Scouts require lots of food to maintain their energy. Most scouts will say that the Cooking Merit Badge is the most difficult one to earn. From Tenderfoot to First Class ranks, scouts MUST cook meals for their troop using various techniques. Here is a collection of the many cookbooks found online and saved to the troop Google drive. They heavily feature cast iron Dutch ovens, a staple in scouting due to their indestructability.
Rank requirements
Tenderfoot:
2a. On the campout, assist in preparing one of the meals. Tell why it is important for each patrol member to share in meal preparation and cleanup.
2b. While on a campout, demonstrate an appropriate method of safely cleaning items used to prepare, serve, and eat a meal.
2c. Explain the importance of eating together as a patrol.
Second Class:
2a. Explain when it is appropriate to use a fire for cooking or other purposes and when it would not be appropriate to do so.
2b. Use the tools listed in Tenderfoot requirement 3d to prepare tinder, kindling, and fuel wood for a cooking fire.
2c. At an approved outdoor location and time, use the tinder, kindling, and fuel wood from “Second Class requirement 2b” to demonstrate how to build a fire. Unless prohibited by local fire restrictions, light the fire. After allowing the flames to burn safely for at least two minutes, safely extinguish the flames with minimal impact to the fire site.
2d. Explain when it is appropriate to use a lightweight stove and when it is appropriate to use a propane stove. Set up a lightweight stove or propane stove. Light the stove, unless prohibited by local fire restrictions. Describe the safety procedures for using these types of stoves.
2e. On one campout, plan and cook one hot breakfast or lunch, selecting foods from MyPlate or the current USDA nutritional model. Explain the importance of good nutrition. Demonstrate how to transport, store, and prepare the foods you selected.
First Class:
2a. Help plan a menu for one of the above campouts that includes at least one breakfast, one lunch, and one dinner, and that requires cooking at least two of the meals. Tell how the menu includes the foods from MyPlate or the current USDA nutritional model and how it meets nutritional needs for the planned activity or campout.
2b. Using the menu planned in First Class requirement 2a, make a list showing a budget and the food amounts needed to feed three or more boys. Secure the ingredients.
2c. Show which pans, utensils, and other gear will be needed to cook and serve these meals.
2d. Demonstrate the procedures to follow in the safe handling and storage of fresh meats, dairy products, eggs, vegetables, and other perishable food products. Show how to properly dispose of camp garbage, cans, plastic containers, and other rubbish.
2e. On one campout, serve as cook. Supervise your assistant(s) in using a stove or building a cooking fire. Prepare the breakfast, lunch, and dinner planned in First Class requirement 2a. Supervise the cleanup.