casserole A The base of a casserole provides its main texture and flavor Cubed cooked meat poultry or fish browned drained ground beef or poultry grated or cubed cheese Three main parts of a casserole ID: 182408
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Slide1Slide2
There are three main parts to a
casserole:
A
.
The
base of a casserole provides its
main texture and flavor
.
– Cubed, cooked meat, poultry, or fish;
browned, drained ground beef or poultry;
grated or cubed cheese.Slide3
Three main parts of a casserole
The
extender, a food ingredient that
helps thicken a dish.
–
Dry bread crumbs; cooked, diced potatoes;
pasta, rice, grits, or barley; cooked, mashed
dry beans.Slide4
Three main parts of a casserole
The
binder, a liquid that holds the other
ingredients together.
–
Fat-free milk, broth, fruit juice, soup, eggs,
or a thickened sauceSlide5
Identify the three parts to the
following Casserole Recipes
Chicken
and Broccoli Casserole
2 pkg. broccoli, cooked and laid in buttered dish.
Spread 4 cups cubed chicken on top.
Mix together: 2 cans cream of chicken soup
1 cup mayonnaise
1/2 tsp. curry powder
Spread over chicken.
Sprinkle 1/2 cup sharp shredded cheese. Top
with paprika and almonds. Bake at 350° for 40
minutesSlide6
Identify the 3 main parts
Hamburger Casserole (Shepherd’s Pie)
1 lb. ground beef, seasoned
1 large onion, chopped fine
1 can undiluted tomato soup
1 can string beans (drained)
2 cups potato flakes or mashed potatoes
1 cup grated cheese
Add onion and seasonings to ground beef and brown.
Pour off grease. Put in bottom of large casserole and
spread soup over meat. Then the beans and mashed
potatoes. Cover completely with the cheese. Sprinkle
with paprika and cover with foil. Bake at 350° for half
hour, then remove foil and bake for
15 minutes more.Slide7
Five Advantages of Casseroles
Easy
• Time saving
• A complete meal in a dish
• Economical
• Large variety can be made ahead and
stored
in refrigerator/freezer
• Require little supervision during baking
served in same dish baked in
• Leftovers are easy to useSlide8
Nutrition
Protein - main ingredient - meat, fish, egg, dried beans,
cheese
•
Carbohydrates/starch - add substance/body; used as
an extender; add energy through carbohydrates
• Undercook rice and pastas so they can continue to cook
during the baking process.
•
Vegetables - add contrast in color, texture and adds
nutrition
• The
binder is the sauce, which holds ingredients
together
•
Casserole toppings are used for color, variety in
texture; protects protein ingredients and identify common
toppingsSlide9
Parts of the Grain
Bran –
B Vitamins, Minerals, Protein, Fiber
Endosperm – Complex
Carbohydrates, Protein
Germ –
Vitamins B and E, Proteins, Unsaturated Fat, Iron,
Zinc
Husk- Outer layer removed ______ Slide10
The common name for grain is
called
cerealSlide11
Name the seven principle grains
Wheat,
R
ice
,
O
ats
,
B
arley
,
C
orn
,
R
ye
, and
BuckwheatSlide12
Main uses of grains are
Cereals,
F
lour
,
P
astaSlide13
The four classes of grains are
Cereal
Flour
R
ice
P
asta
Slide14
Wheat has been known throughout history as
Staff of LifeSlide15
Definitions
Whole grain – most nutritious kind of bread, includes all three parts of the grain.
White and brown bread – contains only the endosperm.
Brown rice – the whole grain form of rice.
Long grain rice – a rice that will stay dry and fluffy.
Converted rice – the most nutrient dense.
Instant rice – precooked and then dehydrated, cooks quickly and the yield is doubled.
Al dente – pasta test for doneness (meaning firm to the tooth)
Slide16
Steps to prepare rice
Wash rice to remove grit and excess starch with a strainer
U
se twice the volume of water
In a saucepan bring water to boil then pour in rice and salt
Lower temperature to a simmer and COVER
Let it be for 20minutes or until water has all evaporatedSlide17
Steps to prepare Pasta
Fill pot ¾ full of water.
Boil water until rapidly bubbling
Add pasta and salt to flavor
NEVER COVER
Cook until desired consistency (refer to package)
Drain with a colanderSlide18
Facts
Rice triples in size
Pasta doubles in sizeSlide19
Pasta
Long thin: Spaghetti, Angel Hair
Flat: Lasagna, Linguini,
Fettucini
Decorative: Wheels, Shells, Ravioli
Hollow
: Macaroni/Elbows
, Penne, Rigatoni