1. Instructors: George Crowl
ORD-5g
Ordinary
Galley
This and other plans are for Sea Scout and leaders to teach maritime and leadership skills. They are based on the 2010 Sea Scout Manual and requirements. Some lessons have an accompanying PowerPoint presentation. I consider PowerPoint an introduction the topic, to be followed by hands-on practice. Several lessons will not have PowerPoint, usually because it is my judgement that PowerPoint is not an appropriate aid to teaching that lesson. Lesson plans and presentations will be added and modified when ready.
Each plan and presentation has the rank, requirement number and short name. LP means lesson plan, PPT means PowerPoint. APP means Apprentice, the number is the number of the requirement. ORD = Ordinary. ABL = Able. QM = Quartermaster. There are a few miscellaneous items as well.
I created these lesson plans primarily for the Houston area Sea Scout Academy. However, I hope that they are also useful for other Sea Scout situations and venues. So, I expect everyone using the lesson plans to modify them to fit their audience and their style. There are also other resources in the DVD with the Sea Scout Manual, and on
I invite comments from those that use these lesson plans, so we can have continuous improvement. If you are aware of a better example, or a great illustration that is not in them, please send them to me for inclusion. Especially, if I miss applying a change from the Sea Scout Manual, Guide to Safe Scouting, or a Coast Guard publication, please contact me so we can keep these current and accurate.
You may contact me at or George Crowl; Skipper, Ship 1996; Sam Houston Area Council
This PowerPoint is provided for those who may not have appropriate training aids available in a ship or location. This generally follows a companion lesson plan available at I expect you to modify it to fit your situation and teaching style. I am more concerned that Scouts learn than this fit a specific style. I am, however, a fan of the Effective Teaching model. Teaching EDGE is somewhat simplistic in its approach, but that has some advantages.
Philosophy: Sea Scout Academy’s primary purpose is to teach the material to the Sea Scout. If the Sea Scout demonstrates mastery of parts of the subject, then the instructor should annotate on the class roster what has been passed, in the instructor’s opinion. Skippers have the right to re-examine any Sea Scout in any requirement. (Knots are not a good subject to give a pass in.)
Instructors: George Crowl

2. Course Outline
i) Before an activity, submit a menu that uses cooked and uncooked dishes, a list of provisions, and estimated costs for a day's meals (breakfast, lunch and dinner). Once the provision list is approved, help obtain the items on the list.
ii) Explain the use of charcoal, pressurized alcohol, and propane. Include safety precautions for each.
Requirements:
i) Before an activity, submit a menu that uses cooked and uncooked dishes, a list of provisions, and estimated costs for a day’s meal (breakfast, lunch, and dinner). Once the provision list is approved, help obtain the items on the list.
ii) Explain the use of charcoal, pressurized alcohol, and propane. Include safety precautions for each.
iii) Prepare breakfast, lunch, and dinner while on the activity. Demonstrate your ability to properly use the galley equipment or personal cooking gear generally used by your ship.
iv) Demonstrate appropriate sanitation techniques for food preparation and meal cleanup.
References: See “Galley” p. 101; “Food Safety” p Camp Cookery for Small Groups, out of print, available only on the Internet (Google it). Cookery%20for%20Small%20Groups% pdf. Rising Star District Cookbook, Nearly 20 years old, locally generated, good ideas.
Equipment Required: Patrol mess kit, chuck box, etc.
Ratio: 1:12 Instructor:Student. Sea Scouts experienced in patrol cooking can be a great help here.

3. Course Outline
iii) Prepare breakfast, lunch and dinner while on the activity. Demonstrate your ability to properly use the galley equipment or personal cooking gear generally used by your ship.
iv) Demonstrate appropriate sanitation techniques for food preparation and meal cleanup.
Requirements:
i) Before an activity, submit a menu that uses cooked and uncooked dishes, a list of provisions, and estimated costs for a day’s meal (breakfast, lunch, and dinner). Once the provision list is approved, help obtain the items on the list.
ii) Explain the use of charcoal, pressurized alcohol, and propane. Include safety precautions for each.
iii) Prepare breakfast, lunch, and dinner while on the activity. Demonstrate your ability to properly use the galley equipment or personal cooking gear generally used by your ship.
iv) Demonstrate appropriate sanitation techniques for food preparation and meal cleanup.
References: See “Galley” p. 101; “Food Safety” p Camp Cookery for Small Groups, out of print, available only on the Internet (Google it). Cookery%20for%20Small%20Groups% pdf. Rising Star District Cookbook, Nearly 20 years old, locally generated, good ideas.
Equipment Required: Patrol mess kit, chuck box, etc.
Ratio: 1:12 Instructor:Student. Sea Scouts experienced in patrol cooking can be a great help here.

4. Download!
“Camp Cookery for Small Groups” an old BSA pamphlet now only available on the Internet. Google it.
“Rising Star District Cookbook” an older district compilation of recipes, A

5. ORD-5g(i)
i) Before an activity, submit a menu that uses cooked and uncooked dishes, a list of provisions, and estimated costs for a day's meals (breakfast, lunch and dinner). Once the provision list is approved, help obtain the items on the list.
Step 1 Develop a list of what you plan to feed your crew in each meal. This is the menu. Be sure to have a recipe on how to prepare each item on the menu. Don't forget to include drinks and vegetables. If your menu only says hamburgers it is not complete. Think of the menu as a checklist to make sure nothing is forgotten.
Step 2 From the recipe write a list of ingredients for each item on the menu.
Step 3 Only write ingredients once. For additional times the ingredient occurs, just increase the quantity. Drink mix is a good example of something that will be needed several times. This is your purchase list. AND THIS IS THE LIST TO BE APPROVED!
Step 4 Check what you already have available. This may include leftovers from previous outings, and condiments in your chuck box.

6. Menu Breakfast Lunch Dinner Scrambled eggs Ham sandwich Stew
Bacon Baloney “ Bread
Orange juice Drink mix Milk
Chips mix
Step 1 Develop a list of what you plan to feed your crew in each meal. This is the menu. Be sure to have a recipe on how to prepare each item on the menu. Don't forget to include drinks and vegetables. If your menu only says hamburgers it is not complete. Think of the menu as a checklist to make sure nothing is forgotten.
Step 2 From the recipe write a list of ingredients for each item on the menu.
Step 3 Only write ingredients once. For additional times the ingredient occurs, just increase the quantity. Drink mix is a good example of something that will be needed several times. This is your purchase list. AND THIS IS THE LIST TO BE APPROVED!
Step 4 Check what you already have available. This may include leftovers from previous outings, and condiments in your chuck box.
Step 1 – Develop a list of what you plan to feed your crew in each meal. This is the menu. Be sure to have a recipe on how to prepare each item on the menu. Don’t forget to include drinks and vegetables. If your menu only says hamburgers – it is not complete. Think of the menu as a checklist to make sure nothing is forgotten.

7. Food List Food Serving X8 Buy Eggs 2 ea 16 18 Milk 1 tsp ½ cup 1 gal
Olive oil ½ tsp ¼ cup CB*
Salsa tsp tsp oz
Bacon slices = 2 lb lb
Orange juice oz oz = 1½ gal 2 gal
*Chuck Box stores
The menu must be broken down to include everything that is necessary for that food. Note that in addition to eggs, bacon and OJ that are on the menu, we need milk to cook the eggs, olive oil for the pan, and salsa to satisfy our Texas friends.
It gets worse with sandwiches, think about Miracle Whip (NOT mayonaisse), lettuce, tomato, onions, pickles, other condiments desired by your ship, etc.
Make sure you check on your leftover supplies (most ships have them). Some may be in people's homes, some in your “chuck box” that you use for certain cruises. Many things will keep indefinitely if protected from insects, etc.
Calculate the serving size per person. Multiply by the number who say they are going (i.e., PAID). Round up to the next size box or bottle. If you keep track of what you need for eight, you don't have to go to the store to price every time.
You can adjust the cost per meal or person based on experience, but each Sea Scout needs this experience at least once. It is a life skill.
Step 2 – From the recipe write a list of ingredients for each item on the menu.
Step 3 – Only write ingredients once. For additional times the ingredient occurs, just increase the quantity. Drink mix is a good example of something that will be needed several times. This is your purchase list. AND THIS IS THE LIST TO BE APPROVED!
Step 4 – Check what you already have available. This may include leftovers from previous outings, and condiments in your chuck box.

8. Costing Eggs 18 $3.50 Milk supper 0 Olive oil CB 0 Salsa 8 oz 1.50
Bacon lb
OJ gal
TOTAL
# persons
Cost / person
From the previous slide, note the amount to be bought for eight persons. Price that. Prices above are real from a local Kroger. Milk for the eggs cost zero because we are using just a little bit of the supper milk. We took the olive oul out of the chuck box. The other items added up to $21.00, divided by the eight people, the breakfast meal cost $2.63 per person (planning).
This has been successfully used with up to 100 people by putting the factors into an Excel spread sheet, putting in the formulae, and plugging in the anticipated attendance. The more you understand portion control and follow EVERY needed food item, the more accurate your predicted cost will be.
Step 5 Go to a grocery store and add up the price of your purchase list. Divide the $ amount by the number of people. That result is how much each person needs to pay for the event. Be sure to tell them two weeks before the event, and collect the money a week before the event.
Step 6 Before the event, take the money and buy the food and stuff. Be sure to think about storage; what needs ice, what can sit in the weather. For example, cans of chile can be stored in the rain without a problem; bread needs to be protected.
Step 7 Check your equipment (chuck box, stove, etc.) to see that you have everything you need, including extra fuel canisters. A cooking equipment checklist is available. Also sometimes an important ingredient is missing. Do the best you can, but it is far better to have what is needed.
At this point you are ready for the event, and ready to cook.
Step 5 – Go to a grocery store and add up the price of your purchase list. Divide the $ amount by the number of people. That result is how much each person needs to pay for the event. Be sure to tell them two weeks before the event, and collect the money a week before the event.
Step 6 – Before the event, take the money and buy the food and stuff. Be sure to think about storage – what needs ice, what can sit in the weather. For example, cans of chile can be stored in the rain without a problem; bread needs to be protected.
Step 7 – Check your equipment (chuck box, stove, etc.) to see that you have everything you need, including extra fuel canisters. A cooking equipment checklist is available. Also sometimes an important ingredient is missing. Do the best you can, but it’s far better to have what is needed.
At this point you are ready for the event, and ready to cook.

9. ORD-5g(ii)
Explain the use of charcoal, pressurized alcohol, and propane. Include safety precautions for each.
Explain the use of charcoal, pressurized alcohol, and propane. Include safety precautions for each.

10. Safety Ventilation is critical You and the stove need oxygen
Carbon monoxide (CO) poisoning is sneaky and deadly
Check all connections – source of many galley fires
NO gasoline stoves – explosion hazard!
A few words about the cooking stove and safety:
Ventilation is always critical.
You and the stove need the same thing. Oxygen!
Carbon Monoxide (CO) will kill you and everyone else, and you won't feel it coming.
Uncontrolled fire — insure all connections are tight and there is no spilled fuel.
Explosion — NO gasoline stoves on boats!
A few words about the cooking stove and safety:
Ventilation is always critical.
You and the stove need the same thing. Oxygen!
Carbon Monoxide (CO) will kill you and everyone else, and you won’t feel it coming.
Uncontrolled fire – insure all connections are tight and there is no spilled fuel.
Explosion – NO gasoline stoves on boats!

11. Charcoal Location – outside Keep non-cooks away – a spill can burn
Use long handled tools
Watch for fat buildup on tray (if it exists)
Preferred – use starter chimney
Use starter fluid only before starting fire
Slow / inefficient for boiling, etc.
Location – outside
Keep non-cooks away – a spill can burn
Use long handled tools
Watch for fat buildup on tray (if it exists)
Preferred – use starter chimney
Use starter fluid only before starting fire
Slow / inefficient for boiling, etc.

12. Pressurized Alcohol Fire is clear – not visible
Fuel is toxic – can be absorbed through skin
If fire not completely out – refueling is exciting
Most efficient fuel carriage for long distances
Stove lighting is more complicated
Good stove efficiency
Safest on-board fuel – evaporates up
Fire is clear – not visible
Fuel is toxic and can be absorbed thru the skin
Refueling can be exciting if the fire is not completely out
Most efficient fuel carriage for long distances
Stove lighting is more complicated
Good stove efficiency
Safest on-board fuel – evaporates up

13. Propane Check for leaks before using – soapy water or smell
Know where the shutoff valve is
Do not store canisters indoors (below decks)
Fumes are heavier than air
High heat output
Stoves and canisters are readily accessible
Check for leaks before using – soapy water or smell
Know where the shutoff valve is
Do not store canisters indoors (below decks)
Fumes are heavier than air
High heat output
Stoves and canisters are readily accessibleA

14. ORD-5g(iii)
Prepare breakfast, lunch and dinner while on the activity. Demonstrate your ability to properly use the galley equipment or personal cooking gear generally used by your ship.
Prepare breakfast, lunch and dinner while on the activity. Demonstrate your ability to properly use the galley equipment or personal cooking gear generally used by your ship.
You are the chef in charge. You need an assistant chef. Select one, either an experienced Scout who who can provide good assistance, or a newer Scout who needs to learn these routines so they can pass their own requirement.
Set up your kitchen with room to work. Start the foods that need the longest preparation time first. Set up a way to keep hot foods hot until everything is ready to serve.
In most cases, the ship needs to sit down to each meal together, starting with grace offered by a member who knows in advance s/he is offering it.
Cafeteria service is OK. Set it up in order with the plates, main course, condiments and beverages to minimize confusion.

15. General Preparation
You need an assistant chef. Appoint one. If you are inexperienced, appoint an experienced cook. If you are experienced, appoint someone who needs the experience.
Wash and clean up, be sanitary
You need room to work. Clear everyone else out!
Start longest preparation time items first.
Keep hot foods hot.
Put washwater on to heat ASAP A
You are the chef in charge. You need an assistant chef. Select one, either an experienced Scout who can provide good assistance, or a newer Scout who needs to learn these routines so they can pass their own requirement.
Wash and clean up. Be sanitary.
Set up your kitchen with room to work. Start the foods that need the longest preparation time first. Set up a way to keep hot foods hot until everything is ready to serve.
In most cases, the ship needs to sit down to each meal together, starting with grace offered by a member who knows in advance s/he is offering it.
Cafeteria service is OK. Set it up in order with the plates, main course, condiments and beverages to minimize confusion.

16. Serving the Meal Scouts say grace before every meal
The Scout who says grace knows about it well in advance and can prepare
The ship sits down together to eat and enjoy conversation
Family style or cafeteria service is OK
Cooks manage portions and eat last
Scouts say grace before every meal
The Scout who says grace knows about it well in advance and can prepare
The ship sits down together to eat and enjoy conversation
Family style or cafeteria service is OK
Cooks manage portions and eat last

17. Cafeteria Service Set up your serving line
Recommend against paper / plastic ware
Scouts bring own mess materials
Plates, bowls, napkins, utensils
Main course
Veggies, salads, condiments (salsa, etc.)
Cups, drinks, desserts, etc.
Set up your serving line
Recommend against paper / plastic ware
Scouts bring own mess materials
Plates, bowls, napkins, utensils
Main course
Veggies, salads, condiments (salsa, etc.)
Cups, drinks, desserts, etc.

18. ORD-5g(iv)
Demonstrate appropriate sanitation techniques for food preparation and meal cleanup

19. Food Preparation Clear the area of all non-cooking material
Wash hands, use plastic gloves, etc.
Cover / wipe down table surfaces
Cover food from flies / insects
Keep food cool until cooking
NO mayonaisse, other high spoilage items
Keep hot – hot, cold – cold A
Food Safety
Thousands of bacteria are naturally present in our environment—some beneficial,
some deadly. Bacteria in foods can cause nausea, vomiting, diarrhea, fever, and worse,
but foodborne illness can be prevented. Proper storage, processing, and cooking of food
reduces and destroys bacteria.
1. Wash your hands and clean all surfaces often. Clean and sanitize everything
used in food preparation prior to its use.
2. When purchasing and storing food, separate raw meats, poultry, and seafood
from other foods. The same goes for food preparation. Do not process
vegetables on the same cutting board you used for meat unless it has been
thoroughly washed.
3. Bacteria multiply rapidly from 40°F–140°F, so make sure foods are stored
quickly and at the correct temperatures.
4. Cook foods, especially meats, to the proper temperatures.
5. Wash all fruits and vegetables that are to be eaten raw.
6. Pure drinking water is essential. It should be available in clean, tightly covered
containers. You must also be sure that it is dispensed in a sanitary manner—
each person drinking from his or her own cup. Please be green, don’t use throw-away paper/plastic.

20. Cleanup TWO pots of hot water heating while eating
Scrape all dish contents into garbage can
Scrub all dishes in hot soapy water pot
Rinse all dishes in HOT clear water pot
Rinse all dishes in warm Clorox water pot
Air dry
Dishwashers wash cooking pots / utensils after personal dishes finished
Keep water hot and clean!
TWO pots of hot water heating while eating
Scrape all dish contents into garbage can
Scrub all dishes in hot soapy water pot
Rinse all dishes in HOT clear water pot
Rinse all dishes in warm Clorox water pot
Air dry
Dishwashers wash cooking pots / utensils after personal dishes finished
Keep water hot and clean!A
Clean up starts long before cooking is complete. It is a good idea to have the cooks clean the galley space. Otherwise a cook can use every dish, pot, and tool in the galley and then stand back and say “I cooked, you clean!!” Bummer. As soon as possible, the cooks need to have water heating for washing – both for them and so that the folks eating can wash their personal cups, plates, sporks and such. The three bucket method works well. Here’s how to do it.
•Scrape everything clean – use a tool – sponge or brush
•Wash with hot detergent water (bucket 1)
•Rinse with hot water (bucket 2)
•Rinse with water & chlorine bleach (bucket 3)
•Air dry

21. 3-Pot System Make your 3-pot system work
It doesn't have to be this fancy! A

22. Questions? R