1. 1. HKR 3220 Unit #1. Food Prep & Menu. Created By: Genevieve Connolly
2. 2. Food Preparation & Menu Planning. Food preparation and menu planning is one of the critical components when preparing for any outdoor adventure. The meals and snacks selected can help make an enjoyable or non enjoyable camping experience.
3. 3. Menu Planning Sufficient time should be taken before the camping trip to plan all meals. For efficient and fast preparation time, meals should be planned for the entirety of the trip in advance. When planning a menu it is important to accommodate each individuals likes and dislikes. Realistically not everyone will be happy with the entire menu but should still gain all required nutrients.
4. 4. Meal Planning When planning your meals it is important to consider the following: 1. Nutritional Value 2. Calorie Intake 3. Energy Consumption per Food Item 4. Allergies 5. Food Spoilage 6. Cooking Preparation 7. Cook Time 8. Religious Sensitivities
5. 5. Menu Planning Some important tips to keep in mind when planning for your outdoor adventure include: a. Pre Cooked Meals by purchasing or pre cooking food items it drastically reduces cook and preparation time. b. Dehydrated Meals Depending on the length of your trip dehydrated meals have a shorter spoilage rate and reduced food weight. c. Pour bottles - use a funnel or easy pour bottle to ensure liquids can be easily emptied/poured.
6. 6. Menu Planning Quick Tips! The following video describe some quick tips to keep in mind when selecting food items and creating your meal plan!
7. 7. Planning Plan your menu for for each day consisting of three meals a day (breakfast, lunch & dinner), along with morning, afternoon and evening snacks. The following is a helpful calculator that will ensure you pack the correct serving size for each food item.
8. 8. Planning It is important to pack each meal and food item with a focus on organization and food upkeep. There are three methods for packing food items: 1. Organize food into daily meal packs (breakfast, morning snack, lunch, afternoon snack, supper & evening snack) 2. Organize food into categories (breakfast items, snacks, drinks, etc.) 3. Each individual packs and carries their own food items and meal contributions.
9. 9. Food Preparation When planning any outdoor menu it is important to consider what cooking styles will be utilized and the supplies available. Cooking aspects to consider include: -size of stove -menu plan -amount of fuel -outdoor season -individual skill levels
10. 10. Food Preparation Cooking styles may vary based off the food item being cooked, cooking methods include: -boiling -frying -baking -saucing -sauting
11. 11. Food Safety In an outdoor setting preserving foods, for example the usage of a freezer, is not a luxury. Water and other liquids have a contamination risk. Some tips to ensure food safety include: Vacuum sealing Food dehydration Water pump/Water purification packets Usage of recyclable freezer bags/natural earth cooling
12. 12. Campsite Hygiene Food can easily become spoiled or an attraction for animals if proper protocol is not followed. Some tips to aid food hygiene include: -manage food odors/scraps -clean all cooking equipment/utensils after each use -use a hand towel or cleaner to keep hands sanitized -food should be kept in a sealed container or suspended food line
13. 13. Food Preparation Creating a meal plan in advance is essential to ensure a successful camping trip. Foods that can be carried in bulk and easily create different meal options should be the focus when creating any meal plan. The following is a mock one day meal plan that utilizes the tips we learned throughout this presentation.
14. 14. Mock Menu Breakfast: 1. Precooked Bacon (cook time 10 seconds per strip/prep time thirty seconds) 2. Pour ready pancakes (premix batter and empty into a pour ready bottle, cook time two minutes per three pancakes/ prep time one minute)
15. 15. Mock Menu Lunch : Grilled cheese sandwich (cook time four minutes per sandwich/ prep time two minutes) Chicken noodle soup (soup from a packet) (cook time five minutes/ prep time two minutes)
16. 16. MOCK MENU Supper: Fettuccini Alfredo (small round noodles/sauce in a pour ready bottle) (cook time fifteen minutes/prep time five minutes).
17. 17. Mock Menu Morning Snack: Slice of bread with peanut butter. Afternoon Snack: Granola Bar and trail mix. Evening Snacks: Campfire snacks (Smores/wieners)
18. 18. Conclusion Good food is a key to ensure happy and healthy campers! By using the information provided in this presentation meals on any outdoor adventure will be a success!
19. 19. References Dwyer, S., Foran A., & Redmond K. (2010). Quality Lesson Plans for Outdoor Education. Human Kinetics. Cope, D. (2011, August 15). Canoe Trip Menu Planning. Retrieved from http://dmcope.freeshell.org/food.htm