CAMP BASiCS
CAMP KITCHEN CHECKLIST
1 Large saucepan with lid
2 Billy/kettle
3 Cast iron frying pan
4 Wooden spoon and whisk
5 Spatula
6 Grater
7 Food wraps foil, plastic, baking paper, paper towel
8 Plates, cups, bowls, cutlery
9 Swiss army knife with a can opener and corkscrew/ bottle opener
10 Citrus juicer or reamer
11 BBQ equipment matches or lighter, firelighters, fire wood, coal or briquettes
12 Three pronged barbecue fork
13 Tongs long barbecue tongs and smaller tongs
14 Knives small knife, chef’s knife and serrated knife
15 Chopping board
16 Dishes or trays
17 Measuring cups and spoons
18 Containers or jars for leftovers
19 Vegetable peeler
20 Jaffle iron
21 Clean tea towels and hand towels, dish cloths, detergent, snap–lock bags (for packed lunches), garbage bags
22 Sieve
CAMP PANTRY CHECKLIST
Flour self-raising and plain
Dried pasta, shelf–stable cooked rice and noodles
Milk, cream and condensed milk (UHT long-life milk and cream)
