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There are three main parts to a casserole:

There are three main parts to a casserole:. A . The base of a casserole provides its main texture and flavor . – Cubed, cooked meat, poultry, or fish; browned, drained ground beef or poultry; grated or cubed cheese. Three main parts of a casserole. The extender, a food ingredient that

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There are three main parts to a casserole:

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  1. There are three main parts to acasserole: A. The base of a casserole provides its main texture and flavor. • – Cubed, cooked meat, poultry, or fish; browned, drained ground beef or poultry; grated or cubed cheese.

  2. Three main parts of a casserole • The extender, a food ingredient that helps thicken a dish. – Dry bread crumbs; cooked, diced potatoes; pasta, rice, grits, or barley; cooked, mashed dry beans.

  3. Three main parts of a casserole The binder, a liquid that holds the other ingredients together. – Fat-free milk, broth, fruit juice, soup, eggs, or a thickened sauce

  4. Identify the three parts to thefollowing Casserole Recipes • Chicken and Broccoli Casserole • 2 pkg. broccoli, cooked and laid in buttered dish. • Spread 4 cups cubed chicken on top. • Mix together: 2 cans cream of chicken soup • 1 cup mayonnaise • 1/2 tsp. curry powder • Spread over chicken. • Sprinkle 1/2 cup sharp shredded cheese. Top • with paprika and almonds. Bake at 350° for 40 • minutes

  5. Identify the 3 main parts • Hamburger Casserole (Shepherd’s Pie) • 1 lb. ground beef, seasoned • 1 large onion, chopped fine • 1 can undiluted tomato soup • 1 can string beans (drained) • 2 cups potato flakes or mashed potatoes • 1 cup grated cheese • Add onion and seasonings to ground beef and brown. • Pour off grease. Put in bottom of large casserole and • spread soup over meat. Then the beans and mashed • potatoes. Cover completely with the cheese. Sprinkle • with paprika and cover with foil. Bake at 350° for half • hour, then remove foil and bake for • 15 minutes more.

  6. Five Advantages of Casseroles • Easy • Time saving • A complete meal in a dish • Economical • Large variety can be made ahead and stored in refrigerator/freezer • Require little supervision during baking served in same dish baked in • Leftovers are easy to use

  7. Nutrition • Protein - main ingredient - meat, fish, egg, dried beans, • cheese • • Carbohydrates/starch - add substance/body; used as • an extender; add energy through carbohydrates • • Undercook rice and pastas so they can continue to cook • during the baking process. • • Vegetables - add contrast in color, texture and adds • nutrition • • The binder is the sauce, which holds ingredients • together • • Casserole toppings are used for color, variety in • texture; protects protein ingredients and identify common • toppings

  8. Parts of the Grain • Bran – B Vitamins, Minerals, Protein, Fiber • Endosperm – Complex Carbohydrates, Protein • Germ – Vitamins B and E, Proteins, Unsaturated Fat, Iron, Zinc • Husk- Outer layer removed ______

  9. The common name for grain is called cereal

  10. Name the seven principle grains • Wheat, • Rice, • Oats, • Barley, • Corn, • Rye, and • Buckwheat

  11. Main uses of grains are • Cereals, • Flour, • Pasta

  12. The four classes of grains are • Cereal • Flour • Rice • Pasta

  13. Wheat has been known throughout history as • Staff of Life

  14. Definitions • Whole grain – most nutritious kind of bread, includes all three parts of the grain. • White and brown bread – contains only the endosperm. • Brown rice – the whole grain form of rice. • Long grain rice – a rice that will stay dry and fluffy. • Converted rice – the most nutrient dense. • Instant rice – precooked and then dehydrated, cooks quickly and the yield is doubled. • Al dente – pasta test for doneness (meaning firm to the tooth)

  15. Steps to prepare rice • Wash rice to remove grit and excess starch with a strainer • Use twice the volume of water • In a saucepan bring water to boil then pour in rice and salt • Lower temperature to a simmer and COVER • Let it be for 20minutes or until water has all evaporated

  16. Steps to prepare Pasta • Fill pot ¾ full of water. • Boil water until rapidly bubbling • Add pasta and salt to flavor • NEVER COVER • Cook until desired consistency (refer to package) • Drain with a colander

  17. Facts • Rice triples in size • Pasta doubles in size

  18. Pasta • Long thin: Spaghetti, Angel Hair • Flat: Lasagna, Linguini, Fettucini • Decorative: Wheels, Shells, Ravioli • Hollow: Macaroni/Elbows, Penne, Rigatoni

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