2. Chapter 22 Salads, Casseroles, and Soups
Part 3
The Preparation of Food
Note: This chapter covers the preparation of salads, casseroles, and stock-based soups and the use of herbs, spices, and blends. This presentation displays the text objective related to each of these topics, followed by information to help students achieve the objective.
Revere

3. Objective
Discuss: What ingredients are commonly used to make salads? How would these ingredients need to be prepared?
Explain how to prepare salad ingredients and assemble a salad.
National Chicken Council

4. Kinds of Salads Protein salads Pasta salads Vegetable salads
Fruit salads
Gelatin salads
Discuss: What type of salad is the chicken salad served in a pineapple shell shown here?
For what part of a meal might a salad be served?
National Chicken Council

5. Preparing Salad Ingredients
Wash and dry fresh produce gently.
Trim bruised and inedible spots.
Tear salad greens into bite-sized pieces.
Treat fresh fruits to prevent enzymatic browning.
Drain liquid from canned fruits and vegetables.
Discuss: Why is it important to wash and dry fresh ingredients? How should cleaned salad greens be stored? Why should you avoid cutting salad greens with a knife? What types of fruits are likely to show enzymatic browning?
USDA

6. Preparing Salad Dressings
French dressing – a temporary emulsion made of oil, vinegar, and seasonings
Mayonnaise – a permanent emulsion containing oil, vinegar or lemon juice, seasonings, and egg yolk
Cooked salad dressing – a permanent emulsion made with milk or water, an acid ingredient, a small amount of oil, and a food starch for thickening
Discuss: What is an emulsion? What is the difference between a temporary emulsion and a permanent emulsion?

7. Assembling a Salad
Discuss: What is often used to make the base of a salad? What are the various ways salad dressing might be served with a salad? What are some foods that might be used to garnish a salad?
1. Arrange the salad base on a plate or serving dish.
Arrange the salad body on top of the base.
Serve the dressing with the salad, as appropriate.
If desired, add a garnish to the salad.
National Chicken Council

8. Objective List the basic ingredients in a casserole.
Discuss: What are some advantages of serving casseroles?
List the basic ingredients in a casserole.

9. Casserole Ingredients
Protein food
Vegetable
Starch
Sauce
Topping
Discuss: What are some examples of each of these types of foods that might be used in a casserole? What are some “extras” that can add crunch, color, and flavor to casseroles?
How can you adjust ingredients to make casseroles more healthful?
National Pasta Association

10. Assembling a Casserole
Avoid using too many highly seasoned ingredients together.
Grease casserole dish for easy cleanup.
Cover casserole with foil to keep topping from overbrowning.
Discuss: What other tips would you add to this list to increase your success when making casseroles?
National Chicken Council

11. Objective
Discuss: What do salads, casseroles, and soups have in common?
Prepare nutritious salads, casseroles, and stock-based soups.

12. Preparing Stocks
1. Place small pieces of meat, poultry, fish, and/or vegetables in a large pan.
2. Cover the ingredients with cold water.
3. Cover the pan and simmer for several hours.
4. Skim foam and fat from the surface of the stock.
5. Strain stock after cooking.
Discuss: How would you alter these steps if you were making a brown stock? What additional steps are needed to prepare bouillon and consommé?
photo courtesy of Fleischmann’s Yeast

13. Apply It!
Your refrigerator is filled with leftover broiled chicken, white sauce, roasted potatoes, and green beans. You have plenty of fruits and vegetables on hand and some ground beef in the freezer.
Discuss: How will you need to prepare your leftovers before using them as ingredients in your soup, salad, and casserole recipes? What additional ingredients will you need to prepare your recipes?
Plan a soup and salad menu for lunch and a casserole for dinner to help you use your leftovers.

14. Objective Distinguish among herbs, spices, and blends.
Discuss: How are herbs and spices sold?
Distinguish among herbs, spices, and blends.

15. Herbs and Spices
Herbs are food seasonings that come from the leaves of plants usually grown in temperate climates.
Spices are food seasonings that come from the dried roots, stems, and seeds of plants grown mainly in the tropics.
Blends are food seasoning combinations of ground herbs and spices.
Discuss: What are some examples of herbs, spices, and blends? How does the flavor of fresh herbs compare to that of dried herbs? How does the use of ground spices differ from the use of whole spices?

16. Key Question
Note: Encourage students to use this question to help them review chapter information and apply it to their lives.
How can you use salads, casseroles, and soups to add versatility to your menus?

17. Other Questions to Consider
Discuss: What other questions did this chapter raise that you would like to explore?
What are some tips for microwaving casseroles and soups?
How should herbs and spices be stored?