Catering in a camping trip, selection of products for a camping trip, the calorie content of basic food products, dishes and kitchen utensils.

In order to properly select food for a camping trip or travel, you need to remember that the diet should be as diverse as possible. Products on the road choose long-lasting, as light as possible, high-calorie foods that could be quickly prepared. 

Catering in a camping trip, selection of products for a camping trip, calorie-free basic foods, dishes and kitchen utensils.

Try to keep the ratio of proteins, fats and carbohydrates in the daily diet close to 1: 1: 4 as recommended by doctors. There are a lot of proteins in meat and fish, cheese, peas, beans and beans. Carbohydrates in sugar, sweets, honey, jam, flour products, cereals. Fat in oil and fat. Various vitamins and mineral salts are also needed in fresh vegetables and fruits..

Caloric value of staple foods (per 1 kg).

Product Name Calories Product Name Calories
Rye bread 1900 Candies 2500-3500
Wheat bread 2600 Chocolate 4800
Rye crackers 3000 Raisins 2600
Biscuit 3900 Dried apricots, prunes 2150
Wheat crackers 2800 Smoked sausage 5500
Biscuits 3200 Cooked sausage 2050
Butter 7800 Half-smoked sausage 3000
Ghee 8850 Canned meat stew. 1900
Dutch cheese 3900 Ham 2500
Cream cheese 2150 Sausages 1950
Milk powder 4800 Bacon 6150
Egg powder 5300 Liver pate 3000
Condensed milk with sugar 3400 Fresh potato 650
Condensed milk without sugar 2000 Different vegetables 200-350
Buckwheat 3100 Fresh apples 450
Oat groats 3300 Dry apples 2200
Semolina 3400 Fresh pears 350
Pasta, noodles, vermicelli 3450 Oranges 250
Peas, beans, beans 2800 Canned fish in tomato 1100-1850
Rice 3300 Fresh fish 400-500
Millet 3000 Dried roach 2900
Millet and buckwheat concentrate 3500 Vegetable oil 8500
Kissel 2500 Sugar 3900

It is desirable that the food was complete and fully compensates for the considerable energy costs that every traveler incurs up to 3000-4000 kcal daily on a simple route, up to 2 800-3000 kcal on days of passive rest. In the most general diet with three meals a day, on average, each tourist needs food, in grams.

, without printing the rest. Such packaging in stockings is also suitable for cookies, sweets, dried fruits, onions. Dried fruits are washed several times with warm water and dried on clean paper (not in the oven!).

Sausage should be greased with sunflower oil and wrapped in tracing paper. So do the cheese. Lard, loin, brisket, cheese, sausage can not be put for a long time in a plastic bag, they choke without air. You can melt the butter and pour in a semi-liquid state into wide-necked plastic cans or metal ones from under instant coffee. The latter must first be checked for leaks by pouring water into them. Just in case, the jar is put in a plastic bag.

Vegetable oil, tomato sauce from bottles are poured into flasks or plastic jars with a tightly screwed lid. If it leaks, then you need to pull on top of a rubber fingertip or a children’s balloon. Backpacks in which oil is stored should be handled carefully when camping. They do not need to be thrown aside, put on their side to sit on a small halt, etc..

Do not skimp on seasonings, especially since their weight is negligible adjika, pepper, bay leaf, various dried herbs, tomato paste. Onions and garlic not only improve the taste of dishes, but, in general, are useful, as they have antimicrobial properties. A clove of garlic, eaten at night, disinfects the oral cavity and palatine tonsils, preventing colds.

Personal Cookware & Camping Supplies.

On a hike or trip, it is preferable to take aluminum spoons, since wooden ones sometimes break or float away when washing dishes in the river. It is desirable to take a mug enameled, 300 grams, aluminum burns both lips and hands. Bowls use both aluminum and enameled, although the latter are heavier. Flask and thermos items are optional in the campaign.

From cooking utensils for a one-day trip, if you are going to make a fire, one pot or a pot for tea is enough. Dangerous copper is not tinned, galvanized or enamelled buckets and pans. Some can cause poisoning, while others on fire sometimes enamel bounces and enters the food. It is best to use cookware made from aluminum or stainless steel alloys..

The capacity of the dishes is chosen so that each one has a total of 1.5 to 2 liters. For example, for a group of 9-10 people, on a multi-day trip, a set of buckets or pans of 6, 6.5 and 7 liters is suitable, for 6-7 people 5, 5.5 and 6 liters. On-duty cooks need 1-2 ladles, tarpaulin mittens (remove buckets from the fire), a dishwashing brush, a metal washcloth, a piece of oilcloth replacing the table.

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