Presentation on theme: "SALAD DRESSINGS I can identify the three types of salad dressings. I can describe how each is prepared."— Presentation transcript:
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
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
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
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
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.