ORD-5gORD-5g

OrdinaryOrdinaryGalleyGalley

Instructors: George Crowl

Course OutlineCourse Outline

i) Before an activity, submit a menu that uses i) Before an activity, submit a menu that uses cooked and uncooked dishes, a list of cooked and uncooked dishes, a list of provisions, and estimated costs for a day's provisions, and estimated costs for a day's meals (breakfast, lunch and dinner). Once the meals (breakfast, lunch and dinner). Once the provision list is approved, help obtain the items provision list is approved, help obtain the items on the list.on the list.

ii) Explain the use of charcoal, pressurized ii) Explain the use of charcoal, pressurized alcohol, and propane. Include safety alcohol, and propane. Include safety precautions for each.precautions for each.

Course OutlineCourse Outline

iii) Prepare breakfast, lunch and dinner while on iii) Prepare breakfast, lunch and dinner while on the activity. Demonstrate your ability to properly the activity. Demonstrate your ability to properly use the galley equipment or personal cooking use the galley equipment or personal cooking gear generally used by your ship.gear generally used by your ship.

iv) Demonstrate appropriate sanitation iv) Demonstrate appropriate sanitation techniques for food preparation and meal techniques for food preparation and meal cleanup.cleanup.

Download!Download!

““Camp Cookery for Small Groups” an old BSA Camp Cookery for Small Groups” an old BSA pamphlet now only available on the Internet. pamphlet now only available on the Internet. Google it.Google it.

““Rising Star District Cookbook” an older district Rising Star District Cookbook” an older district compilation of recipes, compilation of recipes, www.usscouts.org/cooking/risingstar.pdf. www.usscouts.org/cooking/risingstar.pdf.

ORD-5g(i)ORD-5g(i)

i) Before an activity, submit a menu that uses i) Before an activity, submit a menu that uses cooked and uncooked dishes, a list of provisions, cooked and uncooked dishes, a list of provisions, and estimated costs for a day's meals (breakfast, and estimated costs for a day's meals (breakfast, lunch and dinner). Once the provision list is lunch and dinner). Once the provision list is approved, help obtain the items on the list.approved, help obtain the items on the list.

MenuMenu

Breakfast Lunch DinnerBreakfast Lunch DinnerScrambled eggs Ham sandwich StewScrambled eggs Ham sandwich StewBacon Baloney “ BreadBacon Baloney “ BreadOrange juice Drink mix MilkOrange juice Drink mix Milk Chips mixChips mix

Food ListFood List

Food Serving X8 BuyFood Serving X8 BuyEggs 2 ea 16 18Eggs 2 ea 16 18Milk 1 tsp ½ cup 1 galMilk 1 tsp ½ cup 1 galOlive oil ½ tsp ¼ cup CB*Olive oil ½ tsp ¼ cup CB*Salsa 3 tsp 24 tsp 8 ozSalsa 3 tsp 24 tsp 8 ozBacon 3 slices 24 = 2 lb 2 lbBacon 3 slices 24 = 2 lb 2 lbOrange juice 12 oz 96 oz = 1½ gal 2 galOrange juice 12 oz 96 oz = 1½ gal 2 gal

*Chuck Box stores*Chuck Box stores

CostingCosting

EggsEggs 18 $3.5018 $3.50MilkMilk supper 0supper 0Olive oil CB 0Olive oil CB 0Salsa 8 oz 1.50Salsa 8 oz 1.50Bacon 2 lb 8.00Bacon 2 lb 8.00OJ 2 gal OJ 2 gal 8.008.00 TOTAL 21.00TOTAL 21.00 # persons 8# persons 8 Cost / person 2.63Cost / person 2.63

ORD-5g(ii)ORD-5g(ii)

Explain the use of charcoal, pressurized alcohol, Explain the use of charcoal, pressurized alcohol, and propane. Include safety precautions for and propane. Include safety precautions for each. each.

SafetySafety

Ventilation is criticalVentilation is criticalYou and the stove need oxygenYou and the stove need oxygenCarbon monoxide (CO) poisoning is sneaky and Carbon monoxide (CO) poisoning is sneaky and

deadlydeadlyCheck all connections – source of many galley Check all connections – source of many galley

firesfiresNO gasoline stoves – explosion hazard!NO gasoline stoves – explosion hazard!

CharcoalCharcoal

Location – outsideLocation – outsideKeep non-cooks away – a spill can burnKeep non-cooks away – a spill can burnUse long handled toolsUse long handled toolsWatch for fat buildup on tray (if it exists)Watch for fat buildup on tray (if it exists)Preferred – use starter chimneyPreferred – use starter chimneyUse starter fluid only before startingUse starter fluid only before starting

firefireSlow / inefficient for boiling, etc.Slow / inefficient for boiling, etc.

Pressurized AlcoholPressurized Alcohol

Fire is clear – not visibleFire is clear – not visibleFuel is toxic – can be absorbed through skinFuel is toxic – can be absorbed through skin If fire not completely out – refueling is excitingIf fire not completely out – refueling is excitingMost efficient fuel carriage for long distancesMost efficient fuel carriage for long distancesStove lighting is more complicatedStove lighting is more complicatedGood stove efficiencyGood stove efficiencySafest on-board fuel – Safest on-board fuel –

evaporates upevaporates up

PropanePropane

Check for leaks before using – soapy water or Check for leaks before using – soapy water or smellsmell

Know where the shutoff valve isKnow where the shutoff valve isDo not store canisters indoors (below decks)Do not store canisters indoors (below decks)Fumes are heavier than airFumes are heavier than airHigh heat outputHigh heat outputStoves and canisters areStoves and canisters are

readily accessiblereadily accessible

ORD-5g(iii)ORD-5g(iii)

Prepare breakfast, lunch and dinner while on the Prepare breakfast, lunch and dinner while on the activity. Demonstrate your ability to properly activity. Demonstrate your ability to properly use the galley equipment or personal cooking use the galley equipment or personal cooking gear generally used by your ship.gear generally used by your ship.

General PreparationGeneral Preparation

You need an assistant chef. Appoint one. If you You need an assistant chef. Appoint one. If you are inexperienced, appoint an experienced cook. are inexperienced, appoint an experienced cook. If you are experienced, appoint someone who If you are experienced, appoint someone who needs the experience.needs the experience.

Wash and clean up, be sanitaryWash and clean up, be sanitaryYou need room to work. Clear everyone else You need room to work. Clear everyone else

out!out!Start longest preparation time items first.Start longest preparation time items first.Keep hot foods hot.Keep hot foods hot.Put washwater on to heat ASAPPut washwater on to heat ASAP

Serving the MealServing the Meal

Scouts say grace before every mealScouts say grace before every mealThe Scout who says grace knows about it well in The Scout who says grace knows about it well in

advance and can prepareadvance and can prepareThe ship sits down together to eat and enjoy The ship sits down together to eat and enjoy

conversationconversationFamily style or cafeteria service Family style or cafeteria service

is OKis OKCooks manage portions and eat lastCooks manage portions and eat last

Cafeteria ServiceCafeteria Service

Set up your serving lineSet up your serving lineRecommend against paper / plastic wareRecommend against paper / plastic wareScouts bring own mess materialsScouts bring own mess materialsPlates, bowls, napkins, utensilsPlates, bowls, napkins, utensilsMain courseMain courseVeggies, salads, condiments (salsa, etc.)Veggies, salads, condiments (salsa, etc.)Cups, drinks, desserts, etc.Cups, drinks, desserts, etc.

ORD-5g(iv)ORD-5g(iv)

Demonstrate appropriate sanitation techniques for Demonstrate appropriate sanitation techniques for food preparation and meal cleanupfood preparation and meal cleanup

Food PreparationFood Preparation

Clear the area of all non-cooking materialClear the area of all non-cooking materialWash hands, use plastic gloves, etc.Wash hands, use plastic gloves, etc.Cover / wipe down table surfacesCover / wipe down table surfacesCover food from flies / insectsCover food from flies / insectsKeep food cool until cookingKeep food cool until cookingNO mayonaisse, other high spoilage itemsNO mayonaisse, other high spoilage itemsKeep hot – hot, cold – cold Keep hot – hot, cold – cold

CleanupCleanup

TWO pots of hot water heating while eatingTWO pots of hot water heating while eatingScrape all dish contents into garbage canScrape all dish contents into garbage canScrub all dishes in hot soapy water potScrub all dishes in hot soapy water potRinse all dishes in HOT clear water potRinse all dishes in HOT clear water potRinse all dishes in warm Clorox water potRinse all dishes in warm Clorox water potAir dryAir dryDishwashers wash cooking pots / utensils after Dishwashers wash cooking pots / utensils after

personal dishes finishedpersonal dishes finishedKeep water hot and clean!Keep water hot and clean!

3-Pot System3-Pot System

Make your 3-pot system workMake your 3-pot system work It doesn't have to be this fancy!It doesn't have to be this fancy!

Questions?Questions?