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

1. TLE-9
FLORENCE M. BALANGUE

2. 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

4. 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. 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?

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?
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
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
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!