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