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Eating with your Senses!

Delve into the world of taste and aroma at camp by trying a variety of new foods using all your senses – taste, smell, sight, and touch. Learn to evaluate foods based on appearance, texture, and flavor, including salty, sweet, sour, umami, and bitter tastes. Discover the art of tasting and how spices and herbs can enhance your culinary experience. Uncover the importance of using spices and herbs to reduce fat, sugar, and salt intake while adding depth of flavor to your dishes. Explore the foundations of stocks, soups, and sauces to elevate your cooking skills.

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Eating with your Senses!

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  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

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