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Cooking

Cooking

Cooking

Cooking

PleaseturninyourBlueCardsandPrerequisites

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Herb AndIloveCooking

Agenda9:00–10:00–Presenta2on/DiscussionReq1-410:00-12:00-IndoorCooking/PrepforOutdoor12:00–1:00-Lunch1:00–2:30Outdoor/HikingCooking-A2:30–4:00Outdoor/HikingCooking-B

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SCOUTSCOOKING

1.a.ExplaintoyourcounselorthemostlikelyhazardsyoumayencounterwhileparHcipaHngincookingacHviHesandwhatyoushoulddotoanHcipate,helpprevent,miHgate,andrespondtothesehazards.

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1.b.ShowthatyouknowfirstaidforandhowtopreventinjuriesorillnessesthatcouldoccurwhilepreparingmealsandeaHng,includingburnsandscalds,cuts,choking,andallergicreacHons.

FirstandSeconddegreeburnsaretreatablewithointments,loosedressingsandkeepingitclean.ThirddegreeburnsrequiremedicalaRen2on.Raisetheburnedareaabovethevic2msheart.Protectvic2mfromdraTs.

1.b.ShowthatyouknowfirstaidforandhowtopreventinjuriesorillnessesthatcouldoccurwhilepreparingmealsandeaHng,includingburnsandscalds,cuts,choking,andallergicreacHons.

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FOODSAFETY

•  WashHandswithHOTwaterandsoapthen

drywithaCLEANtowel•  Keepcoldfoodscold•  KeephotFoodshot•  Freezemeatorpoultrythatwillnotbeused

within2-3days•  Unwrappedmeatmustbekeptseparate•  Meatshouldbecookedcompletely,ifyou

aren’tsure,useathermometer•  Makecertainsafetysealsonfoodinjars,

containers,etc.areintact•  LeToversproperlycooledandstoredshould

bestoredfornomorethan7days•  Sani2zeutensilsandprepara2onsurfacesto

avoidcrosscontamina2on

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FOODBORNEILLNESS

Poor Food Handling Can Lead To

•  Upset stomach•  Vomiting•  Diarrhea•  Dehydration•  Possible hospitalization•  Death in extreme cases

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SalmonellaEnteriHs-bacterialinkedtoraw,undercookedeggs,poultry,unwashedrawvegetablesandfruits•  Symptoms-nausea,vomi2ng,fever,abdominalpain,diarrhea,dehydra2on,weaknessand

lossofappe2te•  Treatment-illnessusuallylasts4to7days,andmostpersonsrecoverwithoutan2bio2c

treatment•  PrevenHon-Keepeggsandpoultryrefrigerated,cookfoodthoroughly,washallfruitsand

vegetables,wipeuprawmeatjuicefromcounterandsani2ze,cleanutensilsetc.

EscherichiaColiEnteriHs(E.Coli)-bacterianormallyliveintheintes2nesofpeopleandanimals.MostE.coliareharmless,andactuallyareanimportantpartofahealthyhumanintes2naltract.However,someE.coliarepathogenic,meaningtheycancauseillness,eitherdiarrheaorillnessoutsideoftheintes2naltract.ThetypesofE.colithatcancausediarrheacanbetransmiRedthroughcontaminatedwaterorfood,orthroughcontactwithanimalsorpersons•  Symptoms-nausea,vomi2ng,diarrhea(oTenbloody),fever,andabdominalcramps•  Treatment–hydra2onisimportant.An2bio2csshouldnotbeusedtotreatthisinfec2on•  PrevenHon-foodsneedtobepreparedinsanitarycondi2ons,cookfoodthoroughly,and

storecoldfoodsbelow40degrees

HepaHHs-Hepa22sAisoneoffivevirusesthatcausesinflamma2onoftheliver.TheothersareB,C,DandE.Hepa22sAisusuallyspreadwhenapersoningestsfecalmaRer—eveninmicroscopicamounts•  Symptoms-suddenfever,nausea,abdominaldiscomfort,darkurine,Jaundice.•  Treatment–NoTreatment•  PrevenHon-Avaccinecanpreventthediseaseinmanycases.Washhandswithsoapand

warmwaterbeforepreparingandea2ngfood,scrubunderfingernails,cookshellfishthoroughly,drinkwaterfromapprovedsourcesonly,keepbathroomscleananddisinfected.

Botulism-Botulismisamuscle-paralyzingdiseasecausedbyatoxinmadebythebacteriumClostridiumbotulinum.Foodbornebotulismiscausedbyea2ngfoodsthatcontainthebotulinumtoxin.•  Symptoms-doublevision,blurredvision,droopingeyelids,slurredspeech,difficulty

swallowing,drymouth,andmuscleweaknessthatmovesdownthebody,usuallyaffec2ngtheshouldersfirst,thentheupperarms,lowerarms,thighs,calves,etc.Paralysisofbreathingmusclescancauseapersontostopbreathinganddie

•  Treatment–an2toxinandsuppor2vecare•  PrevenHon-neverusefoodfrombulgingcontainers/cans,usecau2onwithhome-canned

foodswithlowacidcontent,suchasasparagus,greenbeans,beetsandcorn.

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Norovirus-verycontagiousvirus.Youcangetnorovirusfromaninfectedperson,contaminatedfoodorwater,orbytouchingcontaminatedsurfaces.Theviruscausesyourstomachorintes2nesorbothtogetinflamed.

•  Symptoms–nausea,forcefulvomi2ng,waterydiarrhea,andabdominalpain,andinsomecases,lossoftaste.Generallethargy,weakness,muscleaches,headache,coughs,andlow-gradefevermayoccur.

•  Treatment–NoTreatment.Norovirusinfec2oncannotbetreatedwithan2bio2csbecauseitisaviral(notabacterial)infec2on

•  PrevenHon-Properhandwashingandsanita2onisaneffec2vemethodforreducingthetransmissionofnoroviruspathogens.

Listeriaisaseriousinfec2onusuallycausedbyea2ngfoodcontaminatedwiththebacteriumListeriamonocytogenes•  Symptoms-feverandmuscleaches,some2mesprecededbydiarrheaorother

gastrointes2nalsymptoms.•  Treatment-an2bio2cs•  PrevenHon-safefoodprepara2on,consump2on,andstorage.• 

StaphylococcalEnteriHs-commonbacteriumfoundontheskinandinthenosesofupto25%ofhealthypeopleandanimals.UsuallyitcausesnoillnessinthesehealthypeopleunlessitistransmiRedtofoodproducts•  Symptoms-toxinsarefastac2ng,some2mescausingillnessinasliRleas30minutesaTer

ea2ngcontaminatedfoods.Pa2entstypicallyexperienceseveralofthefollowing:nausea,retching,vomi2ng,stomachcramps,anddiarrhea.

•  Treatment-Thebesttreatmentsforthesepa2entsarerest,plentyoffluids,andmedicinestocalmtheirstomachs.Thetoxinisnotaffectedbyan2bio2cs.

•  PrevenHon-washhandsandutensilsbeforeservingfood,cookmeatthoroughly,refrigerateleToverspromptlyandincoveredcontainers.Donotpreparefoodifyouhaveanoseoreyeinfec2on.Donotprepareorservefoodforothersifyouhavewoundsorskininfec2onsonyourhandsorwrists.

Campylobacterjejuni-isthemostcommonbacterialcauseofdiarrheaintheUnitedStates.Thrivesinbirds;spreadsthroughrawandundercookedpoultry,rawmilk,anduntreatedwater•  Symptoms-diarrhea,cramping,abdominalpain,andfever•  Treatment–Notreatment-Hyrdra2on•  PrevenHon-Makesurethatthemeatiscookedthroughout(nolongerpink)andanyjuices

runclear.Allpoultryshouldbecookedtoreachaminimuminternaltemperatureof165°F.

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Cryptosporidium(Crypto)-isamicroscopicparasitethatcausesthediarrhealdiseasecryptosporidiosis.•  Symptoms-Symptomsofcryptosporidiosisgenerallybegin2to10days(average7days)

aTerbecominginfectedwiththeparasite.Themostcommonsymptomofcryptosporidiosisiswaterydiarrhea.

•  Treatment-Symptomsofcryptosporidiosisgenerallybegin2to10days(average7days)aTerbecominginfectedwiththeparasite.Themostcommonsymptomofcryptosporidiosisiswaterydiarrhea.

•  PrevenHon-Washhandswithsoapandwaterforatleast20seconds,rubbinghandstogethervigorouslyandscrubbingallsurfaces:

FOODALLERGIES&AVERSIONS

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1.e.Discusswithyourcounselorfoodallergies,foodintolerance,food-relateddiseases,andyourawarenessoftheseconcerns.

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Food Aversions

•  Personal Preferences–  Things people don’t like to eat–  Vegetarians – different types of vegetarians

•  Religious Prohibitions–  Abstinence from eating pork (Jewish/Islamic)–  Abstinence from eating beef (Hindu)–  Seasonal dietary restrictions (Fish Friday’s for some Christians)–  Others?

NUTRITION

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PorHonDistorHon

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Calorie AcalorieisaunitthatmeasurestheamountofenergythatfoodprovidestothebodyLIMIT

fat

saturatedfat AfatthatcontainsonlysaturatedfaRyacids,issolidatroomtemperature,andcomeschieflyfromanimalfoodproducts.SomeexamplesofsaturatedfatarebuRer,lard,meatfat,solidshortening,palmoil,andcoconutoil.

transfatAnunhealthysubstance,alsoknownastransfaRyacid,madethroughthechemicalprocessofhydrogena2onofoils.Hydrogena2onsolidifiesliquidoilsandincreasestheshelflifeandtheflavorstabilityofoilsandfoodsthatcontainthem.Transfatisfoundinvegetableshorteningsandinsomemargarines,crackers,cookies,snackfoodsandotherfoods.ELIMINATE

Fatsmaybeeithersolidorliquidatroomtemperature,dependingontheirstructureandcomposi2on.Althoughthewords"oils","fats",and"lipids"areallusedtorefertofats.LIMIT

sugar Sugaristhegeneralizednameforsweet-flavoredsubstances,mostofwhichareusedasfood.Therearevarioustypesofsugarderivedfromdifferentsources.Sugarsarealsolistedundermul2plenames.Keepaneyeoutforfruitjuiceconcentrate,honey,glucose,fructose,maltose,dextrose,cornsyrup,molassesandmaltsyrup.ELIMINATE

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cholesterol

sodium

carbohydrate

Yourbodyneedssomecholesteroltomakehormones,vitaminD,andsubstancesthathelpyoudigestfoods.Yourbodymakesallthecholesterolitneeds.However,cholesterolalsoisfoundinsomeofthefoodsyoueat.Cholesteroltravelsthroughyourbloodstreaminsmallpackagescalledlipoproteins(lip-o-PRO-teens).Thesepackagesaremadeoffat(lipid)ontheinsideandproteinsontheoutside.Twokindsoflipoproteinscarrycholesterolthroughoutyourbody:low-densitylipoproteins(LDL)andhigh-densitylipoproteins(HDL).Havinghealthylevelsofbothtypesoflipoproteinsisimportant.LIMIT

Sodiumisamajormineralfoundinthefluidsurroundingthecellsinyourbodywhereithelpstoregulatebloodpressureandfluidvolume,anditalsohelpsmaintainpHbalance.Yourmusclesandnervoussystemalsoneedsodiumtofunc2onproperly.Themostcommonformofsodiumistablesalt,butatleastaliRlebitofsodiumoccursnaturallyinmanyfoods.Significantsourcesincludedairyproducts,beets,andcelery.Processedfoodsusuallycontainalotofsodiumintheformofpreserva2vesandflavorenhancers.LIMIT

Carbohydratesaresugarsandstarches,whichprovideenergyforhumansandanimals,andcellulosewhichmakeupmanyplantstructures.“Carbs,”astheyarenowcommonlyreferredto,havebecomebothablessingandacurse,astheprocessofmodernfoodproduc2onhaschangedthewaytheyareconsumed.LIMIT

dietaryfiber

protein

Dietaryfiberisdefinedasthepartsofplantsthatcannotbedigestedinourbodies.Fiberisimportantforproperbowelfunc2onandhelpsreducebloodcholesterollevelsandmaylowerriskofheartdisease.Fiber-containingfoodssuchasfruitshelpprovideafeelingoffullnesswithfewercalories.HEALTHY

Proteinbuilds,maintains,andreplacesthe2ssuesinyourbody.Yourbodyusestheproteinyoueattomakelotsofspecializedproteinmoleculesthathavespecificjobs.Forinstance,yourbodyusesproteintomakehemoglobinthepartofredbloodcellsthatcarriesoxygentoeverypartofyourbody.Otherproteinsareusedtobuildcardiacmuscle.Whetheryou'rerunningorjusthangingout,proteinisdoingimportantworklikemovingyourlegs,movingyourlungs,andprotec2ngyoufromdisease.Bestsourcesarebeef,poultry,fish,eggs,dairyproducts,nuts,seeds,andlegumeslikeblackbeansandlen2ls.HEALTHY

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3.b.Referto“HowtoReadaFoodLabel”intheCookingmeritbadgepamphlet,andnameingredientsthathelptheconsumeridenHfythefollowingallergens:peanuts,treenuts,milk,eggs,wheat,soy,andshellfish.

COOKINGMETHODS

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Bakingisafoodcookingmethodthatusesprolongeddryheatbyconvec2on,ratherthanbythermalradia2on,normallyinanoven,butalsoinhotashes,oronhotstones.Themostcommonbakeditemisbreadbutmanyothertypesoffoodsarebaked.Heatisgraduallytransferred"fromthesurfaceofcakes,cookiesandbreadstotheircentre.AsheattravelsthroughittransformsbaRersanddoughsintobakedgoodswithafirmdrycrustandasoTercentre".

Boilingistherapidvaporiza2onofaliquid,whichoccurswhenaliquidisheatedtoitsboilingpoint,thetemperatureatwhichthevaporpressureoftheliquidisequaltothepressureexertedontheliquidbythesurroundingenvironmentalpressure.

Panfryingisaformoffryingcharacterizedbytheuseofminimalcookingoilorfat(comparedtoshallowfryingordeepfrying);typicallyusingjustenoughoiltolubricatethepan(although,inthecaseofagreasyfoodsuchasbacon,nooilorfatsmaybeneeded).Asaformoffrying,panfryingreliesonoilastheheattransfermediumandoncorrecttemperatureand2metoretainthemoistureinthefood.Becauseofthepar2alcoverage,thefoodmustbeflippedatleastoncetocookbothsides.

Steamingworksbyboilingwatercon2nuously,causingittovaporizeintosteam;thesteamthencarriesheattothenearbyfood,thuscookingthefood.Thefoodiskeptseparatefromtheboilingwaterbuthasdirectcontactwiththesteam,resul2nginamoisttexturetothefood.Thisdiffersfromdoubleboiling,inwhichcontactwithsteamisundesired.

Microwaveisakitchenappliancethatheatsfoodbybombardingitwithelectromagne2cradia2oninthemicrowavespectrumcausingpolarizedmoleculesinthefoodtorotateandbuildupthermalenergyinaprocessknownasdielectrichea2ng.Microwaveovensheatfoodsquicklyandefficientlybecauseexcita2onisfairlyuniformintheouter25–38mmofadense(highwatercontent)fooditem;foodismoreevenlyheatedthroughout(exceptinthick,denseobjects)thangenerallyoccursinothercookingtechniques.

Grillingusuallyinvolvesasignificantamountofdirect,radiantheat,andtendstobeusedforcookingmeatquickly.Foodtobegrillediscookedonagrill(anopenwiregridsuchasagridironwithaheatsourceaboveorbelow

Simmeringisafoodprepara2ontechniqueinwhichfoodsarecookedinhotliquidskeptatorjustbelowtheboilingpointofwater(whichis100°Cor212°Fataveragesealevelairpressure),buthigherthanpoachingtemperature.Tokeepapotsimmering,onebringsittoaboilandthenreducestheheattoapointwheretheforma2onofbubbleshasallbutceased,typicallyawatertemperatureofabout94°C(200°F).

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4.b.DiscussthebenefitsofusingacampstoveonanouHngvs.acharcoalorwoodfire.

Propaneburnscleanlyandefficiently,and

producesahot,steadyflame.Also,itworkswell

athighal2tudeandtemperatureswellbelowfreezing.However,mostpropanestovesaretooheavyforbackpacking,

Flavor:“Whenyou’recookingoveracharcoalfire,thenaturalwoodsmoke

flavorscomplementthe

food,”

cookingwithwoodtakesalotlongerthanonagasorcharcoalgrill.If

youarecookingonagrillgrateoverfirewood,youideallywanttocookonglowingembers,notonopenflameswhichwillcharandburnyourfood.Togetthatcoreofhotwoodemberstakes2me

andalotofwood.

4.c.DiscusshowtheOutdoorCodeandno-traceprinciplespertaintocookingintheoutdoors

MinimizeCampfireImpactsCampfirescancauselas2ngimpactstothebackcountry.Usealightweightstoveforcooking.WherefiresarepermiRed,useestablishedfirerings,firepans,ormoundfires.Keepfiressmall.Onlyuses2cksfromthegroundthatcanbebrokenbyhand.Burnallwoodandcoalstoash,putoutcampfirescompletely,thenscaRercoolashes.

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MEALPLANNING

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Let’sGetCookin’