The document discusses how to prepare salads and salad dressings. It outlines objectives related to identifying salad components, selecting equipment, preparing varieties of salads and dressings, and following safety procedures. It provides instructions on washing, chilling, cutting, and marinating salad ingredients. It also explains how to make classic oil and vinegar dressings as well as emulsified dressings like mayonnaise. The key aspects of temporary and permanent emulsions are defined.

1. HOME ECONOMICS 9

3. OBJECTIVES
AT THE END OF THE LESSON, YOU ARE EXPECTED TO:
1. IDENTIFY THE COMPONENTS OF SALAD, FACTORS TO CONSIDER IN SALAD PREPARATION AND
DIFFERENT KINDS OF SALAD DRESSING AND THEIR INGREDIENTS;
2. SELECT AND USE CORRECT EQUIPMENT IN PREPARING SALAD AND DRESSINGS;
3. PREPARE VARIETY OF SALAD AND SALAD DRESSING; AND
4. FOLLOW WORKPLACE SAFETY PROCEDURES

5. WASHING INGREDIENTS
 Wash salad greens and examine to
ensure the removal of aphids. Soak in
cold water for half an hour to crisp,
and dry on a towel or by shaking in a
wire basket.

6. CHILLING INGREDIENTS
 All ingredients fruits, vegetables, and
dressings should be chilled before
being folded together. The bowl
should be chilled, also the plates
upon salad served.

7. FROZEN SALAD
 This name seems
misleading because
pieces of fruits and
vegetables in salad
should never be
actually frozen.

8. KEEPING MATERIALS
 Lettuce, most vegetables, and many fruits
may be kept for days by wrapping in a damp
cloth or paper bag and placing on ice. In a
mechanically cooled refrigerator, lettuce
other salad greens keep best if they are
washed and place in closely covered enamel
or porcelain containers with very light water.

9. CUTTING MATERIALS
 Salad materials should be cut
uniform, well define pieces small
enough so that may will lose their
shape in the folding process.

10. MARINATING SALADS
 A marinated is uses to give flavor to the
salad materials and is made by mixing oil,
salt and lemon juice or vinegar (sometimes
onion juice). The vegetables, fish or meat
may stand an hour or so in the marinated
before using.

12. Should have mild, sweet
flavor. Strongly flavored
oil can make excellent
salad dressing but not
appropriate with every
food.
Ex.
Corn oil, soybean oil,
canola oil, peanut oil,
olive oil and walnut oil

13. Should have a good,
clean sharp flavor. Most
salad vinegar are about
5% acidity but some
range as 7-8%
Ex.
Apple Cider vinegar

14. Fresh lemon juice
maybe used in place of
or in addition to vinegar
in some preparation.

15. As essential ingredient
in mayonnaise and other
emulsifier dressings.

16. Fresh herbs are
preferable to dried
herbs. Other flavorings
include mustard,
ketchup and various
kinds of cheese.

18. The salad dressing is a liquid or
semi-liquid used to flavor, moisten,
or enrich the salad. It should
enhance or complement the salad
ingredients, but not overpower
them.
Since most salad dressing is served fresh, rather than cooked, the quality of the
dressing depends on the quality of the ingredients used to prepare it.

19. To make a classic oil
and vinegar salad
dressing, begin by
selecting the type of oil
and vinegar you want.
Use within 3 days.
To make the classic VINAIGRETTE dressing, the ratio is 3:1… 3 parts oil to 1 part
vinegar (or citrus fruit juice). Begin by combining the vinegar and seasonings.
Slowly whip in the oil until a homogeneous mixture is formed. Serve immediately. If
refrigerated for a time, recombine the ingredients by vigorous whisking or shaking.

20. In the traditional vinaigrette dressing, the oil
and vinegar ‘separate’ quickly. When egg
yolks are added to the mixture, it becomes
‘emulsified’… meaning the oil becomes
more permanently suspended in the
vinegar. Emulsified dressings are thick and
coat the ingredients more heavily.
MAYONNAISE is the most stable emulsified dressing, as it also has a
higher ratio of oil to vinegar. Mayonnaise and mayonnaise-based
dressings, i.e. Thousand Island, Ranch, Russian, and Blue cheese, coat
the salad ingredients and bind them together.

21. The uniform mixture of two unmixable
liquids, oil and vinegar is called emulsion.
1. Temporary Emulsion – a simple oil
and vinegar dressing is called
temporary emulsion because the two
liquids always separate after being
shaken.
2. Permanent Emulsion – mayonnaise is
also a mixture of oil and vinegar, but the
two liquids do not separate because it
contains egg yolk which is strong
emulsion.

22. 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.

23. ADDITION OF SALAD DRESSING
 The dressing should never be folded into the
salad until time for serving, except in the case
of a salad like potato salad, when it is
preferable for the dressing to soak in.

25. DIRECTION:
Identification. Identify the given items.
1-5. What are the five ingredients that we can used to make a
salad dressing?
6-7. What are the two types of salad dressing?
8. What is the best example of emulsified dressing?
9-10. What are the two types of emulsified dressing?

26. ANSWER:
Identification. Identify the given items.
1. Oil
2. Vinegar
3. Lemon Juice
4. Egg yolk
5. Seasoning and Flavoring
6. Oil and vinegar salad dressing
7. Emulsified dressing
8. Mayonnaise
9. Temporary Emulsion
10. Permanent emulsion