Salad Basics
What are the five parts of a salad?
Base, Body, Dressing, Garnish, Accompaniment
Name the four basic parts of a casserole.
Base, Extender, Binder, Topping
What is the difference between broth and stock?
Broth is made with meat; stock is made from bones for richer flavor
Why is it important to simmer soup instead of boiling it?
Prevents cloudiness and helps flavors blend
True or False: All salads must be served cold.
False
Which type of salad is served before the main meal to stimulate appetite?
Appetizer Salad
What ingredient is usually the “base” in a casserole?
The main protein or starch (like meat, pasta, or rice)
What is a cream soup thickened with?
Roux, milk, or cream
What should you always do before using leafy greens in a salad?
Wash and dry them thoroughly
Which component adds crunch or visual appeal to a salad?
Garnish
What is the function of the dressing in a salad?
Adds flavor and moisture, ties ingredients together
What is the purpose of an extender?
To stretch the main ingredient and add bulk (like vegetables or grains)
What is a chowder?
A thick, chunky soup usually made with milk or cream
How should hot casseroles be handled safely after baking?
Use oven mitts, let cool slightly before serving
What soup type is commonly used as a base in casseroles?
Cream soup (like cream of mushroom)
What is an emulsion?
A mixture of two liquids that don’t normally combine, like oil and vinegar
What does the binder do in a casserole?
Holds ingredients together and adds moisture (like sauce, soup, or eggs)
What is mirepoix?
A mix of onions, carrots, and celery used to flavor soups
How can cross-contamination occur when preparing salads?
Using the same knife or cutting board for raw meat and vegetables
What are some toppings in casserole dishes?
Breadcrumbs or cheese and is browned
What type of salad is often sweet and served after the main meal?
Dessert Salad
Why are casseroles considered cost-effective meals?
They use inexpensive ingredients and leftovers efficiently
What is a bisque?
A smooth, rich cream soup made from pureed shellfish or vegetables
At what minimum temperature should hot soups and casseroles be held?
165°F
Why are casseroles considered a “one-dish meal”?
Because they combine a protein, starch, and vegetable all in one dish.