Cooking at Home

Req 4a — Menu Planning

4a.

Using the MyPlate food guide or the current USDA nutrition model, plan menus for three full days of meals (three breakfasts, three lunches, and three dinners) plus one dessert. Your menus should include enough to feed yourself and at least one adult, keeping in mind any special needs (such as food allergies) and how you keep your foods safe and free from cross-contamination. List the equipment and utensils needed to prepare and serve these meals.

This is where everything comes together. You have learned about food groups, nutrition labels, cooking methods, and food safety. Now you are going to plan real meals for real people — starting with three full days of home cooking.

Planning a menu is like solving a puzzle. You need every piece to fit: nutrition, safety, variety, skill level, available equipment, and the preferences of the people you are feeding.

Step 1: Know Your Audience

Before you plan a single meal, talk to the adult (or adults) you will be serving. Find out:

Do they have any food allergies or intolerances? (Review Req 1d)
Are there foods they strongly dislike?
Are there dietary restrictions (vegetarian, low-sodium, diabetic)?

Write these down and keep them visible while you plan.

Step 2: Use MyPlate as Your Framework

For each meal, make sure your plate includes:

A serving of protein (meat, fish, eggs, beans, or nuts)
A serving of grains (preferably whole grains)
A serving of fruits and/or vegetables (aim for half your plate)
A serving of dairy (milk, yogurt, cheese, or a fortified alternative)

Not every single meal needs to be perfectly balanced, but your overall daily intake should cover all five food groups in the recommended amounts you learned in Req 2a.

Step 3: Plan for Variety

Three days of meals means nine meals plus a dessert. Avoid repeating the same protein, grain, or cooking method across meals. This is also your chance to use at least five of the ten cooking methods from Req 3a — plan your menus around the methods you want to practice.

Meal Planning Template

Here is a framework to organize your thinking. You will fill in your own choices:

	Day 1	Day 2	Day 3
Breakfast
Lunch
Dinner
Dessert	(plan 1 dessert for any day)

For each meal, write down:

The dish name
Which food groups it covers
Which cooking method(s) you will use
Any food safety considerations (especially for raw meats, eggs, and dairy)

A Scout sitting at a kitchen table with a notebook, the MyPlate guide open on a tablet, and a pencil, planning a three-day menu

Equipment and Utensils List

The requirement asks you to list the equipment and utensils needed. Think through each meal and write down everything you will need to prepare, cook, and serve it.

Common Kitchen Equipment

Check which items you need for your planned meals

Cutting board and knife
Measuring cups and spoons
Mixing bowls
Pots (small, medium, large)
Skillets/frying pans
Baking sheets and baking pans
Oven mitts and pot holders
Spatula, tongs, wooden spoon, ladle
Colander/strainer
Food thermometer
Can opener
Grater
Whisk

Do not forget serving equipment — plates, bowls, cups, napkins, and utensils for the table.

Food Safety in Your Plan

Your menu plan should show your counselor that you are thinking about safety at every step. For each meal, note:

How you will store perishable ingredients before cooking (refrigeration)
How you will prevent cross-contamination (separate cutting boards for raw meat, handwashing)
The safe internal cooking temperatures for any meats, poultry, or eggs
How you will handle leftovers (refrigerate within 2 hours)

MyPlate Kitchen — Recipes The USDA's recipe database lets you search for healthy recipes by food group, cooking method, and dietary need — perfect for planning your three-day menu.