1. Eating with your Senses!

2. Trying new foods You will try many different foods during camp
Use multiple senses:
Taste
Smell
Sight
Touch

3. Trying new foods Evaluate foods based on: Appearance—sight
Texture—touch
Flavor—smell (aroma) and taste

4. Tasting
Salty
Sweet
Sour
Umami
Bitter

5. Tasting Taste Buds You have 10,000!! Bitter Taste-sensitive zones Sour
Salty
Sweet

6. Tasting Method Taste a product in small amounts
Allow food to touch entire tongue
Cleanse palate with water between tastings
Concentrate on what you are tasting

7. Spices and Herbs
Spices—aromatic, oil-rich parts of plants used to season food
Roots
Bark
Flowers
Seeds
Leaves and stems – Herbs!

8. When do I add spices and herbs?
Generally
Add FRESH herbs near the end of cooking
Add DRIED spices during cooking
For uncooked foods, adding spices several hours before serving allows flavor blending

9. Importance of Spices and Herbs
Can help cut back on fat, sugar, and salt
Use spices and herbs instead of sauces to reduce fat
Use sweet spices to replace sugar
Use savory spices to replace salt

10. Stocks, Soups and Sauces

11. Stocks
Stock—clear, thin liquid made from meat, poultry, or fish (and their bones!) and vegetables and seasonings
Foundation of soups, sauces, and stews

12. Stock Components Water Bones Vegetables:
Mirepoix—chopped onions, carrots, and celery in a 2:1:1 ratio
Seasoning—whole peppercorns
Herbs and spices:
Bouquet garni of bay leaf, parsley, and thyme