DOCSLIB.ORG

Owner's Manual

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Owner's Manual ENGLISH KAMADO CADET OWNER’S MANUAL PATENT PENDING *Colors and finishes may vary based on model purchased. WELCOME Welcome to Kamado cooking! Our Vision Grills Kamado our grill provides superior thermal insulation, is based on 3,000+ years of clay pot cooking from allowing you to grill, sear, bake or smoke around the world. regardless of the season. Over generations, our ancestors have refined Kamado In this manual we provide the basics to get techniques for searing, grilling, smoking and baking all you cooking and invite you to our website, types of foods. Kamado cooking locks in moisture and www.visiongrills.com, where we share recipes, provides a variety of ways to infuse different flavors into detailed Use & Care information and contact your foods, turning weekend grillers into neighborhood information if you need more help. chefs. From our entire team here at Vision Grills, thanks Our Vision Grills Kamado builds on this heritage with for your purchase and welcome to becoming the fresh aesthetics, safe and convenient features, a user- destination eatery in your neighborhood! friendly easy-lift lid with spring assist, and high quality materials to define a new industry standard for design PATENT PENDING and innovation. The thick ceramic construction of *Colors and finishes may vary based on model purchased. COOKING WITH YOUR KAMADO Your new Vision Grills Kamado is the complete outdoor cooking appliance which allows you to sear, grill, bake and smoke all types of food. For best results, we recommend using natural lump charcoal made from hardwoods. Compared to briquettes, natural charcoals start faster, burn cleaner and longer, reach higher temperatures and produce less ash. Leftover natural charcoal also relights for reuse. Before restarting the grill, knock off excess ashes from any remaining charcoal. Routinely empty ashes, but only do so when grill is cold. Starting your Vision Grills Kamado is simple and fast: Open grill lid, open top and bottom vents wide open, fill the inner fire bowl with enough charcoal to just cover the air holes, then light the charcoal using approved firelighters. After several coals are burning, spread evenly, close lid, adjust top and bottom vents, and wait for the Kamado to reach your desired cooking temperature. KAMADO CADET PATENT PENDING STARTING Charcoal Fill A B C Top Vent SMOKE GRILL SEAR VISION Bottom Vent Charcoal Ash Removal Get Cooking Get Starting Charcoal Spread hot charcoal evenly over charcoal grate. charcoal over evenly charcoal Spread hot Set top and bottom vents for desired cooking temperature. desired cooking for vents and bottom top Set KAMADO CADET stabilize. temperature Let Step 1: Step Add wide open and lid. vent bottom Set to with enough charcoal Fill the fire bowl smoking foods the air holes. For just cover longer periods of time (1.5for hours+), you up add a little more charcoal, will need to the air 2” (50 mm) above approximately to holes. The maximum amount of charcoal 2” (50 mm) past these exceed should not air holes 2:Step Light charcoal vents. and bottom Open top Do not using paraffin starter or chimney. For best results, use lump fluids. use lighter the charcoal cook before Do not charcoal. has a coating of ash. 3:Step Setting Temperature heat distribution. even it out for level is ready, Once charcoal thesetting desired to vents bottom and the top Close the Set lid. this manual. section in Temperature the Setting to referring by the cooking into settle to 5-15 minutes Kamado your Give on the grill. put food you before want you temperature 200-225 ºF/93- above up temperature your bring If smoking, do not NOTE: 107ºC. A) B) C) 4:Step Goto life. your of experience the cooking for ready are you it - That’s recipes. for www.visiongrills.com our website, 5:Step each use, lift them. Prior to removing ashes cool before let Always and dispose of ash. Ash Drawer and pull out Removable for lighting or fluid, spirit or petrol use lighter Do not WARNING: to EN 1860-3! complying re-lighting! Use only firelighters cook until the charcoal has a coating of ash. Use a wire grill Do not clean the cooking grate. brush to PATENT PENDING SETTING TEMPERATURE TOP VENT BOTTOM VENT SMOKE GRILL SEAR 500º+F SEARING VISION 260º+C SMOKE GRILL SEAR 300º– 450ºF GRILLING 149º– 233ºC VISION SMOKE GRILL SEAR 200º– 225ºF SMOKING 93º– 107ºC VISION PATENT PENDING KAMADO CADET Vision Grills Kamado cooking temperature is controlled by adjusting adjusting by is controlled temperature cooking Kamado Grills Vision vents. and bottom top the calibrated the Keep hot. too get the grill let do not – When smoking, *Caution cool down. hours to it takes low, temperature Increasing air flow throughtop cooking and temperature, whereas decreasing bottomair flow air slows the burn vents increases bottom and top both Closing temperature. the cooking lowers and the fire. and shuts down starvesvents the charcoal of oxygen will high temperatures at extreme grilling - Continuous *Caution burn. to cause the felt Flare-Ups:Prevent causing the grill inside rush will oxygen quickly, liftedtheis If lid too To a prevent a flareflare-up. up, lift the (25mm) lid and 1” to count fully opening the grill. three before WARNING! This barbecue will become very during operation. hot, do not move it NOTE: Fluctuations in grill temperature can occur for a variety reasons suchoutside temperature, wind, as type of charcoal, of vary. may location and altitude. Results All cooking times and temperatures are approximate. Visit foodsafety.gov for additional information on safe COOKING TEMPERATURE minimum cooking temperatures. SMOKING GRILLING (350 - 450°F) Approximate Cooking Time Smoker Temp (°F) Meat Temp. (°F) BEEF Beef Temp (°F) Pork Temp (°F) Brisket (8 - 12 lbs) 1.5 hours/lb 225 - 250 185 - 205 Short Ribs 5 hours 225 - 250 Pulls back from bones Rare 125 + 3 min. Rest --------- Tenderloin (3 - 4 lbs) 1-4 hours 225 - 250 120 - 160 Medium-Rare 130 - 135 145 + 3 min. Rest PORK Medium 135 - 140 150 Baby Back Ribs (1.5 - 2.5 lbs) 5 hours 225 - 250 Pulls back from bones Medium-Well 140 - 150 155 Butt (6 - 8 lbs) 1.5 hours/lb 225 - 250 170 - 205 Well-Done 155+ 160+ Ham (Bone In) 1.5 hours/lb 225 - 250 160 Ground 160 Shoulder (6 - 10 lbs) 5 - 12 hours 225 - 250 170 - 205 Spare Ribs (2.5 - 3 lbs) 5 - 7 hours 225 - 250 Pulls back from bones Tenderloin (1.5 - 2 lbs) 2.5 - 3 hours 225 - 250 160 Poultry Temp (°F) Dark Meat 165 - 175 POULTRY White Meat 165 Turkey (Whole: 10 - 12 lbs) 5 - 6.5 hours 240 - 275 170 Chicken (Whole: 2.5 - 4.5 lbs) 2.5 - 4 hours 250 - 275 170 Ground 170 - 175 KAMADO CADET PATENT PENDING KAMADO CADET EASY-TO-READ CUSTOM WOOD HANDLE THERMOMETER CALIBRATED TOP VENT 2 SPRING LID ASSIST HEAVY DUTY STEEL STAINLESS STEEL COOKING GRATE HARDWARE FELT GASKET STAND REMOVABLE ASH DRAWER CALIBRATED BOTTOM VENT CERAMIC CONSTRUCTION ALLOWS FOR ALL-SEASON COOKING PATENT PENDING WARRANTY PATENT PENDING Subject to the following terms and conditions, Phase 2, LLC, d/b/a Vision Grills and conditions, Phase 2, LLC, terms the following Subject to KAMADO that the ceramic cooker the original purchaser (“Vision to Grills”) warrants in material defects Vision Grills will be free from manufactured or supplied by the original periods from the following under normal use for and workmanship yearsfor all all ceramic parts, (5) for five lifetime limited of purchase: date This Limited gauge and gasket. temperature parts,metal for one (1) year at www. the product registering is contingent upon purchaser Warranty Lifetime along with a of purchase of the date within 30 days visiongrills.com/register sales receipt, which can be attached in an electronic of the original dated copy [email protected]. Failure an email to to etc.) (i.e. scan, photograph, format chips or cracks in the finish of Any the warranty. do so will invalidate CADETto on the original must be noted present at the time of purchase, ceramic cooker, subsequent owners. If to transferable is not sales receipt. This Warranty dated online it will be necessary contact Vision Grills customer register to cannot you or email [email protected]. 917-4273 service at (877) warranty a covered due to is defective this Warranty by covered product If any its will, at the option of Vision Grills, be repaired to condition, such product or part. product The repair original condition or replaced with a comparable new of the liability and and/or replacement of parts the extent shall constitute provide is required to Purchaser obligations of Vision Grills under this Warranty. assess the damage when submitting claim. to evidence photographic Scratches, blemishes of the cracks, chips, dents, crazing, or minor cosmetic as under warranty, affecting glaze not performance covered are not exterior Vision Grills. by determined improper assembly, improper damages caused by cover does not This Warranty directions of use, misuse, abuse, negligence, extreme follow care, failure to accidents, acts of nature, and tear, conditions, normal wear environmental by Vision Grills. or modification, as determined alteration unauthorized repair, which chips or cracks in the ceramic cooker apply to does not This Warranty the original purchaser. by is purchased occur after the ceramic cooker may fluid, liquids, including starter lighter if any will be invalidated This Warranty coating of the ceramic The protective are poured on or in the ceramic cooker. Vision substances or conditions that are beyond by can be compromised cooker as to the Warranty While Vision Grills uses rust-resistant materials, Grills’ control. of the unless the structural integrity rust or oxidation partsmetal cover does not Vision Grills.
Load more

Recommended publications
  • Council I – Laws and Regulations
    COUNCIL I – LAWS AND REGULATIONS Issues and Actions In this section are the Issues deliberated by Council I. In addition to those Issues originally assigned to Council I, Issues 02-03-04, 02-03-05 and 02-03-24 (Council III Issues) were also deliberated by this Council. Issue 02-03-24 was then sent back to Council III and was reported out as part of that Council’s deliberation. Issue Number: 02-01-01 Issue Title: Special Requirements for Highly Susceptible Populations Recommended Solution: The Conference recommends the removal of this language. The specific verbiage would be: 3-801.11 (C) Food in an unopened original package may not be re-served; and (C) (D) The following FOODS may not be served or offered for sale in a READY-TO-EAT form: Council Recommendation: Accept as submitted Assembly Action: Affirm Issue Number: 02-01-02 Issue Title: Re-serving Food in Unopened, Hermetically-Sealed Containers Recommended Solution: The Conference recommends no action as this Issue is resolved by acceptance of Issue 02-01-01. Council Recommendation: No action Assembly Action: Affirm Issue Number: 02-01-03 Issue Title: Appropriate Re-service of Bread Recommended Solution: The Conference recommends no action because of food security, chemical and other contaminant issues. Council Recommendation: No action Assembly Action: Affirm Council I – Laws and Regulations 1 Issue Number: 02-01-04 Issue Title: Clarification of Consumer Self-Service Operations 3-306.13 Recommended Solution: The Conference recommends that Section 3-306.13 be changed from: (A) Raw, unpackaged animal food, such as beef, lamb, pork, poultry, and fish may not be offered for consumer self- service.
    [Show full text]
  • Aby's Outdoor Cookbook
    Aby’s Outdoor Cookbook Introduction This cookbook is not a part of the Boy Scouts of America program nor do the Boy Scouts of America sanction this book. No representation of such sanctioning is requested, made or implied. The book is the result of more than fifty years experience living outdoors, cooking to please the cook and enjoying the experience. The author made no attempt to calculate calories, nutritional values or cholesterol. He is past seventy years of age and weighs fifteen pounds more than he did at high school graduation. His career path has been varied and perhaps checkered. Whether he was roustabouting in oilfields or managing a major computing center, he has maintained an active and mobile life style, believing hard work (physically hard work) is its own reward. He has failed to diligently follow his belief that “moderation in all things” is the real secret to success, health and abundant living. This tome is intended to provide Scout leaders with background material for cooking outdoors and engaging youth in the joys of this activity. If you are a really good outdoor cook, you will stand out in a crowd. And don’t let anyone tell you it is just the smell of garlic on your hands! At seventy-plus, the author can still identify one hundred fifty birds by sight, forty by flight pattern and fifty by song. He knows more than sixty species of trees by leaf, bark and fruit. He can paddle a canoe, row a boat, carry a pack, sleep on the ground and survive.
    [Show full text]
  • CLAY POT COOKING RECIPES Chicken with 40 Cloves of Garlic
    3. Separate garlic cloves and add to casserole. Stir in wine, chicken stock, thyme, rosemary, bay leaf, and remaining l/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil. Reduce heat to medium- CLAY POT low, cover, and cook until chicken is no longer pink in center, about 25 minutes. Remove and discard bay leaf. Transfer chicken and garlic to a serving dish. COOKING 4. Skim fat from cooking liquid and discard. Bring cooking liquid to a boil and cook until liquid is reduced to 1 cup, 2 to 3 minutes. Stir in RECIPES remaining 2 tablespoons butter and pour over chicken. Chicken Tagine with Green Olives & Preserved Lemon Chicken With 40 Cloves Of Garlic If you can, make this dish as Moroccan women have for centuries, in the When garlic is slowly simmered, it mellows and becomes almost sweet in cone-topped clay cooker that gives it its name - otherwise a Dutch oven works well. Traditionally, preserved lemons require curing in salt for at least flavor. Serve this stew with crusty bread onto which the softened garlic may two weeks. But this method, discovered by Paula Wolfert, takes only five be spread. days. And, you can preserve just one or two lemons instead of making a Ingredients large batch. Try them chopped and mixed with green olives for an hors d'oeuvre, or place one inside a chicken before roasting, or chopped, in the 2 heads of garlic cavity of a fish. 4 tablespoons butter 1 tablespoon olive oil Ingredients 1 (3-pound) chicken, cut into serving pieces 8 large chicken thighs, skinned 1 teaspoon salt 3/4 cup finely chopped
    [Show full text]
  • Outdoor Cooking Guide
    I N F R A R E D SSMMOOKKEERR RR OO AA SS TT EE RR &GRILL 08.09 2 OUTDOOR COOKING GUIDE Congratulations and welcome to ownership of The Big Easy® from Char-Broil®. It is our sincere hope that by reading this guide, and with a little practice, you will come to fully enjoy the tender juiciness and delicious flavor of food you prepare with your new infrared Smoker, Roaster & Grill. We suggest you take a few moments to read the assembly manual and ensure your cooker is assembled correctly and completely and that you are familiar with both its construction and operation before using your cooker. There are no hard and fast rules for cooking - just some basic facts about how The Big Easy® works. The exclusive and patented infrared cooking system will help you prepare wonderful meals. Use this cooking guide as an introduction to cooking with The Big Easy®. It’s filled with great tips, tricks and recipes. The most important thing you can do first is register your cooker so that we can be more helpful when you need us. Please complete the warranty registration card found on the last page of your Product Guide or save a stamp and visit us at www.charbroil.com. When you register, be sure to sign up for our free weekly email newsletter called Sizzle on the Grill™. Each issue is packed with new tips, tricks, recipes, party ideas and exclusive subscriber offers. We never sell or distribute your contact information. We want your Char-Broil® experience to be a great one and this is one way we can stay in touch.
    [Show full text]
  • Onetable Noshpitality - Camping and Outdoor Cooking Guide by Scott Bratt
    OneTable Noshpitality - Camping and Outdoor Cooking Guide By Scott Bratt 1) Basic Camping Gear (2-6 people) a) Personal Items i) headlamp/flashlight ii) 2x water bottles iii) Lightweight long pants iv) Lightweight long sleeve shirt v) Hat (more coverage the better) vi) 2x underwear vii) 2x socks viii) Shoes for hiking ix) Shoes for camp/lounging x) Warm hat/beenie xi) book/kindle xii) Warm jacket for nighttime xiii) Toiletries in a sealable bag xiv) Your own toilet paper b) Backpack - i) Tent ii) Sleeping Pad iii) Sleeping Bag iv) Dining Fly or Tarp c) Camp Setup Bag - very useful if you have a half-sized reusable shopping bag (lulemon makes these in a very durable material) (1) Hammer for putting tent stakes into stubborn ground (2) Extra tent stakes for setting up dining fly, hammock cover, etc (3) 100ft of paracord for various tasks (4) Folding Saw or hatchet for tackling firewood that won’t fit into a fire-ring (5) Foldable water jug (5+ gallons) (6) Toilet paper in a ziploc bag (7) Hand sanitizer in a ziploc bag (8) Trowel or garden shovel for backcountry toilet (9) Sunscreen and bug repellent as needed (10) Lanterns and light source d) Kitchen Box and Stove - i) Cookware - (1) 1 large pot (1.5 liters) with lid. Many camping cookware comes with tops that include strainers. (2) Medium cutting board. If you know there will be a lot of cutting prep, bring two (3) Medium kitchen knife - ones that come with plastic covers are best (4) Small serrated knife - great for cutting bread, tomatoes or tough meat OneTable Noshpitality - Camping and Outdoor Cooking Guide By Scott Bratt (5) Silicone or plastic spatula for turning pancakes, eggs, stir fry, etc.
    [Show full text]
  • Outdoor Cooking - Meat and Poultry Grilling, Roasting and Braising Tips And
    ULFU3WFDNQ < Outdoor Cooking - Meat and Poultry Grilling, Roasting and Braising Tips and... « Doc Outdoor Cooking - Meat and Poultry Grilling, Roasting and Braising Tips and Tech niques (Paperback) By Dueep J Singh, John Davidson To read Outdoor Cooking - Meat and Poultry Grilling, Roasting and Braising Tips and Techniques (Paperback) PDF, remember to access the web link listed below and download the ebook or gain access to additional information which might be have conjunction with OUTDOOR COOKING - MEAT AND POULTRY GRILLING, ROASTING AND BRAISING TIPS AND TECHNIQUES (PAPERBACK) ebook. Our online web service was launched by using a wish to function as a total on the web electronic local library that oers entry to many PDF guide selection. You might find many dierent types of e- book and also other literatures from the files data bank. Specific well-known subjects that distribute on our catalog are popular books, answer key, exam test questions and solution, guideline sample, practice guide, quiz test, consumer handbook, owner's manual, services instruction, fix guidebook, etc. READ ONLINE [ 3.7 MB ] Reviews Complete guide! Its such a great study. I am quite late in start reading this one, but better then never. It is extremely diicult to leave it before concluding, once you begin to read the book. -- Dr. Hermann Marvin PhD It in just one of the most popular ebook. It really is full of wisdom and knowledge You are going to like just how the blogger create this pdf. -- Roosevelt O'Keefe ZC0QMO0GSY Outdoor Cooking - Meat and Poultry Grilling, Roasting and Braising Tips and... PDF Relevant Kindle Books Index to the Classified Subject Catalogue of the Bualo Library; The Whole System Being Adopted from the Classification and Subject Index of Mr.
    [Show full text]
  • International Research Scientific Review on Foo International Journal of Trend in Scientific Research and Development (IJTSRD)
    International Journal of Trend in Scientific Research and Development (IJTSRD) International Open Access Journal ISSN No: 2456 - 6470 | www.ijtsrd.com | Volume - 2 | Issue – 4 Scientific Review on Food Custom of Siddha G. Rathiga1, T. Lakshmi Kantham2 1PG Scholar, Dept. of Maruthuvam, National Institute of Siddha, Chennai, Tamil Nadu, India 2Lecturer, Dept. of Maruthuvam, National Institute of Siddha, Chennai, Tamil Nadu, India ABSTRACT Now a days prevalence of life style diseases like “Thiraviyalum thilunarnthae thinranupa vippar diabetes, blood pressure, cancer etc. are very high when compared to few decades before. Our ancestors Paraviyanoi kaanarayp pala rivayather had much better overall health than us. This is just Meyyaing kalithidukon mikkayul pechreraezh because of their lifestyle which was very close to nature. Preventive medical care was gained an Vaiyaing kaliththudavazh vaar.” important place in Siddha system of medicine. New strategies have been developed for combating specific - pathartha gunapadam deficiencies for example nutritional blindness and This poem emphasises the importance of choosing the iodine deficiency disorders. The recognition of the quality and seasonal aspect of food items, to get a role of vitamins, minerals, proteins and other nutrients strength and long life. and more recently dietary fibre emphasize the pivotal role of the nutritive components in preventive Traditional wisdom about processing of food its medicine. This review focuses the scientific basis of preservation techniques and their therapeutic effects certain traditional Siddha food customs which would have been established for many generations in India. be supportive in the prevention of life style diseases. Indian traditional foods are recognized as functional food because of the presence of functional Keywords: Preventive medicine, Siddha, Life style components like body healing, antioxidant, dietary disorders, Dietary pattern, Nutritional blindness fibers and probiotics.
    [Show full text]
  • Cooking Encyclopedia Final
    Table of Contents Introduction 02 Know Your Cuts! 03-04 Help Yourself 05-06 Count Your Calories 05-06 Eat Smart - Calorie-Cutting Tips 07 Healthy, Wealthy & Wise (Health Section) 08 Herbs That Heal 08 Drink Your Way to Health 09 Eat Fit to Burn Fat 10 Eat Well, Live Well 11 What’s Cooking 12 Diabetic-Friendly Recipes 12-14 Blood Pressure-Friendly Recipes 15-16 Cholesterol-Friendly Recipes 17 Pregnancy-Friendly Recipes 17-19 Dishwashing Recipe for Sparkling Dishes 20 Kitchen SOS (Kitchen Tips Section) 21 Brush Up on Your Cooking Terminology (Glossary) 22-24 INTRODUCTION Food, as an art form, is unique in many ways. Reaching the perfect balance of unique flavors and textures is the essence of a good meal. Although being a chef requires craftsmanship, it is all the more important to be invested in the meal you are cooking than the cooking technique, intricacies & skills involved. To satiate your cooking sensibilities, Lemon Max Paste is here with a Cooking Encyclopedia that not only covers essential everyday ingredients, but includes cooking techniques, delicious recipes, helpful hints & masterful instructions to ensure you achieve a culinary masterpiece, whatever you choose to cook! So gear up, arm yourself with the ingredients listed in your favorite recipe in this Book. Remember to keep Lemon Max Paste handy for a quick clean-up afterwards Let’s get cooking! KNOW YOUR CUTS Each cut of meat has its own unique flavor and texture. That’s why choosing the right cut of meat is important; in fact, it can make or break your meal! See our visual guide to help you choose your cut of meat & get the most out of it.
    [Show full text]
  • Outdoor Nevada’ 1997-1998
    Adventures in Outdoor Cooking Favorite Recipes from ‘Outdoor Nevada’ 1997-1998 Hi folks, Well, it’s finally here! A complete up-to-date book of outdoor recipes as seen only on Outdoor Nevada! They not only “look” delicious on television, they “cook” delicious in camp or on the trail. Our viewers have been urging us to compile the scrumptious outdoor recipes that have been featured and demonstrated on the show. Well, we really do listen and we want to thank you for watching! So whether you’re hunting for ways to enjoy the big game, looking for hearty breakfast recipes on the trail, or maybe you’re simply in the mood for a traditional campsite favorite, it’s all here… from the basic to the exotic. This grub is tasty and easy to prepare, but more importantly, these recipes might be just the excuse you’re looking for to get outdoors again, breathe some fresh air and enjoy these ‘Adventures in Outdoor Nevada Cooking’! Let’s get started and serve ‘em up! 2 ACKNOWLEDGEMENTS EDITORS: Dan Garrison Leslie DeVore Layke Martin ART DESIGN and PRINTING: Clark County School District, Graphic Arts Department SPECIAL THANKS TO: Dutch Oven Society of Nevada, Dennis Golden, Sharon Chayra and Melanie Brubaker-Mazur The recipes included have been prepared solely by Dennis Golden, Melanie Brubaker-Mazur and Sharon Chayra for Outdoor Nevada and are distributed by Vegas PBS as an accommodation to its viewers. Vegas PBS has not tested these recipes and makes no representation as to the quality of the finished product. As always, standard FDA precautions should be taken when handling and preparing raw meat, fish and poultry.
    [Show full text]
  • Outdoor Younger Girl Guidelines (Grades 4-6) 10.02
    Camp Adventure Club Skills Program Guidelines Younger Girls Outdoor Younger Girl Guidelines (Grades 4-6) Outdoor Younger Girl Guidelines (Grades 4-6) Tents/Shelters Learn how to properly pack a sleeping bag. Learn how to pitch a tent and demonstrate you can put a tent up without adult help. Learn about other types of shelters you may need to make if a tent is unavailable. Knots and Lashing Learn the clove hitch and square knot. Demonstrate how to hang a dunk bag line. Learn about lashing and what it is used for. Practice your hand at lashing by making something you can use on your next camping trip (a chair, table for cooking, and Teepee frame for cooking). Camp Tools Demonstrate how to open, close, and pass a pocket knife or kitchen knife safely. Learn why a sharp knife is better than a dull one and how to correctly sharpen a knife. Learn how to safely handle a saw. Fire Building Learn fire safety; make a list of equipment needed at a fire site. Learn how to choose a site and prepare it for a fire ring. Learn how to build a fire (A-frame, log cabin style) and put it out safely. Learn about different fire starters and make one type for your next camping trip. Outdoor Younger Girl Guidelines (Grades 4-6) Outdoor Cooking Learn how to connect and light a propane camping stove and another method of cooking (e.g. Dutch oven, box oven, foil cooking). Plan a meal or snack and cook it over one of the above methods of cooking.
    [Show full text]
  • Cooking Instruction
    eir DOCUMENT RESUME ED 230 823 CE 036 372' AUTHOR Henderson, William Edwird, Jr. TITLE Articulated, Performance-Based Instruction Objective Guide for Food Service/Food ServiceManagement. INSTITUTION Greenville County School District, Greenville,S.C.; Greenville Technical Coll., S.C. SPONS AGENCY .South Carolina Appalachian Council of Governments, Greenville. PUB DATE May 83 CONTRACT ARC-211-B NOTE 578p.; For related documents, See ED 220 579-585,CE 036 366-368, and CE 036 310-371. PUB TYPE Guides Classroom Use - Guides '(For Teachers) (052) Tests/Evaluation.Instrumepts (160) EDRS PRICE MF03/PC24 Plus Postage. DESCRIPTORS Articulation (Education); Behavioral Objectives; Career Education; Competency Based Education; *Cooking Instruction; Cooks; Criterion Referenced< Vests; Curriculum. Guides; *Food Service; High khools; *Managerial Occupalions;Nutrition; trition Instruction; *Occdpalional Home Economics; 4cupational Information; Secondary Education ABSTRACT Developed- during a project designed to provide continuous, performance-based vocational trainingat the secondary and p9stsecondary levels, this instructional guide is intendedtO helrteachers implement a lateral* and verticallyarticulated secondary level food service and food bervicemanagement program. Introductory materials include descriptions of FoodService I and II, a discussjon of potential career opportunitiesv descriptions of . secondary and postsecondary food service and 'food servicemanagement programs, postsecondary course descriptions, a discussion of sample tests provided in the guide, and suggested instructional time. Twenty-eight units are provided for Food Service I (10 units) and II (18 units). Topics include safety; sanitation;terminology; standardized recipes; eguipTent; utensils; job duties;menu planning; planning, organizing, and scheduling; serving offoodsi seasoning and condiments; food preparation; nutrition;.ordering, receiving,and inventorying; cost control and recordkeeping; preparingfor work; and career opportunity, Suggested instructional time and task listings 'begin each unit.
    [Show full text]
  • Guide to Cub Scout Campout Cooking 2021
    Guide to Cub Scout Campout Cooking 2021 Frontier Adventure Spring Family Campout TABLE OF CONTENTS For Outdoor Cooking……………………..……..2 Basic Equipment……………………….….……3-4 3 Compartment Sink…………………..……..5-6 Cast Iron Care…………………………….………...7 Breakfast Recipes……………..……………..8-13 Lunch Recipes…………………..……………14-17 Dinner Recipes…………………..…….….…18-22 Dessert Recipes………………..………..….23-26 Cooking Terms & Tips………………….....….27 ……………………………..…….13 FOR OUTDOOR COOKING What is needed for cooking with Coals: • 12in/6qt capacity camp Dutch oven, the most common over size found in Scouting. • Briquettes, of good quality and of standard size, important when using a recipe book such as this one which specifies exact coal counts • Chimney charcoal starter & newspaper, if lighter fluid isn’t used • Metallic coal tray, such as a pizza pan • Long-handled tongs, for handling the coals • Lid lifter, a metal device for securely lifting a hot oven lid • Trivet, a three-point device on which a pan rests inside a Dutch oven. What is needed for cooking over a Burner: • Camp stove, large enough to handle your pots and pans • Fuel appropriate for your camp stove • Cooking pots – an assortment of small, medium & large sizes • Frying pan, preferably two sizes, one medium, the other large What is needed for cooking over a Wood Fire: • Firewood and fire-starting materials • Sturdy portable grill stand, if no grill grate is built into the fire ring • Long-handled camping forks This Photo by Unknown Author is This Photo by Unknown Author is BASIC EQUIPMENT To be a successful Camp Chef, you don’t need a lot of equipment. Frankly, less is needed when you are cooking with young Scouts, because the focus should be on building a foundation in the basics.
    [Show full text]