Out Door Food Planning

Food prepared and eaten in the out-of-doors always seems to taste better whether it's your backyard, a neighborhood park, or next to a mountain stream.

Begin with simple menus. Help girls to plan menus based on their age and experience. Keep the basic food pyramid in mind as you plan meals: Fruits and Vegetables; Meat, including poultry, eggs, and nuts; Milk; Bread and cereal. Consider individual girls and possible food allergies.

Know about the site where you will be cooking out. What kind of heat source will you use? In the past, wood fires were the primary source of heat for cooking for many campers. Today in Colorado, wood is not that plentiful and many national parks and forests have prohibited or restricted campfires. Girl Scouts need to know how to build a wood fire but are encouraged to use charcoal and portable stoves. The choice of fuel will depend on availability, environmental impact, cost, safety, and the kind of cooking to be done.

After your troop has planned menus, go over each recipe and determine the quantity of food needed. This simple form can help you with your planning.
 

Menu Number of Diners Quantities of Food Needed Equipment Needed
       

 

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Scout Mom, Jennifer Wood 1999-2007

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