Chapter 22

1. Chapter 22 Salads, Casseroles, and Soups Nutrition and Food Science

2. Objectives • Explain how to prepare salad ingredients and assemble a salad. • List the basic ingredients in a casserole. • List 5 types of Salads • Prepare basic soups, salads or casseroles

3. Salads • Salad: combination of raw and/or cooked ingredients, usually served cold with a dressing • Veggies, Fruits and Protein foods in salads contribute important nutrients to your diet • Salads can be served as any part of a meal • Appetizer • Main dish • Side dish • Dessert

4. Salad Types • Salads fit into one of 5 groups • Protein Salads: 2 types • 1. Have small pieces of protein food combined with dressing • Examples: chicken, tuna, ham, crab and egg salad • 2. Have strips of slices of protein food combined with fruit or vegetables • Example: Chef Salad • Pasta Salads: Combination of cooked pasta, veggies, possibly a protein food, and a dressing

5. Salad Types • Vegetable Salads: Combination of salad greens or raw veggies or cold cooked veggies • Examples: Garden Salad, Coleslaw, three-bean salad • Fruit Salads: canned, frozen or fresh fruits served on a bed of greens or mixed together • Gelatin Salads: combination of fruit flavored gelatin and fruit or veggies or mix fruit and vegetable juices with unflavored gelatin

6. Preparing Salad Ingredients • Most fruits and vegetables used in salads are very perishable. • Preserving their freshness is important to: • keep colors bright, • textures crisp, • flavors full

7. Preparing Salads Cont.. • Trim all bruised and inedible portions on fresh salad ingredients. • Discard outer leaves of greens • Wash all fresh produce carefully to remove soil and pesticide residue. • Avoid soaking fresh ingredients to prevent loss of water-soluble nutrients. • Drain fresh salad ingredients well.

8. Preparing Salads cont… • To prevent nutrient losses: it is best not to clean fresh salad ingredients too far in advance. • Wrap cleaned greens loosely in plastic film or damp cloth or store them in a vegetable keeper. • Store washed greens for a few hours in the refrigerator. • They will be crisp when ready to serve and will still retain minerals and vitamins. • Tear salad greens with hands to prevent bruising.

9. Fruit Salads • Treat fresh cut apples, oranges, bananas with lemon juice so browning does not appear. • When using cans of fruit leave the juice out of the salad, the juice will make the fruit soggy and watery.

10. Salad Dressings There are 3 types of salad dressings: • French: Temporary Emulsions • Combine oil, vinegar and seasoning • Mayonnaise: Permanent Emulsions • Combine Vinegar, oil, seasonings and egg yolks • Cooked: Permanent Emulsions • Thickened with cornstarch or flour. They also contain milk or water and an acid ingredient like lemon juice and a small amount of oil

11. Salad Dressing continued • These are examples of emulsions which are combinations of two liquids that ordinarily will not stay mixed. • These liquids are usually oil and vinegar, lemon juice or another water based liquid • Temporary emulsion: also known as French, you must shake or stir this to mix this dressing each time you use it. • Permanent emulsion: also known as mayonnaise, this type of emulsion will not separate on standing. This is because the egg yolk acts as an emulsifying agent.

12. Assembling your salad • Assemble close to serving time as possible. • Consider flavor, texture, and color when you choose salad ingredients. • You should have an array of colors. • Most salads have 3 parts: • a base, • a body, • and a dressing. • Begin assembling the salad with the base. This is the foundation on which the salad sits. • The base of salad might include: romaine, Boston Bibb, watercress, spinach, escarole, endive, and leaf lettuce.

13. Arrangement • Arrange the salad body, or main part of the salad on top of the base. • Top with dressing but not too much or could mask the salad flavor of vegetables.

14. Casserole • Combination of foods prepared in a single dish • Quick and easy to prepare • Include a variety of veggies and grains and a small amount of meat • Combination of 4 types of foods • Protein: such as turkey, chicken, ground beef • Vegetable: such as peas, green beans, carrots, spinach • Starch: such as potatoes, rice and pasta • Sauce: such as con of soup or cheese sauce • Many have toppings made of crumbs, cheese or other ingredients

15. Putting it Together • Key: combine ingredients that compliment each other • Bake in the oven until brown and bubbly • Cooking time depends on the size of the dish

16. Assignment • Create (draw or make with paper) • Salad or Casserole that you would like to make and eat • Name the type of salad (pasta, protein, Veggie, Fruit, Gelatin) or Parts used for casserole(starch, protein, veggie, sauce) • List the ingredients • Label Each part (Base, Body, dressing)