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Cub Scout Adventures > 
Webelos >
 Chef’s Knife > 
Make Salsa
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Webelos – 4th Grade
Chef’s Knife
Elective
Requirement 4

Make Salsa

Webelos – 4th Grade
Chef’s Knife
Elective
Requirement 4

Make Salsa

Snapshot of Activity

Cub Scouts practice their knife skills by making salsa. 

Indoor
3
5
3
If you want to know more about The Adventure Activity Key click here.
  • 1 Roma tomatoes per Cub Scout 
  •  ¼ of a green bell pepper per Cub Scout 
  • ¼ of a medium onion, per Cub Scout  
  • 1 sprig of  cilantro, per Cub Scout 
  • 1 clove of garlic per Cub Scout 
  • 4 tablespoons of lime juice 
  • 1 teaspoon salt 
  • Large bag of tortilla chips 
  • One 6” chef’s knife for each Cub Scout 
  • One cutting board for each Cub Scout 
  • One kitchen towel for each Cub Scout 
  • Large mixing bowl 
  • Large spoon 
  • Paper towels 
  • One small plate for each Cub Scout 

Before the meeting: 

  1. Complete requirements 1, 2, and 3 of the Chef’s Knife Adventure.  
  2. Secure additional adult supervision as needed.  
  3. Learn about different types of kitchen knives by watching the YouTube video, “How to Use and Care for Kitchen Knives | Knife Skills 101 | MyRecipes.” 
  4. Check with each Cub Scout, parent, and legal guardian for food allergies.  Make any necessary adjustments to ingredients.  
  5. Wash all the fruit. 
  6.  Prepare the ingredients and divide them up so each Cub Scout has the needed ingredients. 
  7. Set up the meeting space for Cub Scouts to be able to use knives safely and cut the fruit with a space for you to demonstrate how to slice, dice, and mince That every Cub Scout can see you. 
  8. Make sure all chef’s knives have been sharpened and cleaned. 

During the meeting: 

  1. Gather the Cub Scouts and demonstrate how to slice, dice, and mince. 
  2. Slice – To slice move the knife in a rocking, tip-to-heel motion to cleanly slice food all the way through. Slide the fingers of your claw hand back and move the knife (not the food) after each cut. Experienced chefs use the knuckle of their middle finger as a width guide for slices. 
  3. Dice – To dice is to cut food into uniform cubes and is a three-step process. First cut food into even slices. Stack two or three slices on the cutting board, then cut them lengthwise into thick sticks. Holding the sticks together with your claw hand, cut the sticks crosswise into dice. When working with large quantities of food, make room on the cutting board by transferring the diced items to a bowl. 
  4. Mince – Aromatic herbs, ginger, and garlic need to be minced into fine bits that will permeate a finished dish. Place the knife next to the item to be minced and set your free hand flat on the tip of the knife. Hold the tip down as you move the knife heel up and down in a chopping motion, rocking back and forth over the food until it is finely minced. 
  5. Have Cub Scouts wash their hands. 
  6.  Have Cub Scouts put the kitchen towel under the cutting board.  
  7. Give each Cub Scout their chef’s knife and ingredients, tell them not to begin until you have given them instructions to do so.  
  8. The recommended order of green pepper, onion, tomato, garlic, and cilantro is to work from ingredients that are easy to slice to then dice the more advanced mince.  Remember the focus of this activity is on safety, not skill development.  Pay close attention to proper knife safety and call out good behavior.  
  9. Have Cub Scouts take their take their green pepper and lay it flat part facing down.  Have them slice the green pepper long way (top to bottom) into 6 slices.  Have them stack three slices and slice them six times making “sticks”.  Then have them turn the “sticks” 90 degrees and slice six times again to make small cubes of peppers. 
  10. Have Cub Scouts take their take their onion and lay it flat part facing down.  Have them slice the green pepper long way (top to bottom) into 6 slices.  Have them stack three slices and slice them six times making “sticks”.  Then have them turn the “sticks” 90 degrees and slice six times again to make small cubes of onion. 
  11. Have Cub Scouts take their take their tomato and slice it in half long ways then lay it flat part facing down.  Have them slice the green pepper long way (top to bottom) into 6 slices.  Have them stack three slices and slice them six times making “sticks”.  Then have them turn the “sticks” 90 degrees and slice six times again to make small cubes of tomatoes. 
  12. Have the Cub Scouts take their cilantro and remove the stems then mince the leaves and mince them by rocking the knife back and forth over the leaves until they are in small little pieces.  
  13. Have Cub Scouts take their garlic and slice it as thin as they can then lay the pieces flat and mince by rocking the knife back and forth over the garlic.  
  14. Have the Cub Scouts place their cut ingredients into the large bowl.  Add lime and salt and mix. 
  15. Give everyone a chance to try their healthy snack. 

Other Activities Options

You can choose other activities of your choice.

Webelos – 4th Grade

Make Fruit Salad

Indoor
3
5
3

Cub Scouts practice their knife skills by making fruit salad. 

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.