WorksheetsCooking Merit Badge
Total questions: 16
Worksheet time: 27mins
Which of the following poses the highest risk of cross-contamination?
using the same cutting board for fruits and then vegetables without washing it in between
using the same cutting board for vegetables and then meat without washing it in between
using the same cutting board for two different vegetables without washing it in between
using the same cutting board for meat and then vegetables without washing it in between
Which of the following could be a symptom of food-borne illness?
headache
vomiting
diarrhea
chills
fever
Name one possible hazard of cooking AND how to avoid that hazard/injury.
If you find someone in the kitchen/cook tent who is injured, what should you do FIRST?
administer first aid
check the area to make sure it's safe for you to help
finish cooking whatever they were making
find their health forms
Which of the following cooking methods would be good for pancakes (select all that apply)?
Griddle
Pan frying
A grill (grate over fire/coals)
Boiling
Baking
Which of the following foods would be most difficult to prepare in a Dutch oven?
Soup/stew
Cobbler
Grilled cheese sandwiches
Hot dogs
Which of the following cooking methods would be a simple way to prepare hot dogs in a Dutch oven?
Baking
Broiling
Boiling
Which of the following usually takes the longest time to cook?
Tomatoes
Peas
Corn
Potatoes
How can you prepare slow-cooking foods to help them cook faster?
Choose one way to fold a foil pack. Describe how to make the pack and why you prefer that method.
Describe one benefit of using canned foods on a campout.
Choose which are the best three reasons to keep similar foods together when packing coolers for a campout.
If all the meat is together, it is less likely to contaminate other foods.
If all the bread is together, then I can carry the lightest cooler to the trailer.
If all the vegetables are in the same cooler, they will be easier to find when it is time to cook.
If all the breakfast foods are together and I am assigned to make breakfast, all I have to do is open the cooler, and my job is done.
Similar foods can more easily be kept at the same temperature.
What is one thing you have learned about cooking that you haven't yet shared with Ms. Natalie?
Which of the following requirements have you completed for the Cooking Merit Badge?
Requirements 4, 5, and 6, all steps
Requirements 4, 5, and 6, some steps
I haven't started any of these
I have planned some meals
I think I have more than half done.
Name three food-related careers.
Choose one food-related career. Explain the education, training, and experience required for this profession, and explain why it might interest you.
If you want to give this to Ms. Natalie in writing, just type "paper" as your answer.
