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Ingredients of Salad Dressing
Prepare Variety 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.
DRESSING
• Most salad dressings are made primarily
of an oil and an acid with other
ingredients added to modify the flavor or
texture.
INGREDIENTS:
1. OIL
-should have mild, sweet
flavor. Strongly flavored oil
can make excellent salad
dressing but not
appropriate with every
food.
INGREDIENTS:
2. Vinegar
– should have a good, clean
sharp flavor. Most salad
vinegar are about 5% acidity,
but some range as 7-8%.
INGREDIENTS:
3. Lemon Juice
-fresh lemon juice maybe
used in place of or in
addition to vinegar in some
preparation.
INGREDIENTS:
4. Eggyolk
-as essential ingredient in
mayonnaise and other
emulsifier dressings. For
safety, pasteurized eggs
should be used.
INGREDIENTS:
5. Seasoning and flavorings
-fresh herbs are preferable to
dried herbs. Other flavorings
include mustard, ketchup,
Worcestershire sauce and
various kinds of cheeses.
INGREDIENTS:
1. Oil and Vinegar Dressings
-Basic vinaigrette is a simple
mixture of oil, vinegar and
seasonings which is an
example of temporary
emulsions.
TYPES OF DRESSINGS:
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.
TYPES OF DRESSINGS:
3. Other Dressings
-cooked salad dressing is
similar with appearance to
mayonnaise,thick and creamy.
TYPES OF DRESSINGS:
• 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.
REMINDER

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SALAD DRESSINGS.pptx

  • 1. Ingredients of Salad Dressing Prepare Variety of Salad Dressing
  • 2. • 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. DRESSING
  • 3. • Most salad dressings are made primarily of an oil and an acid with other ingredients added to modify the flavor or texture. INGREDIENTS:
  • 4. 1. OIL -should have mild, sweet flavor. Strongly flavored oil can make excellent salad dressing but not appropriate with every food. INGREDIENTS:
  • 5. 2. Vinegar – should have a good, clean sharp flavor. Most salad vinegar are about 5% acidity, but some range as 7-8%. INGREDIENTS:
  • 6. 3. Lemon Juice -fresh lemon juice maybe used in place of or in addition to vinegar in some preparation. INGREDIENTS:
  • 7. 4. Eggyolk -as essential ingredient in mayonnaise and other emulsifier dressings. For safety, pasteurized eggs should be used. INGREDIENTS:
  • 8. 5. Seasoning and flavorings -fresh herbs are preferable to dried herbs. Other flavorings include mustard, ketchup, Worcestershire sauce and various kinds of cheeses. INGREDIENTS:
  • 9. 1. Oil and Vinegar Dressings -Basic vinaigrette is a simple mixture of oil, vinegar and seasonings which is an example of temporary emulsions. TYPES OF DRESSINGS:
  • 10. 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. TYPES OF DRESSINGS:
  • 11. 3. Other Dressings -cooked salad dressing is similar with appearance to mayonnaise,thick and creamy. TYPES OF DRESSINGS:
  • 12. • 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. REMINDER