Cooking

There is an entire merit badge on Cooking and is Eagle Required because it is a basic life skill.  Cooking is in many ways an art and there are some many methods and techniques of making enjoyable meals and treats.

In regards to Scout Skills, will will focus on the science of food preparation so that we don't get everyone sick.

Washington State Food Worker Course

We don't require that Scouts that a Food Worker Course, but highly recommend that all Scouts and Adults take this.  You can complete the training for free (without getting the card) and is teaches you ALL the Basics of handling food safely.  This knowledge and practice of these skills when preparing food will reduce the likelihood of getting ill from eating improperly prepared foods. 

foodworkercard.wa.gov

Handwashing

Six Steps for Handwashing (at least 20 seconds)

1. Wet your hands with hot water

2. Apply plenty of soap

3. Scrub for 10 to 15 seconds

4. Rinse your hands thoroughly

5. Dry your hands with a paper towel or an air dryer

6. Turn off the water with a paper towel

Do not use an apron or dish towel to dry your hands

Potentially Hazardous Foods

Potentially Hazardous Foods and are usually moist and have protein 

• Meat

• Fish

• Poultry

• Dairy products

• Tofu

• Cooked foods 

  • Refried beans

  • Baked potatoes and cooked rice

  • Some produce like cut melons

  • Cut leafy greens

  • Sprouts 

  • Cooked fruits and vegetables

The Temperature Danger Zone

• The danger zone is between 41-135°F

• The temperature range where illness-causing germs grow the fastest

• Just a few hours there will be enough germs to cause illness

• Limited temperature danger zone while cooking, cooling, or reheating

Cooking Temperatures

Different foods require different cooking temperatures to kill germs

• 165°F Poultry Products

• 165°F Stuffing

• 155°F Ground meat, (hamburger and raw sausage) 

• 145°F Beef, Pork, Seafood, Lamb and Eggs 

There are several methods of estimating if food is done without a thermometer.  All are inaccurate can lead to illness.  Use a thermometer.

Dishwashing, Cleaning, and Sanitation

Five Step / Three-Bin Method

1. Scrape leftover food and grease off the dishes and throw it away

2. First sink, wash the dishes with hot soapy water

3. Second sink, rinse the dishes with hot, clean water

4. Third sink, soak the dishes in a sanitizer solution for at least 1 min

5. Remove the dishes from the sanitizer solution and air dry 

Never use a towel to dry dishes