Backcountry Cooking: Are you prepared?

A backpacker should consume 2,500 to 6,000 calories per day. That’s 1.75 to 2.5 pounds (0.8 to 1.1 kilograms) of food daily!

True. Cups can be used for drinking, measuring food or liquid and boiling water. Some bowls are collapsible and have a bottom that doubles as a cutting board.

Weighing as much as 85 pounds (39 kilograms), some portable range tops, grills, ovens and smokers are more practical for car campers than backpackers.

A "spork" combines the scoop of a spoon and the stab of a fork either on the same end or on opposite ends of the utensil.

The cost varies, though, with plastic sporks priced around $2, aluminum at $7, and titanium at $10.

Sand and gravel can serve as a great, readily-available abrasive for weight-watching backpackers. For more traditional dishwashers, a kit containing soap, a small scouring sponge, a small strainer or bandana, and a dishtowel work just fine.

Cooking in your tent isn't a great idea given the fire danger, the noxious fumes emitted by the stove and the fact that your tent will smell like food and attract bears. If rain is a possibility, consider bringing a small tarp with which to rig a temporary kitchen shelter away from your tent.

Experts recommend boiling water to purify it, but you can also use a portable water filter system, tablets or drops.

Stainless steel and aluminum are the heaviest and the least expensive. Titanium is the most expensive.

All of these are survival cooking methods that can be used if you find yourself separated from your cooking gear.

Don't use the dish soap you use at home. Biodegradable camp soap is better for the environment; even so, it should not be used directly in lakes or streams.

Lids will reduce boiling time and are useful for cooking foods like rice, quinoa and couscous.

Plastic is the cheapest material, but it's still lighter than stainless steel.

Dehydrating and/or vacuum-sealing foods before packing them will help keep food safe and light.

Nut butters are calorie-dense and packed with protein and good fats. Oatmeal and beans are high in fiber but have a low-calorie density.

These four spices, on their own or as a spice mix, are must-haves for making camp food more palatable.

Two pots and one frying pan is suggested. Frying pans typically come in 8-, 10-, and 12-inch (20-, 25- and 30-centimeter) sizes, while pots can be found in sizes ranging from 1.5 to 4 liters (1.6 to 4.2 quarts).

Many backpackers prefer to eat out of bowls, but those looking to lighten their load may eat from a cup or even the pot in which they cooked the food!

Liquid fuel stoves burn white gas, kerosene or alcohol. One of the benefits of using a liquid fuel stove is that the fuel it burns is readily available in nearly every corner of the world.

Backpacking pots and pans are usually made from aluminum, stainless steel and titanium. Pots made from these metals are sometimes coated with non-stick coatings, which can make them easier to clean but prone to damage by harsh abrasives.

You should be 150 to 200 feet (46 to 61 meters) away from water and your campsite. Keeping this distance will help reduce your impact on aquatic habitat and protect your sleeping quarters from unwanted animal visitors.

To prevent fatigue, aim for a balance of 60-65 percent carbohydrates, 20-25 percent fats and 15 percent protein.

The answer is 15 to 25 percent. That's 22.5 to 37.5 pounds (10 to 17 kilograms) for a 150-pound (68-kilogram) hiker.

The answer is butane, isobutane and propane. While these types of fuels are lightweight and offer sensitive simmer control, they don't perform well in colder temperatures.

Yes, your cooking fire is hot, but it's not screaming hot. Cook your food as if you were cooking it at home, in a 350-degree oven.

There's no liquid-gas hybrid stove for backpacking. A third type of stove is the solid fuel stove, which burns wood or flammable pellets.

It really doesn't matter what color your cookware is.

Pour or fling soapy water on the ground, preferably on soil rather than on rocks -- and never in a nearby water source.

One pound of meat will make about four one-ounce servings of jerky.

When you're feeling rundown and out of energy, you're what distance runners would call "hitting the wall." Among backcountry campers, it's known as the "bonk."