Leslie's historic UK Guide Badge Syllabuses

Subtitle

 
1909 (November) Scout "Headquarters Gazette" - Cook Badge
"As for Boy Scouts, i.e., cooking, washing up, waiting at table."

1912 Handbook - Cook


Must know how to wash up, wait at table, light a fire, carve properly, lay a table for four, and hand plates and dishes correctly to people at table.

Make a cook-place with a few bricks or logs, and bring certificate of ability to cook the following dishes, out or indoors: Irish stew, vegetables, omelet, rice pudding, or any dish which the examiner may consider equivalent.

Pluck a bird and truss it, or skin and clean a rabbit (or certificate of ability).

Make tea, coffee, or cocoa.

Mix dough and bake bread in oven, or a damper or twist, and brown meat at a campfire.

And state approximate cost of each dish.

1920 (March) Girl Guide Badges and How to Win Them 1st edition - Cook Badge

Must be able to light a fire and make a cooking-place with a few bricks or logs; cook the following dishes: Irish stew, vegetables, porridge, rice pudding, boiled or seamed pudding, or any dishes which the examiner may consider equivalent; make tea, coffee or cocoa; understand the use of the hay box, and hand plates and dishes correctly to people at table.

1921 POR - Cook badge


Must be able to light a fire, and make a cooking-place with a few bricks or logs.

Be able to cook the following dishes (either indoors or outdoors): Irish stew, vegetables, porridge, milk pudding, boiled or steamed puddings, short pastry (pies, apple dumplings, turnovers or pastries), scones; prepare salads or any dishes considered equivalent.  (The Examiner will select from these dishes for the examination).

Be able to make tea, coffee or cocoa.  Understand the use of hay-box.  Know how to hand plates and dishes correctly to people at table.

1924 POR - Cook Badge


Must be able to light a fire, and make a cooking-place with a few bricks or logs.

Be able to cook the following dishes (either indoors or outdoors): Meat, fish, eggs, stew, vegetables, porridge, milk pudding, boiled or steamed puddings, short pastry (pies, apple dumplings, turnovers or pastries, oat-cakes, scones; prepare salads or any dishes considered equivalent.

(The Examiner will select from these dishes for the examination.)

Be able to make tea, coffee or cocoa.  Understand the use of hay-box.  Know how to hand plates and dishes correctly to people at table.

1925 Girl Guide Badges and How to Win Them 8th edition - Cook Badge

Must be able to light a fire, and make a cooking-place with a few bricks or logs.
Be able to cook (fry, bake, boil or stew) the following dishes (either indoors or outdoors): Meat, fish, eggs, sew, vegetables, porridge, milk pudding, boiled or steamed puddings, short pastry (pies, apple dumplings, turnovers or pastries), oatcakes, scones; make soup, prepare salads or any dishes considered equivalent.
(The Examiner will select from these dishes for the examination.)
Be able to make tea, coffee or cocoa.  Understand the use of the hay-box and the care of cooking utensils.
1927 (July) - Hints on Girl Guide Badges - 10th edition - Cook's Badge

Must be able to light a fire.
Be able to cook (fry, bake, boil or stew) the following dishes: Meat, fish, eggs, stew, vegetables, porridge, milk pudding, boiled or steamed puddings, short pastry (pies, apple dumplings, turnovers or pastries), oatcakes, scones; make soup; prepare salads or any other dishes considered equivalent.
(The examiner will select from these dishes for the examination.)
Be able to make tea, coffee or cocoa.  Understand the use of the hay-box, and the care of cooking utensils.
1929 (July) - Hints on Girl Guide Badges 12th edition - Cook Badge

Must be able to light a fire.
Be able to cook (fry, bake, boil or stew) the following dishes: Meat, fish, eggs, stew, vegetables, porridge, milk pudding, boiled or steamed puddings, short pastry (pies, apple dumplings, turnovers or pastries), oatcakes, scones; make soup; prepare salads or any other dishes considered equivalent.
(The examiner will select from these dishes for the examination.)
Be able to make tea, coffee or cocoa.  Understand the use of the hay-box, and the care of cooking utensils.

1930 POR - Cook Badge


Must be able to light a fire.

Be able to cook (fry, bake, boil or stew) the following dishes: meat, fish, eggs, stew, vegetables, porridge, milk pudding, boiled or steamed puddings, short pastry (pies, apple dumplings, turnovers or pasties, oat-cakes, scones); make soup; prepare salads or any dishes considered equivalent.  (The examiner will select from these dishes for the examination.)

Be able to make tea, coffee or cocoa.  Understand the use of hay-box and the care of cooking utensils.

1931 POR - Cook Badge


Must be able to light a fire.

Be able to cook (fry, bake, boil or stew) the following dishes: meat, fish, eggs, stew, vegetables, porridge, milk pudding, boiled or steamed puddings, short pastry (pies, apple dumplings, turnovers or pasties, oat-cakes, scones); make soup; prepare salads or any dishes considered equivalent.  (The examiner will select from these dishes for the examination.)

Be able to make tea, coffee or cocoa.  Understand the use of hay-box and the care of cooking utensils.

1932 POR - Cook Badge


Practical*

1) Show knowledge of washing-up utensils, boards, etc., used in the test.

2) Be able to cook any of the following dishes (one or more to be chosen from any two groups by the examiner).

Boiling - Soup, potatoes, fresh vegetables, puddings, porridge, custard.

Stewing - Meat, fruit.

Baking - Pastry, puddings, scones.

Frying - Sausages, bacon, eggs, herring.

3) Be able to make tea, coffee and cocoa, and understand use of the hay-box.

* Note - This part of the test must be practically demonstrated before the examiner.

Oral

Be able to answer questions on the food and dishes just prepared, quality and kind of meat; vegetables and fruit in season.

1933 Hints on Girl Guide Badges - 15th Edition - Cook Badge

Practical
(Note - This part of the test must be practically demonstrated before the examiner).
1) Show knowledge of washing-up utensils, boards, etc., used in the test.
2) Be able to cook any of the following dishes (one or more to be chosen from any two groups by the examiner).
Boiling - Soup, potatoes, fresh vegetables, puddings, porridge, custard.
Stewing - Meat, fruit.
Baking - Pastry, puddings, scones.
Frying - Sausages, bacon, eggs, herring.
3) Be able to make tea, coffee and cocoa, and understand use of the hay-box.
Oral
Be able to answer questions on the food and dishes just prepared; quality and kind of meat; vegetables and fruit in season.

1935 POR - Cook Badge


Practical (Note - This part of the test must be practically demonstrated before the examiner).

1) Show knowledge of washing-up utensils, boards, etc., used in the test.

2) Be able to cook any of the following dishes (one or more to be chosen from any two groups by the examiner).

Boiling - Soup, potatoes, fresh vegetables, puddings, porridge, custard.

Stewing - Meat, fruit.

Baking - Pastry, puddings, scones.

Frying - Sausages, bacon, eggs, herring.

3) Be able to make tea, coffee and cocoa, and understand use of the hay-box.

Oral

Be able to answer questions on the food and dishes just prepared, quality and kind of meat; vegetables and fruit in season.

1938 POR - Cook Badge


Practical*

1) Show knowledge of washing-up utensils, boards, etc., used in the test.

2) Be able to cook any of the following dishes (one or more to be chosen from any two groups by the examiner).

Boiling - Soup, potatoes, fresh vegetables, puddings, porridge, custard.

Stewing - Meat, fruit.

Baking - Pastry, puddings, scones.

Frying - Sausages, bacon, eggs, herring.

3) Be able to make tea, coffee and cocoa, and understand use of the hay-box.

* Note - This part of the test must be practically demonstrated before the tester.

Oral

Be able to answer questions on the food and dishes just prepared, quality and kind of meat; vegetables and fruit in season.

1939 POR - Cook Badge


Practical*

1) Show knowledge of washing-up utensils, boards, etc., used in the test.

2) Be able to cook any of the following dishes (one or more to be chosen from any two groups by the tester).

Boiling - Soup, potatoes, fresh vegetables, puddings, porridge, custard.

Stewing - Meat, fruit.

Baking - Pastry, puddings, scones.

Frying - Sausages, bacon, eggs, herring.

3) Make tea, coffee and cocoa, and understand use of the hay-box.

* Note - This part of the test must be practically demonstrated before the tester.

Oral

Be able to answer questions on the food and dishes just prepared, quality and kind of meat; vegetables and fruit in season.

1943 POR - Cook Badge


Practical

1) Cook any of the following dishes (one or more to be chosen from any two groups by the tester).

Boiling: Soup, potatoes, fresh vegetables, porridge, custard, blancmange.

Steaming: Puddings, suit mixture, suit crust, plain cake mixture.

Stewing: Meat, fruit.

Baking: Pastry, milk puddings, scones, rock or similar small buns, plain cakes.

Frying and grilling: Sausages, bacon, eggs, herring or other fish in shallow fat.

2) Make tea, coffee and cocoa, and understand use of the hay box.

3) Show knowledge of washing-up utensils, boards, etc., used in the test.

NOTE - This part of the test must be practically demonstrated before the tester.

4) Bring to the test a letter from her mother or Domestic Science teacher to say that she has actually prepared, cooked, served and cleared up after a complete dinner.

Oral

Answer questions on the food and dishes just prepared.  Have a knowledge of the prices of the foods used, and their food values.  Understand why special care is necessary when cooking vegetables, and how their value may most easily be conserved.

1947 POR - Cook Badge


Practical

1) Cook any of the following dishes (one or more to be chosen from any two groups by the tester).

Boiling: Soup, potatoes, fresh vegetables, porridge, custard, blancmange.

Steaming: Puddings, suit mixture, suit crust, plain cake mixture.

Stewing: Meat, fruit.

Baking: Pastry, milk puddings, scones, rock or similar small buns, plain cakes.

Frying and grilling: Sausages, bacon, eggs, herring or other fish in shallow fat.

2) Make tea, coffee and cocoa, and understand use of the hay box.

3) Show knowledge of washing-up utensils, boards, etc., used in the test.

NOTE - This part of the test must be practically demonstrated before the tester.

4) Bring to the test a letter from her mother or Domestic Science teacher to say that she has actually prepared, cooked, served and cleared up after a complete dinner.

Oral

Answer questions on the food and dishes just prepared.  Have a knowledge of the prices of the foods used, and their food values.  Understand why special care is necessary when cooking vegetables, and how their value may most easily be conserved.

1950 POR - Cook Badge


Practical

1) Cook any of the following dishes (one or more to be chosen from any two groups by the tester).

Boiling: Soup, potatoes, fresh vegetables, porridge, custard, blancmange.

Steaming: Puddings, suit mixture, suit crust, plain cake mixture.

Stewing: Meat, fruit.

Baking: Pastry, milk puddings, scones, rock or similar small buns, plain cakes.

Frying and grilling: Sausages, bacon, eggs, herring or other fish in shallow fat.

2) Make tea, coffee and cocoa, and understand use of the hay box.

3) Show knowledge of washing-up utensils, boards, etc., used in the test.

NOTE - This part of the test must be practically demonstrated before the tester.

4) Bring to the test a letter from her mother or Domestic Science teacher to say that she has actually prepared, cooked, served and cleared up after a complete dinner.

Oral

Answer questions on the food and dishes just prepared.  Have a knowledge of the prices of the foods used, and their food values.  Understand why special care is necessary when cooking vegetables, and how their value may most easily be conserved.

1953 POR - Cook Badge


Practical

1) Cook any of the following dishes (one or more to be chosen from any two groups by the tester).

Boiling: Soup, potatoes, fresh vegetables, porridge, custard, blancmange.

Steaming: Puddings, suit mixture, suit crust, plain cake mixture.

Stewing: Meat, fruit.

Baking: Pastry, milk puddings, scones, rock or similar small buns, plain cakes.

Frying and grilling: Sausages, bacon, eggs, herring or other fish in shallow fat.

2) Make tea, coffee and cocoa, and understand use of the hay box.

3) Show knowledge of washing-up utensils, boards, etc., used in the test.

NOTE - This part of the test must be practically demonstrated before the tester.

4) Bring to the test a letter from her mother or Domestic Science teacher to say that she has actually prepared, cooked, served and cleared up after a complete dinner.

Oral

Answer questions on the food and dishes just prepared.  Have a knowledge of the prices of the foods used, and their food values.  Understand why special care is necessary when cooking vegetables, and how their value may most easily be conserved.

1957 POR - Cook Badge


Practical

1) Bring a letter from her mother or Domestic Science teacher to say that she has prepared, cooked, and served a complete dinner, and cleared away afterwards.

2) Be able to cook the following dishes; one or more from any two sections, to be chosen by the tester and cooked at the test:

a) Boiling: Soup, potatoes, fresh vegetables, porridge, custard, blancmange.

b) Steaming: Puddings, suet mixture, suet crust, plain cake mixture.

c) Stewing: Meat, fruit.

d) Baking: Pastry, milk puddings, scones, rock or similar small buns, plain cakes.

e) Frying and grilling: Sausages, bacon, eggs, herring or other fish in shallow fat.

3) Make tea, coffee and cocoa.

4) Wash up competently utensils, boards, etc., used at the test.

5) Lay a table.

Oral

Answer questions on food, and the dishes just prepared.  Have a knowledge of the prices and food values of the materials used.  Understand why special care is necessary when cooking vegetables, and how their value may most easily be conserved.

1960 POR - Cook Badge


Practical

1) Bring a letter from her mother or Domestic Science teacher to say that she has prepared, cooked, and served a complete dinner, and cleared away afterwards.

2) Be able to cook the following dishes; one or more from any two sections, to be chosen by the tester and cooked at the test:

a) Boiling: Soup, potatoes, fresh vegetables, porridge, custard, blancmange.

b) Steaming: Puddings, suet mixture, suet crust, plain cake mixture.

c) Stewing: Meat, fruit.

d) Baking: Pastry, milk puddings, scones, rock or similar small buns, plain cakes.

e) Frying and grilling: Sausages, bacon, eggs, herring or other fish in shallow fat.

3) Make tea, coffee and cocoa.

4) Wash up competently utensils, boards, etc., used at the test.

5) Lay a table.

Oral

Answer questions on food, and the dishes just prepared.  Have a knowledge of the prices and food values of the materials used.  Understand why special care is necessary when cooking vegetables, and how their value may most easily be conserved.

1961 (July) POR - Cook Badge


Practical

1) Bring a letter from her mother or Domestic Science teacher to say that she has prepared, cooked, and served a complete dinner, and cleared away afterwards.

2) Be able to cook the following dishes; one or more from any two sections, to be chosen by the tester and cooked at the test:

a) Boiling: Soup, potatoes, fresh vegetables, porridge, custard, blancmange.

b) Steaming: Puddings, suet mixture, suet crust, plain cake mixture.

c) Stewing: Meat, fruit.

d) Baking: Pastry, milk puddings, scones, rock or similar small buns, plain cakes.

e) Frying and grilling: Sausages, bacon, eggs, herring or other fish in shallow fat.

3) Make tea, coffee and cocoa.

4) Wash up competently utensils, boards, etc., used at the test.

5) Lay a table.

Oral

Answer questions on food, and the dishes just prepared.  Have a knowledge of the prices and food values of the materials used.  Understand why special care is necessary when cooking vegetables, and how their value may most easily be conserved.

1964 (March) POR - Cook Badge


Practical

1) Bring a letter from her mother or Domestic Science teacher to say that she has prepared, cooked, and served a complete dinner, and cleared away afterwards.

2) Be able to cook the following dishes; one or more from any two sections, to be chosen by the tester and cooked at the test:

a) Boiling: Soup, potatoes, fresh vegetables, porridge, custard, blancmange.

b) Steaming: Puddings, suet mixture, suet crust, plain cake mixture.

c) Stewing: Meat, fruit.

d) Baking: Pastry, milk puddings, scones, rock or similar small buns, plain cakes.

e) Frying and grilling: Sausages, bacon, eggs, herring or other fish in shallow fat.

3) Make tea, coffee and cocoa.

4) Wash up competently utensils, boards, etc., used at the test.

5) Lay a table.

Oral

Answer questions on food, and the dishes just prepared.  Have a knowledge of the prices and food values of the materials used.  Understand why special care is necessary when cooking vegetables, and how their value may most easily be conserved.

1965 (July) POR - Cook Badge


Practical

1) Bring a letter from her mother or Domestic Science teacher to say that she has prepared, cooked, and served a complete dinner, and cleared away afterwards.

2) Be able to cook the following dishes; one or more from any two sections, to be chosen by the tester and cooked at the test:

a) Boiling: Soup, potatoes, fresh vegetables, porridge, custard, blancmange.

b) Steaming: Puddings, suet mixture, suet crust, plain cake mixture.

c) Stewing: Meat, fruit.

d) Baking: Pastry, milk puddings, scones, rock or similar small buns, plain cakes.

e) Frying and grilling: Sausages, bacon, eggs, herring or other fish in shallow fat.

3) Make tea, coffee and cocoa.

4) Wash up competently utensils, boards, etc., used at the test.

5) Lay a table.

Oral

Answer questions on food, and the dishes just prepared.  Have a knowledge of the prices and food values of the materials used.  Understand why special care is necessary when cooking vegetables, and how their value may most easily be conserved.

1968 Guide Handbook - Cook Badge


1) Bring to the test a letter from your mother or home economics teacher to say that you have prepared, cooked, and served a complete dinner, and cleared away afterwards.

2) At the test cook at least two foods, to be chosen by the tester from two of the following groups:

a) Fish or meat.

b) Cheese or eggs.

c) Fresh vegetable.

d) Short crust pastry.

e) Hot and cold puddings.

f) Scones and cakes.

3) a) Make tea or coffee, and serve on a tray.

b) Know how to make cocoa.

4) Lay a table for two people for a midday meal.

5) Wash up, competently, utensils, boards, etc., used at the test.

6) Through discussions with the tester show a knowledge of:

a) Prices and nutritive values of foods and the reasons for various methods of cooking.

b) The problems of buying, storing, and using frozen and canned foods.

1969 Edition Hints on Guide Badges - Cook Badge


1) Bring to the test a letter from your mother or home economics teacher to say that you have prepared, cooked, and served a complete dinner, and cleared away afterwards.

2) At the test cook at least two foods, to be chosen by the tester from two of the following groups:

a) Fish or meat.

b) Cheese or eggs.

c) Fresh vegetable.

d) Short crust pastry.

e) Hot and cold puddings.

f) Scones and cakes.

3) a) Make tea or coffee, and serve on a tray.

b) Know how to make cocoa.

4) Lay a table for two people for a midday meal.

5) Wash up, competently, utensils, boards, etc., used at the test.

6) Through discussions with the tester show a knowledge of:

a) Prices and nutritive values of foods and the reasons for various methods of cooking.

b) The problems of buying, storing, and using frozen and canned foods.

1973 Guide Handbook - Cook Badge


1) Bring to the test a letter from your mother or home economics teacher to say that you have prepared, cooked, and served a complete dinner and cleared away afterwards.

2) At the test cook at least two foods, to be chosen by the tester, from any two of the following groups:

a) Fish or meat.

b) Cheese or eggs.

c) Fresh vegetables.

d) Short crust pastry.

e) Hot and cold puddings.

f) Scones or cakes.

3) Make tea or coffee, and serve on a tray.

4) Lay a table for two people for a midday meal.

5) Wash up competently utensils, boards, etc. used at the test.

6) By talking with the tester show that you know about:

a) The problems of buying, storing and using frozen and canned foods.

b) A balanced diet.  Suggest to the tester menus for one whole day.

1978 Guide Handbook - Cook Badge


1) Bring to the test a letter from your mother or home economics teacher to say that you have prepared, cooked, and served a complete dinner and cleared away afterwards.

2) At the test cook at least two foods, to be chosen by the tester, from any two of the following groups:

a) Fish, meat, or poultry.

b) Cheese or eggs.

c) Fresh vegetables.

d) Short crust pastry.

e) Hot and cold puddings.

f) Scones or cakes.

3) Make tea or coffee, and serve on a tray.

4) Lay a table for two people for a midday meal.

5) Wash up competently utensils, boards, etc. used at the test.

6) Be able to follow a recipe.

1983 Guide Badge Book - Cook Badge


1) Take to the test a letter from your mother or home economics teacher to say that you have prepared, cooked and served a complete dinner and cleared away afterwards.  Give the tester a copy of the menu and a list of the cost of the main ingredients.

2) At the test cook at least two foods, one each from any two of the following groups:

a) fish, meat or poultry.

b) Cheese or eggs.

c) Fresh vegetables.

d) Short crust pastry.

e) Hot and cold puddings.

f) Bread, scones or cakes.

One food is to be chosen by you, and one at the test by the tester.

3) Make tea or coffee and serve on a tray.

4) Lay a table for two people for a midday meal.

5) Wash up competently utensils, boards, etc, used at the test.

6) Be able to follow a recipe.

7) Know the main points to be considered when planning and presenting well-balanced and attractive meals.

8) Know what safety precautions should be taken to prevent accidents in a kitchen.

1984 Help with Guide Badges - Cook Badge

1) Take to the test a letter from your mother or home economics teacher to say that you have prepared, cooked, and served a complete dinner, and cleared away afterwards.  Give the tester a copy of the menu and a list of the cost of the main ingredients.
2) At the test cook at least two foods, one each from any two of the following groups:
a) fish, meat or poultry.
b) Cheese or eggs.
c) Fresh vegetables.
d) Short crust pastry.
e) Hot and cold puddings.
f) Bread, scones or cakes.
One food is to be chosen by you, and one at the test by the tester.
3) Make tea or coffee, and serve on a tray.
4) Lay a table for two people for a midday meal.
5) Wash up, completely, utensils, boards, etc., used at the test.
6) Be able to follow a recipe.
7) Know the main points to be considered when planning and presenting well-balanced and attractive meals.
8) Know what safety precautions should be taken to prevent accidents in a kitchen.
1986 Guide Badge Book - Cook Badge

1) Take to the test a letter from your mother or home economics teacher to say that you have prepared, cooked, and served a complete dinner, and cleared away afterwards.  Give the tester a copy of the menu and a list of the cost of the main ingredients.
2) At the test cook at least two foods, one each from any two of the following groups:
a) Fish, meat or poultry.
b) Cheese or eggs.
c) Fresh vegetables.
d) Short crust pastry.
e) Hot and cold puddings.
f) Bread, scones or cakes.
One food is to be chosen by you, and one at the test by the tester.
3) Make tea or coffee and serve on a tray.
4) Lay a table for two people for a midday meal.
5) Wash up, completely, utensils, boards, etc., used at the test.
6) Be able to follow a recipe.
7) Know the main points to be considered when planning and presenting well-balanced and attractive meals.
8) Know what safety precautions should be taken to prevent accidents in a kitchen.

1989 Guide Badge Book - Cook Badge


1) Take to the test a letter from an adult to say that you have prepared, cooked and served a two-course meal for at least two people and cleared away afterwards.  A copy of the menu and a costing of the meal should be brought to the test also.

2) Know how to prepare, cook and serve one food in the matter you are used to from each of the following:

a) Fish or meat or poultry or cheese or eggs or vegetable protein.

b) Fresh vegetables.

c) Pastry, rice or pasta.

d) Hot or cold puddings.

e) Scones or biscuits or cakes or bread.

At the test show your skill by producing one of the suggested foods from a recipe of your choice.  The tester will also select another food from a different group for you to cook.

3) Wash up all utensils, equipment, etc. used at the test in a correct manner.

4) Make and serve a hot drink.

5) Understand the main points to be considered when planning and serving well-balanced and attractive meals.

6) Tell the tester:

a) The safety precautions which should be taken to prevent accidents in the kitchen.

b) What you understand about the importance of hygiene.

c) The precautions which should be taken when soring and reheating food.

1991 Guide Badge Book - Cook Badge


1) Take a letter from an adult to the test.  The letter should say that you have prepared, cooked and served a two-course meal for at least two people and cleared away afterwards.  Take a copy of the menu and a costing of the meal to the test too.

2) Know how to prepare, cook and serve one food (in the way you are used to) from each of the following:

a) fish, meat, poultry, cheese, eggs or vegetable protein.

b) fresh vegetables.

c) pastry, rice or pasta.

d) hot or cold puddings.

e) scones, biscuits, cakes or bread.

Choose one of the suggested foods and show your culinary skill by cooking it to a recipe of your choice at the test.  The tester will also select another food from a different group for you to cook.

3) Wash up, in the correct way, all the utensils, equipment, etc which you have used at the test.

4) Make and serve a hot drink.

5) Know the main points you need to consider when planning and serving well-balanced and attractive meals.

6) Tell the tester:

a) the safety precautions to be taken to prevent accidents in the kitchen.

b) why hygiene is important.

c) how to store food and what precautions you should take when reheating it.

1995 - Cook becomes a Staged Badge.

2005 Guide Badge File - Cook Badge

Complete clauses 1, 2 and 3 and then choose three others from the list.
1) Design a poster or set of postcards, or make up a short mime or drama, to show how accidents can happen in the kitchen and/or the importance of good hygiene.
2) Explain what you understand by the term 'healthy eating'.  Draw up a week's healthy eating menu for your family.  Show it as a wall chart or similar, and highlight the number of portions from each food group.
3) Find out about particular diets that people might follow for heath reasons.  Cook a dish that is suitable for one of the following diets: diabetic, gluten free, low fat, lactose free.
4) Cook one of your family's favourite dishes.
5) Cook a traditional dish from a country other than the UK.
6) For a group of friends or your family, make a main course using convenience foods and then make the same dish entirely from fresh ingredients.  For example, spaghetti Bolognese can be made using a ready-mix sauce or form fresh ingredients like tomatoes, garlic and basil - you could even try using fresh pasta.  Explain which tasted better, and why.  How did the cost of the two dishes compare?
7) Plan, cook and serve a meal for a group of friends, your Patrol or your family.
8) Make a dish using a specialist piece of cooking equipment, eg microwave, slow cooker, ice cream maker, bread machine, pasta maker, blender or griddle.
9) Be prepared to show the correct and safe use of equipment such as chopping board or knives, by making two dishes that show your basic skills at cooking.  For example, you could make a salad, a fruit salad, or a ratatouille.
2014 (September) Guide Badges Download - Cook Badge

Complete clauses 1, 2 and 3 and then choose three others from the list.
1) Design a poster or set of postcards or make up a short mime or drama, to show how accidents can happen in the kitchen and/or the importance of good hygiene.  
2) Explain what you understand by the term 'healthy eating'.  Draw up a week's healthy eating menu for your family.  Show it as a wall chart or similar, and highlight the number of portions from each food group.
3) Find out about particular diets that people might follow for health reasons.  Cook a dish that is suitable for one of the following diets: diabetic, gluten free, low fat, lactose free.
4) Cook one of your family's favourite dishes.
5) Cook a traditional dish from a country other than the UK.
6) For a group of friends or your family, make a main course using convenience foods and then make the same dish entirely from fresh ingredients.  For example, spaghetti bolognaise can be made using a ready-mix sauce or from fresh ingredients like tomatoes, garlic and basil - you could even try using fresh pasta.  Explain which tasted better, and why.  How did the cost of the two dishes compare.
7) Plan, cook and serve a meal for a group of friends, your Patrol or your family.
8) Make a dish using a specialist piece of cooking equipment, eg microwave, slow cooker, ice cream maker, bread machine, pasta maker, blender or griddle.
9) Be prepared to show the correct and safe use of equipment, such as a chopping board or knives, by making two dishes that show your basic skills at cooking.  For example, you could make a salad, a fruit salad, or a ratatouille.

2019 (July) Badge Finder - Cook Badge


Complete clauses 1,2 and 3 and then choose three others from the list. 

1. Design a poster or set of postcards, or make up a short mime or drama, to show how accidents can happen in the kitchen and/or the importance of good hygiene.

2. Explain what you understand by the term 'healthy eating'. Draw up a week's healthy eating menu for your family. Show it as a wall chart or similar, and highlight the number of portions from each food group.

3. Find out about particular diets that people might follow for health reasons. Cook a dish that is suitable for one of the following diets: diabetic, gluten-free, low fat, lactose-free.

4. Cook one of your family's favourite dishes.

5. Cook a traditional dish from a country other than the UK.

6. For a group of friends or your family, make a main course using convenience foods and then make the same dish entirely from fresh ingredients. For example, spaghetti bolognese can be made using a ready-mix sauce or from fresh ingredients like tomatoes, garlic and basil - you could even try using fresh pasta. Explain which tasted better, and why. How did the cost of the two dishes compare?

7. Plan, cook and serve a meal for a group of friends, your Patrol or your family.

8. Make a dish using a specialist piece of cooking equipment, eg microwave, slow cooker, ice cream maker, bread machine, pasta maker, blender or griddle.

9. Be prepared to show the correct and safe use of equipment, such as a chopping board or knives, by making two dishes that show your basic skills at cooking. For example, you could make a salad, a fruit salad, or a ratatouille.

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