1. Stir-Fries and Casseroles

2. Objective Compare stir-fries with casseroles Describe how to prepare ingredients for a stir-fry dish Demonstrate how to cook a stir-fry dish Explain the roles of basic ingredients in a casserole Demonstrate how to make a casserole

3. Terms Au Gratin Binder Casserole Mise en Place Stir-fry

4. Stir-fry Stir-fry – a combination dish of bite-size pieces of food that are stirred constantly while frying in a small amount of oil over high heat. ◦ High temperatures and cook quickly ◦ Vegetables are tender on the outside yet remain crisp

5. Pre-Preparation Cook the grain Prepare the vegetables Prepare protein food Mix the sauce

6. Arrange the Ingredients Mise en place – put in place ◦ Oil ◦ Seasonings ◦ Raw meat, poultry, and seafood ◦ Vegetables ◦ Cooked meat, poultry, seafood, tofu ◦ Fruits ◦ Sauce

7. Cooking the Stir-Fry Add oil and heat Add seasonings Add raw meat Add vegetables, the more dense go in first (carrots, broccoli) Add cooked meat Add sauce Serve on bed of hot grain

8. Casseroles A flavorful combination of precooked or quick-cooking foods in a one-dish meal. Remain popular for ease, and giving food a “second chance”

9. Casserole Ingredients Main ingredients – protein Vegetables Starches – beans, potatoes, pasta, rice, barley, bread Binders – hold a mixture together (milk, sauce, yogurt, cheese) Seasonings Toppings – give flavor, texture and color while keeping the mixture from drying out

10. https://www.youtube.com/watch?v=mCknnSo6djI