1 / 10

Casseroles

Casseroles. What is a casserole?. A blend of cooked ingredients that are heated together to develop flavor. Types of Casseroles:. Layered: Each ingredient is placed as a single layer as you build the casserole. Lasagna Sheppard's pie Chicken Broccoli Bake

darrin
Download Presentation

Casseroles

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript


  1. Casseroles

  2. What is a casserole? A blend of cooked ingredients that are heated together to develop flavor.

  3. Types of Casseroles: • Layered: Each ingredient is placed as a single layer as you build the casserole. • Lasagna • Sheppard's pie • Chicken Broccoli Bake • Blended: Ingredients are blended all together and then cooked as one mixture. • Baked Ziti • Ham and Hash Browns

  4. Parts of a casserole • Base • Main Ingredient • Protein Ex: Meat, poultry, fish, eggs or cheese

  5. Parts of Casserole • Extender • Extenders add bulk to the casserole • Carbohydrates (starch) Ex. Potatoes, rice, grains, dry beans • Rice and pasta should be undercooked so they can continue to cook during the baking process

  6. Parts of Casseroles • Binder • Sauce that holds ingredients together Ex. Sauces, Milk, broth, soup, eggs • Bechamel and Tomato sauce can be used as binders in casseroles

  7. Toppings • Topping • Color • Variety in texture • Protects protein ingredients • Crackers, cornflakes, bread crumbs

  8. Casserole and Knife Skills • Vegetables add contrast in color and texture • Vegetables can be cutting using knife skills • Medium dice, small dice, chop, mince

  9. Advantages of making casseroles Easy Saves time Complete meal in a dish Economical Large variety Make ahead Can be Frozen Serve in same dish Leftovers Little supervision to prepare

  10. Nutrients in casseroles • Protein • Meat, fish, eggs, dried beans, cheese • Carbohydrates • Rice, pasta • Fat • Sauces • Vitamins • Vegetables • Minerals • Vegetables

More Related