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    T.l.e9 T7 Prepare A Variety of Salads and Dressings

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    Reginald Jr Calderon
    There are three main types of salad dressings: oil and vinegar dressings, emulsified dressings like mayonnaise, and cooked dressings. Oil and vinegar dressings are simple mixtures that separate easily while emulsified dressings like mayonnaise form permanent emulsions using egg yolks as an emulsifier. Cooked dressings are thickened by gently heating egg yolks. There are also varieties based on sour cream, fruit juice, yogurt or low calorie options, and the important thing is they complement the flavors of the salad.

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    T.l.e9 T7 Prepare A Variety of Salads and Dressings

    Uploaded by

    Reginald Jr Calderon
    58 views7 pages
    There are three main types of salad dressings: oil and vinegar dressings, emulsified dressings like mayonnaise, and cooked dressings. Oil and vinegar dressings are simple mixtures that separate easily while emulsified dressings like mayonnaise form permanent emulsions using egg yolks as an emulsifier. Cooked dressings are thickened by gently heating egg yolks. There are also varieties based on sour cream, fruit juice, yogurt or low calorie options, and the important thing is they complement the flavors of the salad.

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    T.L.E9 T7 PREPARE A VARIETY OF SALADS AND DRESSINGS

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    There are three main types of salad dressings: oil and vinegar dressings, emulsified dressings like mayonnaise, and cooked dressings. Oil and vinegar dressings are simple mixtures that separate easily while emulsified dressings like mayonnaise form permanent emulsions using egg yolks as an emulsifier. Cooked dressings are thickened by gently heating egg yolks. There are also varieties based on sour cream, fruit juice, yogurt or low calorie options, and the important thing is they complement the flavors of the salad.

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    58 views7 pages

    T.l.e9 T7 Prepare A Variety of Salads and Dressings

    Uploaded by

    Reginald Jr Calderon
    There are three main types of salad dressings: oil and vinegar dressings, emulsified dressings like mayonnaise, and cooked dressings. Oil and vinegar dressings are simple mixtures that separate easily while emulsified dressings like mayonnaise form permanent emulsions using egg yolks as an emulsifier. Cooked dressings are thickened by gently heating egg yolks. There are also varieties based on sour cream, fruit juice, yogurt or low calorie options, and the important thing is they complement the flavors of the salad.

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    Prepare Variety of Salad Dressing

    Types of Salad Dressings

    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.
    In general, the healthiest choices are oil and vinegar or a light
    vinaigrette
    Type of Salad Dressing

    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. Most salad dressings are
    emulsions. An emulsion is a mixture of two liquids that
    normally do not combine. Vinaigrette is a temporary
    emulsion, one that quickly separates. That is why it is
    necessary to shake oil-and-vinegar dressings before
    Type of Salad Dressing

    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. Sauces for salads are often
    called dressings. In Western culture, there are three basic types of salad
    dressings.

    Vinaigrette, usually mixture or emulsion of salad oil and vinegar, often


    flavored with herbs, spices, salt, pepper, sugar, and other ingredients.
    Creamy dressings, usually mayonnaise-based, which may also contain
    yogurt, sour cream, buttermilk, or milk.
    Cooked dressings, which resemble creamy dressings, are usually thickened
    by adding egg yolks and gently heating.
    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.
    Emulsions in Salad Dressings
    The uniform mixture of two unmixable liquids, oil and
    vinegar is called emulsion.
    ⮚ 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. A simple vinaigrette, the combination of oil
    and vinegar, is an example of a temporary emulsion
    because the two liquids only briefly stay together before
    re-separating.
    ⮚ 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. The
    combination of oil, egg yolks, and lemon juice or
    vinegar is an example of a permanent emulsion.
    ⮚ Other stabilizers are used in some preparations.
    THANK YOU!

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