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. (a) Discuss EACH of the following cooking methods. You must not repeat any menus for meals actually prepared or cooked in requirements 4, 5, and 6. Meals prepared for rank advancement or other merit badges may not count toward the Cooking merit badge. Note: The meals prepared for Cooking merit badge requirements 4, 5, and 6 will count only toward fulfilling those requirements and will not count toward rank advancement or other merit badges. Explain how to calculate total carbohydrates and nutritional values for two servings, based on the serving size specified on the label. (e) Discuss the following food label terms: calorie, fat, saturated fat, trans fat, cholesterol, sodium, carbohydrate, dietary fiber, sugar, protein. (d) Discuss your current eating habits with your counselor and what you can do to eat healthier, based on the MyPlate food guide. Then, based on the My Plate food guide, discuss with your counselor an appropriate meal plan for yourself for one day. (c) Track your daily level of activity and your daily caloric need based on your activity for five days. (b) Explain why you should limit your intake of oils and sugars. (a) 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: Explain how to identify common allergens such as peanuts, tree nuts, milk, eggs, wheat, soy, and shellfish. (e) Discuss with your counselor why reading food labels is important. Explain why someone who handles or prepares food needs to be aware of these concerns. (d) Discuss with your counselor food allergies, food intolerance, and food-related illnesses and diseases. Explain how to prevent cross-contamination. (c) Describe how meat, fish, chicken, eggs, dairy products, and fresh vegetables should be stored, transported, and properly prepared for cooking. (b) 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. (a) 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.
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