Transcript Casseroles - wcsculinaryestes

Casseroles
Foods I
2.05
Casseroles can be…..
One
dish meals
Main dish
Side dish
 One
dish meals or main dishes
usually contain protein.
 They
can contain meat, poultry or
seafood but they can also be
considered “meatless”.
 Meatless
main dish casseroles may
combine incomplete plant proteins to
form a complete protein.
Casseroles are usually created by
combining ingredients from the
following categories.
Protein
Sauce
Vegetable
Extras
Starch
Toppings
Look at info from
internet about
combining
incomplete proteins
on handout.
Cooking Dried Beans.
Legumes, Lentils
Legumes
 “There
are two types of legumes: mature
and immature. Mature legumes are the
dried seeds found inside pods that hang
from the stems of certain plants. They are
excellent sources of fiber, rich in protein,
and low in fat…
 Green beans and peas, commonly
referred to as vegetables, are actually
immature legumes because they are
harvested before maturing on the plant.”
Examples of Legumes
peas (black-eyed, crowder)
 beans (red, kidney, black, pinto
 lentils
 peanut (a peanut is a legume whose pod
does not split open on its own

Try to add pictures of unusual
foods on chart
Legumes are a high protein vegetable /
plant that can be used as a meat
substitute.
Dried beans can count as a serving
from the meat and legumes food
group.
1 ½ cups of cooked legumes are
needed to equal a
3 oz. serving of meat.
Dried beans are
high in fiber, protein and
B Vitamins.
After beans
have been …
 sorted,
 rinsed,
and
 soaked -
drain rinse
 rinse again
before cooking.
Combine legumes and grain
products to get all the
essential amino acids to make a
complete protein.
Casseroles are usually created by
combining ingredients from the
following categories.
Protein
Sauce
Vegetable
Extras
Starch
Toppings
When cooking rice….
…
bring the water to a boil, cover and
cook according to the package directions.
 Important to leave covered so steam will
not escape. The rice grains absorb the
moisture in the covered pan.
What type of leftovers
could be used for
casseroles or onedish meals?
Why might
casseroles be a good
choices for
vegetarian?
How can one reduce
sodium and fat in
casseroles and onedish meals?
Toppings often get
too brown when
baking in the oven.
How can one prevent
this from happening?
Cleanup can be time
consuming when
scrubbing casserole
dishes. What can
one do to minimize
cleanup time?
Bean & Rice Casserole
 Read
the recipe.
 Read the label ingredients and
compare nutritive values.
 Assemble the casserole.
 Bake 350 until cheese melts.
 Eat
and enjoy!