ST. JOSEPH’S INSTITUTE, INC.
Technology and Livelihood Education
Candon City, Ilocos Sur GRADE 9
School Year 2021 – 2022 HANDOUT # 2
PREPARE VARIETY OF SALAD DRESSING
SALAD DRESSING
These are liquid or semi liquids used to flavor salads. Dressing is a sauce that enhances the taste of any
salad. The flavors of most salad dressings are not modified by cooking. The quality depends directly on the quality of
the ingredients used.
INGREDIENTS OF SALAD DRESSING
1. 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
2. Vinegar – should have a good, clean sharp flavor.
Most salad vinegar are about 5% acidity, but some range from 7-8%.
3. Lemon Juice – fresh lemon juice maybe used in place of or in addition to vinegar in some preparation.
4. Egg yolk – as essential ingredient in mayonnaise and other emulsifier dressings. For safety, pasteurized eggs
should be used.
5. Seasoning and flavorings – fresh herbs are preferable to dried herbs. Other flavorings include mustard,
ketchup, Worcestershire sauce and various kinds of cheeses. These will enhance the flavor and texture of
salad.
KINDS OF SALAD DRESSING
1. Vinaigrette dressing
This is also called as French dressing.
Traditional vinaigrette is a combination of vinegar, oil, and seasoning
The standard ratio is 3 parts of oil to 1 part of vinegar. However, this given ration may be adjust or
enhance depending on the type of oil and vinegar you will be using.
2. Emulsified Dressings
It is a combination of two liquids that don’t normally bind together
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
Example of Emulsified Dressing
a. Blue cheese dressing
It is very popular in the U.S. as a dressing and a dip.
It is usually made of mayonnaise, sour cream, yogurt, blue cheese, milk, vinegar, onion, and garlic
powder.
b. Creamy salad dressing
This kind of dressing uses mayonnaise, butter, milk, yogurt, or cream as base.
Herbs, fish, mustard, or pickled relish contained on the creamy dressing may also enhance the
flavor.
3. Other Dressings / Cooked dressing
This 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.
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ST. JOSEPH’S INSTITUTE, INC. Technology and Livelihood Education
Candon City, Ilocos Sur GRADE 9
School Year 2021 – 2022 HANDOUT # 2
EMULSIONS IN SALAD DRESSINGS
The uniform mixture of two unmixable liquids, oil and vinegar is called emulsion
1. 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
2. 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.
NUTRITIONAL VALUE OF SALAD AND SALAD DRESSING
Minerals and vitamins come made to order in the fresh fruits and vegetables – an aid to good
digestion and elimination. This regularity will help you grow stronger, healthier, and more beautiful.
Many of the health benefits that leafy greens provide come from phytonutrients. Phytonutrients can
act as an antioxidant, which help to prevent chronic diseases like cancer and heart disease.
Eggs, fish, meats, poultry, and cheese serve as body builders and provide protein for the body.
Pasta and potatoes provide carbohydrates.
REFERENCES:
Book:
Basco, E. (2015). Home Economics Specialization Cookery. Trinitas Publishing Inc.
Fulido, R. (2016). Cookery. Solaire Publishing
Peralta, J. (2014). Modules in Home Economics Cookery. St. Bernadette Publishing House Corporation
Learning Module
Department of Education. (2004).Kitchen tools and Equipment. Technology and Livelihood Education – Cookery 9
Learning Module Quarter 1.
