1. HKR 3220 Unit #1. Food Prep & Menu. Created By:
Genevieve Connolly
2. Food Preparation & Menu Planning. Food preparation and
menu planning is one of the critical components when preparing for
any outdoor adventure. The meals and snacks selected can help make
an enjoyable or non enjoyable camping experience.
3. Menu Planning Sufficient time should be taken before the
camping trip to plan all meals. For efficient and fast preparation
time, meals should be planned for the entirety of the trip in
advance. When planning a menu it is important to accommodate each
individuals likes and dislikes. Realistically not everyone will be
happy with the entire menu but should still gain all required
nutrients.
4. Meal Planning When planning your meals it is important to
consider the following: 1. Nutritional Value 2. Calorie Intake 3.
Energy Consumption per Food Item 4. Allergies 5. Food Spoilage 6.
Cooking Preparation 7. Cook Time 8. Religious Sensitivities
5. Menu Planning Some important tips to keep in mind when
planning for your outdoor adventure include: a. Pre Cooked Meals by
purchasing or pre cooking food items it drastically reduces cook
and preparation time. b. Dehydrated Meals Depending on the length
of your trip dehydrated meals have a shorter spoilage rate and
reduced food weight. c. Pour bottles - use a funnel or easy pour
bottle to ensure liquids can be easily emptied/poured.
6. Menu Planning Quick Tips! The following video describe some
quick tips to keep in mind when selecting food items and creating
your meal plan!
7. Planning Plan your menu for for each day consisting of three
meals a day (breakfast, lunch & dinner), along with morning,
afternoon and evening snacks. The following is a helpful calculator
that will ensure you pack the correct serving size for each food
item.
8. Planning It is important to pack each meal and food item
with a focus on organization and food upkeep. There are three
methods for packing food items: 1. Organize food into daily meal
packs (breakfast, morning snack, lunch, afternoon snack, supper
& evening snack) 2. Organize food into categories (breakfast
items, snacks, drinks, etc.) 3. Each individual packs and carries
their own food items and meal contributions.
9. Food Preparation When planning any outdoor menu it is
important to consider what cooking styles will be utilized and the
supplies available. Cooking aspects to consider include: -size of
stove -menu plan -amount of fuel -outdoor season -individual skill
levels
10. Food Preparation Cooking styles may vary based off the food
item being cooked, cooking methods include: -boiling -frying
-baking -saucing -sauting
11. Food Safety In an outdoor setting preserving foods, for
example the usage of a freezer, is not a luxury. Water and other
liquids have a contamination risk. Some tips to ensure food safety
include: Vacuum sealing Food dehydration Water pump/Water
purification packets Usage of recyclable freezer bags/natural earth
cooling
12. Campsite Hygiene Food can easily become spoiled or an
attraction for animals if proper protocol is not followed. Some
tips to aid food hygiene include: -manage food odors/scraps -clean
all cooking equipment/utensils after each use -use a hand towel or
cleaner to keep hands sanitized -food should be kept in a sealed
container or suspended food line
13. Food Preparation Creating a meal plan in advance is
essential to ensure a successful camping trip. Foods that can be
carried in bulk and easily create different meal options should be
the focus when creating any meal plan. The following is a mock one
day meal plan that utilizes the tips we learned throughout this
presentation.
14. Mock Menu Breakfast: 1. Precooked Bacon (cook time 10
seconds per strip/prep time thirty seconds) 2. Pour ready pancakes
(premix batter and empty into a pour ready bottle, cook time two
minutes per three pancakes/ prep time one minute)
15. Mock Menu Lunch : Grilled cheese sandwich (cook time four
minutes per sandwich/ prep time two minutes) Chicken noodle soup
(soup from a packet) (cook time five minutes/ prep time two
minutes)
16. MOCK MENU Supper: Fettuccini Alfredo (small round
noodles/sauce in a pour ready bottle) (cook time fifteen
minutes/prep time five minutes).
17. Mock Menu Morning Snack: Slice of bread with peanut butter.
Afternoon Snack: Granola Bar and trail mix. Evening Snacks:
Campfire snacks (Smores/wieners)
18. Conclusion Good food is a key to ensure happy and healthy
campers! By using the information provided in this presentation
meals on any outdoor adventure will be a success!
19. References Dwyer, S., Foran A., & Redmond K. (2010).
Quality Lesson Plans for Outdoor Education. Human Kinetics. Cope,
D. (2011, August 15). Canoe Trip Menu Planning. Retrieved from
http://dmcope.freeshell.org/food.htm