Chapter 22

Salads, Casseroles, and Soups

Nutrition and Food Science

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

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

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

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

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

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.

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.

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.

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

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.

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.

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.

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

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

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)