1. Soups, Salads, & Casseroles

2. Salad… Definition –  A combination of raw and/or cooked ingredients, usually served cold with a dressing.

3. Types of Salads Protein TType 1 – Small pieces combined with a dressing. (Chicken, Tuna Salad) TType 2 – Slices arranged on a plate with cold veggies or fruit. (Chef Salad) Pasta CCombination of cooked pasta, veggies, and dressing. TToss salad with dressing hours before serving so flavors blend.

4. Types of Salads Cont. Vegetable  Tend to be small & light. (Coleslaw) Fruit  Usually served with dessert.  Alone or with whipped cream, gelatin, or sweet dressing. Gelatin  May use fruits, veggies, and/or protein foods.

5. Parts of a Salad Base  Foundation upon which you place the main salad ingredients. Body  Main part of the salad. Dressing  Sauce served on or with a salad. Garnish  Purpose is to add eye appeal.

6. Preparing the Salad Freshness affects color, texture, and flavor.

7. Casseroles Definition – AA combination of foods prepared in a single dish. A “one-dish” meal.

8. Parts of a Casserole Protein foods Vegetables – canned, frozen, or fresh Starch – helps make casserole filling Sauce – simple or complex Topping – adds crunch, color, & flavor, also prevents dryness

9. Putting It Together Use a greased dish – easier cleanup. The microwave oven can be used to defrost, cook, and reheat casseroles.

10. Soups Types  Stock (broth) & Cream Stock  Made from meat, poultry, or fish. Cream  Cream soups are make with milk.

11. Preparing Stock Soups Stocks obtain their flavor from the flavors of their ingredients. Cook them “low & slow” – better flavor The greater the surface area of food exposed to the cooking liquid the greater the flavor will be. Bouillon – dried, concentrated stock. Microwaving can be done but tends to have less flavor.

12. Cream Soups Thickened Cream Soup –  Uses a thin white sauce, usually contains veggies, meat, etc pureed. (Cream of mushroom, Tomato) Bisque –  Light cream replaces part of the milk. Usually made with seafood. (Lobster bisque) Chowder –  Contains potatoes to thicken. (Clam Chowder)