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Section Five: What to Expect on Outdoor Skills Day 5
• Pre & Post Skills Assessment 6
• Overview of Campground Kapers 7 - 10
• Considerations for the Grub Master 11
• Kaper Assignments for Outdoor Skills Day 12 - 13
• Patrol Score Cards 14 - 16
Section Six: Become Familiar with Your Gear 17
• Patrol Box Inventory 18
Section Seven: Fire Safety 19
• Fire Safety Rules 20 - 21
• Collecting Wood for Wood Fires 22 - 23
• Setting Up a Wood Fire 24 - 25
• Lighting a Wood Fire 26
• Extinguishing a Wood or Charcoal Fire 27
• Let’s Talk About S’mores 28
• Lighting a Charcoal Chimney 29
• Care & Use of Propane Stoves 30
Section Eight: Hands On – Outdoor Cooking 31
• Cooking Progression 32
• Knife Safety 33 - 34
• One Pot Starter Recipes 35 - 38
• Foil Pack Recipes 39 - 43
Section Nine: Hands On – Clean Up 44
• Knots 45 - 46
• Setting Up the Dishwashing Station 47 - 48
• Taking Care of a Dutch Oven 49
Section Ten: Wrap Up & Review 50 - 51
Start Simple
You have indoor kitchens. Plan an easy meal for your arrival night. Use no-cook methods, but make sure the girls are involved and responsible for making sure the meal happens.
One-Pot Meals
If you are novice campers, learn outdoor cooking with one pot meals.
Make sure you have plenty of daylight
While you are learning, try not to start a fire when it is dark. If you must start a fire, make sure you have time to set up the structure and locate tools to safely put it out.
Putting out the Fire
While finishing meal clean up tasks, pull all the girls around the fire circle for a demonstration of the putting out the fire with the Girl Scout method of sprinkle and rake.
Teach Knife Safety
Use the YouTube videos shared in this chapter or find more of your own. Use the Happy Lion Paws technique demonstrated in class today to reinforce the safe behaviors.
Use Different Cutting Boards
Teach girls about cross contamination and how bacteria can make them sick. Use different colored cutting boards for meats and vegetables.
Store Meat at the Bottom
Storing raw meat (in storage containers if possible) at the bottom of the cooler will protect other foods from contamination if it drips.
Waste Not, Want Not
Encourage smaller portions so there is less to scrape off when washing dishes.
Easy Clean-up
Soap the outside bottom and halfway up the sides of non-cast iron cooking pots and steel water buckets to make washing off the fire soot easier. Soap should not be used on cast iron cookware.
Cast Iron
Part of the reason that cast-iron cookware gets rusty is because they’re not oiled enough. Consider boiling any stuck-on food and not using foil. The girls have less risk of eating foil pieces that way, too.
Transporting Water to the Fire Circle
For younger girls, use smaller laundry soap jugs or milk jugs to carry water to the fire circle to pour in the steel buckets which are used for heating water for clean-up.
When in Doubt
Refer to GSNETX Volunteer Policies & Procedures, GSUSA’s Volunteer Essentials, or Safety Activity Checkpoints for camping.
Comparison Shop
Visit and explore the camps page on the GSNETX website. Camp booklets are available to download which explain the features and layout of the camps.
Incorporate Girl Led into the Decision-Making Process
Use a voting method like sticky dots or dropping pinto beans in a bowl to gain input about where they want to go and what they want to do.
Plan Ahead
Demand for troop camping space is high, so book early and use the time to teach the girls skills they’ll use on the trip and prepare them for the experience – a little in each meeting.
Observe the Posted Speed Limits & Traffic Flow
Girls are often walking along the roads and trails. SLOW DOWN. Watch for signs.
Read the Bulletin Board
Every Unit House has a bulletin board with emergency procedures and local hospital information. Make a group of girls responsible for finding it and pointing out to the troop where it is and what’s on it. Make a point of reading it yourself.
Use a Leader ‘Sandwich’ on Hikes
At a minimum, put one leader near the front of the line and one at the back. If your group is bigger, take more leaders and put one in the middle too.
Take Advantage of the campout to earn outdoor badges or GSNETX Camping Patches
Review the Girls’ Guide to Girl Scouting badge booklets or search VTK for Outdoor Leadership badge activities. Search the council website for council’s own patch programs, too.
Games are a Great Way to Teach
Make up or Google games to teach camping skills such as:
- Dressing
- Hiking safety
- Patrol teamwork
- Knot tying
- Sweeping
- Clean-up
Ownership
When GIRLS develop the camping behavior contract and consequences for infractions, they have ownership.
Find Older Girls to Help You
Reach out to your Service Unit to see if any girls who are older than your troop have the knowledge and would like to teach your girls various camp skills. Not only do girls love working with ‘big girls’ – but often the older girls need (and enjoy!) getting a chance to work with younger ones.
You will be broken up into patrols. Within small groups you will work together to accomplish the following tasks: • Inventory your gear • Set up your outdoor kitchen, prep station, and wash areas • Demonstrate fire safety practices and procedures • Demonstrate safe knife handling skills • Prepare a meal and cook it in an outdoor environment • Clean up using Girl Scout dishwashing methodology • Break down your campsite and put all your gear away • Review and reflect with the class
Put a checkmark next to the statement that most closely represents you in the following subject areas:
Fires:
1) I don’t know how to light a match, much less a fire. Someone else should do it.
2) I’ve never built and lit a fire before, but I’m willing to learn.
3) I know how to build and put out a fire.
4) I have taught troop girls how to build and cook over a fire already.
Knots:
1) I don’t like knots; they’re too hard.
2) I don’t know any knots, but I’m willing to learn.
3) I know how to tie a Square Knot. I might need to practice the others.
4) I know how to tie a Square Knot, a Clove Hitch, and a Lark’s Head knot. They’re no problem for me!
Knife safety:
1) I don’t cook, ever.
2) I use cooking knives at home; however, I’m willing to brush up on teaching knife safety skills.
3) I know safe knife handling skills so well I could probably teach it.
4) I have already taught safe knife handling skills to girls and I have supervised troop meal preparation.
TOTAL:
PRETRAINING POSTTRAINING
PRETRAINING POSTTRAINING
PRETRAINING POSTTRAINING
It’s ALWAYS best to have the girls active and involved in keeping the campout running smoothly by performing Camp Kapers. Be sure to have the girls create the “Campout Kaper Chart” during planning meetings and display it at the campsite. Go over these duties with the girls in a meeting prior to the campout. Several of these skills should be demonstrated or practiced in advance of the campout so girls feel prepared to take on the challenge.
Take advantage of your Safety Wise Adult Chaperones & Drivers and assign each one of them to supervise a patrol duty. The girls’ patrols will rotate through stations; however, the supervisory adult will stay with the same duty. Just like with the girls, there’s some advantage to keeping the adults active and involved. It’s a great way for them to get to know and bond with all the girls, too. Modify the below duties to align with your cooking methods, i.e., campfire, propane stove, or indoor cooktop stove.
Necessary if you are building a fire.
FIRE TENDERS:
1. Gather wood, sort into piles by size onto heavy tarp. Cover. Might be done by the whole troop at the beginning of the trip and used for all meals. If using charcoal, gather your charcoal chimney and fire-starting supplies.
2. Gather safety equipment shovel, rake, 2 water buckets.
3. Prepare fire circle, arrange grill, then build fire. If building a wood fire create an A-Frame open to wind
4. Light fire, feed fire. USE BUDDY SYSTEM & NEVER LEAVE FIRE UNATTENDED!
5. Extinguish only after dishwater has been warmed. SPRINKLE WITH WATER & STIR with rake.
COOKS PATROL:
1. Gather utensils, pots, pans, potholders.
2. Soap the outside/bottom of pots and pans to keep soot from sticking. Soap the bucket for dishwater, too. (Note: don’t soap cast iron, EVER!)
3. Gather cooking water, all ingredients and prepare food.
Necessary whether you are cooking indoors or outdoors.
4. Watch food carefully. Hot coals provide more even cooking.
5. So that you have hot water ready for cleaning up, fill 1-2 large cooking pots with water and place over fire while cooking and eating. This could be the responsibility of the Dishwashing Patrol.
While this Kaper List has 7 roles, you may combine duties if you have fewer adult campout chaperones.
Necessary whether you are cooking indoors or outdoors.
HOSTESSES PATROL:
1. Make centerpieces for the tables. Do NOT use materials from plants or trees that are alive.
2. Prepare serving plates, serving utensils, and help keep food warm & covered.
3. Set up food line, service ware, napkins, drinks.
4. Lead a song grace / appreciation for the meal.
5. Serve food don't forget people tending fire.
6. Cover and store food when finished serving.
7. Provide trash bin/clean as you go.
8. Set up the line for Dunk Bags and make sure it’s ready to go.
DISHWASHING PATROL:
1. Work with Cooks Patrol to heat up water in 1-2 large cooking pots.
2. Prepare large dishpan for hot wash water and moderate amount of dish soap.
3. Prepare a second large dishpan for warm rinse water.
4. Prepare a third large dishpan for a lukewarm disinfectant dip of mess kits. Add a small amount of bleach, approximately 1 tablespoon per gallon.
Necessary whether you are cooking indoors or outdoors.
5. Monitor dunking of dip bags (girls must scrape and wash own dishes).
6. Wash utensils, serving bowls, pitchers, etc.
7. Wash pots, pans, and griddles last. 8. Strain water of large food particles and throw in trash can. 9. Dump water in designated area away from the campsite and trails to prevent muddy areas.
CLEANUP/TRASH PATROL:
1. Gather leftovers store or toss?
2. Be sure all utensils and serving plates are passed on to the Dishwashing Patrol for washing.
3. Load all perishable food into cooler.
Necessary whether you are cooking indoors or outdoors
4. Collect extra paper products.
5. Load equipment in cars if necessary.
6. Throw away all trash.
Closing Camp Kaper
UNIT HOUSES on council owned property:
Arrival-
1. Inventory all items supplied in site unit house (brooms, rakes, grills, buckets, etc.) Notify the site manager if something you need is missing.
2. Sweep floor. 3. Set up table and chairs. 4. Wipe off tables.
Departure –5. Wipe off tables.
6. Return chairs or wooden benches as you found them. 7. Sweep floors & outside porch areas.
8. If floors are muddy, rinse them off with mops and buckets of water.
9. Empty garbage containers and put in new trash bags; secure lids.
10. Return brooms/rakes/buckets to storage closet. 11. Do a final inventory of all items. Does your list match inventory upon arrival?
12. Turn off lights, air conditioner or heater per camp’s instructions.
13. Close and latch doors to all cabins, latrine, and unit shelter.
14. In the Latrine: Clean the sinks and counters. Sweep and mop floor. Restock toilet paper and hand soap
GRUB MASTER
1. Always buy a little more than you think your troop will need.
2. Estimate portions to be served (i.e., 2 eggs, 2 sausage, 2 pancakes per girl) 3. Prepare ice for cooler; organize food first meal on top, last on bottom.
Pre-camp Planning role. May attend the campout and assume the Cooks’ Patrol Captain role.
4. Raw meats should be separated and contained to prevent cross contamination.
5. Adhere to your budget and adjust shopping list as needed. Keep food allergies in mind.
Considerations for the Grub Master:
Now
How big is the group?
Consider the size of the group when planning meals. Use the servings per package listed on the food you are purchasing as a guideline.
If drinking water is questionable, bring at least 1/2 gallon of water per person per day.
Store non-perishable dry food in big plastic zip lock storage bags with air-tight seals. If you use clear plastic, you can see what is in each one. Less packaging = more storage space.
You can transport canned goods in reusable shopping bags.
Always keep peanut butter and jelly, or cheese and bread if someone in the troop has nut allergies, available for those who don't like the meal.
How many ice chests / coolers will you need?
Organize & label cooler contents. Pack beverages in one cooler and perishable foods in another. That way, as campers open the beverage cooler to replenish their drinks, the perishable foods won’t be exposed to warm outdoor air temperatures.
Keep cold food cold. Place cold food in a cooler with ice or frozen gel packs. Cold food should be stored at 40°F or below to prevent bacterial growth. Meat, poultry, and seafood may be packed while still frozen so that they stay colder longer.
Don’t cross-contaminate. Be sure to keep raw meat, poultry, and seafood securely wrapped. This keeps their juices from contaminating prepared/cooked foods or foods that will be eaten raw, such as fruits and vegetables.
Meat: If you have a very large group and are using large quantities of meats, consider packing meat separately in its own small cooler to keep it away from fruit and vegetables. If you are not bringing enough meat to justify a separate cooler, place it in a plastic bag and pack it on the bottom beneath the other foods.
Clean your produce. Rinse fresh fruits and vegetables under running tap water before packing them in the cooler - including those with skins and rinds that are not eaten. Rub firm-skinned fruits and vegetables under running tap water or scrub with a clean vegetable brush while rinsing with running tap water. Dry fruits and vegetables with a clean cloth towel or paper towel. If girls are available, they can help with this task the day before leaving.
that you know what the troop is eating… you must get it there & keep it fresh!
Instructions: The small group discusses, and the trainer decides who will take on what patrol duty during the cooking portion of today’s class. There are enough spaces to divide the work evenly for a group of 10. If your group is smaller, make sure that you have adequately divided the group so that the work is even.
Fire Tenders
Fire Tending responsibilities include:
- Collecting the firewood
- Starting the fire - Watching and tending the fire while it is lit to keep the cooks in good shape to keep food cooking
- Putting the fire out - Assist other patrols when able
Hostess, Dishwashing, & Clean-up
Hostess & Clean-up responsibilities include:
- Put up a dip line
- Select & lead a song grace for the meal
- Come up with a centerpiece for the serving table(s)
- Clean and set up the dishwashing station on the cooks’ table when they are done
- Put the pot of water on the camp stove / fire to boil while people are eating
- Wash, dry and put away the patrol box items. Do you have all of them?
Cooks
Cooks’ responsibilities include:
- Preparing and cooking the food
- Keeping the area tidy as they cook
- Putting away leftovers and unused food
- Assist other patrols when able
1) 2) 3)
1) 2) 3)
1) 2) 3) 4)
Girl Scouts’ always leave a place cleaner than they found it and camping or training are no exception. There are enough spaces to divide the work evenly for a group of 10. If your group is smaller, make sure that you have adequately divided the group so that the work is even. These tasks are to be done before the students leave for the day.
Grounds
Responsibilities include:
- Checking each fire circle to see that the fire is out
- Seeing that the empty buckets and shovels are returned to the storage closet
- Checking the grounds for trash
- Returning any supplies to the classroom
Kitchen, Foyer, & Restrooms
Responsibilities include:
- Wiping the counters & putting items away
- Emptying the trash cans
- Sweeping the floor (and mopping if necessary)
1) 2) 3) 4)
1) 2)
Classroom Clean Up
Responsibilities include:
- Putting away tables and chairs
- Help put away training supplies
- Sweeping the floor (and mopping if necessary)
- Empty the trash
1) 2) 3) 4)
Attitudes & Behaviors (graded by Patrol’s trainer)
- Every patrol member clearly understands their kaper duties - 2 pt.
- Patrol members showed a willingness to learn, asked questions to gain clarity, or asked for help when needed - 2 pt.
- Patrol members assisted others when they weren’t engaged in other tasks - 2 pt.
- Patrol members demonstrate good communication and willingness to coach and help others - 2 pt.
Total Category Points:
(8 points max)
(8 points max)
All necessary tools & resources are present at the fire circle:
- Water bucket - 1 pt.
- Rake - 1 pt.
- Shovel - 1 pt.
- The outer ring of the fire circle is properly marked - 2 pt.
- Charcoal Chimney – adequately filled and lit - 3 pt.
A Cook’s Prep station is properly set up during prep time
- Cooks table is set up near the fire circle - 1 pt.
- Ingredients are organized and ready to prep - 2 pt.
- Tools are laid out and ready to use - 2 pt.
- A garbage bag is ready and nearby - 1 pt.
- The knife safety rules are hung nearby - 2 pt.
A handwashing station is set up during prep time on the patrol picnic table
- Dish tub, water, soap, and paper towels are present - 2 pt.
The dip line is properly hung during prep time
- Clove Hitch is used on both ends - 2 pt.
- The line is tight and at a good height - 1 pt.
- The Patrol Score Card sign is hung on the line - 1 pt.
Total Category Points:
(8 points max)
(8 points max)
(2 points max)
(4 points max)
Demonstration of Camp Skills (graded by Patrol’s trainer)
ALL:
- Every patrol member demonstrates safely passing a sharp knife - 2 pt.
- Every patrol member demonstrates tying a Square Knot, Clove Hitch, and Lark’s Head - 2 pt.
- Every patrol member washes their own mess kit and hangs it on the dip line using a Lark’s Head knot. - 2 pt.
Fire Tenders Patrol:
- Successfully started a fire - 4 pt.
- Instructed Cook’s on fire safety rules and oversaw adherence to safety procedures during cooking period - 2 pt.
- Watched and tended the fire to keep it hot for cooking - 2 pt.
- Put the fire out using Girl Scout methodology - 4 pt.
Hostess, Dishwashing, & Clean-up Patrol:
- Moved the cooks’ table near the dip line and put the pot of water on the camp stove / fire to boil while people are eating - 2 pt.
- Set up the dishwashing station properly - 2 pt.
- Taught & led a song grace for the meal - 2 pt.
- Came up with a centerpiece & set up the serving table(s) - 1 pt.
- Worked in buddy pairs to carry the hot water and used gloves to protect hands - 2 pt.
- Instructed and demonstrated proper scraping & washing method to patrol members - 2 pt.
- Supervised the dishwashing line to ensure it was done properly - 1 pt.
- Washed, dried, and put away all the cook’s prep tools, utensils, and serving dishes into the Kitchen Patrol Box. - 3 pt.
- Do you have all the patrol box items? - 4 pt. Minus 10 points if any item is missing!
- Properly washed, dried, and seasoned the Dutch Oven - 3 pt.
- Disposed of the dish wash water by straining food particles and throwing them away - 2 pt.
Cooks Patrol:
- Kept the area tidy as they prepped - 2 pt.
- Cooked two dishes using different cooking methods - 3 pt.
- Demonstrated understanding of fire safety rules & procedures- 2 pt.
- Put away leftovers and unused food - 1 pt.
Total Category Points:
(50 points max)
(6 points max)
(12 points max)
(24 points max)
(8 points max)
(8 points max)
- Check the fire circle to see that the fire is out - 2 pt.
- Empty buckets, rake, & shovel are returned to the storage shed - 2 pt.
- Check the grounds for trash - 2 pt.
- All supplies are removed from outdoors to the indoor classroom - 2 pt.
Kitchen, Foyer, & Restrooms
- Determine if the counters are clean and clear - 1 pt.
- Determine if the trash cans are empty and all bags are taken to the dumpster - 2 pt.
- Determine if the floors are swept and clean - 2 pt.
Classroom Clean Up
- Determine if the tables are put away - 2 pt.
- Determine if the training supplies are put away into the storage closet - 2 pt.
- Empty the classroom trash - 1 pt.
- Determine if the floors are swept and clean - 2 pt.
Total Category Points:
(5 points max)
(7 points max)
Why this Matters:
Do you have everything you need? When you are out at camp and discover that you do not have all the gear that you need, this can pose a real dilemma. Do you break safety-wise ratio to send an adult to the store to buy it? What if it is in the middle of cooking a meal when you discover you don’t have a can opener – what then?
Instructions for Cooks & Dishwashing / Clean Up Patrols:
• Work with your assigned trainer. You have 10 minutes to go through your patrol boxes and/or food bags to make sure that all items on the supplies list are present and accounted for.
• Unpack the gear and do an inventory. Pack the gear back into the boxes.
• If an item if missing, notify your training instructor at the end of the allotted 10-minute time frame. If an item is missing, but is not discovered, you will have to go through your cooking session without the essential item.
Instructions for Fire Tender Patrol:
• Go with your assigned trainer to move the outdoor cooking gear to your designated fire circle.
Why this Matters:
• The largest opportunity for accidents and serious injury is around an open fire.
• Done safely, and with advance training and practice, building fires, cooking out, and safely putting out a fire is a huge confidence builder.
• Do you know where your first aid kit is located?
Even though you are now the Troop Camp Trained adult and will practice building a wood fire in class, you should also plan time in your meetings to teach the girls how to do it and allow them time to practice.
On the camping trip, you will have other adults present. However, not all the Safety Wise Adult Chaperones will be familiar with Girl Scout outdoor cooking and fire safety processes. It is a good idea to review this material with the person assigned to supervise the Fire Patrol so that the adult is familiar with Girl Scout Ways.
Determine if this Safety Procedure exists for
Use fire pits and fire rings.
the safety of…
Check the boxes on the right.
Before lighting the fire, always have a bucket of water next to the fire.
Clear fire area 10’ back of any leaves, pine needles, etc.
Fires are only started with matches and homemade fire starters – never with gasoline, kerosene.
Ensure girls know how to correctly light matches, by striking away from themselves.
Use the fire for cooking or campfire. Never play with or around the fire. Your fire should only be as large as the need; keep the fire easy to put out, but large enough to get the job done.
Cover hair with a bandana. Pull long hair into a braid or ponytail.
Avoid wearing dangling, loose, or flammable clothing. No accessories.
Teach girls to stay outside the fire circle, and to get on 1 knee around the fire when inside the fire circle to protect them from falling in the fire.
No more than 2 persons in the inner circle by the fire; one to tend the fire and restrict the area, the other to watch the food cooking. If there is no food cooking; only 1 person in the fire circle.
Never leave a fire unattended. Anytime everyone leaves the site, the fire must be completely extinguished.
Extinguish the fire properly following Girl Scout methods.
Maintain discipline around fire site and ensure girls follow safety procedures.
Suggested Fire Circle Rules:
• Only Fire Tenders, and Cooks are allowed between the outer and inner rings.
• Two people between the rings at a time - max.
• Only Cooks put anything on the fire.
• Keep hair pulled back & covered.
• Only the Fire Tenders maintain the fire.
• No running or skipping near the fire circle.
• Do not play with burning or smoldering sticks.
Revisiting Fire Safety:
Use an existing fire ring.
Check the condition of the fire ring before you start.
Always have a water bucket next to the fire ring.
A shovel and rake should be nearby.
Tie back hair and make sure no one in or around the fire circle is wearing flammable clothing or loose clothing. (No dangling hair ribbons, sweatshirt strings, etc.)
Keep a First Aid Kit nearby.
Establish Fire Circle Protocol with the girls regarding the inner and outer rings of the fire circle… who is allowed and when, who is not, etc.
Do not wear nylon clothing as it, and other synthetics, can melt to your skin. Safe removal requires treatment by medical professionals, and generally requires the skin to be removed as well.
Wood fires may be used:
• Where burning wood is permitted
• When the danger of fire is low, and no burn ban is in place
• In emergencies for cooking, warmth, or signaling
• When it is not too windy or too dry
Wood material to gather:
Tinder: thin, no thicker than a match. It burns as it is touched by the match. Use small twigs or wood shavings.
Kindling: dry sticks and twigs big as a pencil up to pieces as large around as your thumb and from 6 to 12 inches long. Kindling should “snap” rather than bend.
Fuel: the larger wood that keeps your fire burning –pieces that are just bigger than kindling up to good size logs.
Softwood (pine, papertree, birch) gives high flames, quick heat, not good for pan usage but great for body heat and boil water.
Hard wood (oak, walnut, pecan) gives less flame but more coals which is great for cooking. Creates even coals if given time.
Tips for Collecting Wood:
• Dry wood burns best. Dry wood snaps and burns.
• Wood that bends and does not snap is green and will only burn in a hot fire.
• Wood that crumbles is rotten. Rotten wood will just smolder and smoke without giving off any heat.
• Check ahead to make sure wood gathering is allowed at camp or if you need to bring your own. If so, make sure the girls gather tinder, kindling and fuel. Gather three times as much wood as you think you will need.
• Build your woodpile far enough from fire that no sparks can fly into it no matter how often the wind shifts.
• Stack your wood into separate piles of tinder, kindling and fuel.
• Teach girls who are fire builders in the early morning to take their tinder and kindling inside the unit shelter or cabin with them so it will be safe from the dew and dry for them in the morning.
• Do not burn poison ivy – as the smoke also causes a reaction and can cause people to experience the rash inside their lungs for miles around.
• Always ask about tree allergies before a campout and avoid burning that kind of wood. For example, many people are allergic to cedar or mesquite and burning those kinds of wood might cause them to have to leave the area
3 Key Components:
1. Heat (match) 2. Fuel (wood) 3. Oxygen. Be sure that air can get to the fire, or it will smother and go out!
3 Basic Fire Structures:
A-Frame fire:
The basic beginning for each fire.
Make the letter “A” out of large kindling or small fuel in the center of your fire pit. The wood you choose should be about 12" long and about 1"-2" in diameter. The sides of the “A” can rest directly on the floor of the fire pit; the “crossbar” should rest on top of the sides.
Place tinder inside the top triangle of the “A” so that one end of each twig is resting on the floor of the fire pit and the twigs are all leaning against the crossbar of the “A”. The result should be a sort of miniature lean-to of twigs. Don’t pack your tinder too closely make sure you’re leaving enough space for good ventilation.
Tepee fire:
Formed above and around the A-frame to make the fire burn higher. Good for use under a kettle to boil water or make a stew.
The picture shows how to build a small teepee of tinder and kindling to use in lighting a larger fire. It uses a ball of fibrous tinder, which is just another tinder option.
To make a cooking or bonfire sized teepee, start by making a small a-frame in the center of your fire pit. Take small fuel and create a teepee of wood around the A-frame (the picture below will show you the general idea just upsize the scale significantly). Make sure you leave at least one opening large enough for you to reach the a-frame inside, and make sure that the sides of your teepee are close enough to the a-frame to catch when you light the fire.
Log Cabin:
Formed around the A-frame to make a solid, long burning fire.
Start by making a small A-frame or teepee in the center of your fire pit. Build a miniature log cabin of small or medium-sized fuel around the a-frame or teepee. The size of wood you choose will be determined by the size of the fire you wish to have.
Gradually lay the logs toward the center as you build the cabin. Remember to leave plenty of space for good ventilation. In the end, it will have the appearance of a pyramid.
1. When laying out your campfire, know the prevailing wind direction. Block the wind from the match. Light the fire by applying your flame source to the tinder. It’s helpful to light the tinder at several points, but don’t feel you must use lots of matches to do so.
2. One-match fires are the norm for the experienced campfire builder, but don’t feel as if you must be perfect! No one is at first, so use that as a time to role model for girls that effort + persistence = improved results. As everyone improves their techniques for gathering and preparing fire materials and laying out a fire, you will find that fewer and fewer matches are needed.
3. Once the tinder is burning, gently and carefully add more tinder to the flame one piece at a time. Add pieces as rapidly as the fire grows. Don’t add a new piece until the previous piece has caught. Make sure you allow plenty of space between pieces to maintain good ventilation. If you add too many pieces too quickly or too closely together, your fire will smother from lack of oxygen.
4. As you add pieces, gradually work your way up in wood size. Add pieces in a lattice pattern place several pieces parallel to each other on one layer, and then add the next layer perpendicular to the previous one.
5. Don’t add your largest pieces of wood until the fire is very well established.
Maintaining a Wood Fire:
Whenever you add wood to the fire, DO NOT toss it on place it carefully. Throwing or tossing wood onto a fire produces sparks, which can land on something flammable and start another fire. Placing wood carefully also gives you more control over where the wood ends up and helps prevent undesired firewood shifts or collapses.
Keep your fire small and contained. Most of the time, there’s absolutely no need for a roaring bonfire.
If you need to re-ignite the fire from embers, or encourage more flame, blow gently and steadily on a focused area from the side of the fire (NOT from above). Don’t huff and puff and expend great gusts of unfocused air, and don’t use a fanning device. As you blow, be aware of sparks, smuts, and ash and where they’re landing.
Think carefully before adding more large pieces of wood to your fire. Plan ahead so you know when you wish to put the fire out and let it begin to die down at least one hour before that longer if you have a well-burning fire full of large pieces of wood.
Use as little wood as you can to conserve natural resources Let the fire die down as much as possible. Wet the area around the fire. Use a rake to break up and spread out the coals. Smooth coals by spreading them; sprinkle with water; rake and smooth again. Repeat until there are no live coals or gray ash. Hold your hand 6” above the fire and count to 5. If no heat, next move your hand to 3”. If no heat, next move your hand to the ground, touch the dirt and sing “Make New Friends” while you feel for warmth. Your fire is out if you feel no warmth. You might be nervous to do this, but you must make sure there are no live coals underneath. Do not dig up dirt in fire circles.
Things to Remember:
Bring your own firewood. If you must collect firewood, plan on finding wood that is ‘dead, down, and dinky’ about 1” in diameter or smaller.
Check for restrictions on fire building due to fire danger and/or air pollution concerns. Google: Texas Burn Ban. If a burn ban is on in your destination county, plan to use Propane Stoves instead. Never throw trash of any kind in the fire. Foil and cans don’t burn. Paper can cause embers that fly out of the fire ring. Burning plastics & Styrofoam can cause toxic fumes.
Consider: Instead of having a campfire every night, spend an evening without one. Listen to the noises, take a night hike, or look at the stars. Sit around a picnic table with a lantern or large candle or use flashlights.
Making S’mores is a favorite Girl Scout pastime, and probably the first reason and occasion for a troop to make a wood fire.
HOWEVER, because it involves cooking sugar on a stick over an open flame, it carries some inherent dangers. Prepare the troop with fire circle rules and the order of how the activity will flow so that you are not rushed by an excited mob.
Use Caution:
1. Before getting started on any fire activity, make sure everyone is appropriately dressed:
• No loose clothing / no dangling strings
• Hair tied back
• Hats are fine but lots of dangling hat crafts (swaps) are not.
• Flammable clothing and nylon-based clothes are not allowed around flames/coals.
2. For a group of 24 girls, don’t hand out more than 4 - 6 roasting sticks for doing things like S’mores, hot dogs, or anything else to be cooked on a stick. This minimizes the number of sharp objects which are being waved around after dark and the number of bodies at the fire.
3. Limit the number of girls who can be in the inner fire ring to 2 -3 at a time max. Make sure that you have at least two adult chaperone’s who understand fire safety rules at the inner ring to coach & supervise.
4. Once each girl has roasted her treat, she sits down and hands her stick to her neighbor, who can then head to the fire to roast their treat.
5. Flaming marshmallows can be very dangerous. Tell the girls NOT to wave them in the air to put them out. Instead, blow on them like a candle.
6. Assign one adult to oversee handing out the marshmallows, wieners, etc., to avoid confusion.
The best way to light charcoal is not to use any kind of charcoal that is self-lighting or has an additive to make it start without lighter fluid. These additives can leave behind a bad taste that you certainly don't want. Charcoal should be clean and produce virtually no smoke when fully lit. In Girl Scouts, we DO NOT USE LIGHTER FLUID!
Lighting charcoal briquettes without lighter fluid is easy with a charcoal chimney.
Materials should be layered in the charcoal chimney as illustrated.
A long match can be inserted into the holes on the bottom of the chimney to light the fire starters and start your fire.
You know the charcoal is ready when it turns gray.
You can buy a chimney at a hardware store for under $15, but you can make one for pennies. :
1 large tin coffee can 1 drill with a 1/8” drill bit
1 can opener 1 pair of diagonal cutters
1 church key bottle opener 1 pair of needle nose pliers
1 wire coat hanger
Step
1: Opening the Can
With the can opener, remove both ends of the can to form the shape of a basic chimney
Step 2: Making the vent holes
Using the church key, make a series of triangular holes on one side of the can separated by about 2”. This will be the bottom of your chimney.
Step 3: Making the handle
• Drill 2 sets of holes on each side of the can each set should have a hole at the top of the can and another about 3” from the bottom.
• Using the pliers, straighten out a coat hanger and thread it through the top hole, then the bottom hole. On the inside of the can, bend the wire so that it cannot be removed from the can.
Use: Remember that this has an open top and bottom, so the charcoal chimney should be set up, materials layered in it, and lit inside the fire circle. Once the coals are gray, an adult or older girl, simply lifts the chimney up to expose the coals.
Instructions for operation and care vary by type, and there are many different types and options for propane camp stoves. Did you buy it new? Did you borrow it? Always read and follow stove instructions carefully before operating. Google the type of stove if the instruction manual is lost on a borrowed stove and learn about its lighting and care.
Test the stove at home and become familiar with its operation before using it on a trip.
Anyone operating the stove must learn to use it properly and safely. An adult must be present to supervise the use of any stove while girls are cooking.
If the girls are old enough and ready to heat things on a stove top, have them practice connecting and disconnecting the propane from the stove at a meeting if they have not done it before.
Always place the stove on a level surface. Never place the stove on the ground to cook. Preferably, use a stove stand.
Never cook inside of a tent or shelter. Stoves give off carbon monoxide gas, which is deadly and cannot be smelled. Even in bad weather, cook outdoors.
Always make sure the cooking utensils are appropriate to the type and size of the stove.
To prevent accidental fires, keep flammable materials like newspapers and polyester articles of clothing away from the stove when the burners are hot.
Never leave a lighted stove unattended.
It is normal in hot and humid climates for the outside of the canister to appear to be frozen or frosted. The rate at which propane is being withdrawn from the tank or cylinder will also cause the container to display a visible frost line, which indicates the liquid level of the propane within the tank. Mark this with masking tape to help keep track of your fuel level.
Canister Considerations:
The small propane canisters that fuel propane stoves are under intense amounts of pressure and if conditions are right or wrong, depending on how you look at it have the potential to explode. For best results, always store propane canisters upright in well-vented areas that are away from open flames, such as the flames coming from a campfire or a camping stove’s pilot light.
Why this Matters:
It’s an important part of a healthy lifestyle:
• Children who are encouraged to be a part of meal planning and preparation will take a personal interest and ownership in whatever they help make.
• They will be more receptive to sampling new and different foods if they’ve had a hand in the preparation.
• Working collaboratively to prepare a meal is about creating memories and that is the most precious ingredient of all.
It’s a life skill:
• We all need to eat...it’s a great experience to learn to cook for yourself and others.
Great for self-esteem:
• It takes many piano lessons to play a beautiful piece on the piano, lots of ballet lesson to understand all the positions and work them correctly, and many after school soccer practices until you understand how the game is played. But all it takes is one cooking lesson to be accomplished and to complete the recipe with success.
Start Simple & Move Up:
Preparing meals offers the girls an amazing opportunity to do something in a collaborative environment that they can eat together when the work is done! The list of benefits, to both you and your girls, far outweighs any small aggravation that might occur.
The first four levels and some of level six are very doable for an “Indoor” setting, using stovetop, ovens, and convenience foods. Levels 5, 7, 8 & 9 are strictly outdoor cooking. An internet search can provide some great campfire cooking recipes, so don’t be afraid to explore and experiment.
Cooking is a progression so let the troop master levels 1-4 before moving on.
Level 1
No Cook – Open, assemble, and eat (salads, sandwiches; good beginning of knife handling); very little prep. Indoors or outdoors.
Level 2
Heat & Eat –Heat and eat items such as canned foods soups, stews, or chili cooks FAST! Can be cooked indoors on a stove top or outdoors in a Dutch Oven.
Level 3
One Pot Meals – Make a main dish in one pot and supplement with a salad, drink, and dessert for an entire meal. Can be cooked indoors on a stove top or outdoors in a Dutch Oven.
Level 4
Foil Pouches or Ember Cooking – Seal and cook dinners with chicken or other meats and vegetables. Cook over charcoal or wood fire embers, or in an indoor oven.
Level 5 Stick Cooking – Using dowels or other sticks, over charcoal and wood fires
Level 6
Griddle, Skillet, or Vagabond Stove – Pancakes, French toast, bacon, quesadillas, etc. Need to be careful with handling pans, hot grease, and hot foods.
Level 7
Dutch Oven – When used like an oven to bake produces great food, worth the effort, but can be time consuming. Look for the kind of Dutch oven with a flat lid which has a lip for hot coal placement on top.
Level 8 Box Oven – Use a cardboard box that is lined with heavy duty foil.
Level 9 Solar Cooking Using the sun to do the cooking; planning is essential, needs time and patience.
Sample Meeting Agenda for teaching basic knife skills:
Be sure to consider dexterity, maturity, and experience when choosing recipes and working with girls on knife skills. While we might not expect a Daisy or Brownie to have any experience preparing food and using kitchen tools, this is not always the case. Alternatively, just because a girl is older, do not assume she has any experience in the kitchen at all. You’ll want to run a practice session with your recipes in a test kitchen meeting before everyone gets to the campsite.
Learn basic safety rules and knife handling skills. Show girls knife skill videos from YouTube for added video reinforcement.
Learn about different types of cooking knives and common uses – butter, paring, chef, serrated etc. Use a butter knife or plastic knife to practice safety passing skills, and to practice cutting soft objects such as cookie dough, bananas, or modeling clay.
Practice using cooking knives and cutting boards to cut celery, cucumbers, and carrots for a snack. Practice using other sharp utensils such as a peeler or grater.
Additional Enrichment Ideas:
Reinforce Concepts by Making a Knife Rules Poster for the Cooking Area
Watch videos about artists who carve or sculpt food using knives and other sharp tools. Go see a chef and watch him/her cut food for fancy garnishments. Practice first aid for cuts or burns. Combine learning about cooking knives with a cooking or craft badge or while discussing healthy eating activities.
Ask a leader before using a knife.
Make a safety circle by extending your arm and making a circle around and above you, make sure no one is in your circle before using the knife. When walking, hold the knife by the handle, with the blade pointed down. Keep your safety circle. Always cut on a flat, stable surface, never in your lap.
Do not leave the knife sitting out when finished; clean it and put it away quickly. Never place a knife in soapy water with other dishes; someone might not know it is there.
8 Can Taco Soup – serves 10 to 12 / CHICKEN as protein
Heat & Eat –Heat and eat items such as canned foods soups, stews, or chili cooks
Level 2
FAST! Can be cooked indoors on a stove top or outdoors in a Dutch Oven.
Ingredients:
Canned / Dry Goods:
• 1 (15 oz.) can black beans, drained
• 1 (15 oz.) can pinto beans, drained
• 1 (14.5 oz.) can petite diced tomatoes, drained
• 2 (15.25 oz.) cans sweet corn, drained
• 2 (12.5 oz.) cans white chicken breast, drained
• 1 (10.75 oz.) can cream of chicken soup
• 1 (14.5 oz.) can of green enchilada sauce
• 1 (32 oz.) box of chicken broth
• 1 packet taco seasoning
Toppings / Extras:
• 20 oz. bag mission tortilla chips
• 1 (8 oz) package of grated cheese
• 1 small container of sour cream
Directions:
Gluten free / dairy free possible if toppings omitted.
NOTE: A vegetarian version can be made by leaving out the canned chicken and substituting cream of celery soup and vegetable broth.
1. Mix all ingredients (except for toppings) together in a large pot.
2. Heat until warm, stirring occasionally.
3. Serve with tortilla chips.
4. Sour cream & cheese are optional toppings.
This recipe is GREAT for younger girls, and troops who have not practiced and mastered cutting skills yet. It still requires following directions and assembly, but only uses a can opener.
Walking Tacos – serves 10 to 12: / BEEF as protein
Level 3
One Pot Meals – Make a main dish in one pot and supplement with a salad, drink, and dessert for an entire meal. Can be cooked indoors on a stove top or outdoors in a Dutch Oven.
Ingredients: • 2 lb. ground beef
1 packet of taco seasoning mix
1 (8 oz) package of cheese, shredded
1 head or bag of lettuce, shredded
4 Tomatoes - diced
1 onion – diced
1 (15 oz.) can black beans, drained
Salsa as a topping
Individually bagged Doritos – 1 per person
Gluten free / dairy free possible if toppings omitted.
Directions:
1. Brown hamburger in Dutch oven over medium heat. 2. When hamburger is just barely pink, add diced onion and cook until onion is translucent. 3. Add taco seasoning along with 1/2 cup of water and black beans. Simmer for 10 minutes. 4. To serve, open chips and top with meat-bean mixture. 5. Top with shredded lettuce, diced tomato, picante, and cheese to taste.
Vegetarian Enchilada Casserole
Level 7
serves 10 to 12:
Dutch Oven – When used like an oven to bake produces great food, worth the effort, but can be time consuming. Look for the kind of Dutch oven with a flat lid which has a lip for hot coal placement on top.
Ingredients:
• 18 corn tortillas
• 3 cups sauteed fajita veggies – onions & bell pepperas enchilada filling – sauteed in a separate pot from the casserole Dutch Oven. Remove from fire and let cool.
• 1 (28 oz) can Red Enchilada Sauce (check ingredients if choosing gluten-free)
• 1 (15 oz) can Pinto Beans
• 1 (15 oz) can Black Beans
• 1 (15 oz) can Pinto Beans
• 1 (4 oz) can Diced Green Chiles
• 1 (8 oz) bag Monterey Jack or Mexican Blend Cheese (can use dairy-free / vegan “cheese”)
•
1. Spread ½ cup enchilada sauce over the bottom of the Dutch oven. Layer 4 tortillas over the sauce. Break tortillas in half as needed to make sure the bottom of the pot is covered.
2. Layer 1 cup sauteed veggies, ⅓ can of beans, ⅓ can of green chiles, ½ cup cheese, and ½ cup enchilada sauce over the tortillas.
3. Place a second layer of tortillas on top and layer another 1 cup of sauteed veggies, ⅓ can of beans, ⅓ can of green chiles, ½ cup cheese, and ½ cup enchilada sauce over the tortillas.
4. Place a third layer of tortillas on top and layer 1 cup sauteed veggies, ⅓ can of beans, ⅓ can of green chiles, ½ cup cheese, and ½ cup enchilada sauce over the tortillas.
5. Place the final layer of tortillas over the top and spread the remaining ½ cup of enchilada sauce over them.
6. Sprinkle the remaining cheese over the top. Place the lid on the Dutch oven.
7. Heat the Dutch oven to 375 degrees by placing the appropriate number of charcoal briquettes under the Dutch oven and on top of the lid. Cook for 30-40 mins, or until the cheese is melted.
8. Carefully remove the Dutch oven from the coals. Remove the lid and let cool for 5-10 mins, then add desired garnishes and enjoy!
Campfire Potatoes – serves 10 to 12:
Equipment:
• Heavy duty aluminum foil – torn into six 12-inch by 18-inch rectangles
• Cooking spray
• Mixing bowl and measuring tools
Ingredients:
• 3 pounds Yukon Gold potatoes use small potatoes, scrubbed, and cut into 2” wedges or chunks
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano or rosemary
• ½ teaspoon onion powder
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
Directions:
1. Spritz the inner side of the foil where the food will lie, with nonstick cooking spray.
2. Add the potato wedges or chunks to a large bowl.
3. Pour the olive oil over the potatoes and toss well to combine.
4. Mix the seasonings together in a small bowl and then sprinkle them over the potatoes. Toss the potatoes well to completely coat them in seasoning.
5. Divide the potatoes between the aluminum foil rectangles. Don’t place too many potatoes in each packet. If they are crowded together, they will release too much liquid as they cook and become soggy rather than crispy.
6. The key to this recipe is creating a nicely sealed foil pocket. To do so fold the long sides of the aluminum foil so that they meet in the center over the potatoes. Fold the long sides over to create a seam.
7. Next move to the short ends and fold them in. Next make a double fold so that you create a seam.
8. Roll up the shorter ends of the aluminum foil at least twice to create a sealed pocket.
9. Place the potato packets on the coals. Cook for 20 minutes, rotating the packets halfway so they each cook evenly. The cooking time for potatoes on coals is far faster than when baking potatoes in the oven.
10. Remove the packets from the coals. Open very carefully since there will be steam in each packet.
Mexican Corn – serves 10 to 12:
Equipment
•Heavy duty aluminum foil – torn into four 12-inch by 18-inch rectangles
•Mixing bowl and measuring tools
Ingredients:
•Frozen corn on the cob – 24 pack of mini ears
•1 cup mayonnaise
•1 cup sour cream
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Juice of 1 lime
• 1 cup cotija cheese (may substitute feta)
• Cilantro
Directions:
1. Lay out four large pieces of heavy-duty foil.
2. In a bowl, combine mayonnaise, sour cream, salt, garlic, cumin, and chili powder with lime juice.
3. Dip each corn cob into sauce, rolling to coat well and place on foil. 6 cobs to a sheet.
4. Wrap foil around corn, forming a sealed packet.
5. Place packets on coals for 20 minutes, rotating the packets halfway so they each cook evenly.
6. Remove packets from coals and carefully open foil. Sprinkle with cotija cheese and cilantro.
Ingredients:
Equipment
• Heavy duty aluminum foil – torn into four 12-inch by 18-inch rectangles
• Mixing bowl and measuring tools
• Peeler (may leave skin on if desired)
• Apple corer
• 3 lb. bag of Granny Smith apples (Honeycrisp, Fuji, and Pink Lady are also delicious and work in this recipe because they hold their shape well once cooked). This gives you approx. 9 granny smith apples, peeled and sliced
• 1 cup brown sugar
Cinnamon Apples – serves 10 to 12: free
• 1 tablespoon ground cinnamon
• 2 sticks of butter
Directions:
1. Peel, core, and slice apples. Lay apples out onto four large pieces of heavy-duty foil. Evenly divide.
2. In a small bowl, combine the brown sugar and cinnamon. Sprinkle cinnamon sugar mixture onto top of apples.
3. Cut both sticks of butter into eight tablespoon chunks each, for a total of 16 slices. Place four tablespoon slices of butter into each foil pack.
4. The key to this recipe is creating a nicely sealed foil pocket. To do so fold the long sides of the aluminum foil so that they meet in the center over the apples. Fold the long sides over to create a seam.
5. Next move to the short ends and fold them in. Next make a double fold so that you create a seam.
6. Roll up the shorter ends of the aluminum foil at least twice to create a sealed pocket.
7. Place the apple packets on coals. Cook for 20 minutes, rotating the packets halfway so they each cook evenly.
8. Remove the packets from the coals. Open very carefully since there will be steam in each packet.
To show a willingness to seek challenges and personal growth, as well as show courtesy for the effort that others make on our behalf … we hereby pledge to always take a Brownie Bite.
Raise the Girl Scout Sign and repeat after me:
I [STATE YOUR NAME] do promise by Girl Scout Law at camp, at home, or someone else’s house to always:
Take a taste of everything someone cooks for me or recipes I cook. To take a sample bite… And chew And chew And swallow
Then smile and say… THANK YOU!
If I like it, I’ll ask for a little more and say I LIKE it!!
If I don’t… I can say “No, thank you”.
But I always say Thank You for cooking for me!
Why this Matters:
A well set up campsite lends itself to an organized clean up Everyone has a role to play and shares the work.
Topics Covered:
• 3 basic knots – Square Knot, Clove Hitch, and Lark’s Head
• Setting up a Dip Line
• Setting up a proper dishwashing station
• Dishwashing methodology
• Taking care of a Dutch Oven
Knots can be used for a variety of camp needs such as tying up a sleeping bag (Square Knot) or putting up a dip line (Clove Hitch) for drying out mess kits (Lark’s Head). You may want to teach these 3 basic knots to the girls to prepare them for their first camping trip.
Square Knot:
• Used to join two ropes of the same thickness together:
o Give each person a small segment of teaching rope or a rolled bandanna. Have them stand in a circle and hold their rope stretched out in front of them.
o Say and identify: This is my left hand. This is my right.
o Practice with your own rope: Holding both ends, the process goes: Left over right and under. (Small pull)
o Right over left and under. (Tug)
o You now have tied your rope or bandana in a circle.
o Have your knot checked for accuracy, and then undo it.
o Repeat tying a Square Knot – this time tying your knot or bandanna with the person standing next to you.
o Tie all ropes or knots into a single line.
You now have a single, long rope to use to put up a Dip Line.
Used to fasten one end of a rope around a tree to put up a line for mess kits or wet towels.
o Lay your rope diagonally across the front of the tree trunk so that the shorter end is pointing down to the left and the longer end is hanging off to the right. (Use a buddy to help you keep it out of the dirt because you are going to hang dishes on it, after all!)
o Take the rope’s free end on the top (the long part) and loop it around the tree, bringing it down and underneath the diagonal part of the rope that you already placed across tree.
o Pull gently.
o Take the rope’s free end on the bottom and loop it around the tree. Secure that loose end by bringing it up underneath the part of the rope that is lying diagonally across the tree.
o HINT: While the rope is still loose – push the rope up so that the entire knot is close together.
o Pull both ends of the rope gently.
Lark’s Head:
Also known as a Cow Hitch) used to attach Mess Kits / Dip Bags to a clothesline.
For Dip Bags with a long string:
• Hold loop end of Dip Bag cord behind the clothesline.
• Pull the loop end over the top of the line, and down low enough to grab and move the hanging bag through the loop.
• Pull the bag down a bit to secure the Dip Bag.
For Dip Bags with a short string:
• Hold loop end of Dip Bag cord behind the clothesline.
Pull the loop end over the top of the line, and down low enough to insert a small stick between the loop and the other two ends of the cord.
Cleaning Up After the Meal
• Safe dishwashing practices are required to prevent the spread of germs.
• A “Dip” or “Dunk” Bag is small nylon lingerie bag with a drawstring which contains dinnerware such as a bowl and plate and cup, plastic preferably, as well as eating utensils such as a fork, spoon, and butter knife.
• Good camp ecology limits the use of paper plates and cups. By having the girls bring their own utensils and dishes, not only will you better protect the environment, but will also save the troop money by not purchasing throw away products.
Materials Needed: 20 feet of rope or heavy twine & two trees 3 large wash tub bins
Hot water
Biodegradable soap Small amount of bleach Trash bag or container Dish Scrub Brush and sponge
. Hot Water Tips: • Make the cooking fire large enough to heat a large pot of water for washing while the cooking is being done to save time.
• If that is not possible, an extra fire may be kept going to heat the wash water. • Or, let the water heat on a propane camp stove while you are cooking and eating the meal.
Additional Notes:
1) Use 1 Tbsp. of bleach or sanitizer to 1 gallon of water, therefore, 3 gallons = 3 Tbsp.
2) Strain food particles out of Wash Tub and dump wastewater properly down the drains or down a toilet if allowed. If not, choose a place that will do the least harm possible. Throw strained food away in garbage.
3) DO NOT DUMP dirty water with food particles in the woods as it could attract animals.
Dishwashing Station Set Up and Step by Step Washing Instructions:
Study this diagram:
Follow the process outlined in the diagram above.
A. Scraper leftover food into trash container.
B. Trash goes into the trash container – this includes foil.
C. Wash dishes and utensils in hot soapy water.
D. Rinse in warm water.
E. Please clean utensils and dishes into individual Dip / Dunk Bag.
F. Hold by string and immerse in lukewarm water to which 1 TBSP of bleach per gallon of water was added.
G. Use a Lark’s Head knot to attach mess kit to the Dip Line.
FYI - All camp property pots, pans, and cast-iron cookware must be dry before stacking them in storage cabinets to prevent rust. Rust – yuck!
Using Your Cast Iron /Dutch Oven
Rinse with hot water (do not use soap), and dry thoroughly.
Watch for “feet” on a Dutch Oven. Don’t use Dutch Ovens with feet on stove tops.
Before cooking in a cast iron skillet, apply vegetable oil to the cooking surface of your pan and preheat the pan slowly.
You are ready to cook when the skillet is pre-heated.
Avoid cooking very cold food in the skillet, as this can promote sticking.
Handles will become very hot. Always use an oven mitt to prevent burns.
Cleaning Your Cast Iron /Dutch Oven
• After cooking, clean Dutch Oven with a stiff brush and hot water. Never Use soap or harsh detergents on cast iron skillet. Avoid putting cold water into any hot cast iron. Thermal shock can occur causing the metal to warp or crack.
• If you are having trouble removing stuck-on food, boil some water in your skillet / Dutch oven for a few minutes to loosen residue, making it easier to remove.
• Towel-dry immediately. Once cast iron is completely dry, apply a light coating of oil to the inside and outside while it is still warm.
• Do not let your cast iron air dry as this can promote rust.
• Store in a cool, dry place. If you have a cover, or lid, for your utensil, place a dry, folded paper towel in between lid and oven allowing air to circulate. This prevents moisture from collecting inside the oven, which can cause rust.
• NEVER wash in dishwasher.
Seasoning your Cast Iron /Dutch Oven
Apply a thin, even coating of MELTED solid vegetable shortening (or cooking oil of your choice) to the cookware (inside and out).
Place aluminum foil on the bottom rack of the oven to catch any dripping.
Set oven temperature to 350 – 400 degrees F.
Place cookware upside down on the top rack of the oven.
Bake the cookware for at least one hour. After the hour, turn the oven off and let the cookware cool in the oven.
Store the cookware uncovered, in a dry place when cooled.
Why this Matters:
Reflection makes the learning sticky and moves information from short term into long term memory. Reflection is also the 4th step of the learning by doing cycle, closing the hands on learning loop.
Ask Yourself:
• What went well?
• What didn’t go well?
• If I had to do it over again, what would I do differently?
• What are my next steps?
• Overall Experience: What went well?
• Overall Experience: What didn’t go well?
• Overall Experience: If I had to do it over again, what would I do differently?
• What are my next steps?
• Menu / Recipes: What was my favorite One Pot recipe?
• Menu / Recipes: What was my favorite Foil Pack recipe?
• Menu / Recipes: Which recipe of all of them am I most likely to try with my troop?
A digital swag bag for our GSNETX Camping students... this is a collection of camping checklists, templates, teaching videos and MORE. We’re curating the best resources for you!
Digital copies of your student notebook and the Adult Chaperone Guide can be downloaded here and emailed to your Safety-wise adults. So helpful!
Use the camera on your phone to open the site by focusing on the QR code. If you do not currently have a free Rallyhood account, you may be asked to create one before you access the digital learning library.
It is our honor and pleasure to support you on your outdoor leadership journey. Please use your phone and the QR code to answer two questions: 1) What is the date and start time of your training? 2) On a scale of 0 to 10 how likely are you to recommend TR301: GSNETX Camping to another troop leader?
• Please allow a full week for the class roster to be turned in and marked for credit.
• A link to a downloadable certificate will appear on your Achievements page in gsLearn
• Your troop camping certification is good for 3 years from the date of completion.
• If you’d like to camp someplace other than a GSNETX camp property such as a state park or private campground, take TR302: On the Road Camping next. Sign up inside of gsLearn.