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The Senses

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					Eating with
your Senses!
Trying new foods

 You will try many different
 foods during camp

 Use multiple senses:
  Taste
  Smell
  Sight
  Touch
Trying new foods

 Evaluate foods based on:

  Appearance—sight

  Texture—touch

  Flavor—smell   (aroma) and taste
Tasting

            Salty
                    Sweet
     Sour

                    Umami
Bitter
Tasting
                        Taste Buds

                          You have
                          10,000!!


          Bitter
          Sour     Taste-
                   sensitive
          Salty    zones
          Sweet
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
Spices and Herbs

 Spices—aromatic, oil-rich parts of plants
 used to season food
   Roots
   Bark
   Flowers
   Seeds
   Leaves and stems – Herbs!
When do I add spices and herbs?

 Generally
  Add  FRESH herbs near
   the end of cooking

  Add   DRIED spices during cooking

  Foruncooked foods, adding spices several
   hours before serving allows flavor blending
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
Stocks, Soups and Sauces
Stocks


 Stock—clear, thin liquid made from
 meat, poultry, or fish (and their bones!)
 and vegetables and seasonings

 Foundation of soups, sauces, and stews
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

				
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posted:9/14/2011
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