1. Technology and Livelihood Education
Quarter 2-Module 3
Preparing a Variety of
Salad Dressings
TLE_HECK9SD-IIb-g-8
2. Salad Dressing
Dressing is a sauce that
complements a salad’s
flavor and sometimes binds
the salad ingredients
together. It is a
combination of different
ingredients to make
dressing flavorful.
3. Purpose of Dressing a Salad
- Salad dressing is a sauce which is used to
make an entire salad tastier.
- It is also used to bind ingredients together
in some but not in all type of salad.
-The type of dressings will used will depends
upon on the type of salad will prepare and
serve.
7. 2. Cream-Style or Fatty
Salad Dressing- is a
permanent emulsion of
creamy dressing such as
mayonnaise,yoghurt,
sour cream, buttermilk,
milk or cheese base.
11. 1. Lemon juice- is an
acidic dressing that
gives a strong flavor
to salad. The fresh
lemon juice maybe
used in place of or in
addition to vinegar in
some preparation.
12. 2. Oils should have
mild, sweet flavor
and should be an
aromatic dressing
when used alone
on a
salad.
20. Emulsion is a mixture of two
unmixable ingredients that
normally do not combine
owing to liquid-liquid phase
phase separation.
21.
22. Emulsification is another method of
thickening sauces. The emulsions
are made by mixing two or more
liquid ingredients that normally do
not combine, with the aid of an
emulsifying agent.
31. 1. Use a flavor that
complements and
combines the flavors of
the salad ingredients.
32. 2. Use dressings that are
rich in flavor, if the
greens or ingredients
have a strong flavors.
33. 3. Delicate greens require a
lighter weight dressing so do
not use dressing that will
overpower the ingredients of
a salad.
34. 4. The weight of the dressing
should also be considered. The
lighter vinaigrettes will evenly
coat salad dressing. Creamier and
heavier dressings provide a
deeper and heavier coating.
36. 1.Dressed an hour or longer prior
to serving time in order to allow
the salad ingredients to absorb
the dressing flavor when the salad
consist mainly of vegetables and
thicker as well as more dense
ingredients.
37. 2. Lighter ingredients of
salad should such as salad
greens are dressed close
the serving time to allow
the crisp texture.
38. 3. The dressing such as vinaigrette
will have the tendency to absorb
water from the salad resulting in a
greens to become less crispy and
become limper. Therefore, refrain
from adding the dressing until just
before the serving time.
39. Independent Activity 1
Name it! Directions: Your mother asked
you to prepare a dressing for vegetable
salad for dinner. Let us name the
following ingredients that you will be
using in preparing salad dressing. Write
your answer in a separate sheet of
paper.
