Soups, Salads and Casseroles

SoupsThere are thousands of different kinds of soups!

Usually they are a variation of one of the following:

Stock: Rich-flavored broth in which meat, poultry, fish or vegetables and seasonings have been cooked

Bouillon: Clear broth made from beef or chicken stock

Consommé: Clear, rich-flavored soup made from stock

Soups

Cream: Soup made with milk or cream

Bisque: Cream soup made with shellfish

Chowder: Thick soup made with fish or shellfish, salt, pork and vegetables (usually potatoes)

Convenience Soups

Canned Soup: Add water or milk, then heat!

Bouillon Cubes or Granules: Added to hot water to make broth

Dehydrated Soup: Added to water and cooked

Storing Soup

Canned and Dehydrated Soups: Long shelf-life! Once opened, they must be cooked.

Cooked Soups: Store in a covered container in the refrigerator for 2-3 days. Freeze for longer storage.

Soup Q & AWhy should you let soup simmer

for several hours?

What are some examples of hearty soups?

What are some examples of cream-based soups?

What are some examples of broth-based soups?

Kinds of Salads

Vegetable: Salad greens plusother raw or cooked vegetables

Fruit: Combination of fruits (fresh, frozencooked or canned)

Kinds of SaladsProtein: Made with cheese, eggs,meat, poultry, or seafood

Gelatin: Fruits plus flavored gelatin

Pasta: Cooked pasta, vegetables, dressing, and possibly a protein

Every Salad Has 3 Parts…

Base: The foundation – Usually salad greens or pasta

Body: The main feature – Placed on the base (could be vegetables, fruits, or protein)

Dressing: The finishing touch –

Should enhance other flavors

already present in the salad

Salad Greens

Escarole:

Green with yellow edges,

mild flavor

Curly Endive: Lacy texture,

tangy flavor

Salad GreensSpinach: Broad, bright green

Leaves; mild flavor

Iceberg Lettuce: Tightly packed leaves, mild flavor

Bibb Lettuce: Sweet, tender,

deep-green leaves

Salad Greens

Romaine: Long, crisp leaves;

sharp, nutty flavor

Leaf Lettuce: Crisp, light-green,

curly leaves; delicate flavor

Washing Lettuce• Wash all lettuce (even

bagged, pre-washed varieties!) thoroughly under cold water

• Shake out excess water

Washing lettuce before eating is crucial, because it removes 2 things… ??

Casseroles

Casserole: A combination

of foods prepared in a

single dish

Why Do We Love Them? Quick and easy to prepare! They freeze well! Cheap way to feed a large group! Can be adapted easily to make

healthier!

Herbs and Spices

Herbs: Leaves of plant – Can be purchased fresh, but most are dry

Spices: Dried roots, stems and seeds of plants

Blends: Combinations of

ground herbs and spices

Are You a Gourmet?Gourmets: People who enjoy being able to

distinguish the complex combinations of flavors that make up food