Transcript Casseroles

Casseroles
What is a casserole?
 A blend of cooked ingredients that are heated
together to develop flavor.
2 Types of Casseroles
Layered
Blended
Parts of a Casserole
 Base – main texture & flavor
 Meat, poultry, fish, ground beef or
cheese
 Extender - thickens
 Bread crumbs, potatoes, rice, grits,
grains, dry beans
 Binder – holds together
 Milk, broth, fruit juice, soup, eggs
or sauce
Nutrients in Casseroles
 Protein
 Meat, fish, eggs, dried beans, cheese
 Carbohydrates
 Rice, pasta
 Fat
 Sauces
 Vitamins
 Vegetables
 Minerals
 Vegetables
PROTEIN
 Used as the main ingredient.
 EX. Meat, fish, eggs, dried beans and cheese.
STARCH/ CARBOHYDRATES
• Adds substance or
body
• Used as an extender
• Adds energy through
carbs
• e.g. Pasta and Rice
• Undercook rice and pasta so
they can continue to cook
during backing process
VEGETABLES
• Contrast in color
• Adds variety in texture
• Adds nutrition
(carbs, vitamins and minerals)
Advantages of making casseroles
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Saves time
Saves energy
Easy to prepare
Complete meal
Economical
Large variety
Make ahead
Can be Frozen
Serve in same dish cooked in
Leftovers
Little supervision while cooking
Toppings
 Used for
 Color & Contrast
 Variety in texture
 Protects protein ingredients
from heat
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Croutons
Crackers
Chips
Cheese
Easier Clean Up?
 Clean dish as soon as possible
 Soaking dish in water and soap
 Sprinkle dish washer detergent in soaking dish
Topping too Dark?
 Cover lightly with tin foil
 Remove foil last 5-10 minutes of cooking.
Vegetables
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Tomato
Green pepper
Bean
peas
Sauces/Binders
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2.
3.
4.
Tomato Sauce
Cream of Chicken
Cream of Mushroom
Canned soups
Toppings
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2.
3.
4.
Cheese
Croutons/Bread
Crackers
Potato Chips
Protein Foods
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Fish
Eggs
Dried beans
Hamburger
chicken
Starch/carbs/Filler
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3.
Rice
Pasta
Lasagna Noodles
Extras
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Spices