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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 Bitter Umami Tasting Taste Buds You have 10,000!! Bitter Sour Salty Sweet Tastesensitive zones 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 For DRIED spices during cooking uncooked 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