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Questions and Answers
What is salad dressing used for?
What is salad dressing used for?
To enhance the flavour of a salad
What is the basic ratio of oil to vinegar in a vinaigrette?
What is the basic ratio of oil to vinegar in a vinaigrette?
- 1 part oil to 3 parts vinegar
- 3 parts oil to 1 part vinegar (correct)
- 2 parts oil to 2 parts vinegar
- 1 part oil to 2 parts vinegar
What are the main ingredients in mayonnaise-based dressing?
What are the main ingredients in mayonnaise-based dressing?
Oil, vinegar, egg yolk, lemon juice, and seasonings
Vinaigrette is a thick dressing used primarily for salads.
Vinaigrette is a thick dressing used primarily for salads.
Which oil has a distinctive fruity flavor?
Which oil has a distinctive fruity flavor?
What type of vinegar is made from apples?
What type of vinegar is made from apples?
Which type of vinegar is commonly used over red wine vinegar?
Which type of vinegar is commonly used over red wine vinegar?
Match the following dressings with their descriptions:
Match the following dressings with their descriptions:
Crisp head lettuce can withstand heavier dressings.
Crisp head lettuce can withstand heavier dressings.
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Study Notes
Salad Dressing
- Salad dressings enhance the flavour, moisture, and richness of salads.
- They can also be used for sandwiches and other recipes.
Types of Salad Dressings
- Vinaigrette:
- A combination of oil, vinegar, and seasoning.
- Unthickened.
- The ratio of oil to vinegar is 3 parts to 1 part.
- Also known as basic French dressing.
- Mayonnaise-Based Dressing:
- Thick and creamy.
- Made from oil, vinegar, egg yolk, lemon juice, and seasonings.
- The most important emulsified dressing.
- Emulsified French Dressing:
- Similar to basic French dressing but with added egg yolk.
- Emulsifier prevents oil and vinegar from separating.
- Other emulsifiers include gums, starches, and gelatin.
Common Ingredients in Salad Dressings
- Oil:
- Corn oil: Light golden color, very little taste.
- Soy bean oil, cotton seed oil, and safflower oil: Flavorless and bland.
- Olive oil: Distinctive fruity flavour and aroma, genuine colour.
- Walnut oil: Highly priced, distinctive flavour.
- Hazel nut oil: Sometimes used.
- Vinegar:
- Cider vinegar: Made from apples, brown in color, slightly sweet apple taste.
- White or distilled vinegar: Purified, neutral flavor.
- Wine vinegar: Red or white, wine flavor.
- Flavoured vinegars: Modified with garlic or tarragon.
- Specialty vinegars: Malt vinegar, sherry vinegar, raspberry vinegar.
- Seasonings and Flavorings:
- Herbs and spices.
- Mustard, catsup, Worcestershire sauce, and various cheeses.
Matching Dressings with Greens
- Rule: The more delicate the greens, the lighter the dressing.
- Vinaigrette-based dressings: Used with butterhead lettuces, mache, and other delicate greens.
- Mayonnaise-based dressings: Used with crisp head lettuces like iceberg and hardy lettuces like romaine.
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