Boy Scouts of America

Scouting America logo
Feedback

Feedback

Please provide feedback on your experience of this adventure or activity
Report Quality Assurance
If there are errors or issues with this adventure/ activity, please go to the Report Quality Assurance Page.
Adventure/Activity Feedback Form
This feedback helps identify things den leaders like and opportunities for improvement.
Feedback Form
Cub Scout Adventures > 
Arrow of Light >
 Knife Safety AOL > 
Cutting Our Own Dinner
Back to: Knife Safety AOL
Print This Page
Arrow of Light – 5th Grade
Knife Safety AOL
Elective
Requirement 5

Cutting Our Own Dinner

Arrow of Light – 5th Grade
Knife Safety AOL
Elective
Requirement 5

Cutting Our Own Dinner

Snapshot of Activity

Cub Scouts practice their knife skills by preparing a foil packet meal. 

Outdoor
3
2
3
If you want to know more about The Adventure Activity Key click here.
  • Heavy aluminum foil, approximately 3 sq ft per Cub Scout 
  • Potatoes, 2-3 per Cub Scout 
  • Carrots, 2-3 per Cub Scout 
  • Onion, 1 per Cub Scout 
  • Celery, 1-2 stalks per Cub Scout 
  • Ground beef, approximately 1/4 lb. per Cub Scout 
  • Fire starting materials (lighter, matches) 
  • Water for campfire 
  • Chef’s knife,  enough to share 
  • Cutting board, enough to share 
  • Vegetable peeler 
  • Seasonings and sauces to taste 
  • Food thermometer 

Before the meeting: 

  1. Complete requirements 1-4 of the Chef’s Knife Adventure.  
  2. Secure additional adult supervision as needed.  
  3. Check with each Cub Scout, parent, and legal guardian for food allergies.  Make any necessary adjustments to ingredients.  
  4. Wash all the vegetables. 
  5.  Prepare the ingredients and divide them up so each Cub Scout has the needed ingredients. 
  6. Set up meeting space for Cub Scouts to be able to use knives safely and cut the vegetables with a space for you to demonstrate how to slice, dice, and mince so that every Cub Scout can see you. 
  7. Make sure all chef’s knives have been sharpened and cleaned. 
  8. Start campfire approximately 30-45 minutes before cooking.  Fire should be mostly hot embers and not flames. 
  9. Peel carrots using peeler. 

During the meeting: 

  1. Remind Cub Scouts of the knife safety rules. 
    • Stop – make sure no one else is within arm’s reach 
    • Away – always cut away from your finger or other body parts 
    • Sharp – a sharp, clean knife is a safe knife 
    • Store – knives closed, in a sheath or knife block 
  2. Have everyone wash their hands. 
  3. Demonstrate proper method to cut each of the vegetables. Then have Cub Scouts do the same. 
  4. Dice potato into 1/4” pieces. Cut into ¼” thick slices on one axis, then 1/4” on second axis, spread flat and cut ¼” thick on third axis to create cubes  
  5. Slice carrots approximately ¼” thick 
  6. Slice off ends of onion, then halve onion vertically, remove and throw away peels.  Lay cut, flat ends on cutting board, slice, then dice on opposite axis. 
  7. Slice celery into ¼” pieces. 
  8. Assist Cub Scouts in repeating steps to cut vegetables. 
  9. Once all Cub Scouts have successfully cut their vegetables, combine vegetables in approximately 1 sq. ft of foil, along with ground beef and any desired seasonings or sauces. 
  10. Use a second piece of foil to cover vegetables, and using your hands, crimp and fold the edges of foil to create a sealed packet. 
  11. Place in the hot embers of the fire, cook 15-20 minutes per side.  Food should be cooked to an internal temperature of 160 degrees. 
  12. Extinguish the fire using water, ensure it is out cold to the touch. 
  13. Wash all utensils and cutting boards. 

Other Activities Options

You can choose other activities of your choice.

Arrow of Light – 5th Grade

Easy Chicken Salad

Indoor
3
2
3

Cub Scouts practice their knife skills by cutting cooked meat.

See Details
Arrow of Light – 5th Grade

Fixing My Own Fruit

Indoor
3
2
1

Cub Scouts practice their knife skills by cutting various fruits. 

See Details

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.