- Review with your counselor the injuries that might arise from cooking, including burns and scalds, and the proper treatment.
- Common cooking injuries include burns from hot surfaces or oil, scalds from steam or boiling water, cuts from knives, and slips or falls. Proper treatment involves immediately cooling a burn or scald under cool (not ice-cold) running water for at least 10-20 minutes, covering it with a sterile, non-stick bandage, and seeking medical attention for severe burns. For cuts, clean the wound, apply pressure to stop bleeding, and cover with a clean dressing. Always report any injury to an adult or counselor.
- Describe how meat, fish, chicken, eggs, dairy products, and fresh vegetables should be stored, transported, and properly prepared for cooking.
- Meat: Store in the refrigerator at or below 40°F (4°C) and use within 3-5 days, or freeze for longer storage. Transport in a cooler with ice packs. Prepare by washing hands and surfaces before handling, cook to a safe internal temperature (e.g., 145°F for whole cuts, 160°F for ground), and avoid cross-contamination.
- Fish: Store in the refrigerator on ice or in a sealed container at 40°F (4°C) and use within 1-2 days, or freeze. Transport in a cooler with ice. Prepare by rinsing under cold water, removing scales and guts if needed, and cook to 145°F until flesh is opaque and flakes easily.
- Chicken: Store refrigerated at or below 40°F (4°C) and use within 1-2 days, or freeze. Transport in a cooler with ice. Prepare by washing hands and surfaces, never rinse raw chicken (to avoid spreading germs), and cook to 165°F throughout.
- Eggs: Store in the refrigerator in their original carton at or below 40°F (4°C). Transport in a sturdy container to prevent breakage. Prepare by washing shells before cracking, cook until yolks and whites are firm, and avoid raw or undercooked eggs unless pasteurized.
- Dairy Products: Store refrigerated at or below 40°F (4°C). Transport in a cooler with ice packs. Prepare by checking expiration dates, using clean utensils, and avoiding leaving dairy out at room temperature for more than 2 hours.
- Fresh Vegetables: Store in the refrigerator crisper drawer or as directed (some like potatoes or onions store better in a cool, dark place). Transport in a breathable bag or container. Prepare by washing thoroughly under running water, scrubbing firm produce, and drying before cutting or cooking to remove dirt and germs.
Parent Tip: Review the logic above to help your child master the concept of boy scouts merit badge worksheet.
