Girl Scouts of Western New York, Inc.

3332 Walden Ave. Suite 106 Depew, NY 14043 Phone: 1 888 837 6410 Fax: (716) 706-1359

www.gswny.org

Service Unit Camp Out

COOKS

TRAINING

It is the responsibility of the Service Unit Camp Out Director and the head cook to have a basic knowledge of Food Service as well as expectations for Sanitation. It is important when working with large groups that meal times are scheduled and the schedule is followed as closely as best as possible. A late meal can have serious programming ramifications.

The Kitchen

Our kitchen is well equipped. The floor is ceramic tile, which makes for easy cleaning. The prep surfaces should be cleaned with a solution of bleach and water. Many cooks find it helpful to have such a mixture stored in a spray bottle for easy application to surfaces.

Health Department regulations prohibit anyone other than the kitchen staff to enter the kitchen. The kitchen staff should be wearing head coverings of some kind (hair nets, baseball hats, bandanas, etc.) and gloves (no latex) at all times when in the kitchen.

Equipment

griddle

commercial toaster

meat slicer (must be 18 yrs to operate)

mixer

pizza oven (must be preheated one hour) *Pinewood & Seven Hills only

warmer oven/cooker *Timbercrest only

10 burner gas stove with 2 ovens

electric coffee pot

pots & pans

cookie sheets

cooking utensils

Dishes and silverware for camp capacity

KNIVES are not kept on the property and it is the responsibility of the Service Unit hosting the SUCO to supply their own knives.

In an effort to ensure the next group has use of the same equipment, DO NOT REMOVE ANY EQUIPMENT from the kitchen. Be sure to bring containers or zip lock bags with you to carry left over food home.

Food Vendors

When working with food vendors, be certain that a member of the SUCO team is listed as the contact and the invoice is sent to that individual. Do not use the Council address for invoicing purposes. When setting up food deliveries, be very clear about drop off sites or which side of camp it should be delivered (applies to Seven Hills only). When the delivery information has been agreed upon with the vendor, please contact your camps site manager to alert him of the delivery so that the main gate is unlocked.

OPERATING INSTRUCTIONS OF DISHWASHER/STERLIZER BEFORE TOUCHING MACHINE, WAIT FOR A PROPERTY STAFF MEMBER TO

SHOW PROPER OPERATION PROCEDURE

MACHINE OPERATION:

1. Insert basket strainer (be sure it is in tightly).2. Close door by using black-knobbed handle on right side of machine.3. Put circuit breaker on right side of control panel in upward position.4. Turn on master switch.5. Raise rinse/fill switch; machine will fill automatically and shut off.6. turn heater switch on; lower light will go on.7. Raise door and slide rack of dishes into dishwasher.8. Start automatic wash and rinse cycle by flipping start switch in upper right corner- the upper

light will come on. (Switch works by flipping upward for first cycle and downward forsecond, etc.). Wash cycle is 45 seconds; there is a slight pause, then a 10 second rinsecycle.

9. When wash/rinse light goes out, raise door with black-knobbed handle and slide out rack ofclean dishes. Slide rack of dirty dishes in on left, close door, and flip start switch.

10. When finished with dishes turn off heater, master switch, and flip circuit breaker todownward position.

11. Drain machine by pulling out basket strainer inside machine.

HELPFUL HINTS:

When removing rack of clean dishes from machine open door and let some of the water drip - it will be VERY HOT. Also, stand back away from door area. There is much steam eliminated, containing fumes from the rinse agent which may cause damage to eyes or nasal passages.

Wear rubber gloves - dishes dry in about 30 seconds, but they remain hot for awhile.

Stack cups, pitchers, and gravy pitchers upside down on flat racks, one layer only.

Stack plates, bowls, soup bowls, platters in pronged racks - 2 plates per slot, 3 small plates per slot, 1 bowl per slot, etc.

Silverware is placed in silverware racks, separated according to type of utensil; PUT IN RACKS WITH THE HANDLES UP. These racks are then placed on a flat rack and then slid into the machine. DO NOT put more than four silverware racks on 1 flat rack - more is too heavy and will not balance - has a tendency to fall into machine.

Be sure racks are pushed into machine on guiding ledge on back of left side. If the racks are not, they will be very difficult to remove from machine, and the dishes will fall in.

Soap and rinse agent are added automatically; do not add any on your own.

New York State Department of Health

Approved Method for Hand Washing Dishes and Utensils

Scrape

Pre-rinse

Wash Rinse Sanitize

Drain

1. Scrap dishes witha spatula into a container and pre-rinse with warm water before placing in wash sink.

2. Wash dishes in firstcompartment in warm water at 110* - 120* using a good brush to wash with. Make sure all dishes and silverware are clean.

3. Rinse dishesin middle compartment in warm water. Change water often.

4. Place dishes that havebeen washed and rinsed into a “dunk bag”. Immerse for at least one minute in a solution with a ratio of 1/2 oz. or 2 capfulsof bleach to one gallon of water at 75• Fahrenheit.

5. Drainand air dry dishes.

Food Handling

All food handling must meet New York State Department of Health regulations. Following are some key guidelines: Please bring food thermometers to determine appropriate

temperatures.

Refrigerator Temperature: below 40° (if temperature is above please contact property staff immediately)

Freezer Temperature: below 5° (if temperature is above please contact property staff immediately)

Food should be out of refrigeration/freezer as little as possible during prep

Food Temperatures:

165° poultry and leftovers 160° ground beef 150° pork 145° eggs 140° beef

Preparing Meat at Camp

All meat (beef, fowl, pork and seafood) must be prepared (fully cooked, see temperatures above) in the kitchen. NO UNCOOKED MEAT SHOULD BE TAKEN OUT OF THE KITCHEN. This is a New York State Department of Health regulation. Meat should be taken into units in coolers and may be warmed over the fire before consumption (the meat should be warmed to the above temperature). Hot dogs are processed and pre-cooked, they may be taken from the package and be heated in the units.

Transporting Food

Perishable food should be transported in an iced cooler from the kitchen into the units.

Hand Washing & Glove Use for Food Workers - Questions and Answers

(http://health.state.ny.us)

What is the main reason for washing hands and not touching ready-to-eat food with bare hands?

The main reason for not touching ready-to-eat foods with bare hands is to prevent viruses and bacteria which are present in your body from contaminating the food. Viruses and bacteria are invisible to the naked eye, but may be present on your hands if you do not wash them thoroughly, particularly after using the bathroom. The law prohibits bare hand contact with ready-to-eat foods and requires good hand washing by food service workers.

When am I required to wash my hands?

before starting work;

before putting on single service gloves;

after touching raw, fresh or frozen beef, poultry, fish or meat;

after mopping, sweeping, removing garbage or using the telephone;

after using the bathroom;

after smoking, eating, sneezing or drinking;

after touching anything that might result in contamination of hands.

What is good hand washing?

All employees involved with food preparation must wash their hands and exposed portions of their arms with soap and water. Thorough hand washing is done by vigorously rubbing together the surfaces of lathered hands and arms for at least 20 seconds followed by a thorough rinse with clean water. Use a single-service towel or hot air dryer to dry hands. No special soaps are needed.

Am I required to wear disposable sanitary gloves?

State law does not require gloves to be worn, but does require that ready-to-eat food be prepared and served without bare hand contact. Wearing disposable sanitary gloves is one of several acceptable ways to comply with this law.

How can I prepare or serve ready-to-eat food to avoid contact with my bare hands?

You may use any of the following to prepare or serve foods without bare hand contact:

tongs

forks & spoons

deli paper

disposable gloves

waxed paper

napkins

spatulas.

What kinds of foods may not be touched with bare hands?

prepared fresh fruits and vegetables served raw;

salads and salad ingredients;

cold meats and sandwiches;

bread, toast, rolls and baked goods;

garnishes such as lettuce, parsley, lemon wedges, potato chips or pickles on plates;

fruit or vegetables for mixed drinks;

ice served to the customer;

any food that will not be thoroughly cooked or reheated after it is prepared.

What can I do with a ready-to-eat food item if it was touched with bare hands?

You can either heat the food thoroughly to the temperature required for cooking or reheating, or discard the food, if it was touched with bare hands.

When do I have to replace or change gloves?

Always change gloves if the gloves get ripped, torn, or contaminated. Contamination can occur after using the bathroom, smoking, coughing, sneezing, and in between preparing raw and cooked foods. Food worker hands must be washed thoroughly and be cleaned before wearing new gloves.

Cleaning the Kitchen

When preparing to depart, the following checklist should be used to ensure that the kitchen is cleaned appropriately.

Mop all floors

Put all dishes, cups, utensils, etc. into proper storage place

Clean ovens, stoves and grill

Make sure all sinks and counter tops are clean

Clean toaster

Clean meat slicer and can opener

Wipe out refrigerator

Sweep out and wipe walk-in cooler and freezer

Sweep out pantry

Clean bathroom

Hang wet mops to dry

Remove all food from the kitchen

Dining Hall Policies and Procedures

The following jobs help to ensure that a safe and orderly environment is maintained in the Dining Hall. Jobs may be assigned once the campers have been seated.

Head: This adult is responsible for the action and movement of the people at the table. Theymake sure only one person from a table is up at a time. They also serve the food and help thesweeper at the end of the meal.

Foot: This adult is responsible for pouring drinks, and stacking the dishes at the end of themeal. If there are not enough adults available at a particular meal, this may be an oldercamper.

Hopper: After grace is sung, the hopper goes into the kitchen and brings all of the food to thetable.

Popper: This person gets any seconds needed for the table. They also return food to thekitchen at the end of the meal and bring back serving dishes to be washed.

Wiper: This person wipes off the table and benches at the end of the meal.

Washer: This person washes the dishes at the end of the meal. The foot will then stack thedishes.

Scraper: This person will scrape the remaining food off of the dishes on the table. The headwill scrape the bucket in the garbage and return this to the kitchen.

Sweeper: This person sweeps up under the table with the help of the head at the end of themeal.

Before coming to the Dining Hall:

Make sure campers have washed their hands thoroughly to ensure cleanliness.

Waiters:

The waiters are responsible for setting the tables.

Waiters should be in the Dining Hall about 30 minutes before the meal.

It is important that waiters arrive on time to help keep meals on schedule.

One adult must accompany and stay with the waiters to help supervise and check tables.Please don’t send campers without adults.

After the Dining Hall manager checks the tables, the waiters will be excused to join the flagceremony or songs outside.

Hot Beverages:

Hot beverages are available to adults only.

Adults may serve themselves while waiters are busy or after hoppers have finished.

Please do not attempt to serve yourself a hot beverage while the meal is being served.

The Porch:

ONLY adults should be on the porch before meals.

While adults are standing on the porch waiting for the meals to be served, they should besinging and interacting with the campers, making the wait time pass quickly.

Entering the Dining Hall:

When the kitchen staff is ready, the Dining Hall manager will call units into the Dining Hall.

Adults should enter the Dining Hall first to be sure that two staff are at each table.

Getting ready to eat:

Campers may sit anywhere they would like in the dining hall.

The unit responsible for grace should also be sure every camper has found a seat and staff isspread out appropriately. Grace should begin as soon as everyone has a seat.

At the End of the Meal:

Adults should assist campers with their assigned jobs.

Water at Camp

All the water from all of the faucets at camp is safe to drink (including spigots in the units). Please make sure all faucets are turned off completely prior to your departure.

Food in the Units

Girls should be asked if they brought any food with them (including gum and candy). Stress to the girls that if they do not remove food from their personal gear, their tent may be visited by mice, skunks or raccoons.

When cooking out in the unit, be sure to remove all garbage (all garbage should be put in the dumpster) and wash all cook pots and utensils.

FOOD QUANTITIES FOR LARGE GROUPS The following are quantities for 48 servings:

Fruit juice 4 46 oz. Cans

Instant coffee 1 4 oz. Jar + 3 tbsp.

Ground coffee 1 1/4 lbs. or 1 1/2 qts.

Hamburger (1/4 -1/3 lb. Patties) 12-16 lbs.

Hot dogs (1 1/2 per person) 10-12 lbs.

Chicken 35-40 lbs.

Turkey 35-40 lbs.

Ham boneless 12-16 lbs.

Ham bone in 20-24 lbs.

Bacon 6 lbs.

Breakfast sausage (2 per person) 10 10count packages

Vegetables - frozen 4 2 1/2 lb. Pkgs.

Lettuce salad 6 medium heads (1 head=8 people)

Potato salad 1 1/2 gallon

Fruit salad 1 gallon

Macaroni 6-8 lbs.

Spaghetti 6-8 lbs.

Rice quick cooking 2 1/2 lbs.

Rice regular 4 1/2 lbs.

Mustard 1 qt

Ketchup 3 14 oz. Bottles

Margarine 1 1/2 lb.

French Bread 3 18" loaves

Potato chips 2 lbs.

Ice Cream 2 gallons or 8-9 quarts

FOOD QUANTITIES AND SERVINGS

Can Size Quantity Contents # Servings

# 1 1 1/2 cups Baked beans, meats, soups, some fruit and

vegetables

3

# 2 2 1/2 cups Beans, peas and corn 5

# 2 1/2 3 1/2 cups Tomatoes, spinach, beets, pumpkin 7

# 5 6 cups Fruit juice, vegetable juice 12- 4 oz.

# 10 1 gallon Fruit and vegetables 25

Item Quantity Makes Hamburger 1 lb. 2 cups 6 med. size patties, 8 sloppy joes, meatloaf for 6

and 6 pioneer drumsticks

Hot dogs 1 lb. 8-10

Bacon 1 lb. 14-18 strips Allow 2 strips per person

Bacon 1 lb. Thin sliced 25

Bologna 1 lb. 10-12 slices

Chicken 3 lbs. Barbecue for 4

Steak 1 lb. 2 persons

Cheese 1 lb. 20 slices

Eggs 1 doz. 12 eggs 8 servings scrambled add 1 tbsp. milk per egg.

Cottage cheese 2 2/3 cups 8 salad servings

Carrots 1 lb. Bag 8 carrots Makes approx. 48 sticks

Cabbage 1 lb. 3 1/4 shredded 8 salad servings

Potatoes 1 lb. 3-4 med. Size 4 servings

Onion 1 lb. 3 cups chopped Relish for 16 hamburgers

Navy beans dried 4 cups Serves 10 in a beanhole

Graham crackers 1 lb. 20-25 Makes 20-25 smores

Graham crackers 15 1 cup crumbs

Marshmallows 1 lb. reg 102 pieces

Pancake mix 2 1/2 lb. box 40 pancakes Serves 20 - 2 per person

Bisquick 1 1/2 lb. Box Serves 12 biscuits, bread sticks, shortcakes

Bread 1 lb. 15-20 slices

Bread kingsize 36 slices

Macaroni 1 lb. 8 cups cooked 8 - 1 cup servings

Spaghetti 1 lb. 7-8 cups cooked 8 servings

Noodles 1 lb. 7 cups cooked 8 servings

Tuna 6 1/2 oz 4 sandwiches

Butter 1 lb. 2 cups

Instant cocoa 1/2 lb. 24 servings

Some Tips of Food Quantities and Servings

Size of Can Quantity Type of Canned goods No. of Servings

No. 1 1 ½ cupfuls Baked Beans, meats, soups 3

Some fruit, and vegetables.

No. 2 2 ½ Cupfuls Beans, peas, corn 5

No. 2 ½ 3 ½ cupfuls Tomatoes, spinach, beets, 7

Pumpkins

No. 5 6 cupfuls Fruit Juice, Vegetable Juice 12 (4oz. Servings)

No. 10 1 gallon Both Fruit and vegetables 25

Other Equivalents

1 lb. Hamburger steak ( 2 cupfuls) makes 6 medium-sized hamburgers, 6 pioneer drumsticks, 8

sloppy joes, or makes enough meatloaf for 6.

Allow a 3 pound chicken for each 4 people when planning a chicken barbecue.

1 lb. Of wieners has 8 to 10.

1 lb. Of bacon (usually 14 to 18 slices per pound – 25 thin slices) allow 2 strips per person.

1 lb. Bologna usually cuts 10-12 slices per pound.

Allow 3 small sausage links or 2 medium-size links per person.

Allow a ½ lb. Of steak (without bone) per person for steak roast (per serving).

1 lb. Brick cheese usually cuts 20 to 24 slices per pound (when a butcher slices it).

Allow 1 ½ eggs per person for scrambled eggs (add 1 tablespoon of milk for each egg).

1 lb. Dried apricots cooks to 3 cupfuls – serves 7.

1 bag carrots (8 carrots) makes approximately 48 sticks.

1 lb. Cabbage shreds to 3 ¼ cupfuls – serves 8 in a salad.

1 lb. Potatoes (3-4 medium sized) serves 4.

1 lb. Onion (makes 3 cupfuls of chopped onion) makes a relish for 16 hamburgers.

1 lb. Cottage cheese (2 2/3 cupfuls) makes 8 salad servings.

4 cupfuls of navy beans (dried) makes a serving for 10 in a beanhole.

1 lb. Graham crackers makes 20 to 25 smores.

(Over)

2 cans No. 2 cream style corn makes enough Squash corn for 8.

1 lb. Marshmallows (reg. Size) averages 102 pieces.

When ordering sweet rolls or doughnuts allow 1 ½ per person per serving.

A loaf of bread averages 15 to 20 slices per loaf. Kingsize loaf – 36 slices.

Bisquick – 1 ¼ lb. Box serves approximately 12 people (biscuits, bread sticks, shortcakes).

Butter 1 lb. = 2 cups

Instant Cocoa ½ lb. = 24 servings.

Bananas 1 lb. = 3-4 med.

Oranges 1 lb. = 3 med.

Peaches/Pears 1 lb. = 4 med.

Apples 1 lb. = 3-4 med.

Potatoes 1 lb. = 3 med.

Pepper 1 large = one cup minced

Onion 1 med. = ½ cup minced

Macaroni 1 lb. = 8 cups cooked

Noodles 1 lb. = 7 cups cooked

Graham Crackers 15 = 1 cup crumbs.

Pancake Flour – 2 ½ lb. Box makes approximately 40 pancakes.

4 cups of flour is equal to 1 lb.

Spaghetti 1 lb. – 7-8 cups cooked (8 people).

Tuna 6 ½ oz. – 4 sandwiches.

Serving sizes (per person)

Bisquick ¾ cup

Bug juice 1 ½ - 2 cups

Cheese 1 oz.

Chicken ¼

Chocolate syrup 3 tbsp.

Cream cheese 1 oz.

Fruit salad ½ - 2/3 cup

Ground beef ¼ lb.

Icecream 1 cup

Jelly 1 tbsp

Juice 1 cup

Lettuce 1/10 head

Mayonnaise 1 tbsp

Milk 1 ½ cups to drink, ¾ cup of cereal

Peanut butter 3 tbsp.

Pizza sauce ¼ cup

Popcorn 2 cups cooked, 1/8 cup raw

Salad dressing 1 tbsp.

Syrup 3 tbsp.

Spaghetti 2 oz. Raw, 1 cup cooked

Counts and Amounts

Apple 1 medium = 1 cup sliced

Bacon 1 lb. = 15 slices

Boneless meat 1 lb. Raw = 2 cups cooked

Bread 1 loaf = 28 slices

Cheese 1 lb. = 16 slices; 4 oz. = 1 cup shredded/cubed

Cold cuts 1 lb. = 10 slices

Dry milk 1/3 cup & ¾ cup water = 1 cup

Graham crackers 1 pkg. = 11 crackers

Macaroni 1 cup raw = 2 ½ cooked

Marshmallows 1 bag = 55

Whipping cream 1 cup = 2 cups whipped

Potato 1 medium = 2/3 cup cubed or ½ cup mashed

Pancake mix 2 ½ lb. Box mix = 45 pancakes

Peach, pear 1 medium = ½ cup sliced

Popcorn ¼ cup raw = 5 cups cooked

Spaghetti ½ lb. Raw = 4 cups cooked

Heloise’s Helpful Hints

Amounts

1 tablespoon = 3 teaspoons

1 quart = 4 cups

1 fluid quart = 32 oz.

1 cup = 16 tablespoons = 8 oz.

Butter: 1 lb. = 2 cups

1 stick (1/4 lb.) = ½ cup

1 tbsp. = size of walnut

coffee: 1 lb. = 80 tbsp.

Liquid Measure: 1 fluid oz. = 2 tbsp.

8 fluid oz. = 1 cup

2 cups = 1 pint

2 pints = 4 cups = 1 quart

16 cups = 4 quarts = 1 gallon

dry measure: 16 oz. = 1 lb.

Rule of thumb: “A pints a pound the world around”

5 finger “pinch” is 1 tsp.

1 pinch between thumb and 2 fingers = ½ tsp.

1 pinch between thumb and 3 fingers = 1 rounded tsp.

1 fistful slightly rounded = ½ cup.

Hold all that both hands cupped will = 2 cups or 1 pint.

1 – 9 inch pie tin = 3 cups.

Cans: # 10 = 16 cups

# 2 ½ = 4 cups

DAILY MEAL PLANNER

Day __________________ Date __________________ Prepare for #__________________

BREAKFAST LUNCH DINNER SNACK

QUANTITIES Day ______________________ Date __________________

Prepare for #__________________

Breakfast Allotted Used Re-order Lunch Allotted Used Re-

order Dinner Allotted Used Re-order Snack Allotted Used Re-

order

SHOPPING LIST

STAPLES

CONDIMENTS

BAKERY

BEVERAGES

PRODUCE

ODD & ENDS

MEATS

DAIRY

HOUSEHOLD