Deconstructed food; simple, complex or both

US : jam/jelly/preserves/etc

In the US, there are specific definitions from the Food & Drug Administration on what can be labeled as jam, jelly, etc.

From CookingLight.com, but preserved here in case of link rot:

• Jelly is a clear, bright product. It is generally made by cooking fruit juice and sugar with pectin as a jelling agent and lemon juice as an acid to maintain a consistent texture. Jelly is firm and will hold its shape (it 'shakes'). Generally, jelly contains no pieces of fruit, although specialty jellies, like pepper jelly, may include pieces of jalapeño or other pepper.

• Jam is made from crushed or chopped fruit cooked with sugar, and often pectin and lemon juice. Jam can be a purée of fruit or have a soft pulp, but it does not contain chunks of fruit.

• Preserves are fruit cooked with sugar to the point where large chunks of fruit or whole fruit, such as berries, are suspended in a syrup base. The texture of preserves is not smooth like jelly or jam.

• Marmalade is a soft jelly, often citrus-based, that includes both the flesh and peel of the fruit suspended throughout the jelly base. The bitterness of the peel offsets the sweetness of the jelly.

• Conserve is a mixture of more than one fruit, often with added nuts and raisins, that is cooked until it becomes thick. It is used as a spread for breads, pastries and meats, and in the latter use is closest to chutney.

• Chutney is a spiced condiment of Indian origin (chatni is the Hindi word for strongly spiced) made of fruit or vegetables. It is typically served as an accompaniment to food, not as a spread. The spice level can range from mild to hot, and the consistency from a fine relish to a preserve or conserve. Fruit chutney consists of chopped fruit, vinegar, spices and sugar cooked into a chunky sweet-tart-spicy mix: according to one explanation, it 'blurs the Western distinction between preserves and pickles.'

• Fruit Butter, such as apple butter or prune butter, is fruit purée or pulp combined with sugar, lemon juice and spices, slowly cooked down to a smooth consistency. The 'butter' refers to its spreadability: there is no actual butter in the product.

• Fruit Curd is a creamy spread made with sugar, eggs and butter, generally flavored with citrus juice and zest.

• Fruit Spread is generally a reduced-calorie product made with fruit juice concentrate and low-calorie sweeteners replacing all or part of the sugar.

This is just traditional fire cooking, now called camp-fire cooking, or (US) cowboy cooking

Any Scout should know how to do this :-)

It works best using food with tough outer skins, or wrapped in a sacrificial coverings, or more modernly using aluminium foil, or a cast iron pot (dutch oven)

Some common foods examples:

Potato and other Tubers

You lose about 5 mm (including unpeeled skin) to the fire. If you wrap in Aluminium foil the loss is often nil. Wash and soak tuber well before cooking, but do not cut into the skin, even to remove imperfections or 'eyes'. Takes about 30 to 60 minutes to cook depending on coal heat. If not eating immediately, do not leave potatoes in foil wrapping. Unwrap and let surface dry

Corn

Do not remove husk. Soak corn before cooking. It takes about 10 to 20 minutes to cook depending on coal heat

Cabbage

Wash and soak cabbage. Drain excess water. Do not remove any dead leaves etc. Poke a knife halfway into the core from the top and pour in a little water (and meat fat for extra go). Can take up to 1 hour to fully cook

Meat

Large slabs work best. Reduce flesh loss by wrapping in edible leaves. If you don't like the charred bits, you can use Aluminium foil, or better yet a dutch oven. Time depends on mass and done-ness desired

Small goods like sausage (real meat and fat, not sawdust please) will have up to 5 mm of flesh loss, but are still fun to do.

Fish

Gut fish, but otherwise leave intact. Fish cooks relatively fast, time depends on mass. Pull sides apart and eat flesh directly off the skin and bone. If using a foil pouch you can add aromatics, raw sugar, and spices to make some amazing meals

Fruit

Keep bananas in skin, make a couple of small cuts to let steam escape. Cooks in 10 to 15 minutes

Unpeeled and un-cored apples cook in 15 to 20 minutes (you can eat the core, it's good for you)