types of salad dressings.pptx

a ppt for different types pf salad dressing and emulsion in salad dressing

1. COOKERY TLE-9 FLORENCE M. BALANGUE

2. Prayer Dear Lord, We thank you for this day and the many blessings we have received. We ask that you would bless the work that we do here in our class and give us patience, courage, and perseverance to face whatever challenges may come. Bless our teachers and students with wisdom to learn from each other. Help us to be good stewards of your creation. In Jesus name, Amen

3. Attendance

4. Recap 1. A sauce for salad with a mixture of oil, vinegar, herbs and other ingredients which you pour over greens. 2. A juice that is excellent source of Vitamin C and flavonoids. It gives flavor to the salad dressing. 3. It is an acetic liquid which has a good, clean sharp flavor with 5% acidity used in preparing salad dressing. lemon juice dressing vinegar

5. Recap 4. It should have mild or light, tasty flavor. Strongly flavored oil can produce superb salad dressing but not suitable with some food. 5. An ingredient that contains vitamins A,D,E,K, omega 3, and rich in folate which is an essential ingredient in salad dressings oil eggyolk

6. REBUS solve the puzzle to reveal the hidden message by combining the series of graphics and text clues. Types of Salad Dressings

7. 1. Vinaigrette dressing is commonly known as French dressing. It is a mixture of 3 parts salad oil to 1 part vinegar and, usually flavored with herbs, spices, salt, pepper, sugar, and other ingredients. The oil, vinegar, seasonings must be mixed thoroughly until the flavor and texture attained Types of Salad Dressings

8. 2. Emulsified Dressing – it is usually a mayonnaise-based which is generally thick and creamy which is made from oil, vinegar, egg yolk, lemon juice and seasonings. It may also contain yogurt, sour cream, buttermilk, or milk. Types of Salad Dressings

9. 3. Cooked salad dressing – is made with little or no oil and usually thickened by adding egg yolks and gently heating. Other stabilizers are used in some preparations. Cooked dressing uses starch in addition to eggs. Types of Salad Dressings

10. Emulsions in Salad Dressings What is an emulsion?

11. Let's watch this1

12. Emulsion -is a uniform mixture that normally unmixable liquids. Vinaigrette is a temporary emulsion, one that quickly separates. That is why it is necessary to shake oil-and-vinegar dressings before using them

13. it is a blending of ingredients that eventually separate. A simple dressing that are made from oil, vinegar and seasonings are temporary emulsions because the two liquids always separate after being shaken. 1. Temporary Emulsion ex. vinaigrette

14. it is a combination of ingredients that normally don’t mix together but they come together to form a new stable mixture. Mayonnaise is a permanent emulsions, it contains egg yolk which is a strong emulsifier. 2. Permanent Emulsion ex. mayonnaise

15. Commercially made dressings may use such emulsifiers as gums, starches and gelatin. 2. Permanent Emulsion

16. PERMANENT EMULSION Emulsions TEMPORARY EMULSION

17. How to make mayonnaise

18. How to make vinaigrette

19. A quadrant Map Directions: Fill in the box with ideas and thoughts on the preparation of various ingredients needed for food preparation. A. Vinaigrette Dressing Ingredients 1. 2 B. Thickener of Cooked Salad Dressing 1. 2 C. Emulsified Dressings Ingredients 1. 2 D. Emulsions in Salad Dressings 1. 2

20. MEP it UP! Directios: use the acronym MEP to answer the following questions assigned to each letter. M – Meaning of emulsion _____________________. E – Explain emulsified dressings _____________. P – Part or ratio of oil to vinegar ______________.

21. 1. What are the other stabilizers used in preparing salad dressings? Questions 2. Why is it necessary to shake oil-and-vinegar dressings before using them.

22. Directions: Read the following statement carefully. Choose the best word or group of words to make the sentence correct. 1. (Commercially or Cooked) made dressings may use such emulsifiers as gums, starches and gelatin QUIZ 2. (Temporary or Permanent) emulsion is a simple oil and vinegar dressing because the two liquids always separate after being shaken

23. 3. (Emulsified or Cooked) salad dressing is usually thickened by adding egg yolks and gently heating QUIZ 4. (Cooked or Vinaigrette) dressing is made with little or no oil and with a starch thickener 5. (Stabilizer or Emulsion) is a mixture of two liquids that normally do not combine

24. Thank you for listening!