Cooking at Home

Req 4d — Cook & Serve

4d.

Using at least five of the 10 cooking methods from requirement 3, prepare and serve yourself and at least one adult (parent, family member, guardian, or other responsible adult) one breakfast, one lunch, one dinner, and one dessert from the meals you planned.

This is it — time to cook. You have planned your menus, found your recipes, bought your ingredients, and discussed your plan with your counselor. Now you put it all into action.

Before You Start

Set up your workspace. A clean, organized kitchen is a safe kitchen. Before you begin any meal:

Clear countertops of clutter
Gather all ingredients and equipment
Set up your mise en place — prep everything (chop, measure, open cans) before turning on the heat
Make sure you have pot holders, a fire extinguisher, and a first-aid kit accessible

Pre-Cooking Checklist

Run through this before every meal

Hands washed with soap and warm water
Clean apron on
Hair tied back (if long)
Recipe printed or visible (not on a device that might get splashed)
All ingredients measured and prepped
Cutting boards ready (separate ones for raw meat and produce)
Food thermometer available
Trash can and compost accessible for scraps
Timer set or phone ready for timing

Cooking Method Reminders

You need to use at least five of the ten methods from Req 3a. As you cook each meal, note which method you used. Here is a quick reference:

Method	Key Reminder
Baking	Preheat oven fully before putting food in
Boiling	Use a lid to speed things up; watch for boil-overs
Broiling	Watch constantly — food burns fast under a broiler
Pan frying	Oil should shimmer, not smoke
Simmering	Gentle bubbles, not a rolling boil
Microwaving	Stir or rotate halfway through for even heating
Air frying	Shake or flip food halfway through
Grilling	Create heat zones; use a thermometer for doneness
Foil cooking	Seal packets tightly; rotate for even cooking
Dutch oven	Count briquettes carefully for temperature control

Tips for Success

Read the recipe one more time right before you start. Even if you have read it three times already, a quick refresher prevents mistakes.

Taste as you go. The best cooks taste their food at every stage and adjust seasoning. Add a little salt, taste, add more if needed. You can always add — you cannot take away.

Do not panic if something goes wrong. Burned the garlic? Start that step over. Underseasoned the soup? Add more. Overcooked the pasta? Serve it with extra sauce. Cooking is forgiving, and small mistakes rarely ruin an entire meal.

Clean as you go. Wash a pot as soon as you are done with it. Wipe down cutting boards between uses. This keeps your workspace manageable and is a critical food safety practice.

A Scout at a home kitchen stove, pan-frying eggs in a skillet while a pot of oatmeal simmers on the back burner, with a clean and organized workspace

Serving the Meal

Presentation matters. You do not need restaurant-level plating, but taking a moment to arrange food neatly on the plate shows respect for the people you are serving and for the effort you put into cooking.

Wipe the rim of the plate clean before serving
Add a pop of color (a sprig of parsley, a slice of lemon, a handful of fresh berries)
Serve food at the right temperature — hot food hot, cold food cold
Set the table before the food is ready so you can serve immediately

Important Reminders

The meals do not need to be prepared on consecutive days — take your time and do each one well.
The same adult does not need to be served for every meal — you can serve different family members.
Have the adult you serve verify the meal preparation so they can confirm it to your counselor.