Lesson 3:

Salad Dressing
Salad Dressing

 Anemulsion in which one liquid is suspended in

another liquid, thus, making the two liquids
immiscible. It is used to add flavor in salads.
Classification of Salad Dressing

 1.Vinaigrette dressing – the simplest type of

dressing. It has light and thin characteristics,
which is often used in green salads. Its main
components are oil and vinegar.
 2. Mayonnaise dressing – composed of oil, egg
yolks, and vinegar. As compared to emulsified
vinaigrette, mayonnaise requires greater quantity
of egg yolks and oil.
 3. Cream dressing – made of cream and is used as
the base. Other dressings under this classification
are combined with other dressing types or herbs
to create more exciting flavors.
Ingredients of Salad Dressing

 1. Oil in salad dressing preparation includes the following:

a. Corn oil has light golden color and is nearly tasteless,
except for a very mild corn-meal type flavor.
b. Cottonseed Oil, soy bean oil, canola oil, and sunflower
oil have bland and nearly tasteless oils.
c. Olive Oil has a distinctive fruity flavor and aroma. It is
greenish flavor.
 2. Vinegar is a sour liquid with a pungent odor. It contains
acetic acid and is made by fermenting dilute alcohol liquid.
 a. Cider Vinegar is made from apples. It is brown and has a
slightly sweet apple taste.
 b. Flavored Vinegar contains added ingredients such as
tarragon, garlic, or raspberry.
 c. Balsamic Vinegar is a special wine vinegar that has been
aged in wooden barrels. It is dark brown and has a
noticeable sweet taste.
 3. Lemon Juice may be used in place of or in
addition to vinegar in some preparations, or when
its flavor is desired.
 4.Egg yolk in raw, hard-boiled, or coddled yolk can
be mixed into the acid ingredient before the oil is
added to give a creamy mouthfeel to the salad
dressing.
 5.Seasonings and flavorings enhance the flavor and
appearance of salad dressings.
 Lesson 4:
Guidelines in Preparing,
Arranging, and Storing
Salad
Guidelines in Preparing Salad
 1. All ingredients in a salad should be identifiable.
 2.Attractive pieces of fruits and vegetables
should be visible or form part as garnish.
 3. Some fruits used as ingredients turn brown
when peeled and cut, resulting to a distasteful
salad.
 4.Fresh herbs such as mint, basil, or lemon thyme
can be added for flavor and color.
 5. When combining fruits, herbs, seasonings, and
dressings, gently toss the ingredients with the aid
of two forks.
 6.Undesirable browning occurs in greens when
they are not served immediately and are visible at
the cut portions.
 7. Keep fruit salads chilled until they are served.
Guidelines in Arranging Salad
 1. Select an appropriate plate for the salad.
 2. Present the salad as simple as possible.
 3. Cut the ingredients neatly
 4. Strive for a good balance of color.
 5. Add height to the salad when plating.
 Storing Salad and Salad Dressing

 1. Wilting of leaves is one of the concerns that

must be addressed when storing. The wilting of
leaves is caused by the loss of moisture.
 2.Store greens in colanders or perforated bins
covered with damped cloth instead of sealing
them too tightly or too firmly.
 3. Never combine new food with old food.
 4. When storing, label containers with the name
of the item and the date it is stored.