1. Soups, Salads and
Casseroles

2. Soups
There 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

3. 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)

4. 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

5. 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.

6. Soup Q & A
Why 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?

7. Kinds of Salads
Vegetable: Salad greens plus
other raw or cooked vegetables
Fruit: Combination of
fruits (fresh, frozen
cooked or canned)

8. Kinds of Salads
Protein: Made with cheese, eggs,
meat, poultry, or seafood
Gelatin: Fruits plus flavored gelatin
Pasta: Cooked pasta, vegetables,
dressing, and possibly a protein

9. 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

10. Salad Greens
Escarole:
Green with yellow edges,
mild flavor
Curly Endive: Lacy texture,
tangy flavor

11. Salad Greens
Spinach: Broad, bright green
Leaves; mild flavor
Iceberg Lettuce: Tightly
packed leaves, mild flavor
Bibb Lettuce: Sweet, tender,
deep-green leaves

12. Salad Greens
Romaine: Long, crisp leaves;
sharp, nutty flavor
Leaf Lettuce: Crisp, light-green,
curly leaves; delicate flavor

13. 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… ??

14. 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!

15. 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

16. Are You a Gourmet?
Gourmets: People who enjoy being able to
distinguish the complex combinations of flavors
that make up food