Outdoor Skills Manual

ContentsFlag Ceremony ....................................2-3Opening, Closing, Flag Etiquette

Environmental Awareness ...................4Nature in a Minute, Outdoors in the Rain,

Jackknife Safety .....................................5Safety, How to Use

Basic Fire Building ..............................6-7Safety, Fire Starters, Chimney, Fire Building

Cooking ................................................ 8-9One Pot, Propane Stove, Box Oven, Stick Cookery

Cooking Recipes ...............................10-11One Pot, Propane Stove, Stick Cookery

Safe Food Handling Procedures ....... 12Hygiene, Handwashing, Dishwashing, Garbage & Refuse

Flag Ceremonies at CampThe flag of the United States is the symbol of the oneness of the nation. The flag ceremony is a part of the Girl Scout Leadership Experience. As you honor the flag, you are making a tangible application of your Promise to do your duty to your country. Whether in a simple ceremony or in a public ceremony, Girl Scouts show respect to the flag by maintaining the proper attitude and becoming familiar with flag etiquette.

Color Bearer: Red sash goes over right shoulder and is tied with a square knot under left arm.

Color Guard: Red sashes are tied with a square knot around waist on left side. Number of guards depends on the size of the flag: 2, 4, 6, or 8.

Ceremony: Raising ceremony may be brief. Bearer and guards stand at attention and take no vocal part in the ceremony, not even in the Pledge of Allegiance (their duty is to protect the flag and talking is considered a distraction from their duty). The ceremony takes place after the flag has been raised and before the flag has been lowered. The ceremony itself varies. It may consist of the Pledge of Allegiance, appropriate poetry and singing, the Girl Scout Promise, or other inspirational message.

Ceremony Etiquette:• We open and close camp with a flag ceremony.• Set all belongings on the ground.• Hats must be removed. (If the hat is part of a woman’s

outfit it may be worn.)• Stand tall.• Hands at side.• Absolutely no talking. There is absolute silence from

the time the ceremony begins until the horseshoe is dismissed, except during speaking and singing parts.

• Saluting the flag. Everyone salutes from the time the first loop of the American Flag is fastened to the flag rope untiI the rope is secured to the pole and the color guard is back in position. Color bearer and guards salute (right hand over your heart) the flag and then everyone drops their salute together at the same moment. The reverse is true for the closing flag ceremony.

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Flag Ceremonies at Camp

How does it work?Opening

Flag Ceremony Calls

• Camp attention.

• Color guard attention.

• Color guard advance.

• Color guard post the colors.

• Color guard salute the colors.

• Please join me in saying the Pledge of Allegiance.

• Please join me in saying the Girl Scout Promise.

• Color guard dismissed.

• Units dismissed.

Closing

Flag Ceremony Calls with Changing of the Guard Calls

• Camp attention.

• Color guard attention.

• Color guard advance.

• We will sing Green Trees and Taps.

• Color guard salute the flag.

• Color guard retire the colors.

• Changing of the guard advance.

• Changing of the guard.

• Changing of the guard dismissed.

• Color guard dismissed.

• Camp dismissed.

Raising the Flag

One member of the first pair of guards steps to the right side of the flag bearer facing the flagpole. The bearer gives the flag to her with a sideways motion. This member of the guard steps back into position, and the first couple begins to unfold the flag; the other pairs help as the flag is unfolded. Meanwhile, the bearer is busy untying the ropes and getting ready for the raising. When ready, guards move towards the pole where flag bearer fastens the flag. As the flag is raised, the color guard resume their original position.

Lowering Flag

At lowering, bearer undoes the rope and begins lowering the flag. First guard steps forward to catch the flag. It must not touch the ground. The flag is passed back to other guards as it is unhitched. Blue field is kept nearest the flagpole. It is folded lengthwise in half with the blue field always on the outside. The last guards begin folding the flag in a triangle toward the blue field. The color bearer remains standing facing the flagpole while the flag is being folded. One member of first pair of guards steps in front of bearer and places triangle (the folded flag) in bearer’s outstretched hands so that it may be carried point forward, then return to position. Color guard also resumes original position.

Changing of the Guard, from Camp Edith Macy

The color guard to raise the flag the next morning stands in formation outside the circle/horseshoe. After the flag is folded, the command is given, changing of the guard advance. The changing of the guard advances into the circle/horseshoe behind the color guard. The command is given, changing of the guard. The color guard bearer gives the flag to the changing of the guard bearer then transfers her sash to the new bearer. Both return to positions.

Changing of Guard/Color Guard Dismissal

The changing of the guard does a right about face. At the same time, the guards turn to face each other, thus forming an aisle. Bearer walks down the aisle and out. The first two guards fall in behind the bearer, the second two guards follow. Color guard follows same procedure behind Changing of Guard (see above).

Flag Etiquette

• The flag should be raised after sunrise and lowered before sunset, unless there is a spotlight on the flag.

• There is no regulation about leaving a flag up in the rain.• The flag should never be used as a drapery or have an

object placed on it.• In the USA when the flag is carried with another flag,

the U.S. flag should be on the right.• No other flag should be placed above the U.S. flag.• An old flag is burned or buried but never thrown away.• The flag should be washed or dry cleaned if it becomes

soiled.• The flag should never be allowed to touch the ground

or used in any disrespectful manner.• The colors of the flag are:

o Red for valoro White for purityo Blue for justice

• The thirteen stripes represent the 13 original colonies.• The five-point star originally meant, a new

constellation arisen in the skies for the world.

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Environmental Awareness

Nature in a MinuteWaiting for something? Try these short and sweet outdoor activities. Any of these ideas can be used for any level of the Outdoor Skill Progression requirements.

• Watch a spider for five minutes.• Find something blue, really blue. Feel it.• Walk for five minutes with your eyes closed tightly.

Have a friend spot for you.• Make a sketch of something you can’t see.• Listen for sounds that make you feel: happy, sad,

beautiful, afraid.• Feel alive! Sit, jump, roll—really be alive.• Find the youngest and the oldest thing you can.• Find something natural you love and something you

hate.• Lie in the woods and let your arms become tree

roots.• Lie quietly in a field and watch the clouds go by.• Find the smallest and the largest thing you can.• Count the branches on a tree, the leaves on a

branch, the veins on a leaf.• Make a list of things impossible to count.• Mimic an animal or bird (its movements and

sounds).• Lay on your back and gaze at the stars; what would

you see if you were a star?• Count stars.• Be creative and invent your own.

Outdoors in the Rain• Puddle hikes are great fun! The girls should be

properly dressed with raincoats and boots, if they plan to do things in the rain.

• Take a turnover hike-turn over rocks and logs to see what comes out in the rain. Be sure to put the rock or log back into its original spot.

• Wildlife is interesting to see on a rain hike or walk. What birds are out? Any animal tracks in the mud or soft ground? Where do animals go in the rain?

• Eco action becomes real. Look at the way the water is running down that steep, short cut in the ravine. It’s cutting the soil and washing it all away.

• Focusing on the five senses can provide a lot of new experiences. Look at the different shades of green and brown. See the many bright colored mushrooms and fungi. Yesterday the trees were brown, now it is black in the rain. Smell the wet earth, bank, leaves, and flowers. Listen to the rain on the leaves.

Fun Activities

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Jackknife SafetyYou can practice knife safety with cardboard replicas of knives before using jackknives.

General Safety Procedures1. Make sure tools are sharp. Dull tools cause more injury

than sharpened tools. Sharpened tools are easier to control and more effective.

2. Make a safety circle around yourself to ensure no object or person will be injured.

3. Take care of tools. Know how to use, store, and sharpen tools correctly.

4. Teach tool users how to use tools correctly. This is the primary step in the prevention of accidents.

JackknifeBefore using make a safety circle around yourself; be sure you are an arm’s length away from everyone in all directions.

To open: Hold the jackknife in one hand, keeping fingers below the top of the knife, insert thumbnail of other hand into slot of blade. Pull out blade. Use a firm grip to stabilize the knife before opening the blade edge. (Fingers below the top of the knife)

To use: Clench the jackknife handle firmly with your whole hand. Do not place thumb on blade. Always push blade away from you!

To close: Hold the jackknife in one hand (fingers below the top of the knife) with the cutting edge of the knife upward. With the fingers of your other hand, push the blade until it is nearly closed and then let the blade snap shut.

To pass: A knife should always be closed before it is passed to another person To pass other open knives (paring), the person passing the knife must hold the dull edge of the blade, passing the knife handle first to the receiver. This way the passer will always have control of the sharp edge. Do not release the knife until the receiver has said, thank you.

Cleaning: Drop machine oil on the hinge and work the blade a few times. Hold the cleaning cloth at the back of the blade, not the cutting edge. Wipe carefully across the whole blade.

Sharpening: Use a sharpening stone known as hones, oil stones, whetstones, or Carborundum. Coarse stones are used for heavy tools, like axes; fine stones for knives, or for finishing the edge. Oil and water is sometimes used to reduce the friction, especially for axes.

Hold the stone with the thumb and forefinger BELOW the top edge. Lay the blade flat on stone and move with a circular motion. Turn the blade over and repeat on the other side. To test the edge, try it on a piece of wood, not your finger. Try to get a long thin edge that spreads evenly back to the thickest part of the blade; the marks of the stone should show all across the blade.

Wood Shavings: To make shavings, try to get long, thin pieces, not little scrubby bits. Dig the blade into the wood a bit and start on a piece of wood without many knots.

Wood Carvings: To make a point, whittle away from you, taking shallow cuts then drawing the blade parallel to the surface of the stick for as long a stroke as possible. This ensures good control and a safe knife handler is always in control.

To cut across a stick, cut on the diagonal. For a large stick, or to make a notch — cut diagonally on one side, then turn the stick around and make a diagonal cut to make a V. Don’t try to cut straight across; a jackknife is not a saw.

Blade

Yes

No

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Basic Fire Building

1. Before lighting the fire:a. Have a pail of water next to the fire scar.

b. Build fires only in designated areas. There should be at least 6 feet from any flammable items and nothing low enough overhead to catch fire.

c. Be especially careful in windy conditions.

d. Be sure that your wood pile is up wind and far enough away from the fire scar so that sparks cannot reach it.

e. Do not wear dangling clothing items that could drag through the fire. Be careful of nylon jackets and plastic raincoats. Name tags and long hair should be pulled back.

2. While the fire is burning:a. Remember to strike match away from you.

b. Go around a fire; never reach over or across it.

c. Protect hands with gloves or pot holders when handling hot utensils.

d. Behave sensibly near a fire. No horseplay!

e. Push partially burned sticks into the fire with another stick.

f. Blow directly towards the fire on flaming marshmallows, making sure no one is in the way.

g. Never put paper on or other refuse in the fire, as it blows about as it burns and can easily hit someone or start a fire in the grass.

h. Always have someone watching the fire. Never leave the fire unattended.

3. Putting out the fire:a. Put out the fire as soon as it is no longer needed.

b. Never pour a bucket of water on a fire: the rising steam can cause severe burns.

c. Use the rinse and sterilizing water from dish washing for sprinkling out the fire.

d. Put out fire by sprinkling the water on it until the fire is completely out. Stir the ashes and turn over logs to find hot spots. Test by placing a hand just over remains for a minute to test for heat.

e. Ashes from your fire should always stay in the fire scar.

4. If your clothes start on fire: STOP, DROP, AND ROLL!a. Drop to the ground. Never run! Running makes the fire

burn faster because it’s getting more oxygen.

b. Cover your face with your hands.

c. Wrap a coat or blanket around you to smother the flames OR roll slowly to shut out the oxygen.

5. If another person’s clothes start on fire:a. Get the person to the ground and roll them over.

b. Wrap a blanket or a coat around the person to smother the fire.

c. Protect yourself so that you do not get burned or catch fire.

6. ALL BURNS SHOULD BE REPORTED TO THE FIRST AIDER!

Fire SafetyBuiIding fires and cooking over them is one of the most exciting parts of any outing. However, the leader should strongly impress upon every girl the dangers of fires, if not properly controlled. Safety practices should be uppermost in a leader’s mind at all times.

Edible Fire is fun to makeFirescar: marshmallowsKindling: pretzel sticksTinder: coconutFuel: pretzel logs or charcoal M&MsWater bucket: cup of juice

Firescar

Rocks

Tinder

Kindling

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Basic Fire Building

wind

Figure 2

Figure 3

Homemade & Natural Fire StartersCardboard egg carton: put a charcoal briquettte in each hole of the carton. Add melted wax (optional). Break off a section when ready to use.

Cotton ball: Coat the outside of a triple-sized cotton ball with Vaseline.Be sure to keep the inside dry. To light, open up cotton ball and light dry section.

Pine needles: Dried

Wood shavings: Or bark from dead wood

Fuzzy stick: Take a dead stick and cut wood curls into one end of it.

Chimney: A chimney can be used to quickly produce hot coals for cooking over or for use in a box oven and is environmentally friendly. A chimney can be purchased or made from a five pound coffee can or a #10 food can. Remove the top (and if you want, the bottom). Using a punch-type can opener, punch holes all around the bottom and top of the can. Place a fire starter in the bottom center of the can and place 9–15 briquettes above and around the fire starter, leaving air spaces. Light the fire starter through a hole on the bottom. It should take 15–20 minutes for all coals to be hot. When the coals are hot transfer coals to fire scar or box oven. If bottom was removed,just lift chimney and spread out coals to cook on.

Wax kisses: Break birthday candles up and put in wax paper. Twist to shut.

Teeny-tiny tinderKindling

Fuel

Figure 1Fire BuildingFoundation or A Frame Fire

1. Have a fire scar and fuel ready before you begin, so you won’t have to leave after the fire is started.

2. Have ready at hand: firebucket; firestarter; fuel source: match, metal match, or other; big handful of tinder (teeny tiny pieces of sticks); a double handful of kindling (e.g., finger width twigs, sticks) three logs and charcoal. (Fig. 1)

3. Kneel with the wind at your back. Take logs and place to form an angle in fireplace as shown. Place another stick across these to form an “A”. (Fig. 2)

4. Pile a good bit of tinder in the center of “A”, so there is air, but compactly enough so each piece rests against another. Lean kindling up against the crossbar from the inside of the “A”. Leave a tunnel at center and bottom in which to insert a match (Fig. 3). Put fire starter in tunnel.

5. Strike match downwards, tipping so flame catches on the wood. Cup match in hand if necessary.

6. When well lit, stick match in air space, under center pile of tinder. One match should suffice. As the flame catches and begins to spread, add bits of tinder, placing gently on tinder until there is a brisk flame.

7. Then begin to add pieces of kindling, one by one, placing lightly where the flame is best, starting with small pieces, moving to large. Do not drastically change the size of wood used. Add pieces just a bit larger than those already burning until the sticks are thumb sized. Once you have a good fire going, add the charcoal.

a. Remember to build up gradually and keep the fire compact.

b. Put a small stick or poker in bottom of fire to raise it just a little, for air.

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CookingOne Pot (Kettle)Cooking with a kettle can be done over a cookstove or on a grate over hot coals. Kettles usually do not need to be pre-heated before adding the food or water. Cooking or heating large amounts of food or liquid in a kettle will be faster if you stir the food occasionally and use the lid. When heating water or other liquid in a kettle you do not need to wait for the fire to burn down to coals; the kettle can be placed on a grate directly above the flames.

Cleaning GuidelinesClean-up will be easier if the outside including the bottom of the kettle is covered with dish soap. Do not put soap within two inches of the top of the pot. Soaping is not necessary if using a cookstove.

Propane Stove (Cookstove)Cookstoves can be used just as you would use your stove or rangetop at home to heat liquids, fry foods, and other items. Cookstoves can be used with griddles, kettles, and skillets. Become familiar with a cookstove before using it. A trained adult should be present to supervise the use of the equipment. Keep all parts clean and in working order. Inspect equipment to be certain that lines and burners are not clogged. Make sure all rubber or plastic lines and washers are not cracked, cut, or dried out. Be sure the stove is on a level surface and avoid using a pot that will make the stove top-heavy. Use a stove with a windscreen to concentrate the heat under the pot.

PrecautionsAlways store extra fuel away from the stove or other heat source. When replacing pressure tanks, be certain all connections are tight with no leakage. Before lighting a cookstove, keep combustible materials, including sleeping bags and clothes, away from the stove. Never use a cookstove in a tent or near an open flame. Be sure there is proper ventilation for the flame and the fuel tank. When done using the stove be sure that the gas knob is completely turned off.

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Cooking

Stick CookeryA wood or metal skewer, or a cooking fork with an adjustable handle can be used for stick cooking. A green stick may be used, but it is not environmentally friendly. With stick cooking, each camper can be involved in preparing her own meal. This method is most frequently used to prepare meat, vegetables, fruits, and breads. A combination of foods on a stick is called a shish kebab.

Cook foods on a stick over hot coals, not open flames. Food should be cut into one-inch pieces, meat should be sliced into thin strips and double threaded onto the stick. Small cubes of meat can also be used. Place sticks with food 4 to 6 inches above the hot coals. Turn the stick periodically until the food is done.

Cleaning guidelinesAllow sticks to cool before cleaning. Metal sticks or skewers should be washed according to recommended dishwashing procedures. Wooden sticks can be burned in the fire.

Box OvenA box oven is made from a heavy cardboard box, that has a flap cover (paper box), aluminum foil, and charcoal. The entire inside of the box is double lined with foil, including the inside of the cover. Charcoal is heated until hot (gray or white color) in a chimney. The charcoal is then transferred to the bottom of the box oven. It may be placed in a shallow aluminum pan to protect the bottom of the box. Always protect your hands when working with the charcoal. Use pot holders and tongs for transferring the briquettes to the box oven. Small, empty aluminum cans can be used as the rack holder inside the oven. A cooling rack may be used as an oven shelf.

Each charcoal is equal to about 40 degrees Fahrenheit. Therefore, nine charcoal briquettes would be about 360 degrees. Bake just like an oven; put your cake (the stir and bake kind are very simple), cookies, muffins, muffin pizzas into the oven and close the door. Leave a small air vent, so you do not put the coals out. Avoid opening the box to check on food or you will let out the heat. Wait the allotted amount of time and voila! a gourmet delight. Cool and eat. These ovens are not very large; remember to use enough ovens, so everyone can eat at the same time.

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Cooking Recipes

Box Oven RecipeMini Pizzas

English muffins (1.5 per person) Pepperoni1 can pizza sauce shredded cheese1 small can mushrooms onions, green peppers (optional)

Take one-half of an English muffin. Spoon on pizza sauce and toppings of choice. Place on baking sheet and in box oven. Bake 5–10 min. until cheese is melted and pizzas are hot.

Pineapple Upside Down Cake (Individual)

1 tsp. butter 1 pkg. plain cake mix1 egg for mix 1 slice pineapple 2 tbsp. pineapple juice 1 tsp brown sugar1 clean pineapple can

Place 1 tsp. of butter and 1 tsp. brown sugar in bottom of clean pineapple can. Add 1 slice of pineapple and 2 tbsp. juice. Fill can 2/3 full of cake batter (mixed with egg). Place in box oven over coals. Bake about 20 minutes or until done.

Turtle Cake 1 box chocolate cake mix Eggs and oil as per box recipe1 (6 oz.) bag chocolate chipsSmall jar caramel topping

Mix cake according to directions. Spread one half of the batter in a greased 9x13 pan. Bake at 350 ° for 10–15 minutes. Pour caramel topping and chips on top of cake. Cover with remaining batter. Bake 15–20 minutes more or until done.

One Pot MealsBags of Gold

1 can zesty tomato soup 1 can tomato soup 2 cans water3 cans refrigerator biscuits 1 lb. cheese (Velveeta, American, Cheddar)

Mix soups, add water slowly and heat. Cut biscuits into quarters. Cut cheese into 40 cubes. Wrap dough around cheese. Drop balls into hot soup and cook covered until dough is done.

Chicken in the Woods

Serves 12 campers Equipment needed: kettle, measuring cup, large spoonPrep time:10 minutesCook time: 10 minutes

Ingredients 3 cups Minute Rice 3 cups Water 2 cans Cream of chicken soup 2 cans Chicken rice soup 3 cups Chicken (frozen precooked cubes)

Directions: Add all ingredients to kettle. Stir and heat through.

Pizza Casserole

1 lb. pre-cooked ground meat 1 onion, chopped 3 cups pasta 1 can water2 (15) oz. cans Italian style tomato sauce 1/4 lb. grated mozzarella cheese

Cook pasta. Dice onion. Cook ground beef and onion together. Add remaining ingredients.

Roses in the Snow

1 pkg. mini-marshmallows 1 pkg. cinnamon candies 1 institutional size can applesauce

Heat applesauce. Place marshmallows and cinnamon candies in the bottom of heatproof cups. Add hot applesauce. Let sit until marshmallows and red coloring rise to make “roses in the snow”.

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Cooking Recipes

Stick CookeryDoughboys

Refrigerator biscuitsButterCinnamon sugar or garlic mix

Cut biscuits into quarters. Place dough on stick and toast until cooked through. Dip into melted butter, and cinnamon sugar or garlic mix.

S’mores

graham crackers or vanilla wafers chocolate frosting or chocolate barsmarshmallows

Make a sandwich with a toasted marshmallow, two graham cracker halves, and frosting/chocolate bars.

Taffy Crackers

bag of caramels box of saltine crackers

Roast a caramel on a stick until it melts slightly. Gently slip the caramel off, between two crackers. Caramel will crack slightly and spread between the two crackers

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Safe Food Handling Procedures

Personal Hygiene and Habits1. Wear hair restraints that prevent hair from falling into

food.2. Avoid wearing rings or other loose-worn items of

jewelry.3. Wash your hands before preparing food, after

visiting the toilet, after smoking, drinking or eating meals, after handling raw food items, or after using a handkerchief or tissue or covering sneezes or coughs.

4. Have first aid applied to any injury no matter how slight; do not work with food while hands have wounds, cuts or boils, even when covered.

5. Keep hands away from mouth, nose and hair when working with food.

6. Keep fingernails short and clean. Avoid the use of fingernail polish.

7. If you are ill, don’t work with food.

Proper Handwashing Procedures1. Wet hands with warm clean water.2. Apply hand soap and lather vigorously between

fingers and up to the elbow for 20 seconds (sing “Happy Birthday” 2X).

3. Rinse with warm clean water.4. Dry with a single use paper towel.

Proper Dishwashing Method1. Scrape, stack and segregate dishes. Rinse all dishes

and utensils.

2. Wash all utensils and dishes in clean hot water between 110-120 degrees F.

3. Rinse with clean hot water in the second dishwashing tub.

4. Sanitize (chemically) by submerging utensils, dishes and silverware for at least two minutes in water with the appropriate concentration of an approved sanitizer which has been placed in a third dishwashing tub.

Sanitizing Solution-No more than 1 teaspoon bleach per gallon of water, no less than 3/4 teaspoon.

5. Air dry dishes on a clean surface or in dip bags.

Clean and sanitize all work surfaces after use.

Proper Food Handling Procedures1. Wash all fruits and vegetables thoroughly before

serving them in either the raw or cooked state. Wash under running water. Use a vegetable brush to scrub fruits and vegetables that have firm surfaces, such as potatoes, melons, carrots and apples.

2. Meat, fish, eggs and milk products can become potentially dangerous sources of food poisoning if they are not handled properly. Prepare these foods as close to serving time as possible, keep hot foods at 150 degrees or above and cold food at 40 degrees or below, prepare only as much as needed.

3. Food that will not be cooked should not come in contact with soiled utensils or unclean surfaces.

4. All leftover prepared foods should be thrown away. Those prepackaged protected, (perishable foods must have been kept cold, at or below 40 degrees), may still be used.

5. Protect foods from potential contamination and adulteration, including dirt, insects, rodents and animals.

6. Provide tongs, forks, etc., for picking up ice cubes, butter pats and other food items rather than hands.

7. Wear disposable gloves if direct contact with food is a must when handing out food to others. Once contaminated, gloves should be disposed of and replaced.

8. Pick up clean or soiled dishes by the edges, not the eating surfaces.

Garbage and Refuse1. Keep all garbage bags closed especially when

preparing foods or washing dishes.2. Empty garbage and recyclables daily.

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