Made by group 9 - Salad Dressing - Powerpoint - Pdf - Second Quarter

1. TYPES OF
SALAD
DRESSINGS
Presentation by GROUP 9

2. What is a salad
dressing?
>Is a sauce for salads. Used on
virtually all leafy salads.Typically
one consisting of oil and vinegar
mixed together with herbs or other
flavorings.
>Adding salad dressing to a salad
increases the absorption of certain
nutrients being consumed. The fat in
dressings can help absorb key nutrients
such as lycopene and alpha/beta carotene.

3. 1.)French Dressing-Mostly used in vegetable salads.It is a
mixture of vinegar (wine,pineapple,apple,nipa palm,or other
types); oil (olive,peanut,corn,or soya bean); and lime or lemon
juice seasonings (salt,sugar,ground pepper).
TYPES OF SALAD
DRESSINGS

4. SALAD
DRESSING
Caper Dressing
Grilled Fish with salad
VARIATIONS OF FRENCH DRESSING INCLUDE THE
FOLLOWING:
a.)Caper dressing- Add 1 tbsp of chopped capers,1/2 clove
of finely chopped garlic,and a little anchovy paste.
>Serve it with grilled fish or chicken, over a salad, with
fresh veggies.

5. -Add 1/2 tsp of curry powder and 1 tsp of finely chopped shallots.
Curry Dressing
>Good with chicken salads and other leafy salads.

6. -Add 1/2 tsp of curry powder and 1 tsp of finely chopped shallots.
Curry Dressing
>Good with chicken salads and other leafy salads.
Curry Dressing Chicken salad(with curry
dressing)

7. Garlic French Dressing
-add 1 peeled garlic clove. let it stand to enhance flavors. remove
clove before serving.

8. Garlic French Dressing
-add 1 peeled garlic clove. let it stand to enhance flavors. remove
clove before serving.
Garlic French Dressing Good with Salads!

9. -Add 3 tbsp of roquefort cheese. chill before serving.
>Give it all a good stir so the dressing goes creamy and everything's well
mixed but there are still chunks of Roquefort to provide bursts of saltiness.
Roquefort Dressing

10. -Add 3 tbsp of roquefort cheese. chill before serving.
>Give it all a good stir so the dressing goes creamy and everything's well
mixed but there are still chunks of Roquefort to provide bursts of saltiness.
Roquefort Dressing
Roquefort Dressing Salad with pecan nuts

11. -Add 1 tsp of chopped,fresh tarragon leaves. (combine with olive oil,
parsley,vinegar,1 minced garlic and 1 tsp of mustard)
Tarragon Dressing
Tarragon Dressing Leafy salad with croutons

12. -Use sesame oil as a substitute for olive oil.
> Creamy and nutty,easy and so delicious with your green salad!
Sesame Dressing
Sesame Dressing Leafy salad with dressing

13. -Add 1/2 cup of chopped green pepper,2 tbsp of chopped parsley,and
2 tbsp of chopped onion.
>It should work on salads as well as sandwiches, burgers, and as a vegetable
dip!
Thousand Island
Thousand Island Sandwich with dressing

14. -add finely chopped hard-boiled egg,worcestershire sauce,chili
powder,onion, and crushed or quartered garlic.
Mexican French Dressing
Mexican French Dressing Mexican salad with dressing

15. -add chili sauce,prepared horseradish,worcestershire sauce, and
finely chopped celery.
>Good with seafood salads!
Seafood Special French Dressing
Seafood French Dressing Seafood salad

16. -add finely chopped green olives,finely chopped chives,finely
chopped pimiento,and finely chopped hard-boiled egg.
>They are great as a marinade for grilled or broiled foods; to dress salads
made from pastas, grains, vegetables, and beans; as a dip; as a sauce served
with hot or cold entrées and appetizers; or brushed on some sandwiches.
Vinaigrette French Dressing
Vinaigrette French Dressing Leafy salad

17. -add sherry wine and honey. (1/4 cup lemon juice,salt,pepper
and olive oil.)
>Shake it up and serve with some salad!
Wine French Dressing
Wine French Dressing Good with salad!

18. -add cottage cheese,pickle relish,and parsley.
>Be sure that you keep this dressing stored in the fridge in an airtight
container. It should stay fresh and delicious for 4-5 days.
Cheese and Pickle French Dressing
Cheese and Pickle Dressing Salad with dressing

19. -add minced pimiento,parsley,and hard-boiled eggs.
>Chiffonade is a cooking technique for cutting vegetable leaves into
long, thin, fine strips, shreds or ribbons, in effect shredding the leaves.
Chiffonade French Dressing
Chiffonade Dressing Chiffonade dressing in salad

20. -add parmesan cheese.(½ cup olive oil,¼ cup apple cider vinegar
,1 teaspoon salt,½ teaspoon cracked black pepper,1 garlic clove
(minced)) >is a simple and flavorful dressing that is perfect for your
favorite salads.
Parmesan French Dressing
Parmesan Dressing Salad with dressing

21. -add 1 tbsp of worcestershire sauce.
>Great on Salads, Grilled Favorite and Vegetables!
Zesty French Dressing
Zesty French Dressing Chicken Salad

22. 2. Mayonnaise
-An emulsion composed of salad oil,vinegar or lemon juice,egg
yolk, and seasonings (salt,sugar,and other spices).
BELOW ARE SOME TIPS IN PREPARING MAYONNAISE:
A. Ingredients should be at room temperature for fast emulsification.
B. Fresh eggs are more suitable to use than stored ones.the egg yolk,being an
emulsion itself,is a better emulsifying agent than the whole egg.

23. Step 2: Slowly Add a Tbsp of Oil at a Time
Before Whisking Until It Begins to Thicken.
Step 1: Add to a Large Bowl 3 Egg Yolks, 1
Tsp of Dijon Mustard and a Pinch of Salt.
c. the size of the bowl to be used must be compatible with the amount of
mayonnaise to be made,enough to give the beater ample space. a bowl with
sloping sides and a bottom of narrow diameter is ideal.

24. Step 3: Squeeze in
the Juice of Half a
Lemon.
d. the proportion of ingredients to be used must be carefully considered
when preparing homemade mayonnaise; the ideal proportion is a 3/4 cup of oil
and 2 tbsp of acid (vinegar or lemon) per egg yolk.

25. e. seasoning may be beaten into the egg yolk before other ingredients.
salt,paprika,and mustard help stabilize emulsion.
f. it is better to add acid first because it tends to break the oil into
globules, thus making the emulsion more stable.
Step 4: Add the Remaining
Oil 2 to 3 Tablespoons at
a Time Until It’s Thicken
and Becomes Freshly
Made Mayonnaise.

26. g. a rapid and thorough beating after the first addition of oil is very
important. it provides small globules of oil, thus making the seperation of
emulsion less likely to occur and making the product more viscous.
Step 5: It Should Have a
Thick Creamy Texture.
Taste and Adjust the
Flavours to Your Liking

27. h. refrigerate the finished mayonnaise for stability.
Step 6: Your Arm
Will Get Tired But
It’s Well Worth It.
serve it and
enjoy!

28. Cooked dressing resembles mayonnaise. The
only difference is that cooked dressing makes
use of cooked starch paste as a substitute for the
egg yolk.
The commercially made cooked dressing is
labeled as “salad dressing.”
3. Cooked Salad Dressing

29. According to the United States Federal Food, Drug,
and Cosmetic Act, commercial "salad dressing" is
the emulsified semisolid food prepared from
edible vegetable oil, an acidifying agent, one or
more egg yolks, and a cooked or partly cooked
starchy paste prepared with food starch, tapioca
flour, wheat flour, rye flour, or any two or more
of these.

30. Salad dressing may be seasoned with
salt, sugar, mustard, paprika, and
monosodium glutamate. Commercial
salad dressing must contain not less
than 30% fat. Some homemade salad
dressings are made with milk or cream.

31. Sal
Thank you for listening!