Scout Zone
Camp Cooking 🍳
Plan and cook a patrol meal for Camping OAS Stage 1-3. Scale recipes, check food safety and test your knowledge.
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Wash hands with soap and water before handling food and after using the toilet.
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Keep raw meat separate from cooked food and vegetables at all times to avoid cross-contamination.
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Cook meat until juices run clear with no pink in the middle. When in doubt, cook it longer.
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Store perishable food in a cool box with ice. Keep the lid closed as much as possible.
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Wash all utensils, cutting boards and plates with hot soapy water after every use.
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Protect food from flies, ants and wildlife. Keep food in sealed containers or covered at all times.
Billy can (large)
For boiling water, making billy tea and cooking stews. The most essential camp cooking item.
Camp pot or Dutch oven
For larger meals and recipes that need a lid. Cast iron retains heat well over coals.
Lightweight frying pan
For pancakes, toasted sandwiches and sauteing onions and meat.
Serving spoon and ladle
One of each for serving stews and soups without making a mess.
Mess kits (one per person)
Bowl, plate, cup, fork, knife and spoon. Each Scout should bring their own.
Cutting board
Plastic or folding camp board. Use separate boards for meat and vegetables.
Sharp knife
A dull knife is more dangerous than a sharp one. Keep it in a sheath when not in use.
Pot holder and oven gloves
Camp pots get extremely hot. Always use protection when handling them over a fire.
Biodegradable soap and scourer
For washing up. Biodegradable soap is safe to use near waterways on bush camps.
Small rubbish bags
Pack in, pack out. All food scraps and waste must be bagged and carried out of camp.
Matches or lighter (waterproof)
Waterproof matches in a sealed container are the most reliable option in wet weather.