Cooking - Hakan's Website

ADDITIONAL REQUIREMENTS COMPLETED

In addition to the above, I also researched all the following areas and then completed a verbal presentation/interview to demonstrate my knowledge and understanding for each of them:

Requirement: Explain the following…

Explain to your counselor the most likely hazards you may
encounter while participating in cooking activities and what
you should do to anticipate, help prevent, mitigate, and respond to these hazards
Show that you know first aid for and how to prevent injuries
or illnesses that could occur while preparing meals and
eating, including burns and scalds, cuts, choking, and
allergic reactions.
Describe how meat, fish, chicken, eggs, dairy products,
and fresh vegetables should be stored, transported,
and properly prepared for cooking. Explain how to
prevent cross-contamination.
Discuss with your counselor food allergies, food intolerance, and
food-related illnesses and diseases. Explain why someone who
handles or prepares food needs to be aware of these concerns.
Discuss with your counselor why reading food labels is
important. Explain how to identify common allergens such as
peanuts, tree nuts, milk, eggs, wheat, soy, and shellfish.
Using the MyPlate food guide or the current USDA nutrition
model, give five examples for EACH of the following food
groups, the recommended number of daily servings, and the
recommended serving size:
- Fruits
- Grains
- Dairy
- Vegetables
- Proteins
Explain why you should limit your intake of oils and sugars.
Track your daily level of activity and your daily caloric need
based on your activity for five days. Then, based on the My
Plate food guide, discuss with your counselor an appropriate
meal plan for yourself for one day.
Discuss your current eating habits with your counselor and what
you can do to eat healthier, based on the MyPlate food guide
Discuss the following food label terms: calorie, fat, saturated
fat, trans fat, cholesterol, sodium, carbohydrate, dietary fiber,
sugar, protein. Explain how to calculate total carbohydrates and
nutritional values for two servings, based on the serving size
specified on the label.
Discuss EACH of 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, steaming, microwaving, grilling, foil cooking, and
use of a Dutch oven.
Discuss the benefits of using a camp stove on an outing vs. a
charcoal or wood fire
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.
Find out about three career opportunities
in cooking. Select one and find out the education, training, and
experience required for this profession. Discuss this with your
counselor, and explain why this profession might interest you.

	“Keep track of what you eat and drink for three days. Identify three healthy eating goals you want to work on.” Here is my Food Log from 4/1/20-4/3/20
	Requirements: 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. 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. I will additionally be serving the 6 other meals, for a total of 10 instead of 4
	This is the first of 10 home-cooked meals for the Cooking Badge. I cooked Steak and Potatoes for me and my dad. Full recipe details can be found here. 3/19/2022
	This is the second of 10 home-cooked meals for the Cooking Badge. I cooked Chicken Nachos for me and my dad. Full recipe details can be found here. 3/31/2022
	This is the third of 10 home-cooked meals for the Cooking Badge. I cooked Pancakes and Eggs for me and my parents. Full recipe details can be found here.
	This is the fourth of 10 home-cooked meals for the Cooking Badge. I cooked Banana Pancakes for me and my parents. Full recipe details can be found here.
	This is the fifth of 10 home-cooked meals for the Cooking Badge. I “cooked” Caprese Salad and Garlic Breadsticks for me and my parents. Full recipe details can be found here.
	This is the sixth of 10 home-cooked meals for the Cooking Badge. I cooked Cheesy Bread Tomato & Meat Sauce Pasta for me and my parents. Full recipe details can be found here.
	This is the seventh of 10 home-cooked meals for the Cooking Badge. I cooked Chicken, Onion and Pepper Burrito for me and my parents. Full recipe details can be found here.
	This is the eighth of 10 home-cooked meals for the Cooking Badge. I cooked Chicken, Cheese, and Onion Saute over Potatoes for me and my dad. Full recipe details can be found here.
	This is the ninth of 10 home-cooked meals for the Cooking Badge. I cooked Egg Scramble and for me and my dad. Full recipe details can be found here.
	This is the tenth of 10 home-cooked meals for the Cooking Badge. I cooked Chorizo Stew and for me and my parents.
	Requirements: In the outdoors, using your menu plans and recipes for this requirement, cook three of the five meals you planned using either a camp stove OR backpack stove. Use a skillet over campfire coals OR a Dutch oven for a fourth meal, and cook the fifth meal in a foil pack OR on a skewer. Serve all of these meals to your patrol or a group of youth.
	This is the first of 3 camp meals for the Cooking Badge. I cooked Steak and Apples for me and my parents. Full recipe details can be found here.
	This is the second of 3 camp meals for the Cooking Badge. I cooked Egg Sandwiches for me and my parents. Full recipe details can be found here.
	This is the foil pack I made at camp for the Cooking Badge. I made a Honey Chicken Vegetable Teriyaki foil pack for me and my parents. Full recipe details can be found here.
	This is the last of 3 cooked camp meals for the Cooking Badge. I cooked Chicken, Rice, and Indian Sauce for me and my parents. Full recipe details can be found here.
	This is an extra meal I cooked for the Cooking Badge. I cooked Egg Scramble for me and my parents. Full recipe details can be found here.
	This is the first of three camp meals for the First Class Rank. I assembled Banana Cereal with Hard-Boiled Eggs for me and my parents. Full recipe details can be found here.
	This is the second of three cooked camp meals for the First Class Rank. I cooked Sausage Saute for me and my parents. Full recipe details can be found here.
	This is the last of three cooked camp meals for the First Class Rank. I cooked Hotdogs for me and my parents. Full recipe details can be found here.
	This is the cooked trail breakfast for the Cooking Badge. I cooked Egg Scramble for me and my parents. Full recipe details can be found here.
	This is the cooked trail lunch I made for the Cooking Badge. I cooked freeze dried bag meals for me, my parents, and our friends. Full recipe details can be found here.
	This is the trail snack I made for the Cooking Badge. I assembled cheese, crackers, and salami for me, my parents, and our friends.
	This is the cooked trail dinner I made for the Cooking Badge. I cooked Trail Chicken, Rice, and Sauce for me and my parents. Full recipe details can be found here.
	This is an additional cooked dessert I made for the Cooking Badge. I baked a blackberry pie with wild blackberries for me and my parents. Full recipe details can be found here.