Scout Name ______________________________________________________________ Unit # ____________ Date ____________
Cooking Merit Badge Worksheet
Requirement 1
Make a food list, showing cost and amount needed to feed your entire Patrol, using a prepared balanced menu
covering three whole days of camping.
Day 1
Breakfast Lunch Dinner
QTY Food List Cost QTY Food List Cost QTY Food List Cost
8 Lugaw with 160 8 Fried noodles 200 8 Rice with 300
toppings (fried (pancit canton) Adobong Manok
garlic, boiled egg) with sardines
8 Pandesal with 120 8 Banana 100 8 Steamed Pechay 80
margarine/jam
Day 2
Breakfast Lunch Dinner
QTY Food List Cost QTY Food List Cost QTY Food List Cost
8 Fried rice with 150 8 Rice with Fish 300 8 Grilled pork belly 350
leftover adobo, adobo (budget cut) with
boiled eggs rice
8 Manggo 100 8 Banana 100 8 Banana 100
Day 3
Breakfast Lunch Dinner
QTY Food List Cost QTY Food List Cost QTY Food List Cost
8 Rice, Boiled Egg 220 8 Rice with 300
and Hotdog Tinolang Manok
8 Apple 100 8 Banana 100
Requirement 2
Make a list of the utensils needed to cook and serve meals for your Patrol.
Cooking Utensils: Pots, pans, cooking spoons, spatulas, knives, cutting boards, etc.
Serving Utensils: Plates, bowls, cups, forks, spoons, knives, serving spoons, etc.
Requirement 3
While in camp:
Show the proper way of handling and storing food under sanitary conditions
Proper Food Handling and Storage While Camping
• Keep It Clean: Always wash your hands with soap and water or use hand sanitizer before handling food. Bring
biodegradable soap and clean water for washing hands and utensils.
• Store Food Safely: Use airtight containers or resealable plastic bags to store food. Keep perishable items in a cooler
with plenty of ice or ice packs, and open it as infrequently as possible to maintain a cold temperature. Store food off the
ground and away from wildlife by hanging it in a tree or using bear-proof containers if in bear country.
• Separate Foods: Keep raw meats separate from ready-to-eat foods to avoid cross-contamination. Use separate utensils
or clean them thoroughly between uses.
• Cook Thoroughly: Use a camping stove or fire to cook food to safe internal temperatures. Use a portable food
thermometer if possible.
© Merit Badge Center, Philippines Cooking Merit Badge – Page 1 of 3
Scout Name ______________________________________________________________ Unit # ____________ Date ____________
Show the correct way of washing dishes and utensils for both kitchen and table
Correct Way of Washing Dishes and Utensils When Camping
• Scrape First: Remove leftover food scraps and dispose of them properly.
• Use Biodegradable Soap: Wash dishes in a basin using hot water and biodegradable soap. Avoid washing dishes
directly in lakes or streams to protect natural water sources.
• Three-Basin Method: If possible, use three containers—one with soapy water for washing, one with clean water for
rinsing, and one with water and a small amount of bleach or disinfectant for sanitizing.
• Drying: Let dishes air dry or dry them with a clean towel.
• Dispose of Wash Water Properly: Scatter wash water at least 200 feet away from any natural water source to avoid
contamination.
Practice the correct and environmentally-friendly way to dispose of garbage, cans, paper, and other rubbish by buring them or
by the use of a trash bag
Environmentally-Friendly Garbage Disposal While Camping
• Pack It In, Pack It Out: Bring trash bags and carry out all garbage. Do not burn trash, as burning releases harmful
toxins and can start wildfires.
• Sort Waste: Separate recyclables like cans, bottles, and paper and pack them out separately if facilities exist.
• Minimize Waste: Plan meals to reduce packaging and leftovers.
• Organic Waste: If you generate food scraps, bury them in a small hole 6-8 inches deep and at least 200 feet away from
water sources and trails (if permitted). Alternatively, pack out scraps in sealed bags.
• Follow Local Regulations: Always follow campground or park rules on waste disposal and fire safety.
Requirement 4
Serve satisfactorily as cook for your Patrol/Crew or Troop/Outfit for at least three meals using a prepared menu
Date Prepared Meal Portion Menu Prepared Number of People
(Breakfast / Lunch / Dinner) Served
Breakfast Rice 8
Boiled Egg
Steamed Hotdog
Lunch Rice 8
Tinolang Manok
Banana
Dinner Rice 8
Chicken Adobo
Insaladang Pipino and Kamatis
Requirement 5
Do the following:
Build a fireplace out of stone, brick, clay, log or other locally gathered materials OR dig a fireplace in the ground
Show the proper way of storing firewood
Build fire in the fireplace you have built, and after its use remove the traces that it has been used as one
With an economical budget and considering proper nutrition and taste, prepare meals for at least four persons – including
rice, soup, meat or fish, vegetables, a salad, and a native desert which requires cooking. Time your cooking so that courses
will be ready to be served at the proper time.*
Budget: PHP Php 1500
Soup Prepared: Chicken Broth with Malungay Leaves Meat or Fish Prepared: Grilled Fish
Vegetables Prepared: Ginisang Sayote Salad Prepared: Insaladang Pipino with Kamatis
Desert Prepared: Biko
Set the table, properly sheltered, for a meal for at least four persons.
Serve the meal in accordance with good table manners, and clean up after eating
© Merit Badge Center, Philippines Cooking Merit Badge – Page 2 of 3
Scout Name ______________________________________________________________ Unit # ____________ Date ____________
* Meal Plan:
• Rice: Cooked over the campfire or portable stove.
• Soup: Tinola with Malunggay Leaves (Chicken Broth Soup)
• Meat/Fish: Grilled Fish with Calamansi and Soy Sauce
• Vegetables: Ginisang Sayote (Sautéed Chayote)
• Salad: Ensaladang Pipino at Kamatis (Cucumber and Tomato Salad)
• Dessert: Biko (Sweet Rice Cake)
Detailed Breakdown: • Preparation:
1. Rice (Basic Staple): Sauté garlic and onion in cooking oil until fragrant.
• Ingredients: Add sayote and cook until tender-crisp.
o 2 cups Rice (PHP 100) Season with shrimp paste or fish sauce to taste.
• Preparation: Cook rice using the absorption method in a pot over
the campfire or stove. Ratio: 2 cups water to 1 cup rice. Bring to a 5. Salad Prepared: Ensaladang Pipino at Kamatis (Cucumber and
boil, then reduce heat and simmer covered for about 20 minutes Tomato Salad)
until water is absorbed. • Ingredients:
o 2 medium Cucumbers, sliced (PHP 40)
2. Soup Prepared: Tinola with Malunggay Leaves (Chicken Broth o 2 medium Tomatoes, sliced (PHP 40)
Soup) o 1 small Red Onion, thinly sliced (PHP 10)
• Ingredients: o Vinegar (PHP 15)
o 1/2 kg Chicken necks/backs (for broth - PHP 150) o Salt and Pepper to taste (PHP 5)
o 1 Onion, chopped (PHP 20) • Preparation:
o Ginger, thumb-sized, sliced (PHP 15) Combine cucumber, tomatoes, and red onion in a bowl.
o 1 Green Papaya, sliced (PHP 50) Dress with vinegar, salt, and pepper.
o Malunggay (Moringa) Leaves, a bunch (PHP 20)
o Fish Sauce (Patis) to taste (PHP 15) 6. Dessert Prepared: Biko (Sweet Rice Cake)
o Water (Free) • Ingredients:
• Preparation: o 2 cups Sweet Rice (Malagkit) (PHP 100)
Boil chicken in water to create broth. Skim off any scum. o 1 can (390ml) Coconut Milk (PHP 80)
Add onion and ginger to the broth. Simmer for about 15 minutes. o 1 cup Brown Sugar (PHP 40)
Add papaya and cook until tender. o Pinch of Salt (PHP 5)
Stir in malunggay leaves just before serving. Season with fish • Preparation:
sauce to taste. Cook sweet rice until slightly undercooked.
In a separate pan, combine coconut milk and brown sugar. Cook over
3. Meat or Fish Prepared: Grilled Bangus (Milkfish) with medium heat, stirring constantly, until the mixture thickens into a
Calamansi and Soy Sauce caramel.
• Ingredients: Add the cooked sweet rice to the caramel mixture and stir until well
o 1 large Bangus (Milkfish), gutted and scaled (PHP 300) combined.
o Soy Sauce (PHP 20) Line a pan or banana leaves with oil. Pour the biko mixture into the
o Calamansi or Lemon (PHP 20) prepared pan and spread evenly.
o Garlic, minced (PHP 10) Cook over low heat or on a campfire grill, until set, or bake if you have
o Black Pepper (PHP 10) access to an oven.
• Preparation: Total Estimated Cost:
Marinate bangus with soy sauce, calamansi juice, minced garlic,
and black pepper for at least 30 minutes. • Ingredients: Approximately PHP 1100
Grill over hot coals until cooked through, turning occasionally. • Contingency (for unexpected price variations): PHP 400
4. Vegetables Prepared: Ginisang Sayote (Sautéed Sayote) Notes:
• Ingredients: • Adjust seasoning to taste.
o 2 medium Sayote (Chayote), peeled and sliced (PHP • This menu focuses on nutrition by including a variety of vegetables
50) and protein sources.
o 1 Onion, chopped (PHP 20) • The Biko can be made ahead of time if desired to save time at the
o 2 cloves Garlic, minced (PHP 10) campsite.
o Shrimp Paste (Bagoong) or Fish Sauce (Patis) to taste • Bring reusable containers for food storage and preparation.
(PHP 20)
o Cooking Oil (PHP 20)
© Merit Badge Center, Philippines Cooking Merit Badge – Page 3 of 3