Transcript Taste Workshop - Personal.psu.edu

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