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Cub Scout Adventures > 
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 Stronger, Faster, Higher > 
Culinary Creations
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Webelos – 4th Grade
Stronger, Faster, Higher
Personal Fitness
Required
Requirement 1

Culinary Creations

Webelos – 4th Grade
Stronger, Faster, Higher
Personal Fitness
Required
Requirement 1

Culinary Creations

Snapshot of Activity

Cub Scouts prepare a meal as a den. 

Indoor
3
3
4
If you want to know more about The Adventure Activity Key click here.
  • 1 12-inch skillet 
  • 1  5-quart pot 
  • 1 strainer or colander  
  • Cook top stove 
  • Oven mitts 
  • Large spoon 
  • Ladel 
  • Chef knives – enough for Cub Scouts to share 
  • Cutting boards 
  • Handwashing station 
  • Large salad bowl 
  • Plates – one for each member of the den 
  • Salad bowls – one for each member of the den 
  • Set of utensils – one for each member of the den 
  • Napkins 
  • Drinking glasses

     

  •  Ingredients for spaghetti with meat sauce and salad –  serves  8 1 lb.  lean (90/10) ground beef 
  • 1 24 oz jar of plain spaghetti sauce 
  • 1 small onion  
  • 1 small green pepper  
  • 16 oz uncooked spaghetti noodles  
  • 6 oz. of grated parmesan cheese 
  • Pinch of garlic powder 
  • Pinch of  salt 
  • 1 head of lettuce 
  • 2 Roma Tomatoes 
  • 1 cucumber 
  • 6 oz. of shredded cheddar cheese 
  • Ranch salad dressing (or dressing of your choosing) 
  • 1 gallon of premade lemonade or iced tea 
  • Ice for drinks 

Before the meeting: 

  1. Become familiar with the food groups using USDA My Plate.  
  2. Identify a location with a kitchen that has a stove cook top and confirm date, time, and location for the meeting to use the kitchen.  
  3. Inform Cub Scouts, parents, and legal guardians of the date, time, and location of the meeting. 
  4. Check with each parent or legal guardian for Cub Scouts to check for food allergies or dietary restrictions and make any necessary adjustments. 
  5.  Secure funding for food shopping with your pack leadership. 
  6.  Purchase ingredients for the meal. (Spaghetti and Salad).   

During the meeting: 

  1. Gather the Cub Scouts and discuss the five different food groups.   
  2. Tell the Cub Scouts that they will be making a balanced meal as a den.  The meal will be spaghetti with meat sauce and salad.  Have the ingredients for dinner on a table and have the Cub Scouts identify each ingredient and name what food group it belongs in.  Explaining that a balanced meal has food from as many different food groups as possible.  For this meal, we have all of the five food groups represented. Remember that a tomato is a fruit, so is a cucumber, because they have seeds and start out as flowers. 
  3. Review  knife safety rules with Cub Scouts. 
  4. Demonstrate how to dice the onion and pepper.  Allow Cub Scout to finish up dicing the onion and peppers.  
  5. Have Cub Scouts boil 2 quarts of water in the pot. When it is boiling, add the spaghetti noodles. 
  6. While the water is warming, demonstrate how to brown the  ground beef, onion, and pepper  in the skillet. Allow a Cub Scout to brown the ground beef with the onions and peppers. 
  7. Demonstrate how to  drain the meat and allow a Cub Scout to drain the meat. 
  8.  Have a Cub Scout  add spaghetti sauce to the browned ground beef, onions, and peppers. Simmer sauce while the noodles cook. 
  9. While the noodles are cooking, and sauce is simmering, prepare the salad. 
  10. Have Cub Scouts chop the lettuce, slice the cucumber and tomatoes. 
  11. When the noodles are cooked, demonstrate how to drain the water. Allow a Cub Scout to drain the water. 
  12. Have the Cub Scouts mix noodles and sauce. 
  13. When everything is ready allow members of the den to fix their plate of spaghetti and a bowl of salad. 
  14. Have Cub Scouts and adult leaders enjoy the meal! 
  15. Have Cub Scouts clean up the cooking and serving areas. 

Other Activities Options

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Webelos – 4th Grade

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Cub Scouts prepare a meal on a pack campout. 

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Cub Scouts plan a meal for a family dinner. 

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Bray Barnes

Director, Global Security Innovative
Strategies

Bray Barnes is a recipient of the Distinguished Eagle Scout Award, Silver
Beaver, Silver Antelope, Silver Buffalo, and Learning for Life Distinguished
Service Award. He received the Messengers of Peace Hero award from
the royal family of the Kingdom of Saudi Arabia, and he’s a life member of
the 101st Airborne Association and Vietnam Veterans Association. Barnes
serves as a senior fellow for the Global Federation of Competitiveness
Councils, a nonpartisan network of corporate CEOs, university presidents, and
national laboratory directors. He has also served as a senior executive for the
U.S. Department of Homeland Security, leading the first-responder program
and has two U.S. presidential appointments

David Alexander

Managing Member Calje

David Alexander is a Baden-Powell Fellow, Summit Bechtel Reserve philanthropist, and recipient of the Silver Buffalo and Distinguished Eagle Scout Award. He is the founder of Caljet, one of the largest independent motor fuels terminals in the U.S. He has served the Arizona Petroleum Marketers Association, Teen Lifeline, and American Heart Association. A triathlete who has completed hundreds of races, Alexander has also mentored the women’s triathlon team at Arizona State University.

Glenn Adams

President, CEO & Managing Director
Stonetex Oil Corp.

Glenn Adams is a recipient of the Silver Beaver, Silver Antelope, Silver Buffalo, and Distinguished Eagle Scout Award. He is the former president of the National Eagle Scout Association and established the Glenn A. and Melinda W. Adams National Eagle Scout Service Project of the Year Award. He has more than 40 years of experience in the oil, gas, and energy fields, including serving as a president, owner, and CEO. Adams has also received multiple service awards from the Texas Alliance of Energy Producers.