2 There are three main parts to a casserole: A. The base of a casserole provides itsmain texture and flavor.– Cubed, cooked meat, poultry, or fish;browned, drained ground beef or poultry;grated or cubed cheese.
3 Three main parts of a casserole The extender, a food ingredient thathelps thicken a dish.– Dry bread crumbs; cooked, diced potatoes;pasta, rice, grits, or barley; cooked, masheddry beans.
4 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 sauce
5 Identify the three parts to the following Casserole Recipes Chicken and Broccoli Casserole2 pkg. broccoli, cooked and laid in buttered dish.Spread 4 cups cubed chicken on top.Mix together: 2 cans cream of chicken soup1 cup mayonnaise1/2 tsp. curry powderSpread over chicken.Sprinkle 1/2 cup sharp shredded cheese. Topwith paprika and almonds. Bake at 350° for 40minutes
6 Identify the 3 main parts Hamburger Casserole (Shepherd’s Pie)1 lb. ground beef, seasoned1 large onion, chopped fine1 can undiluted tomato soup1 can string beans (drained)2 cups potato flakes or mashed potatoes1 cup grated cheeseAdd onion and seasonings to ground beef and brown.Pour off grease. Put in bottom of large casserole andspread soup over meat. Then the beans and mashedpotatoes. Cover completely with the cheese. Sprinklewith paprika and cover with foil. Bake at 350° for halfhour, then remove foil and bake for15 minutes more.
7 Five Advantages of Casseroles Easy• Time saving• A complete meal in a dish• Economical• Large variety can be made ahead andstored in refrigerator/freezer• Require little supervision during bakingserved in same dish baked in• Leftovers are easy to use
8 Nutrition Protein - main ingredient - meat, fish, egg, dried beans, cheese• Carbohydrates/starch - add substance/body; used asan extender; add energy through carbohydrates• Undercook rice and pastas so they can continue to cookduring the baking process.• Vegetables - add contrast in color, texture and addsnutrition• The binder is the sauce, which holds ingredientstogether• Casserole toppings are used for color, variety intexture; protects protein ingredients and identify commontoppings
9 Parts of the Grain Bran – B Vitamins, Minerals, Protein, Fiber Endosperm – Complex Carbohydrates, ProteinGerm – Vitamins B and E, Proteins, Unsaturated Fat, Iron, ZincHusk- Outer layer removed ______
13 The four classes of grains are CerealFlourRicePasta
14 Wheat has been known throughout history as Staff of Life
15 DefinitionsWhole 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)
16 Steps to prepare riceWash rice to remove grit and excess starch with a strainerUse twice the volume of waterIn a saucepan bring water to boil then pour in rice and saltLower temperature to a simmer and COVERLet it be for 20minutes or until water has all evaporated
17 Steps to prepare Pasta Fill pot ¾ full of water. Boil water until rapidly bubblingAdd pasta and salt to flavorNEVER COVERCook until desired consistency (refer to package)Drain with a colander