Dutch Oven Cooking -- Food Reference and Meal Evaluation

Version 2.3 -- July 1995

These additional Dutch Oven recipes have been compiled since the publication of Version 2.3.

Table of Contents

 

6. Food Reference Information

Information provided by Steve Tobin, Scouter

6.A. Substitutions

1 cup Milk

    = 1/2 cup evaporated milk + 1/2 c water, or
    = 1 cup reconstituted dry milk + 2 tsp margarine or butter
1 cup Buttermilk
    = 1 tbs vinegar + 1 cup sweet milk, or
    = 1/4 cup butter + 3/4 cup milk

1 1/2 tsp cornstarch = 1 tbs all purpose flour

1 cup Honey

    = 1 1/4c sugar + 1/4c water or other liquid

Emergency should be the only excuse for substituting ingredients in a recipe.

6.B. Dried Beans and Peas Yield Values

When you start with:           You will get at least:
---------------------------    ------------------------
1 cup black beans              2 cups cooked beans
1 cup blackeye beans           2 1/2 cups cooked beans
1 cup Great Northern beans     2 1/2 cups cooked beans
1 cup kidney beans             2 3/4 cups cooked beans
1 cup lentils                  2 1/2 cups cooked lentils
2 cup large lima beans         2 1/2 cups cooked beans
1 cup small lima beans         2 cups cooked beans
1 cup pea (or navy) beans      2 1/2 cups cooked beans
1 cup split peas               2 1/2 cups cooked peas
1 cup pinto beans              2 1/2 cups cooked beans
	Source: Utah State Extension

6.C. Can Sizes

Can Size    Net Weight            Cups       Servings/Can
--------    ----------            ----       ------------
#1          10 1/2 - 12 oz.       1 1/4      1
#300        14 - 16 oz.           1 3/4      2 or 3
#303        16 - 17 oz.           2          4 or 5
#2 1/2      1lbs 13 oz.           2 or 3     4 or 6
#3 cylinder 3lbs 3 oz. or         5 3/4      12
            1 qt 14 oz
#10         6.5lbs to 7lbs 5 oz.  12 - 13    25
#5          48 oz.                6
      SOURCE:  Purchasing Food for 50 Servings, Cornell
      Ext. Bulletin 803

6.D. Storage Times

STAPLES            STORAGE AT  HANDLING HINTS
                   70 DEG F.
-------            ----------  --------------
Baking Powder      18 mon.     Keep dry and covered
                   or expir.
Baking soda        2 years     "    "   "    "
Cereals
   unopened        6 - 12 mon. Refold package liner 
                               tightly after opening
   opened          2 - 3 mon.
   cooked          6 mon.
Chocolate
   semi-sweet      2 years     Keep cool
   unsweetened     18 mon.      "    "
Cocoa mixes        8 mon.      Cover tightly
Chocolate syrup
   unopened        2 years      "     "
   opened          6 mon.      Refr. after opening
Coffee
   cans
      unopened     2 yrs
      opened       2 wks.      Refr. after opening
   instant
      unopened     1 - 2 yrs
      opened       2 wks.
Cornmeal           18 mon.     Keep tightly closed
Cornstarch         6 - 8 mon.   "     "       "
Flour
   white           6 - 8 mon.  Keep in air tight cont.
   whole wheat     6 - 8 mon.  Keep refr. Store air tight
Honey              12 mon.     Cover tightly. Refr.after
                               opening to extend life
Molasses
   unopened        12 mon.     Keep tightlclosed
   opened          6 mon.      Refr. to extend life
Marshmallows       2 - 3 mon.  Keep air tight
Mayonnaise
   unopened        2 - 3 mon.  Refr. after opening
Milk
   condensed or
   evaporated     12 mon.      Once opened, store air tight
   non-fat dry
      unopened    6 mon.  
      opened      3 mon.
Pasta             2 yrs.       Once opened, store air tight
Salad dressings
   bottled
      unopened    10-12 mon.   Refr. after opening
      opened      3 mon.
   made from mix  2 wks.
Salad oils
   unopened       6 mon.       Refr. after opening
   opened         1-3 mon.       "     "      "
Shortenings
   solid          8 mon.       Refr. not needed
Sugar
   brown          4 mon.       Airtight containers
   confectioners  18 mon.          "          "
   granulated     2 yrs.       Cover tightly
Vinegar
   opened         1 yr.          "     "
      SOURCE:  Cupboard Storage Chart - Michigan State University

6.E. Mixes and Packages Foods

MIXES AND          STORAGE AT    HANDLING HINTS
PACKAGED FOODS     70 DEG F
--------------     ----------    --------------
Biscuit, brownie, & muffin
                   9 mon.        Keep cool and dry
Cake mixes         9 mon.          "   "    "   "
   angel food      1 yr.
Casseroles complete or add own meat
                   9 - 12 mon.     "   "    "   "
Cookies
   homemade        2 - 3 wks.    Airtight containers
   packaged        2 mon.        Keep box tightly closed
Crackers           8 mon.          "   "    "   "
Frosting
   canned          3 mon.        Ref. leftovers
   mix             8 mon.
Hot roll mix       18 mon.       Airtight container
Pancake mix        6 - 9 mon.      "        "
Pie crust mix      8 mon.        Keep cool and dry
Potatoes
   instant         6 - 12 mon.     "   "    "   "
Pudding mixes      12 mon.         "   "    "   "
Sauce and gravy
   mixes           6 - 12 mon.     "   "    "   "
Soup mixes         12 mon.         "   "    "   "
SOURCE: Cupboard Storage Chart - Michigan State University

6.F. Canned and Dried Foods

CANNED AND           STORAGE AT   HANDLING HINTS
DRIED FOODS           70 DEG F.
-------------        -----------  --------------
Canned foods,
   unopened          12 mon.      Keep cool
   opened
      baby food      2 - 3 days   Refr. after opening*
   fish and seafood  2 days
   fruit             1 wk.
   meats             2 days
   pickles, olives   5 days
   vegetables        3 days
Fruits - dried       6 mon.       Keep cool, air tight
Canned fruit juices  9 mon.        "    "
Vegetables - dried   1 yr.         "    "    "    "

*The FDA is concerned about storing foods in opened cans
because of cans using lead solder. FDA now recommends acid
foods like fruits and tomatoes once opened should be 
transferred to glass or plastic
  SOURCE: Cupboard Storage Chart - Michigan State University

6.G. Storage Times of Spices, Herbs, Condiments and Extracts

SPICES, HERBS,       STORAGE AT  HANDLING HINTS
& CONDIMENTS         70 DEG F
-------------        ----------- --------------
Catsup, chili sauce
   unopened          12 mon.
   opened            1 mon.
Mustard, prepared yellow
   unopened          2 yrs.
   opened            6-8 mons.   May be refrigerated
Spices and herbs
   whole             1-2 mons.   Store airtight, dry,
   ground            6 mon.      away from sunlight and
   herbs             6 mon.      heat
   herb/spice blend  6 mon.
Vanilla
   unopened          2 yrs.      Keep tightly closed
   opened            1 yr.        "      "        "
Other extracts
   opened            1 yr.        "      "        "
   SOURCE: Cupboard Storage Chart - Michigan State University

7. Sample Meal Evaluation Sheet

Information provided by Scott Dillard, Scouter

Here's an evaluation sheet that the Patrol Leaders have in their Troop Leaders Notebooks and use from time to time to evaluate how their meal process is (or is not) going:

__ Was the food good?
__ Was there enough food for everyone?
__ Was there not too much food wasted?
__ Did everyone get his fair share of food?
__ Was the duty roster posted and used?
__ Did everyone do his job without complaining?
__ Did everyone offer to help others with their jobs when they could?
__ Was it a well-balanced meal?
__ Did you say grace before the meal?
__ Did you give your patrol yell?
__ Is the patrol area clean after the meal?

__ Was there enough water for the meal?
__ Was there enough water to put out the fire?
__ Was the fire prepared on time?
__ Did you use a fire starter?
__ Was it a "legal" fire starter?
__ Was there a ready means for putting out the fire in case it got out of control?
__ Was there enough firewood for the entire meal (without having to go get more)?
__ Was the fire kept going through the meal until the KPs were through?
__ Was the fire properly extinguished when KPs were done?
__ Was the fire always attended (never left alone)?
__ Was the fire the right size for the job?
__ Did anyone who was not busy offer to help the fire/water crew?

__ Was the meal prepared on time?
__ Was the food warm when it was served?
__ Did the cooks wash their hands before they started?
__ Did the cooks have the food ingredient list for this meal?
__ Did the cooks have all the food ingredients they needed?
__ Did the cooks know how to prepare the meal?
__ Were the cooks ready to cook when the fire was ready?
__ Did you have the right hardware to do the job (for example, pots, pans, utensils, can opener, gloves, HPTs)?
__ Were missing hardware items written down by the Patrol Quartermaster so that you will have them next time?
__ Was the fire right for cooking (not too cold or too hot)?
__ Were the outside of cooking pots soaped before they went on the fire?
__ Did the cooks serve the food?
__ Was the entire meal ready and served at the same time?
__ Did the cooks have enough help?
__ Was a little water put in emptied pots to keep food from hardening?
__ Did the cooks make sure the kitchen area was clean when the meal was done
__ Did anyone who was not busy offer to help the cooks?

__ Was KP completed on time?
__ Was a sump hole used for the wash water?
__ Was the sump hole located in a proper place?
__ Was the wash water hot when the patrol finished eating?
__ Was there enough fire to heat the water quickly?
__ Did everyone AP his own personal gear?
__ Did the KPs AP the kitchen gear?
__ Was everything AP'd before it was washed?
__ Was the gear washed and rinsed properly?
__ Was the dutch oven properly cared for?
__ Was the sump hole filled in if this was the last meal of the day?
__ Did anyone who was not busy offer to help the KPs?


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