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Casserole
Unit 4 Casseroles
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Unit 4 Casseroles
Slide 1 - Tekstslide
What is the first word(s) that come to your mind when you think of casseroles?
Slide 2 - Open vraag
Casserole Definition
A dish in which food may be baked and served
A food cooked and served in a casserole dish
Slide 3 - Tekstslide
What Makes a Casserole?
It is a flavorful combination of foods prepared in a single dish.
Slide 4 - Tekstslide
History of a Casserole
Casseroles gained popularity in the mid 20th century
The effects of the Great Depression
Two World Wars
Women increasingly joining the workforce
Slide 5 - Tekstslide
Pros of a Casserole
Quick and easy to prepare
Most freeze well
Prepare them ahead of time
Slide 6 - Tekstslide
What else is comes to mind when thinking of a positive characteristic of a casserole?
Slide 7 - Open vraag
Cons of a Casserole
Can be high in fat
Can be high in sodium
Slide 8 - Tekstslide
What else is comes to mind when thinking of a negative characteristic of a casserole?
Slide 9 - Open vraag
Casserole Ingredients
Most casseroles follow this formula
Protein
Vegetable
Starch
Binding Agent/Sauce
Topping
Slide 10 - Tekstslide
Protein Options
Chicken
Turkey
Beef
Ham
Seafood
Legumes
Slide 11 - Tekstslide
What other proteins can you think of to add to a casserole?
Slide 12 - Open vraag
Vegetable Options
You can use canned, frozen, or cooked fresh vegetables in a casserole
Green Beans
Peas
Carrots
Broccoli
Spinach
Slide 13 - Tekstslide
What other vegetables can you think of to add to a casserole?
Slide 14 - Open vraag
Starchy Food Options
Starchy ingredients help make a casserole filling
Potatoes
Rice
Pasta
Whole Grains
Slide 15 - Tekstslide
What other starchy foods can you think of to add to a casserole?
Slide 16 - Open vraag
Binding Agent/Sauce Options
A binder/binding agent works to hold the casserole together.
A casserole sauce can be as simple as a can of condensed soup or as fancy as homemade cheese sauce.
Canned Condensed Cream Soup
Store Bought Sauces
Homemade Sauce
Slide 17 - Tekstslide
What other sauces or binding agents can you think of to add to a casserole?
Slide 18 - Open vraag
Toppings
These help to keep the casserole from becoming dry and add color, flavor, and crunch
Cheese
Bread Crumbs
Biscuits
Crunchy Onions
Slide 19 - Tekstslide
What other toppings can you think of to add to a casserole?
Slide 20 - Open vraag
Extras
Extras can add crunch, color, and flavor
Bean Sprouts
Fresh Herbs
Almonds
A variety of flavorful veggies: celery, tomatoes, green peppers, and onions
Slide 21 - Tekstslide
Make it Healthful!
Check fat and sodium content in sauces
Reduced fat sour cream or cheese
Low-sodium soups
Add more veggies!
Slide 22 - Tekstslide
Assignments
In-Class
Casserole Crossword
11 Points
[Due at the end of class]
We are doing this together in class.
Quiz clues will follow this slide
Slide 23 - Tekstslide
3) Across
A dish in which food can be baked and served
Slide 24 - Open vraag
6) Across
Make casseroles ____ by using low-fat and low-sodium ingredients
Slide 25 - Open vraag
7) Across
A component of casseroles that works to hold the dish together
Slide 26 - Open vraag
8) Across
Broccoli, corn, and green beans are an example of this casserole component
Slide 27 - Open vraag
10) Across
Most casseroles can be ___ and therefore can be made ahead of time
Slide 28 - Open vraag
11) Across
A casserole component that keeps the dish from getting dry, adds flavor & crunch
Slide 29 - Open vraag
1) Down
Rice, potatoes, and pasta are examples of this casserole component
Slide 30 - Open vraag
2) Down
A flavorful combination of food prepared in a single dish
Slide 31 - Open vraag
4) Down
Casseroles are usually quick and ___ to prepare
Slide 32 - Open vraag
5) Down
A period in time when casseroles became popular, efficient, and important
Slide 33 - Open vraag
9) Down
Chicken, ground beef, and black beans are examples of this casserole component
Slide 34 - Open vraag
Extra Credit
Extra Credit on Schoology
Create Your Own Casserole
10 points
[Due 11/5 11:59pm]
Slide 35 - Tekstslide
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