T 410 Duties of the grubmaster 10-15-14.doc
How to use this:
This is a tool for the grub master to help plan and organize food on a weekend campout. This form is intended to help you record and complete the requirements for first class rank advancement 4 a, b, c, d, e. Therefore all sections need to be completed and submitted to the scoutmaster or an assistant scoutmaster at the end of the campout who can then sign off on those requirements. Scouts working on their cooking merit badge may also find this helpful.
When planning your meal keep in mind the USDA nutritional guidelines for servings. The DAILY recommendations are listed at the top of each form. Camp food is a compromise but you should try and include as much as feasible.
Keep in mind what type of campout it is going to be (car camping with running water or backpacking) and plan your meals appropriately.
Finally on the back of each form is the duty roster. The duty roster should be filled out at the troop meeting before the campout. All scouts who are going on the campout are expected to sign up for at least 2 duties on the duty roster. As the grub master you are going to be involved in planning and preparing the meals but it doesn’t mean you have to do everything. Other scouts in your patrol will assist in the meal preparation and cleanup.
Plan what will be eaten each meal – Usually done at the meeting. You’re usually planning for 2 breakfasts, 1 lunch, 1 dinner and a snack. Ask if anyone has restrictions (vegetarian, food allergies).
Collect money from all participants – Record who has paid and who owes. If anyone hasn’t paid be sure to contact them and make sure they bring their money to the campout. Collect and record that money. Do yourself a big favor and write down all the participants you are responsible for. This will help you fill out the duty roster on back.
Refine the Menu – Some things may seem like a good idea when you thought about them in a group of 10 excited boys in a crowded room, but after the fact you may find they are impractical, too difficult or too expensive. Make revisions as needed.
Come up with a list of ingredients – Look at what you’re going to cook and list everything you need to make it.
Write down how each meal is going to be fixed and served-Think about the order in which things need to be cooked so it is all ready at the same time. If you have something that takes 30 minutes and something that takes 2 minutes think about the order. What cooking techniques will be used? If you have several things that call for the same cooking technique can you fix them at the same time? What about serving it? Self service, passed out by the assistant, serving line?
Write down what tools will be needed to fix this meal – Will you need a large pot, pans, stove, knife etc? Make sure this gear is in the patrol box. If not, you should make a list of what is missing and tell your assistant patrol leader or the scout or adult quartermaster so the equipment can be replaced. If troop doesn’t have the gear you need, make sure you make arrangements for this gear, probably by bringing it from home. Make sure any equipment you bring from home is clearly labelled with you name so it will make it back home after the campout. Writing this stuff down may seem pointless but it’s one of the requirements and is used later on before you start cooking. The troop is supposed to provide paper towels and hand sanitizer in patrol equipment or as part of general troop gear.
What Storage Considerations are required for this meal – Do you have things that have to stay cold? Make sure you get coolers and ice. Grub masters are expected to source their own coolers and storage. What happens when the ice melts? What about eggs? Are they stored so they won’t break? Do you have anything that could leak? If so what do you do to make sure it doesn’t ruin other food? Do you have meat, how do you plan on cleaning and disinfecting your food prep and cooking tools? If you are not going to use all of something (say only half a box of mix) how are you going to store the unused portion? If you have leftovers are you prepared to store them properly?
Fill out the Duty Roster– Your patrol leader should insure that the duty roster is completed at the troop meeting before the campout. If he does not do this, as grub master, you should make sure the duty roster is completed. Each scout should sign up for 2 different duties on the duty roster. The grub master can decide who his assistants are going to be to help him cook and clean up. You should have at least 1 assistant for each meal. Help in preparing a meal is a requirement for second class and some requirements for the cooking merit badge. The duty roster should be posted in a prominent place on the campout so everyone can see what their duties are.
Make your list and go shopping– On the back of the sheet write down a list of everything you need to buy. When you go to the store write down the cost of each of the items as you get them. Before check out add it up and make sure you have enough money. If it’s not enough go back through you list and change or eliminate items. This itemized list is required for advancement.
Store the food until ready – Keep in mind what storage resources you have available. If you overwhelm your fridge you may need to keep things in coolers and change the ice daily.
Make sure the Food Gets Loaded – More than one scout troop has left their food behind in the confusion of loading up and getting going. As the grub master it’s your responsibility to make sure the food gets loaded up. That means watching it get loaded!
Unload and store the food – Once you have gotten to camp it’s your responsibility to make sure the food is put in a proper place. If you are car camping it’s probably best to leave the food in a car since wild critters would love to eat it. Just make sure you know what car it is in and that you can access that car (it’s not locked or you know who has the key).