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Salads. Salad- a combination of raw and/or cooked ingredients, usually served cold with a dressing. Types of Salads. Protein salad: small pieces of meat or egg-chef’s salad Pasta salad: cooked pasta, veggies, dressing, sometimes meat Vegetable salad: raw or cooked veggies-coleslaw
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Salad- a combination of raw and/or cooked ingredients, usually served cold with a dressing.
Types of Salads • Protein salad: small pieces of meat or egg-chef’s salad • Pasta salad: cooked pasta, veggies, dressing, sometimes meat • Vegetable salad: raw or cooked veggies-coleslaw • Fruit salad: canned, frozen, or fresh fruits served on greens • Gelatin salad: mix fruit and vegetable juices with gelatin.
Preparing Salad Ingredients • Most fruits and veggies used in salads are very perishable and will not last long. • Discard outer leaves of salad greens. • Wash all fresh fruits and veggies by running under water. • Do not soak, or you will lose the nutrients into the water. • Do not wash veggies too far in advance, or more nutrients will be lost. • Tear lettuce into bite-sized pieces-do not cut with a knife because it will cause bruising.
Preparing Salad Dressings • Salad dressing is an example of an emulsion- which are combinations of two liquids that ordinarily will not stay mixed. • There are three basic types of salad dressings: French mayonnaise, cooked. • French dressing is a temporary emulsion because you must shake/stir it to mix it each time you use it. • Mayonnaise is a permanent emulsion, because it will not separate. Mayonnaise contains egg yolk. • Cooked dressing is thickened with cornstarch or flour.
Assembling a Salad • Most salads have 3 parts: a base, a body, and a dressing. • Base: leafy greens • Body: main part of the salad, on top of the base. • Dressing: sauce that adds flavor to a salad. • Some salads have a 4th part: the garnish. Grape tomatoes, toasted nuts, or orange slices are common garnishes.
Casseroles- a combination of foods prepared in a single dish. • Quick and easy to prepare • Most freeze well-so you can made them ahead of time for a fast meal • Great way to include plant foods because they often include a variety of vegetables and grains and sometimes a small amounts of meat
Casserole Ingredients • Most casseroles are a combination of a protein food, a vegetable, a starch, and a sauce. • Many are topped with crumbs, cheese, or nuts. • This helps casserole from drying out, adds color, flavor, and texture. • Casseroles can easily be made healthier by using reduced-fat mayonnaise or low-sodium condensed soup in place of traditional ingredients.
Assembling a Casserole • Combine ingredients that complement each other. • Cleanup is easier if you use a greased dish. • Cooking time will depend on the size of the dish and starting temperature of casserole. • Some casseroles can be prepared on top of the range. • Placing a piece of aluminum foil over casserole will help keep it from getting too dark. • Casseroles improve when they sit for a few minutes once taken out of oven because the flavors have a chance to blend.
Microwave Casseroles • Dinners can be ready in minutes when you assemble casseroles from leftovers and heat them in a microwave oven. • The microwave is also great for reheating and defrosting casseroles. • Make casseroles for the microwave with precooked ingredients. • They can be prepared and served in the same dish which makes cleanup easier.
Soups can be hot or cold, hearty or light. It can be an appetizers or a main dish. You can eat it alone or serve it with other foods. • Stock soups: rich-flavored broth in which meat, poultry, or fish; vegetables; and seasonings have been cooked. • Cream soups: Made with milk instead of broth
Stocks Soups • Stocks obtain their flavor from the flavors of their ingredients. • Meat and vegetables release their flavors slowly. To make stocks rich and flavorful, cook them over low heat for a long time. • To make stock more flavorful, increase the amount of surface area exposed to the cooking area-cut the meat and vegetables into small pieces. Also, crack any large bones that are put into the stockpot. • Brown stocks-meat must be browned before adding it to stockpot. • Light stock-use poultry, fish, or unbrowned meat.
Preparing Stocks • Place all ingredients in a large pan w/ a tightly fitted lid. Cover w/ cold water, & simmer for several hours. The liquid should never boil. • During the 1st stage, foam will rise to the surface. Skim it from the top with a wooden spoon. • During the final stages, fat will rise to the surface of the stock if you have used fatty meats. • Skim it from top with a basting spoon when hot, or wait until it cools are hardens on the top. • After cooking, strain the stock. This separates the broth from the solid materials. • You can serve the meat separately or add it back to make soup. • You can also add vegetables, rice, noodles, potatoes, etc.
Preparing Bouillon and Consommé • Bouillon: Clear broth made from stock • Most commonly made from beef stock • Consommé: A clear, rich-flavored soup made from stock. • Both are low in calories. They make great appetizers and snacks. • For both bouillon and consommé, you must first clarify the stock. You can clarify strained stock by adding a slightly beaten egg white and a few pieces of eggshell to the boiling broth. As the egg protein coagulates, it traps any solid materials. Strain the clarified stick to remove the egg, solid materials, and egg shell.
To prepare bouillon, reduce the strained and clarified stock in volume by further cooking. This additional cooking concentrates the stock, making it richer and more flavorful.
Reducing: To prepare bouillon, reduce the strained and clarified stock in volume by further cooking. This additional cooking concentrates the stock, making it richer and more flavorful. • Prepare consommé by simmering the strained and clarified stock still longer. It has a richer flavor than bouillon.
Microwaving Soups • Stocks are best when prepared on a range top. • Once stocks are made into soups, they can be heated in a microwave in a matter of minutes. • Soups should be microwaved at a low power to allow the ingredients to simmer. • Make sure the container is of ample size to avoid boil-overs. • Over soups and stir them during the microwaving period to promote more even cooking.
Cream soups: Milk-based soups. • Thickened cream soups : Made from a thick white sauce. They contain vegetables and meat that have been cut up into small pieces. • Examples: Cream of mushroom and cream of tomato • Bisques: rich, thickened cream soups. Contain shellfish that is cut into small pieces. • Example: lobster bisque • Chowders: made from unthickened milk. Contain vegetables and meat, often times potatoes. • Example: Manhattan clam chowder, New England clam chowder
Preparing Thickened Cream Soups • Cook the added ingredients-meat and vegetables, using only a small amount of liquid. • This prevents the loss of water-soluable vitamins. • Many cream soups require you to puree the vegetables and meat. • Use a blender to puree foods as smooth as possible. • Add the prepared ingredients to a thin white sauce. Season the soup to taste. • Be sure to use low heat when reheating a cream soup to prevent scorching.
Preparing Unthickened Cream Soups • Usually pieces of vegetables and meat are fairly large, and they are cooked in a stock. • When they are tender, add the milk to the stock and stir gently until blended. • Add milk slowly and heat the soup at a low temperature to prevent curdling.
