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 ONE DAY ACTIVITY: OUTDOOR COOKING AND PERMITS |
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THEME: "OUTDOOR COOKING SKILLS WITH PERMIT PIN TRAINING "
OBJECTIVE: Provide the youth with a basic understanding of how to cook food using campfires. NOTE: This outdoor activity repeats some of the earlier Permit training techniques. This is deliberate as it reinforces some of the essential outdoor skills that our troop likes to teach our scout youth. **NOTE** for this activity, our Troop planned for 4 different campfires where food could be cooked.
GOAL: Youth will cook at least 4 types of food items each using a different campfire cooking technique.
TEACHING RESOURCES: Wood for campfire building, matches, Pocket knives, Hatchets, Axes, Saws, cardboard box ovens, Tin cans. Fondue Camp fuel. Cooking pots/pans. Dutch Oven.
MISC RESOURCES: First Aid kits, tape for marking out boundary/chopping areas, Water, sand, shovel. Cooking materials such as tin foil and food items.
LEADER PREPARATION: Leaders who are teaching the youth how to safely cook over campfires must already be trained in the use of scout equipment and should ideally have outdoor skills training for campfires and cooking techniques.
**NOTE**
This activity requires at least 4 campfires to be used - so this activity should be conducted at a fire pit and leaders need to be very well versed in Leave No Trace campfire techniques.
High Level Overview.
1. Leaders arrive ahead of time and setup equipment so the youth can see it
2. Break the youth into patrols
3. Setup morning skills rotations and have youth rotate through each demonstration
4. Youth prepare food for cooking (different menus for different campfire techniques)
5. Youth rotate around each campfire and taste the food that has been cooked.
6. Tear down and clean up (with youth performing tear down - and check for leave no trace)
7. Review what has been learned.
COST TO PARENTS: $10 paid ahead of time. Cost is for purchasing food. Alternate option is for parents to group together and provide a meal that can be cooked.
YOUTH PREPARATION: The youth had to be dressed appropriately. Ditty bags with plates, mugs, cutlery. If youth had their own pots/pans they could bring this.
STATION ROTATIONS:
Station #1: SAWS: Permit skills reinforcement
Hands on interactive instruction given to scout youth for Coghlan Folding saws and Sierra saws. 1st Stittsville Scout permit guidelines were followed.
Station #2: HATCHETS: Permit skills reinforcement
Hands on interactive instruction given to scout youth for how to safely setup a safe chopping area and to chop wood into small enough pieces for using at a campfire. 1st Stittsville Scout permit guidelines were followed.
Station #3: CAMPFIRE CONSTRUCTION: Permit skills reinforcement
Hands on interactive instruction given to scout youth for how to safely build and ignite different styles of campfires including Leave No Trace campfire styles. 4 campfire styles were used. 1st Stittsville Scout permit guidelines were followed.
1. Log cabin
2. Council campfire
3. Tee-Pee campfire
4. Hunters campfire
Station #4: LEAVE NO TRACE CAMPFIRE CONSTRUCTION: Skills reinforcement
Hands on interactive instruction given to scout youth for how to build a Leave No Trace campfire and how to clean up without leaving any trace of a campfire. Two campfire styles were demonstrated:
1. Mound fire
2. Campfire dog into the ground (with turf rolled back).
Station #5: CAMPFIRE COOKING TECHNIQUES: Permit skills reinforcement
All youth are gathered together at this station and an interactive discussion held about what elements of the campfire can be used for cooking and what different cooking styles can be employed. The topics included the following:
1. Cooking over flames - such as grilling (Bacon/sausages/hot dogs, boiling soup etc...)
2. Dutch Oven cooking (stews, main course dinners - taking several hours, dessert cooking with steam
3. Cooking with glowing coals (lunch/dinner cooked in tin foil)
4. cooking using boiling water. (boil in bag - omlettes, cooking frozen food such as Chilli, Stew etc... )
Station #6: COOKING FOOD
This is the last rotation as the youth break into patrols or small groups and prepare food as per the menu outlined by the leadership team. After the food has been prepared, it is cooked using the different types of campfires that have been setup.
Station #7: EATING ROTATION
The favorite part of the day. Youth go around to each campfire and sample the food that has been cooked, or do the cooking themselves (such as boil in the bag, or grilling food etc...). Enough food should be cooked to satisfy all of the youth. NOTE: By this time most of the day has passed and the scout youth are tired. Filling them up with food is a positive way to end the day and send the youth home happy
OPTIONAL STATION#1
We added "Cardboard box Oven" to this activity the second time we ran this activity. Our Troop created the plans for a cardboard oven and used it to cook pizza's. The construction of the cardboard oven was interesting to the scout youth and when they tated the Pizza that was cooked - they we believers. Cooking pizza in cardboard ovens on a cold winter evening at our campfire has become a perennial favorite activity.
Here is the link to the instructions on how to build and use a cardboard oven: http://carletonscouting.ca/index.php?name=PNphpBB2&file=viewtopic&t=234
OPTIONAL STATION#2
We added "Alcohol stoves" to this activity the second time we ran this activity. Our Troop youth constructed a small alcohol stove made from Coca Cola aluminum tins and used it to cook a tin of soup. The construction of the alcohol stove was tricky but accomplished without too many tins being trashed. The most dangerous part of this station is igniting the Alcohol stove as the flames are nearly invisible in daylight - so special caution and care is needed with this type of cooking.
We added this station into this activity as our annual Winter Klondike Derby activity requires the youth to cook over Alcohol stoves. The instructions for constructing an alcohol stove are attached to this forum for you to peruse and use.
Here is the link to the instructions on how to build and use a cardboard oven: http://carletonscouting.ca/index.php?name=PNphpBB2&file=viewtopic&t=234
**IMPORTANT NOTES**
NOTE 1: How much food and the choice of menu is determined by the number of youth who sign up for this one day activity.
NOTE 2: It is a good idea if one of the food courses is a dessert.
NOTE 3: The food that is cooked should be chosen prior to the activity and agreed upon between the youth and the scout leaders. This is an important thing to consider as the better the menu, the more likely that scout youth will sign up for this one day outdoor activity.
NOTE 4: FOOD / MENU CHOICES
Try to pick food items that are relevant or applicable your camping activities. For example, our Troop often makes Omlettes in zip loc bags for our Winter camp breakfasts and do larger patrol based means using Dutch Oven. You should work this out with your scouts and see what they want do do and then guide them appropriately.
| Description: |
PPT File
Instructions on how to construct an alcohol stove |
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Making an alcohol stoves and canister-002.ppt |
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  Mon May 09, 2011 11:55 am |
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