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There are three main parts to a There are three main parts to a

There are three main parts to a - PowerPoint Presentation

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Uploaded On 2015-11-04

There are three main parts to a - PPT Presentation

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

casserole rice parts main rice casserole main parts pasta grain cheese add water soup chicken dish cooked beans cover

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Slide1
Slide2

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