1. Salads, Casseroles, and Soups Nutrition and Food Science
Chapter 22
Salads, Casseroles, and Soups
Nutrition and Food Science

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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.

8. 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.

9. 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.

10. 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

11. 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.

12. 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.

13. 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.

14. 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

15. 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

16. 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)