1991 Guide Badge Book - Outdoor Chef Badge
1) Bring to the test evidence (such as a letter from an adult or other badges you have gained) of previous cooking out-of-doors in four of the following ways:
a) on a camp altar fire
b) on a hike fire without utensils
c) on a barbecue
d) on a portable stove
e) in a camp oven, on a sawdust boiler or in a haybox.
A record should be shown of the dishes cooked. The remaining method from the list should be demonstrated at the test.
2) At the test, prepare, cook, serve attractively and clear away:
a) a starter or an appetiser
b) a main course
c) a pudding or sweet
d) coffee, tea or cocoa.
The recipes for the starter or appetizer, the main course and the pudding or sweet should be handed to the tester beforehand. All food should be prepared at the test. The ingredients should be stored correctly while in transit and awaiting cooking. There should be a nutritious balance of fresh and convenience food. Taste and appearance are important. The candidate and the tester should eat together. Safety, hygiene, clearing up and disposal of rubbish is to be of a high standard. You must provide all the necessary equipment.