PLANNING MEAL

 The meal you choose when you eat out of

doors will depend on why you want to eat it.
 The quick to cook, quick to eat, and easy to
clean up menu is in order.
 Elaborate dishes are unnecessary in camp,
but no matter how simple the food is, it should be
well prepared and carefully cooked-
hot dishes being served must be really hot, and cold
dishes really cold.
 PLANNING MEAL
 Plenty of fresh fruits, vegetables and raw salads must
be provided in order to guard against constipation.

Cocoa may be very comforting last thing at night, but

a hot lemon or orange drink will prove far more
effective under the circumstances.
 PLANNING the MENU
In order to plan the right menu, girls will need to
find the answers to the following questions for each
meal:

1. What is the purpose of this outing?

2. How much time will we hear have for cooking this
meal?
3. Will we be cooking indoors or out?
4. Will we be using familiar cooking techniques – or
do we want to try a new method?
 PLANNING the MENU
5. What kind of stove and type of fuel or fire will be
using?
6. What kind and how much cooking equipment will
we have available?
7. Will each patrol cook for each self, or will one
patrol cook for all?
8. Are there any concerns about spoilage, weight, cost,
season of the year that have to be considered?
9. What food preference or dietary restrictions need to
be considered?
 With the answer to all these questions, your girls
ready to plan their menus. They will find these menus
planning tips helpful.
• Include some no-cook foods in every meals (to save
time and to be sure girls won’t go hurry, if there is a
cooking failure);
•Include something from each of the four basic food
groups in every meal;
•Plan some extra for snacks or “ fillers-uppers”;
•For meals that are to be cooked, concentrate on one-pot
dish meals, keep ingredients simple and equipment at a
minimum.
 METHODS OF COOKING
 The usual methods of cooking employed in camp
are: BOILING, STEWING, FRYING, POT
ROASTING, BROILING, BAKING, SAUTEING
AND DOUBLE- PAN.
 BOILING – This is probably the most simple
method of cooking, and may take any time from a few
minutes up to several hours according to the kind of
food.

 STEWING – when stewing meat let it simmer very

slowly for a long time, with plenty of gravy to prevent it
sticking to the pan. Meat stewed quickly is always tough.
 METHODS OF COOKING
 STEAMING – a steamer with several tiers is very
convenient, but is not likely to be found in camp.

 FRYING – This may be done in either deep or

shallow fat. It is certainly the quickest method of
cooking.
Food carelessly fried and eaten half cold is
highly indigestible as well as unpalatable.
When using deep fat let the fat be smoking hot
before starting to fry.
 METHODS OF COOKING
 BROILING – cook directly over hot charcoal or
direct exposure to an open fire. Use grill for open
fire and open pan or broiler.

 BAKING – Cooking in an oven at the desired

temperature.

 POT ROASTING – longer time must allowed

than if roasting in an oven.
 METHODS OF COOKING
 DOUBLE –PAN COOKERY – cook directly over
hot charcoal or direct exposure to an open fire. Use
grill for open fire and open pan or broiler.