SALAD DRESSING PPT TLE 9 COOKERY Q2

1. Prepare Variety of Salad
Dressing
PREPARED BY: GULMER D. MARCIANO
TLE COOKERY 9 Q2

2. Ingredients of Salad Dressing
Salad dressings are liquid or semi liquids used
to flavor salads. The flavors of most salad
dressings are not modified by cooking. The
quality depends directly on the quality of the
ingredients used.

3. Most salad dressings are made primarily of
an oil and an acid with other ingredients
added to modify the flavor or texture.

4. 1. Oils – should have mild, sweet flavor. Strongly flavored oil
can make excellent salad dressing but not appropriate with
every food.
Examples: corn oil, soybean oil, canola oil, peanut oil, olive oil,
walnut oil

5. 2. Vinegar – should have a good, clean sharp
flavor. Most salad vinegar are about 5%
acidity, but some range as 7-8%.

6. 3. Lemon Juice – fresh lemon juice
maybe used in place of or in addition to
vinegar in some preparation.

7. 4. Eggyolks – as essential ingredient in
mayonnaise and other emulsifier dressings.
For safety, pasteurized eggs should be used.

8. 5. Seasoning and flavorings – fresh herbs are
preferable to dried herbs. Other flavorings include
mustard, ketchup, Worcestershire sauce and
various kinds of cheeses.

9. Types of Salad Dressings

10. 1. Oil and Vinegar dressings – Basic vinaigrette is a simple
mixture of oil, vinegar and seasonings which is an example of
temporary emulsions. The ratio of oil to vinegar is 3 parts oil
to 1 part vinegar. However, it can be changed to taste. Less
oil makes the dressing more tart, while more oil makes it
taste milder and oilier.

11. 2. Emulsified Dressings – Mayonnaise is an
emulsified dressing. It is more often serves as the
base for wide variety of other dressings.
Mayonnaise based dressings are generally thick
and creamy.

12. 3. Other Dressings – cooked salad dressing is
similar with appearance to mayonnaise, but it has a
tarter flavor, while mayonnaise is richer and milder.
Cooked dressing is made with little or no oil and with a
starch thickener.

13. There are variety of dressings based on neither
mayonnaise nor oil and vinegar. They include
dressings on sour cream and on fruit juice and
yogurt and low calorie dressings. The important
thing is that these dressings should have well
balanced flavor with a pleasant tartness and
should harmonize and complement the salad
which they are served.

14. Emulsions in Salad Dressings

15. The uniform mixture of two unmixable
liquids, oil and vinegar is called
emulsion.

16. 1. Temporary Emulsions – a simple oil and vinegar
dressing is called temporary emulsion because the two
liquids always separate after being shaken. The harder
the mixture is beaten or shaken, the longer it takes for it
to separate.

17. 2. Permanent Emulsions – mayonnaise is also a
mixture of oil and vinegar, but the two liquids do
not separate because it contains egg yolk which is
a strong emulsifier. The egg yolk forms a layer
around each of the tiny droplets and holds them in
suspension.
All emulsions form more easily at room
temperature.

18. Other stabilizers are used in some
preparations. Cooked dressing uses starch in
addition to eggs. Commercially made
dressings may use such emulsifiers as gums,
starches and gelatin.

19. 1. Which of the following structure of
salad is a seasoned liquid or semi
liquid added to the body of the salad?
a) Base c) Dressing
b) Body d) Garnish

20. 2. In making an emulsion, what must be
the right combination?
a) Oil and vinegar c) water and vinegar
b) Water and salt d) vinegar and sugar

21. 3. What do you call to an acid used to
most salad in which the acidity are
ranging from about 5%-7-8%?
a) milk c) vinegar
b) Sugar d) water

22. 4. What do you call to a uniform mixture
of two unmixable liquids, oil and
vinegar?
a) Emulsion c) expansion
b) Evaporation d)Liquification

23. 5. Which of the following is an
essential ingredient in mayonnaise
and other emulsified dressings?
a) eggs c) egg yolks
b) egg shells d) egg whites

24. 6. Mayonnaise is also a mixture of oil and
vinegar, but the two liquids do not separate
because it contains egg yolk. What emulsion
is this?
a) Permanent Emulsions
b) Temporary permanent
c) Temporary emulsions
d) semi but temporary

25. 7. What is the ratio of oil to vinegar dressings?
a) 1 part oil to 1 part vinegar
b) 2 parts oil to 1 part vinegar
c) 3 parts oil to 1 part vinegar
d) 4 parts oil to 1 part vinegar

26. 8. Which of the following ingredients is
NOT to be used in making salad
dressing?
a) Egg yolks c) Sugar
b) Oil d) Vinegar

27. 9. Which of the following is NOT a factor to
consider in salad preparation?
a) Arrangement of food
b) Contrast and harmony of colors
c) Improper preparation
d) Quality of ingredients

28. 10. Which is the correct procedure in preparing
fruit salad?
1. Refrigerate for at least 4 hours or place in the freezer for 1 hour.
2. In a mixing bowl, combine cubed apples, celery, grapes,
pineapple chunks, and fruit cocktail. Gently stir to distribute the
ingredients.
3. Transfer to a bowl and serve.
4. Add condensed milk and all purpose cream. Mix until all the
ingredients are properly distributed.
a. 1234 c. 2413
b. 2431 d. 4321

29. ANSWER KEY
1. C- DRESSING 8. C-SUGAR
2. A-OIL AND VINEGAR 9. C-improper prep.
3. C-VINEGAR 10. C-2413
4. A-EMULSION
5. C-EGGYOLKS
6. A-PERMANENT EMULSIONS
7. C- 3 PARTS OIL 1 PART VINEGAR