Outdoor Skills Patch Program Is a Progressive, Five-Level Program to Help Girl Scout Daisies - Ambassadors Learn and Become Proficient in Outdoor Skills
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SURVIVAL SKILLS Activity Plan – Hiking Series Actpa015
Backpacking and Hiking SURVIVAL SKILLS Activity Plan – Hiking Series ACTpa015 BACKGROUND Project Skills: Learning how to survive in an emergency situation is important for everyone. • Learn the seven basic Although wilderness-based survival situations are most common, survival situations survival needs of our can occur in urban and rural environments, too. The following activities will help bodies participants learn about the definition of a survival situation, what basic needs must be • Discover what materials met to ensure survival, and creative solutions for survival situations. will help us meet these needs to survive The three mini-activities in this lesson will work well for school conservation days, in emergency situations class presentations, after school activity, Boys and Girls Clubs, camp nature session, and many other learning situations. Life Skills: • Teamwork WHAT TO DO Academic Standards: Activity: Introduction to • Science: H.8.3. Survival Skills Understand the Bring the group together and consequences of facilitate a discussion about decisions affecting their current ideas on the topic personal health and of “survival skills.” safety. Ask them to name a “survival Grade Levels: 4-7 situation.” Typically, they will identify situations like a plane Time: 30-45 minutes crash or hurricane that has a remote chance of happening to Supplies Needed: them. Then ask them to describe an event that could happen to them. What events • Writing utensils and could quickly turn into survival situations? Some possibilities include: paper -
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. -
Training Orientation Packet
Basic Training Orientation Packet For additional information, please visit our website at http://www.kcesar.org or email ESAR training at [email protected] Version 06/29/21 Basic Training at a Glance Overview ESAR Basic Training is a comprehensive program designed to prepare new members for the challenges that they will face in the field. As a trainee, you will receive instruction and demonstrate proficiency in Wilderness Navigation & Survival skills, Search Method Theory, and First Aid & CPR. You will also receive instruction on Helicopter Safety, Legal Issues, and Crime Scene Awareness. After basic training, many of these certifications must be maintained through ongoing training. Some can be renewed by going on missions, whereas others will need to be maintained through continuing education every two to five years. Advanced Courses Basic Training prepares you to serve on missions that do not require technical skills or snow/avalanche hazards. Advanced training is available for selected individuals who wish to gain skills for missions involving technical rescue and snow. Courses such as Basic Snow, AIARE 1, Emergency Medical Technician, and Rope Rescue are offered periodically following Basic Training. Schedule Basic Training begins in September and runs through April; it is purposefully scheduled during the winter months to give trainees experience working in the worst conditions they could encounter on a mission. Training may involve snow, ice, wind, rain and other unpleasant situations. Trainees are expected to understand how to prevent hypothermia, to be aware of the conditions around them, and to take care of themselves and their team. Inclement Weather Training is rarely cancelled due to weather. -
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. -
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. -
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. -
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. -
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. -
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. -
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. -
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. -
LEARN MORE Scan Or Visit Everdurebyheston.Com Who Better to Re-Imagine the Grill, Than a Chef Who Inspires Millions
LEARN MORE Scan or visit everdurebyheston.com Who better to re-imagine the grill, than a chef who inspires millions. Heston Blumenthal is one of the world’s top chefs. His Berkshire restaurant, The Fat Duck, has won international accolades and been awarded 3 Michelin stars, while Heston himself was given an O.B.E. by Her Majesty the Queen for services to British Gastronomy. A fellow of both The Royal Society of Chemistry, and The Royal Academy of Culinary Arts, Heston’s never been one to do things by the book. By pushing the traditional boundaries of the kitchen, and injecting a sense of child-like wonder and theatre into everything he touches, he’s inspired a generation to seek pleasure, and entertainment, in food. Now, Heston’s bringing his magic touch to the great outdoors, making it easy for anyone who enjoys barbeque grilling, to put on a commanding performance. “Over 20 years I’ve learnt how to get the best out of ingredients. By incorporating some of my favorite techniques into these designs, I’ve created what some might call a 3 Michelin star barbeque grill range.” 4K 4K ELECTRIC IGNITION 2 CHARCOAL OUTDOOR OVEN Merging the rich history 6 of charcoal cooking 9 1 with precise technology 4 5 8 and a modern design 1 One-Touch Fast Flame 2 Airflow control system 3 Auto locking hood, Ignition System™ with with numbered vents press to open aesthetic, the 4K brings 3 Touch Glass Control the authentic flavor of 7 charcoal that humankind has enjoyed for millennia, 4 Bluetooth™ App 5 LED Digital control 6 High hood for to your home more Connectivity to monitor with timer function & roasting / baking temperature ignition countdown efficiently than ever before.