1. SALADS, SOUPS and CASSEROLES

2. SALADS

3. SALAD FACTS Salad…a mixture of raw or cooked vegetables and other ready-to-eat foods; usually served with a dressing. Can be an appetizer, entrée, side dish, or dessert.

4. SALAD FACTS Usually built around one or two main types of food (basis for categorizing them). Vegetable salads: a salad made exclusively with vegetables, raw or cooked or canned; usually accompany a meal; example: potato salad.

5. SALAD FACTS Fruit salads: examples would be Ambrosia and Waldorf salad. Cooked grain salads Dry bean salads

6. SALAD FACTS onions, celery and bell peppers. Cooked Meat, Poultry, Fish and Egg Salads: Chopped salads are made with cooked meat, poultry, fish or eggs; after the main ingredient is chopped, it is mixed with seasonings and diced vegetables. Common additions include onions, celery and bell peppers. Combination Salads: puts several different foods together Combination Salads: puts several different foods together

7. SALAD FACTS Molded salads: made with gelatin that thickens and conforms to the shape of a container called a mold. Salad Greens: Iceberg lettuce has long been the most commonly used salad green. Brown spotting on salad greens is known as rust.

8. SALAD FACTS Salad dressing: seasoned mixture of oil and vinegar used to flavor a salad; also acts as a binder, holding the ingredients together. Viniagrettes: mixture of vegetable oil, vinegar or lemon juice and seasonings; simplest salad dressing.

9. SALAD FACTS Mayonnaise: thick, creamy dressing that is an emulsion of oil, vinegar or lemon juice, egg yolks, and seasonings. Dairy dressings: based on buttermilk, yogurt, sour cream, or cottage cheese with seasonings added, enhanced with herbs, spices, sharp mustard, grated cheese, honey or lime/lemon juice

10. SALAD FACTS Ranch dressing is a dairy dressing that includes chopped green onion, ground pepper, thyme, and garlic.

11. SALAD FACTS Salads can be tossed, arranged, or layered. Tossed salad is a mixture of greens and a dressing often mixed with other vegetables.

12. SALAD FACTS Arranged salad ingredients are placed in an attractive pattern (example: tomato wedges fanned around a scoop of chicken salad on a “bed” of lettuce) Layered salads has ingredients added one on top of the other usually in a glass bowl for greatest visual effect.

13. CASSEROLES

14. CASSEROLE FACTS A flavorful combination of precooked or quick-cooking foods in a one-dish meal. French word for baking dish. “Second chance” for leftover cooked meat, poultry, grains, dried beans and vegetables. The main ingredient in a casserole provides the dominant flavor.

15. CASSEROLE FACTS Main dish casseroles may include cooked meat or poultry, canned fish or shellfish, or tofu. A main ingredient can also be a vegetable, grain or legume. It is always best to include aromatic vegetables such as celery, onions, bell peppers, and garlic and others that bring color and flavor to the dish.

16. CASSEROLE FACTS Starch serves as a thickener to a mixture by absorbing liquids while adding flavor and nutrients. Casserole “starches” include dry beans, potatoes, and cooked grains like pasta, rice and barley. Binders used in casseroles vary; however milk, yogurt and pasta sauce are good examples.

17. CASSEROLE FACTS A baked macaroni and cheese casserole gets body from both eggs and cheese. Casserole toppings add flavor, color, and texture and keep the mixture from drying out.

18. CASSEROLE FACTS Crunchy toppings include croutons, cracker crumbs, and chow mein noodles. A casserole described as au gratin is topped with buttered bread crumbs or grated cheese. A casserole dish is approximately 2 to 4 inches deep and usually has a matching lid; bake and serve in the same dish.

19. CASSEROLE FACTS Some casseroles are “layered”…example would be lasagna which has several layers of cooked noodles, cooked ground beef or vegetables, ricotta/cottage cheese and tomato sauce; grated cheese is the topping.

20. CASSEROLE FACTS Casserole ingredients are normally mixed together, placed in a dish and covered with a topping. Casseroles are typically baked for 30 to 45 minutes in a preheated oven (350 degrees F.).

21. CASSEROLE FACTS After removing the casserole from the oven, it should be allowed to “rest” for approximately 10 minutes before serving to set the ingredients.

22. SOUPS

23. SOUP FACTS Soups: dishes of solid foods cooked in liquid. Soups contain broth as the liquid, along with meat, poultry, seafood or vegetables. As a rule, one quart of soup serves six pwople as an appetizer or three as an entrée.

24. CLEAR SOUPS Clear soups provides a base for more complex soups. Broth can be served as a clear, thin soup. Consomme is a clarified broth, completely strained of all particles and sediment.

25. 5 BASIC GROUPS OF SOUPS Clear Cream Chunky Fruit Cold

26. CREAM SOUPS Smooth soup that typically begins with vegetables and seasonings that are cooked in broth. Mixture is pureed and thickened with flour, milk or cream. Example would be BISQUE (BISK); uses shellfish as the base.

27. CHUNKY SOUPS Chowder: fish, meat or vegetable soups thickened with potatoes or cream Mulligatawany: “pepper water;” chicken broth highly seasoned with chilies, curry powder, and other spices Minestrone: an Italian soup; made with vegetables, beans and pasta and topped with grated Parmesan cheese

28. FRUIT SOUPS Pureed, flavored with spices or grated peel, and thickened with cornstarch, gelatin, buttermilk, or yogurt.

29. COLD SOUPS Two types of cold soups would be Vichyssoise and Gazpacho. Fruit soups are normally served “cold.”

30. Making a Roux (ROO) A method of using flour to thicken a liquid; a mixture of equal amounts of flour and fat A medium thickness takes 2 T of flour for every cup of liquid, use an equal amount of fat (butter, margarine, fat drippings) Remember the ratio 2:2:1, and adjust for thickness

31. BEAN SOUP