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Chapter 22 Salads, Casseroles, and Soups

Chapter 22 Salads, Casseroles, and Soups. Part 3 The Preparation of Food. Revere. Objective. Explain how to prepare salad ingredients and assemble a salad. National Chicken Council. Protein salads Pasta salads Vegetable salads Fruit salads Gelatin salads.

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Chapter 22 Salads, Casseroles, and Soups

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  1. Chapter 22Salads, Casseroles, and Soups Part 3 The Preparation of Food Revere

  2. Objective • Explain how to prepare salad ingredients and assemble a salad. National Chicken Council

  3. Protein salads Pasta salads Vegetable salads Fruit salads Gelatin salads For what part of a meal might a salad be served? Kinds of Salads National Chicken Council

  4. Preparing Salad Ingredients • Wash and dry fresh produce gently. • Trim bruised and inedible spots. • Tear salad greens into bite-sized pieces. • Treat fresh fruits to prevent enzymatic browning. • Drain liquid from canned fruits and vegetables. USDA

  5. Preparing Salad Dressings • French dressing – a temporary emulsion made of oil, vinegar, and seasonings • Mayonnaise – a permanent emulsion containing oil, vinegar or lemon juice, seasonings, and egg yolk • Cooked salad dressing – a permanent emulsion made with milk or water, an acid ingredient, a small amount of oil, and a food starch for thickening

  6. Assembling a Salad 1. Arrange the salad base on a plate or serving dish. • Arrange the salad body on top of the base. • Serve the dressing with the salad, as appropriate. • If desired, add a garnish to the salad. National Chicken Council

  7. Objective • List the basic ingredients in a casserole.

  8. Protein food Vegetable Starch Sauce Topping How can you adjust ingredients to make casseroles more healthful? Casserole Ingredients National Pasta Association

  9. Assembling a Casserole • Avoid using too many highly seasoned ingredients together. • Grease casserole dish for easy cleanup. • Cover casserole with foil to keep topping from overbrowning. National Chicken Council

  10. Objective • Prepare nutritious salads, casseroles, and stock-based soups.

  11. Preparing Stocks 1. Place small pieces of meat, poultry, fish, and/or vegetables in a large pan. 2. Cover the ingredients with cold water. 3. Cover the pan and simmer for several hours. 4. Skim foam and fat from the surface of the stock. 5. Strain stock after cooking. photo courtesy of Fleischmann’s Yeast

  12. Your refrigerator is filled with leftover broiled chicken, white sauce, roasted potatoes, and green beans. You have plenty of fruits and vegetables on hand and some ground beef in the freezer. Plan a soup and salad menu for lunch and a casserole for dinner to help you use your leftovers. Apply It!

  13. Objective • Distinguish among herbs, spices, and blends.

  14. Herbs and Spices • Herbs are food seasonings that come from the leaves of plants usually grown in temperate climates. • Spices are food seasonings that come from the dried roots, stems, and seeds of plants grown mainly in the tropics. • Blends are food seasoning combinations of ground herbs and spices.

  15. Key Question How can you use salads, casseroles, and soups to add versatility to your menus?

  16. Other Questions to Consider • What are some tips for microwaving casseroles and soups? • How should herbs and spices be stored?

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