Cookery 1 Salad Dressing PDF

MODULE COOKERY 1 SALAD DRESSING Objectives At the end of the chapter, students are expected to: Prepare the variety of salad dressings. Match sal...

MODULE COOKERY 1 SALAD DRESSING Objectives At the end of the chapter, students are expected to: Prepare the variety of salad dressings. Match salad components with salad dressing for good taste. CHAPTER 6 | Salad Dressing Salad dressing serves as sauce in a salad. It is liquid or semi-liquid in form, used to enhance the flavour of a salad. They make salad moist and enriched. In addition, they may use as spreads for sandwiches or as ingredients in a variety of cold and hot recipes. A. Basic Salad Dressing Vinaigrette – This is a combination of oil, vinegar and seasoning. Vinaigrette is mostly unthickened dressing. The oil, vinegar and seasoning are mixed vigorously until the flavour and texture are attained. The ratio of oil to vinegar is 3 parts to 1 part vinegar. This is commonly known as basic French dressing. Senior High School 1  MODULE COOKERY 1 Mayonnaise–Based Dressing – This is generally thick and creamy. It is the most important emulsified dressing, commonly used in dressing the salad. It is made from oil, vinegar, egg yolk, lemon juice, and seasonings. Emulsified French Dressing – This is similar to basic French dressing except an addition of egg yolk to keep the oil and vinegar from separating. The egg yolk serves as emulsifier. Whipping or mixing vigorously the oil and vinegar creates emulsion. In order to prevent oil and vinegar from separating and to stabilize the emulsion, egg yolk is added. Aside from egg yolk, other emulsifying agents used are gums, starches, and gelatine. B. Common Ingredients used in Salad Dressing Oil – is used in salad dressing can be chosen from a great variety such as: corn oil, it has a light golden color and very little taste as of cornmeal type flavor. It is widely used in dressings. Soy bean oil, cotton seed oil, and safflower oil are flavorless oils and they are bland. Olive oil has a very distinctive fruity flavour and aroma and somewhat genuine in color. It is called virgin oil for it is made from the first pressing of the olives. It is used in specialty salad such as Caesar salad. Walnut oil is highly priced oil distinctive flavour. It is occasionally used for the salad. Hazel nut oil is sometimes used. Senior High School 2  MODULE COOKERY 1 Vinegar – also available in different varieties. Cider vinegar is made from apples. It is brown in color and has a slightly sweet apple like taste. White or distilled vinegar is purified and has a neutral flavour. Wine vinegar may be red or white with the wine flavour. White wine vinegar is mostly used rather than the red wine vinegar because red wine gives a muddy color to the dressing. Flavoured vinegars are modified by adding garlic or tarragon. Specialty vinegars are used for their distinctive flavors. They are the malt vinegar, sherry vinegar and raspberry vinegar which are rarely available in the commercial kitchen. Seasonings and Flavorings – herbs and spices can be used in salad dressing but they need extra time to release their flavour if they are not heated in the product. Majority of the seasonings and flavorings used in salad dressing are mustard, catsup, Worcestershire sauce, and different kinds of cheese. C. Matching Dressings and Salad Greens There is a simple rule to follow when choosing dressings for salads: The more delicate the texture and flavour of the greens or other ingredients. The lighter and more subtle dressing should be. Vinaigrette-based dressings are much lighter than mayonnaise-based or similar dressings and should be used with butterhead lettuces, mache or other delicate greens. Crisp head lettuce such as iceberg and hardy lettuce such as romaine can stand up to heavier, mayonnaise based or similar dressings. For further reading please refer to the link provided: Salad Dressing https://www.youtube.com/watch?v=Lox6NVnJBHk https://www.youtube.com/watch?v=IhreLbap1Bg Senior High School 3