ORD5 g Ordinary Galley Instructors George Crowl Course

ORD-5 g Ordinary Galley Instructors: George Crowl

Course Outline i) Before an activity, submit a menu that uses cooked and uncooked dishes, a list of provisions, and estimated costs for a day's meals (breakfast, lunch and dinner). Once the provision list is approved, help obtain the items on the list. ii) Explain the use of charcoal, pressurized alcohol, and propane. Include safety precautions for each.

Course Outline iii) Prepare breakfast, lunch and dinner while on the activity. Demonstrate your ability to properly use the galley equipment or personal cooking gear generally used by your ship. iv) Demonstrate appropriate sanitation techniques for food preparation and meal cleanup.

Download! “Camp Cookery for Small Groups” an old BSA pamphlet now only available on the Internet. Google it. “Rising Star District Cookbook” an older district compilation of recipes, www. usscouts. org/cooking/risingstar. pdf.

ORD-5 g(i) i) Before an activity, submit a menu that uses cooked and uncooked dishes, a list of provisions, and estimated costs for a day's meals (breakfast, lunch and dinner). Once the provision list is approved, help obtain the items on the list.

Menu Breakfast Dinner Scrambled eggs Bacon Orange juice Lunch Ham sandwich Baloney “ Drink mix Chips mix Stew Bread Milk

Food List Food Buy Eggs 18 Milk 1 gal Olive oil CB* Salsa 8 oz Serving X 8 2 ea 16 1 tsp ½ cup ½ tsp ¼ cup 3 tsp 24 tsp

Costing Eggs 18 Milk supper Olive oil CB Salsa 8 oz Bacon 2 lb OJ 2 gal TOTAL # persons Cost / person $3. 50 0 0 1. 50 8. 00 21. 00 8 2. 63

ORD-5 g(ii) Explain the use of charcoal, pressurized alcohol, and propane. Include safety precautions for each.

Safety Ventilation is critical You and the stove need oxygen Carbon monoxide (CO) poisoning is sneaky and deadly Check all connections – source of many galley fires NO gasoline stoves – explosion hazard!

Charcoal Location – outside Keep non-cooks away – a spill can burn Use long handled tools Watch for fat buildup on tray (if it exists) Preferred – use starter chimney Use starter fluid only before starting fire Slow / inefficient for boiling, etc.

Pressurized Alcohol Fire is clear – not visible Fuel is toxic – can be absorbed through skin If fire not completely out – refueling is exciting Most efficient fuel carriage for long distances Stove lighting is more complicated Good stove efficiency Safest on-board fuel –

Propane Check for leaks before using – soapy water or smell Know where the shutoff valve is Do not store canisters indoors (below decks) Fumes are heavier than air High heat output Stoves and canisters are readily accessible

ORD-5 g(iii) Prepare breakfast, lunch and dinner while on the activity. Demonstrate your ability to properly use the galley equipment or personal cooking gear generally used by your ship.

General Preparation You need an assistant chef. Appoint one. If you are inexperienced, appoint an experienced cook. If you are experienced, appoint someone who needs the experience. Wash and clean up, be sanitary You need room to work. Clear everyone else out! Start longest preparation time items first. Keep hot foods hot.

Serving the Meal Scouts say grace before every meal The Scout who says grace knows about it well in advance and can prepare The ship sits down together to eat and enjoy conversation Family style or cafeteria service is OK Cooks manage portions and eat last

Cafeteria Service Set up your serving line Recommend against paper / plastic ware Scouts bring own mess materials Plates, bowls, napkins, utensils Main course Veggies, salads, condiments (salsa, etc. ) Cups, drinks, desserts, etc.

ORD-5 g(iv) Demonstrate appropriate sanitation techniques for food preparation and meal cleanup

Food Preparation Clear the area of all non-cooking material Wash hands, use plastic gloves, etc. Cover / wipe down table surfaces Cover food from flies / insects Keep food cool until cooking NO mayonaisse, other high spoilage items Keep hot – hot, cold – cold

Cleanup TWO pots of hot water heating while eating Scrape all dish contents into garbage can Scrub all dishes in hot soapy water pot Rinse all dishes in HOT clear water pot Rinse all dishes in warm Clorox water pot Air dry Dishwashers wash cooking pots / utensils after personal dishes finished Keep water hot and clean!

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

Questions?