INGREDIENTS OF

SALAD DRESSING
-Salad dressings are
liquid or semi liquids
used to flavor salads.
Most salad dressings
are made primarily of
oil and acid with other
ingredients added to
modify the flavor of
texture
1. Oils- should have mild, sweet
flavor. Strongly flavored oil can
make excellent salad dressing but
not appropriate with every food.
example;
corn oil, soybean oil, canola oil,
peanut oil, olive oil, walnut oil
2. VINEGAR- should have
enough a good, clean sharp
flavor. Most salad vinegar are
about 5% acidity, but some
range from 7-8%.
VINEGAR
3. LEMON JUICE – fresh
lemon juice maybe use in
place of or in addition to
vinegar in some
preparation
4. EGGYOLK -an
essential ingredients in
mayonnaise and other
emulsifier dressings.
5. SEASONING AND
FLAVORING – fresh herbs are
preferable to dried herbs.
Other flavorings include
mustard, ketchup,
Worcestershire sauce and
various kinds of cheeses
seasonings
flavorings
TYPES OF SALAD
DRESSINGS
1. OIL AND VINEGAR DRESSING
-basic vinaigrette is a simple
mixture of oil, vinegar and
seasonings which is an
example of temporary
emulsion,
VINAIGRETTE
2. EMULSIFIED DRESSING
Other dressings
EMULSIONS IN
SALAD
DRESSINGS
The uniform mixture of
two unmixable liquids,
0il and vinegar is called,
EMULSION
1. TEMPORARY
EMULSION
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.
2. PERMANENT
EMULSION
- mayonnaise is also a mixture of
oil and vinegar, but the two liquids
do not separate because it contains
egg yolk which is 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.
PERMANENT EMULSION
3. OTHER STABILIZERS
- are used in some preparations.
Cooked dressing uses starch in
addition to eggs. Commercially
made dressings maybe use such
emulsifiers as gums, starches and
gelatin.
STANDARD RECIPE
FOR SALAD
DRESSINGS
 FRENCH DRESSING
Ingredients;
½ teaspoon dry mustard
½ teaspoon paprika
½ teaspoon salt
 ½ teaspoon sugar, optional
¼ cup lemon juice or vinegar
½ cup salad oil
STEPS IN PREPARATION
1. Measure the dry seasonings into a
bowl, add the vinegar or lemon juice,
and dissolve them.
2. Add the oil, mix well, and transfer
to a jar, Shake well.
3. Just before serving shake again to
blend thoroughly.
 MAYONNAISE DRESSING
Ingredients:
 ½ teaspoon mustard
½ teaspoon salt
¼ teaspoon sugar
Pinch of pepper
Pinch of paprika
1 egg
2 cups salad oil
3 tablespoon lemon juice or vinegar
Steps in preparation
1. Measure seasoning into bowl. Blend, and
add egg. Mix well
2. Gradually add the first ½ cup of the oil,
almost drop by drop, beating well. Then add
the lemon juice and the rest of the oil slowly
and continue beating all during these
additions.
3.Transfer to the covered refrigerator jar and
store.
QUIZZ
DIRECTION:
Fill in the blanks with the
correct word or group of words.
Write your answer on your test
notebook.
1.Canned fruits and other juicy items
must be well _____________ before
being added.
2. Flavors and textures of all
components should be ____________ or
provide pleasing contrast.
3. Some fruit discolor when cut and
should be dipped into an ________ such
as tart fruit juice.
4. Cooked ingredients must be
thoroughly ________ before being
mixed with mayonnaise and the
completed salad mixture must be kept
chilled at all times.
5. Neat, accurate cutting of
ingredients is important because the
shapes of the vegetables add to
_________.
6. Cooked vegetables should have a
firm, _______ texture and good
color.
7. Potatoes for salad should be
cooked whole, then peeled and cut in
order to preserve ____________.
8. Broken or less attractive pieces of
fruit should be placed on the
__________ of the salad.
9. Arrangement maybe
_________ ahead of time only if
the components will hold well.
10. To dissolve sweetened ,
flavor gelatin, stir it into boiling
water. It will __________
because the gelatin granules are
held apart by sugar granules.
FIN