Prevention Never use food from damaged containers. Cool leftovers quickly. Reheat all refrigerated leftovers Cooking Merit Badge 2013 - Troop 249, Stillwater MN 6
Trichinosis Contracted by eating undercooked or raw meat. Is caused by the parasite Trichinella spiralis. It is a larvae that can live in your body for years. Symptoms Stomach ache, nausea, vomiting, and diarrhea. Prevention Cook meats thoroughly especially pork Cooking Merit Badge 2013 - Troop 249, Stillwater MN 7
Hepatitis - Hepatitis A is one of the 5 viruses that cause inflammation of the liver. The others are B,C,D and E. Hepatitis A is a mild illness characterized by sudden fever, nausea, abdominal discomfort, followed by days of Jaundice. Prevention - A vaccine can prevent this disease. Wash hands with soap and water before preparing and eating food, scrub under fingernails. Drink water from approved sources only. Cooking Merit Badge 2013 - Troop 249, Stillwater MN 8
My Plate Cooking Merit Badge 2013 - Troop 249, Stillwater MN 9
Grains Grains are divided into two groups, Whole Grains and Refined Grains. Whole grains Whole wheat flour, brown rice, oatmeal, bulgur (cracked wheat) Refined grains White flour, white rice, white bread At least half of your grains eaten should be whole grains Cooking Merit Badge 2013 - Troop 249, Stillwater MN 10
Boys 9-13 should consume 6oz daily Boys 14-18 should consume 8oz daily Examples 1 pkg instant oatmeal = 1oz 1 12 Tortilla = 4oz 1 lrg Bagel = 4oz 1 cup cooked regular pasta or rice= 2oz 1 slice of plain bread = 1oz Cooking Merit Badge 2013 - Troop 249, Stillwater MN 11
Dark green - Romaine lettuce or Cabbage - Broccoli - Spinach Starchy Vegetables Are split into 5 Subgroups Red Orange - Carrots - Squash - Sweet Potatoes - Tomatoes - Corn - Green Peas Cooking Merit Badge 2013 - Troop 249, Stillwater MN 12
Vegetables Are split into 5 Subgroups Beans & Peas - Black Beans - Kidney Beans Other - Celery - Head Lettuce - Onion - Cucumbers - Green Beans Cooking Merit Badge 2013 - Troop 249, Stillwater MN 13
Examples of 1 cup servings - 1 cup corn - 1 cup peas - 2 large sticks of celery - 1 cup cucumbers - 1 cup cabbage - 2 cups head lettuce or romaine lettuce - 1 medium potato - 12 baby carrots - 1 cup kidney or black beans Boys 9-13 should consume 2 ½ cups daily Boys 14 18 should consume 3 cups daily Cooking Merit Badge 2013 - Troop 249, Stillwater MN 14
Fruits Half of your plate should be fruits Examples of 1 cup servings - ½ cup raisins -1 small apple, banana, or orange - 32 seedless grapes - 1 cup canned peaches, pears or pineapple - 1 cup honeydew, cantaloupe, or watermelon - 1 cup canned fruit cocktail - 1 cup orange juice - 8 strawberries Boys 9 13 should eat 1 ½ cups daily Boys 14-18 should eat 2 cups daily Cooking Merit Badge 2013 - Troop 249, Stillwater MN 15
Dairy - Cheese 1 slice of processed American cheese = 1/3 cup 1 slice of hard cheese, cheddar 1/3 cup shredded cheese 1 cup milk ideally skim or 1% 1 small container yogurt 6 oz = ¾ cup Boys 9-18 should consume 3 cups daily Cooking Merit Badge 2013 - Troop 249, Stillwater MN 16
Protein 1 egg = 1oz 1 TBSP peanut butter = 1oz ¼ c baked beans or refried beans = 1oz 1 small chicken breast half = 1oz 2 TBSP Hummus 1 small lean hamburger & lunchmeat = 2 3oz 1 can tuna drained = 3-4oz Boys 9 13 should consume 5oz daily Boys 14 18 should consume 6 ½oz daily Cooking Merit Badge 2013 - Troop 249, Stillwater MN 17
Oils Are not part of the food group but are essential nutrients Find mayonnaise, soft tub butters, and certain salad dressings that contain NO trans fat. Oils from plant sources such as vegetable and nut oils contain no cholesterol. You can consume enough oil by eating nuts, cooking oil, fish and salad dressing Boys 9-13 should consume 5 Tbsp daily Boys 14-18 should consume 6 Tbsp daily Cooking Merit Badge 2013 - Troop 249, Stillwater MN 18
Eating a wide variety of foods will help ensure you are maintaining a well balanced diet and develops good eating habits Limiting sweets keeps you and your teeth healthier. A good substitute for sweets is fruit. You get the sweet taste without adding the fat Cooking Merit Badge 2013 - Troop 249, Stillwater MN 19
What are some injuries that might arise from cooking? -
Burns and Scalds Prevention - Take time to prepare the meal - Always use caution when moving big heavy pots of boiling water - Ensure camp stoves are working properly - -Keep pot handles turned in while cooking Burns and scalds treatment 1. Stop the burn 2. Cool the burn never use ice. Use a cool compression, water soaked towel 3. Cover Use a dry sterile dressing. Cover lightly. Do NOT break blisters. Cooking Merit Badge 2013 - Troop 249, Stillwater MN 21
Cuts Prevention: Keep knifes sharp and handle them carefully Store sharp items away from other utensils. Never put a knife in the sink full of water Cut on a flat surface, make sure to cut away from yourself. Keeping your fingers out of the knife s path Treatment 1. Stop the bleeding apply pressure 2. If the blood soaks through, apply a second bandage on top 3. If bleeding continues, raise the wound above the patient s heart 4. Once bleeding stops, clean the wound gently with soap and water 5. Apply an antibiotic ointment. Cover cut with a clean bandage Cooking Merit Badge 2013 - Troop 249, Stillwater MN 22