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Chapter 22
Salads, Casseroles, and Soups
Nutrition and Food Science
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
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
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–
–
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Appetizer
Main dish
Side dish
Dessert
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
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
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
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.
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.
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.
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
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.
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.
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.
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
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
Assignment
• Create (draw or make with paper)
– Salad, Casserole or Soup that you would like
to make and eat
• List the ingredients