Soups, Salads, & Casseroles

Soups

Base Liquids

Broth: flavorful liquid made by simmering meat, poultry, fish, animal bones, or vegetables in water

Stock: similar to broth, but is made with vegetables and sometime with animal bones but not meat

Tips for Preparing a Stock

Rich and flavorful- cook low heat for long time Increase surface area by cutting pieces small Cracking the bones

Brown stock – begin by browning meat (beef)

Light stock – use un-browned meat (chicken)

Cold water – cook slowly for several hours at a simmer

Preparing Stock

Cut meat and vegetables to be used Brown meat In a large pot place ingredients in and cover with water Cover with tightly fitted lid and simmer for several hours Skim off any foam Remove fat from surfaceStain to separate the solid materials from the broth Clarify the stock Stock strained to remove an egg, solid materials, and

eggshellReduce the volume by further cooking

Preparing bouillon and consommé

Bouillon: beef or chicken stock

Consommé clear: rich-flavored soup made from stock

Clarify – strained stock by adding a slightly beaten egg white and few pieces of egg shell to boiling broth Traps solid material into the

egg then strain stock

Thickening Methods

Reduction: process of simmering an uncovered mixture until some of the liquid evaporates

Legumes and vegetables Thicken in the same way that grains Examples: beans, split peas Less starch vegetables will add more color and flavor –

mash or puree them Examples: broccoli, squash, and carrots

Eggs Less effective than starch at thicken liquids, but they

add richness and flavor

Thickening Methods cont.

Grains products Prepared grain products

Thicken by absorbing water and releasing starch as they cook Examples: rice, barley, and oats

Flour and cornstarch Flour - all-purpose flour works best because it

has more starch than other types Cornstarch: white powder of pure starch made

from the endosperm of the corn kernel Twice the thickening power of flour

Thickening Methods cont.

Grains products cont. Flour and cornstarch cont.

Avoid lumps Mix starch and cold water

• 1 part cornstarch and 2 parts water • Called slurry

Pour slowly and stir Simmer and stir

• Simmer for several minute to get rid of the raw flour taste

Gelatinization: chemical process that takes place as starch thickens liquid

Thickening Methods cont.

Grains products cont. Making a Roux

Roux: mixture of equal amounts of flour and fat

Butter, margarine, or fat drippings Add flour until the mixture thickens Keep stirring until the fat coasts the starch

granule and a smooth paste forms Cook and stir the roux into the liquid that

you want to thicken Stirring constantly, continue to cook it over

low heat until the mixture is smooth and thick

Kinds of soups

Soup: dish made by cooking solid foods in liquid

Clear soups Rich-flavored broth in which meat,

poultry, fish, vegetables, and seasonings have been cooked

Consommé: clarified broth, completely strained of all particles and sediments

Cream soup Milk instead of stock Bisque: is a rich cream soup that uses

shellfish as the base Usually made with starchy foods

Kinds of soups cont.

Chunky soups Chowder – made with fish, meat, or

vegetables and thickened with potatoes or cream

Minestrone – hearty Italian soups made with vegetables, beans, and pasta and topped with grated Parmesan cheese

Fruit soups Fruits are pureed and flavored with

spices and grated peels

Microwaving soups

Stock is best when cooked slow – not good for microwaving

Great for re-heatingCover container with lid to prevent spills

Salads

Salad

Salad: mixture of raw or cooked vegetable and other read-to-eat foods, usually served with a dressing Appetizers Entrees Side dishes Desserts

Sweet or savory Something from all food groups

Kinds of salads

Protein salad - small pieces of protein food combined with a dressing Protein needs to be main ingredient Examples – egg salad, chicken salad

Kinds of salads cont.

Pasta salad - cooked pasta, vegetables, possibly a protein food, and a dressing Examples – macaroni salad, pizza salad

Kinds of salads cont.

Vegetable salad - salad greens raw/cold/cooked Examples – coleslaw, potato salad, Caesar, &

tossed salad Tossed salad: when greens, chopped or sliced

vegetables and dressing are mixed together – mixing different kinds of greens

Kinds of salads cont.

Fruit salad - canned, frozen, or fresh fruit served on a bed of greens or in a hallowed fruit shell Examples – ambrosia, waldrof

Kinds of salad cont.

Gelatin salad - commercial fruit-flavored gelatin or mix fruit and vegetable juices with unflavored gelatin Molded

Kinds of salads cont.

Combination salad – puts together several different foods Leftovers are great for this type Examples – chicken Cesar salad

Salad Greens

Selecting greens Color is key to nutrition

Darker the green = more vitamin A Avoid

Brown spotting called rust Spoilage

Cleaning greens Most greens

Pull leaves away from brunch Rinse in cold water Restore: soak leaves for 10 minutes to rehydrate the cells Pat them dry

Iceberg - see notes under cooking tips at the end of the packet

Salad Greens cont.

Storing greens Thoroughly remove all

liquids, otherwise the leaves will wilt faster

Salad spinner Store in air tight container

or plastic bag

Preparing salad ingredients

Preserve freshnessTrim all bruises and inedible portions on fresh

salad ingredientsWash all fresh ingredients - avoid soaking

Lose water soluble vitamins Cause wilting

Pieces should be bite-size Leafy greens need to tear

Apples, peaches, bananas with lemon juice Enzymatic browning

Drain excess liquidVary shapes and sized - will add interest

Preparing salad dressing

Salad dressing: seasoned mixture, often consisting of oil and vinegar, used to flavor a salad Acts as a binder, holding the salad

together Emulsions - combination of 2 liquids

that ordinarily will not stay mixed - oil and vinegar

Temporary emulsion: must shake or stir before every use

Permanent emulsion: will not separate

Kinds of salad dressings

Vinaigrette: mixture of oil, vinegar, lemon juice, and seasoning Also called French dressing 3 parts oil to 1 part vinegar Whisk together

Mayonnaise - vinegar/lemon juice, oil, seasoning, and egg yolk Emulsifying agent - egg yolk, surrounds the droplets

of oil and keep them suspended in the liquid Some recipes call for cooking or tempering the egg

mixture

Preparing salad dressing cont.

Cooked salad dressing - looks like mayonnaise, thicken it with a starch Cooking fat and water with starch paste, which

serves as an emulsifier Commercially called salad dressing

Dairy dressing: made with buttermilk, yogurt, sour cream, or cottage cheese and seasoning Ranch dressing

Assembling a salad

Close to serving timeBase - foundation on

which you place the main salad ingredients Contrast color Eye appealing Salad greens

Body - main part, on top of base

Assembling a salad cont.

Dressing - sauce served on or with a salad to add flavor Pour over just before serving Avoid too much Some may need to be added

several hours before to combine and mellow the flavors

Garnish - add eye appeal, simple Croutons: small pieces of bread

made crisp by baking at a low temp

When assembly look out for over doing the dressing.

Styles of assembling a salad

Tossed salad – mixture of greens and dressing, often mixed with other vegetables

Arranged salad – salad ingredients placed in an attractive pattern

Styles of assembling a salad cont.

Layered salad – similar to arranged salad, except that ingredients are place in layers one on top of the other, rather than in a flat pattern on the plate

Bound salad – held together tightly by a thick usually creamy dressing

Molding a Salad

Dissolve the gelatinAdd extra ingredients

Fruit, vegetables, and nuts

Pour into mold Lightly oil or rinse with cold water – help from

sticking

Chill Refrigerate until it is set – several hours

Remove from the mold Dip mold into warm water (not hot) for 10 seconds Invert onto a plate for serving

Casseroles

Casseroles

Casseroles: flavorful combination of precooked or quick-cooking food sin one-dish meal

Quick and easy to prepareCan make one dish to feed the whole family

Casserole ingredients

Protein food - meat, cheese, eggVegetables - Canned, frozen, or cooked

vegetables Starch - potatoes, rice, and pasta, casserole

fillingBinder - condensed soup, cheese sauce,

white sauce Binder: liquid that helps hold a mixture together

Seasonings – help add flavor Toppings - crumbs, cheese, or chopped nuts

Can help from drying out

Putting it together

For starters- pick one item out of each group, little seasonings

Grease the bottom of the dishAluminum foil can stop the top from

browning too quickly But can also prevent it from fully cooking in the

middle, so read the recipe Can be made on the stove top – may have to

be stirred more often

Casserole Tips

Watch for fat or sodium contentAny precooking can help speed up the

baking process Cut meat into bite size pieces – cook fasterMany casseroles and be prepared the day

before and made the following day Many will freeze well

Microwaving casseroles

Cooking, reheating, and defrosting Do not cook with the toppings on – it will just get

soggy Precooked ingredients

Herbs & Spices

Herbs and Spices

Herbs – leaves of plants usually grown in temperate climates Basil, bay leaf, mint Fresh or dried

Spices – dried roots, stems, and seeds of plants grown mainly in the tropics Cinnamon, allspice, pepper Whole or ground form

Blend – combination of ground herbs and spices Poultry seasoning

Herbs Pictures

Herbs used for Food Prep

Spices

Spices…Spices&Herbs

Using herbs and spices

Fresh – great for garnishesDried – concentrated flavor

Use 1/3 of the fresh amount

Always use dried unless recipe calls for freshGround spices release flavor immediately so

add them at the endBouquet garni – cheese cloth bag with whole

spices and herbs in it, can be easily removed Often used in soups

Storing herbs and spices

Cool dry place away from lightBuy in small amounts Will keep their flavor and aroma for about a

year when properly storedWhole spices will last longerTest – rub a small amount between your

hands to see if they smell strong or not

Gourmet cooking

Gourmets – people who enjoy being able to distinguish the complex combinations of flavors that make up foods

Gourmet food – food that is expertly seasoned

Takes time to know what goes togetherWhen learning they start with small

amounts Eating just spices until they understand what parts

of the mouth is awakened by the flavor

Cooking Tips

Ground hamburger

Thaw in the microwave using defrost button Do not put frozen hamburger into the pan to cook

You will burn parts while some is still frozen When the hamburger is all cooked you will need to

drain off all excess grease Do not drain this down the sink – it will harden and clog the

sink You can use a colander/strainer over the top of a can and allow

the grease to harden and then place in the garbage - messy You can use a paper towel to soak up the grease while it is still

in the pan Tilt the pan to one side to allow all of the grease to run to one

side then place the paper towel in the pan to soak up the grease Toss the paper towels into the garbage can You can stir the paper towel around in the meat as well

Bacon

Bacon can be difficult to cut with a knife so it is easier to cut the bacon with scissors

If the bacon needs to be in small pieces for the recipe – it will be easier to cook it in small pieces to begin with Cut bacon into 1 inch strips and place it all into the

big pot and cook it all at one time Bacon grease needs to be placed into a can

to cool and harden before being placed into the garbage can

Cook on medium to high heat Always have one person that is watching the bacon

– it can burn easy

Chicken

Thaw in the microwave using defrost button Always cut chicken into bite size pieces

before cooking – this will speed up the cooking process Chicken is easy to cut while it is somewhat frozen

To check the chicken to see if it is done, cut open one of the larger pieces and check to see if it is still pink Usually people prefer the chick to have a small

amount of brownness to the outside of the chicken

Garlic

There is a small piece of skin on the outside of the garlic clove

Easiest way to remove this is by laying the garlic on the cutting board and placing a large knife on it side on top of the garlic and hitting the knife with the heal of your hand This will break off the outside skins and you will be able to

pick it off in just a couple of pieces

Always mince your garlic – no one wants to bite into a large piece of garlic

Lettuce

Cleaning a head of lettuce Hit the bottom of the head of

lettuce on the counter top – this will loosen the stem of the lettuce With your hands pull out the stem

Run cold water into the whole in the lettuce for about 30 seconds

Hold the head of lettuce upside down over the sink allowing all of the water to run out May need to squeeze the lettuce to help

get all of the water out

Lettuce cont.

Cutting a head of lettuce Place on the cutting board and try and cut

the lettuce into about ½ inch strips Once all cut then cut in the opposite

direction into about ½ inch sections again Prevent enzymatic browning, tear green

or cut with plastic lettuce knife rather than metal knife

Place into the bowl, the lettuce might still be wet Use a salad spinner if available If no salad spinner then you may want to use

paper towels to tray and soak up some of the liquid so the salad is not runny or soggy

Cooked Pasta

Run cold water over top of cooked pasta to stop the cooking process and cool off the noodles

Toss the noodles around in the cold waterIf you over cook the noodles they will be

come mushy