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Week 3-PREPARE VARIETY OF SALAD DRESSING.pptx

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Week 3-PREPARE VARIETY OF SALAD DRESSING.pptx

  1. 1. PREPARE VARIETY OF SALAD DRESSING
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  15. 15. AVP
  16. 16. QUESTIONS • 1. What is the video all about? • 2. What salad ingredients were shown in the video? • 3. What tools and equipments were used in making salad dressing? • 4. What of the salad dressings shown is good for your taste? Why?
  17. 17. PIC AND TELL
  18. 18. PREPARE VARIETY OF SALAD DRESSING 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. Most salad dressings are made primarily of an oil and an acid with other ingredients added to modify the flavor or texture.
  19. 19. 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
  20. 20. VINEGAR – should have a good, clean sharp flavor. most salad vinegar are about 5% acidity, but some range as 7- 8%.
  21. 21. 3. LEMON JUICE – fresh lemon juice maybe used in place of or in addition to vinegar in some preparation.
  22. 22. 4. EGG YOLK – as essential ingredient in mayonnaise and other emulsifier dressings. for safety, pasteurized eggs should be used.
  23. 23. 5. SEASONING AND FLAVORINGS – fresh herbs are preferable to dried herbs. other flavorings include mustard, ketchup, worcestershire sauce and various kinds of cheeses.
  24. 24. THOUGHTS TO PONDER
  25. 25. IDENTIFICATION. READ THE STATEMENT CAREFULLY AND WRITE THE CORRECT WORD THAT DESCRIBES THE STATEMENT. • 1. Essential ingredient in mayonnaise and other emulsifier dressings. • 2. It maybe used in place o or in addition to vinegar in some preparation. • 3. It should have mild, sweet flavor. • 4. It is served as the base for wide variety of other dressings. • 5. The ratio of oil to vinegar is 3 parts oil to 1 part vinegar.
  26. 26. TYPES OF SALAD DRESSINGS • 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 tarter, while more oil makes it taste milder and oilier.
  27. 27. TYPES OF SALAD DRESSINGS • 2. Emulsified Dressings – Mayonnaise is an emulsified dressing. It is served as the base for wide variety of other dressings. Mayonnaise based dressings are generally thick and creamy.
  28. 28. TYPES OF SALAD DRESSINGS • 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.
  29. 29. TYPES OF SALAD DRESSINGS • There is a 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.
  30. 30. EMULSIONS IN SALAD DRESSINGS THE UNIFORM MIXTURE OF TWO MIXABLE 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. • 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.
  31. 31. 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.
  32. 32. STANDARD RECIPES 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.
  33. 33. Mayonnaise Dressing Ingredients: ½ teaspoon mustard ½ teaspoon salt ¼ teaspoon sugar Pinch pepper Pinch paprika 1 egg 2 cups salad oil 3 tablespoon lemon juice or vinegar Steps in preparation: 1. Measure seasonings 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.
  34. 34. Cooked Salad Dressing Ingredients: 3 tablespoons flour 2 tablespoons sugar ½ teaspoon dry mustard 2 teaspoons salt 2 cups milk 1 egg 1/3 cup vinegar or lemon juice 2/3 cup fortified margarine
  35. 35. Steps in preparation: 1. Sift the flour, sugar, salt, and mustard, on top of a double boiler. 2. Add ¼ cup milk and stir until smooth. Carefully add the remaining milk. 3. Cook over low heat until the mixture thickens. Stir constantly. 4. Place over hot water on the bottom of the boiler. Cook for 10 minutes and stir occasionally. 5. Beat the egg well, add the lemon juice, and beat. Slowly add to the cooked mixture and cook until well blended. 6. Remove from heat, add butter. While cooling beat with the rotary beater about twice for improved texture. 7. Cool and store in a covered container.
  36. 36. ACTIVITY-MAKE YOUR OWN SALAD RECIPE. • Make a salad recipe that will match for each type of dressing. You are expected to submit 3 Recipes. • Recipe 1-French Dressing • Recipe 2-Mayonaisse Dressing • Recipe 3-Cooked Dressing • You can get an idea from the recipes online but do not duplicate the recipe.

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