1. This "topic consists of two check sheets. The first is on selecting food for your whole camp for the period you are in camp. The record is a check list of equipment needed to cook the foods selected. The "Catalogue of foods" comes first, followed by the equipment list in this section called "Topic 16."

2. "How to select the amount of food needed for the number of boys which I am to have in camp for a certain number of days."

(NOTE: Use pages 760-777 of Handbook for Scoutmasters) a. Study the set of blanks. Note that they contain the following headings:

(1) "Kinds of food" - The list of all the foods named in the menus given in the Handbook.

(2) "Amount needed.for ONE meal" - This is given in each menu in the Handbook.

(3) "Number of times it is to be used during camp" - Some of the items in item one may be needed for each meal, some for only one meal. Record under this column the number of times it occurs in the menus you select.

(4) "Total amount needed for whole camp" - Obtained by multiplying amount needed for one meal by the number of meals it is served or from the "Total" list given on pages 776-777 of the Handbook for Scoutmasters. Note, however, this list of "Totals" is for 10 campers for 8 days. You will have to compute amount if number of campers and days are different.

(5) "Cost per lb., package, quart, etc." - This can also be used to figure your costs. This column gives cost per item and the last column (6) is total cost, as explained below.

(6) "Total Cost" - Cost per unit times total amount needed. Item in column (4) times item in column (5).

b. How to fill in the "food" lists:

(1) First go through the menus in the Handbook and select the number required for the total days in camp. One will be needed for each day. If camp is longer than 8 days, begin with number 1 again.

(2) Go through each meal of the menu and write down in column (2) the amount needed of each kind of food found listed. REMEMBER THE QUANTITY GIVEN IN THE HANDBOOK IS FOR 10 CAMPERS. If you have 20, multiply by 2; if 15, by 1.5; if 32, multiply quantity given by 3.2, etc.

(3) Continue going through the menus. As each new food item comes up, record it in column (2). For each repetition of a food item already recorded in column (2), put a check mark in column (3).

(4) After all meals have been checked in columns (2) and (3), multiply amount in column (2) by number of checks in column (3). This is the total to be written in column (4).

(5) For items like salt, pepper, etc., turn to "totals" list in Handbook and record in column (4) without checking for each meal, as they will be needed no matter what menus are selected. Again remember to figure for Your number of campers and Your number of days.

(6) There may be a difference in terms of Patrol Cooking and Troop Cooking, in some of these items, especially in the matter of quantity of distribution. It is best to order the whole quantity needed (of non-perishables), column (4), and then make a distribution by Patrols for Patrol cooking.

(7) This list can also be used as an order list.

Check List Of Food Required For Camp