1 / 7

SALAD DRESSINGS

SALAD DRESSINGS . I can identify the three types of salad dressings. I can describe how each is prepared. FRENCH DRESSING. A combination of: Oil Vinegar Seasonings Simply combine ingredients and shake . Mayonnaise. Ingredients include: Vinegar or lemon juice Oil Seasonings Egg yolk.

artan
Download Presentation

SALAD DRESSINGS

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. SALAD DRESSINGS I can identify the three types of salad dressings. I can describe how each is prepared.

  2. FRENCH DRESSING • A combination of: • Oil • Vinegar • Seasonings • Simply combine ingredients and shake

  3. Mayonnaise • Ingredients include: • Vinegar or lemon juice • Oil • Seasonings • Egg yolk

  4. Cooked Dressing • Looks like mayonnaise but is cooked to thicken • Ingredients include: • Food starch (cornstarch or flour) to thicken • Milk or water • An acid ingredient like lemon juice • Small amount of oil • You can add egg or butter

  5. All 3 Dressings are an EMULSION • AN emulsion is a combination of two liquids that ordinarily will not stay mixed • Oil and water or Oil and lemon juice do not normal stick together. • There are 2 types of emulsion • TEMPORARY EMULSION • PERMANENT EMULSION

  6. TEMPORARY EMULSION • French Dressing is a temporary emulsion • When you shake the dressing or agitate it the dressing will stay together for a short while • In time the oil and lemon juice separate

  7. PERMANENT EMULSION • Mayonnaise and Cooked Dressings are permanent emulsions • The oil and lemon juice (which don’t stick together) are held together permanently by the egg yolk. • The egg yolk wraps around the drops of oil so that the lemon juice will stick to the oil.

More Related