educative in learning how to make a salad

1. TLE-9
FLORENCE M. BALANGUE

2. REBUS
solve the puzzle to reveal the hidden message by combining the
series of graphics and text clues.
Types of
Salad
Dressings

3. 1. Vinaigrette dressing is commonly
known as French dressing. It is a
mixture of 3 parts salad oil to 1 part
vinegar and, usually flavored with
herbs, spices, salt, pepper, sugar,
and other ingredients.
Types of Salad Dressings

4. 2. Emulsified Dressing – it is usually
a mayonnaise-based which is
generally thick and creamy which is
made from oil, vinegar, egg yolk,
lemon juice and seasonings. It may
also contain yogurt, sour cream,
buttermilk, or milk.
Types of Salad Dressings

5. 3. Cooked salad dressing – is
made with little or no oil and
usually thickened by adding
egg yolks and gently heating.
Other stabilizers are used in
some preparations.
Types of Salad Dressings

6. Emulsions in
Salad Dressings
What is an emulsion?

8. Emulsion
-is a uniform mixture that normally
unmixable liquids. Vinaigrette is a
temporary emulsion, one that quickly
separates. That is why it is necessary to
shake oil-and-vinegar dressings before
using them

9. it is a blending of ingredients that
eventually separate. A simple dressing
that are made from oil, vinegar and
seasonings are temporary emulsions
because the two liquids always separate
after being shaken.
1. Temporary Emulsion
ex. vinaigrette

10. it is a combination of ingredients that
normally don’t mix together but they
come together to form a new stable
mixture. Mayonnaise is a permanent
emulsions, it contains egg yolk which is
a strong emulsifier.
2. Permanent Emulsion
ex. mayonnaise

11. Commercially made dressings
may use such emulsifiers as gums,
starches and gelatin.
2. Permanent Emulsion

12. PERMANENT EMULSION
Emulsions
TEMPORARY EMULSION

13. How to make mayonnaise

14. How to make vinaigrette

15. A quadrant Map
Directions: Fill in the box with ideas and thoughts on
the preparation of various ingredients needed for
food preparation.
A. Vinaigrette Dressing Ingredients
1.
2
B. Thickener of Cooked Salad Dressing
1.
2
C. Emulsified Dressings Ingredients
1.
2
D. Emulsions in Salad Dressings
1.
2

16. MEP it UP!
Directios: use the acronym MEP to answer
the following questions assigned to each
letter.
M – Meaning of emulsion _____________________.
E – Explain emulsified dressings _____________.
P – Part or ratio of oil to vinegar ______________.

17. 1. What are the other stabilizers used in
preparing salad dressings?
2. Why is it necessary to shake
oil-and-vinegar dressings
before using them.

18. Directions: Read the following statement carefully. Choose the
best word or group of words to make the sentence correct.
1. (Commercially or Cooked) made dressings may use
such emulsifiers as gums, starches and gelatin
2. (Temporary or Permanent) emulsion is a simple oil
and vinegar dressing because the two liquids always
separate after being shaken

19. 3. (Emulsified or Cooked) salad dressing is usually
thickened by adding egg yolks and gently heating
4. (Cooked or Vinaigrette) dressing is made with little
or no oil and with a starch thickener
5. (Stabilizer or Emulsion) is a mixture of two liquids
that normally do not combine

20. Thank you
for
listening!