1. ORD-5g OrdinaryGalley 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.

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.

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, www.usscouts.org/cooking/risingstar.pdf.

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.

6. Menu  Breakfast Lunch Dinner  Scrambled eggs Ham sandwich Stew  Bacon Baloney “ Bread  Orange juice Drink mix Milk  Chips mix

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 3 tsp 24 tsp 8 oz  Bacon 3 slices 24 = 2 lb 2 lb  Orange juice 12 oz 96 oz = 1½ gal 2 gal  *Chuck Box stores

8. Costing Eggs18 $3.50 Milksupper 0 Olive oil CB 0 Salsa 8 oz 1.50 Bacon 2 lb 8.00 OJ 2 gal 8.00 TOTAL 21.00 TOTAL 21.00 # persons 8 # persons 8 Cost / person 2.63 Cost / person 2.63

9. ORD-5g(ii) 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!

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.

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

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

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.

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

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

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.

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

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!

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

22. Questions? 