Tasks/Requirements

Level 1

Level 2

Level 3

1. Preparation and Cooking

Tasty and healthy cooking starts with good preparation.

1. Come up with a healthy and tasty dinner menu. Make a shopping list, help with shopping, cooking, and washing up.
2. Bake cookies for your section. Find a recipe, buy the ingredients, and use the oven (under supervision).

Eating a varied diet is important for good health.

1. Create a complete meal with starter, main course, and dessert based on the Five Food Groups for your patrol. Consider diets, allergies, and beliefs.
2. Make a shopping list, stick to the budget, do the shopping, and prepare the meal together with your patrol.
3. Create a small recipe booklet with this meal and four other camp recipes.
4. Bake a cake and have your patrol or section taste it.

Eating together is an important part of celebrations in many cultures.

1. Organize a festive meal (starter, main course, and dessert) for at least ten people, with ingredients from all five food groups.
2. Think of a theme for the festive meal, make menus, and decorations.
3. Set a budget, do the shopping, make a cooking plan, and prepare the meal together with your patrol.
4. Make three kinds of pastries or treats (for example sausage rolls, filled cookies, and toffee) and organize a tasting for your section.

1. Primitive Cooking

You can make a tasty evening snack over a fire!

1. Prepare a simple snack over a wood fire, such as popcorn, a hot dog, or a chocolate banana.

At camp or in nature you do not always have a stove or hotplate available.

1. Cook or bake (part of) a meal using an alternative heat source, such as a wood fire, Primus, Esbit, barbecue, or homemade oven.

When in nature on camp or hike, it is useful to know how to prepare meals in alternative ways.

1. Prepare all meals for one day (breakfast, lunch, snacks, and dinner) using primitive techniques such as a Dutch oven, smoking food, solar cooking, wood fire, or self-built ovens. Use multiple techniques throughout the day.

1. Food Production

Many vegetables and fruits are available year-round in the supermarket, but harvesting depends on different seasons.

1. Find out for ten types of vegetables or fruits in which season they are harvested and explain why it is cheaper and more sustainable to buy those types in the matching season.
2. Grow an edible plant at home (for example lettuce, tomato, eggplant, or bell pepper) or herbs and show the result to your section. (Tip: cress grows very quickly and tastes great in a salad.)

Some foods travel a long way before they go from producer to your plate.

1. Find out for five products how they go from producer to consumer. Also research what "organically produced" means and its benefits.
2. Present your findings to your section.

The way you handle food affects your ecological footprint.

1. Think of ways to reduce your ecological footprint by adjusting your diet. Try this for a month and present the result to your section.
2. Make three new dishes using leftovers from previous meals. Think of soup, spring roll, or scrambled eggs.

1. Ingredients

The Five Food Groups is a well-known tool from the Nutrition Center for eating a varied and healthy diet.

1. Explain what the Five Food Groups are and why it is important to follow them.
2. Create a quiz about healthy eating or about ingredients from different countries. Make at least twelve questions and play the quiz with your section or your parents.

Measure to know!

1. Keep track of what you eat for a week. Indicate what fits the Five Food Groups, what you eat too much or too little of, and what falls outside.
2. Make a weekly menu with a good distribution of foods from the Five Food Groups and follow it for at least a week. Tell afterwards how it went and what you thought.

Every composite product must have an ingredients label.

1. Study the labels of five products you often eat. Describe the ingredients and explain what any E-numbers mean.
2. Find out what preservatives are and what their advantages and disadvantages are.
3. Explain how you know if something is spoiled.
4. Explain the difference between "best before" and "use by".

1. Cooking

Techniques

To cook safely, you must know how to handle kitchen utensils and equipment.

1. Gather kitchen utensils at home and explain what you use them for.
2. Explain why you must wash your hands before and during cooking.
3. Show how to handle a gas stove, hotplate, and oven safely.
4. Demonstrate that you can perform the following actions:

• Boil eggs, vegetables, pasta, rice, or potatoes.
• Pan-fry something.
• Bake something in the oven.

Tasty, responsible, and sustainable snacking: you can also do this by frying!

1. Find out the advantages and disadvantages of frying in oil versus preparing in an air fryer. Also indicate which sustainable oil is best to use if you do fry.
2. Make a (vegetarian) snack, such as a spring roll, bitterball, croquette, or frikandel, and prepare it without fat in an air fryer.
3. Provide a completely fat-free, healthy meal using only an air fryer or oven.

Barbecuing brings many cooking techniques together.

1. Learn the different barbecuing techniques: direct grilling, indirect grilling, and smoking. Explain when to use each method.
2. Research how different types of wood, such as oak, cherry, and beech, influence flavor when barbecuing. Experiment with a smoking technique and explain what you notice about the flavor.
3. Show how to start and manage a barbecue safely, including temperature control by ventilation or using zones.
4. Prepare a complete barbecue meal using at least two cooking techniques. Think of a combination of grilling and slow cooking, or smoking and indirect cooking. Present your dish and explain why you chose these methods.