Campfires and Outdoor Cooking Honor

Recreational Activities

Requirements

  1. Prepare, among the following, five different types of campfires and know the specific use of each one. Two of these must be suitable for cooking food:
    • Council Fire
    • Cooking Altar
    • Trench Fire
    • Stone Enclosure
    • Quick Bed
    • Star Fire
    • Hunter's Fire
    • Reflector Fire
  2. Prepare wood and kindling safely.
  3. Demonstrate the correct techniques for starting a campfire.
  4. Start a campfire with a single match and keep it burning for at least 10 minutes.
  5. Know and practice five safety rules.

    Answer: Five essential rules: (1) build the fire in a clean area on mineral soil, away from tents, low branches, and dry brush; (2) always keep water and/or sand/dirt nearby to put it out; (3) never leave the fire unattended and never use flammable liquids to light it; (4) keep the fire small and controlled, with the surroundings clear of leaves and combustible materials; (5) completely extinguish the embers with water, stirring the ashes until they have cooled completely, before sleeping or leaving the site. — Most campsite fires arise from poorly positioned or half-extinguished campfires. Following these rules protects the Pathfinder, the group, and nature.

  6. Demonstrate how to correctly cut wood for a campfire.
  7. Demonstrate the ability to start a fire in rainy weather.
  8. Demonstrate the ability to sauté, cook, fry, and bake foods. Bake bread on a spit and bake another food in aluminum foil.
  9. Know a natural method, besides ice, to keep foods chilled/cold while camping.

    Answer: Use evaporative cooling: wrap the foods or their containers in a damp cloth and leave them in the shade, in a well-ventilated spot — the evaporation of water draws away heat and keeps the foods fresh. Submerging the containers (tightly closed) in the cold running water of a stream or spring, or burying them in moist, shaded soil, also keeps the temperature low. — These methods take advantage of simple physical principles (evaporation and the lower temperature of water and soil) to preserve foods without electrical power — useful when camping far from any structure.

  10. Know ways to keep food and utensils safe from attack by animals and insects.

    Answer: Store all food in airtight, tightly closed containers; hang the food in a bag suspended by a rope between two trees, away from the ground and the trunk; never leave food, scraps, or dirty utensils inside the tent; keep the cooking area away from the sleeping area; and pack the trash in closed bags, away from the campsite. — The smell of food attracts animals and insects. Isolating and hanging the food protects the supplies, prevents accidents with animals, and keeps the campsite clean and safe.

  11. Why is it important to keep clean the utensils used for cooking and eating?

    Answer: Because food scraps on pots, plates, and cutlery decompose and favor the proliferation of bacteria, fungi, and germs that cause poisoning and gastrointestinal illnesses. Clean utensils prevent cross-contamination of foods, keep insects and animals away, and preserve the health of the whole group. — Utensil hygiene is the first barrier against illness at camp. Caring for the group's health is part of camping responsibly.

  12. Demonstrate knowledge of proper nutrition and food combining, and make a complete and balanced menu for six camping meals. Include the following:
    • A breakfast, lunch, or dinner for a hiking day, on which light food is important. The meal should not be cooked, as it loses much of its nutritional value.
    • The five remaining meals can be made with any kind of food: canned, fresh, frozen, or dehydrated foods.
  13. Make a list of the supplies that will be needed to prepare the six meals above.

    Answer: The list must cover, for the six planned meals: the foods and ingredients for each meal (with quantities per serving and number of people); seasonings, oil, and drinking water; cooking utensils (pot, frying pan, spit, aluminum foil, knife, cutting board, ladle); fire items (matches or lighter and tinder); dishes and cutlery; and hygiene and cleaning items (biodegradable soap, sponge, cloth, and trash bags). — Planning the list meal by meal avoids forgetting essential items and avoids waste, ensuring that the group eats well throughout the entire camp.

  14. Know how to prepare foods safely, dispose of trash properly, and wash the utensils.

    Answer: Safe preparation: wash hands and foods well, keep raw and cooked foods separate, thoroughly cook meats and eggs, and keep perishables chilled. Trash: separate it and store it in closed bags, collect all the waste from the site and carry it away ('leave no trace'). Utensils: wash with hot water and biodegradable soap away from rivers and springs, rinse, air dry, and scatter the wash water away from watercourses. — Correct preparation prevents poisoning, and proper disposal of trash and water protects the environment and those who will use the site afterward — the leave-no-trace principle.