Technology and Livelihood Education - Cookery 9

2nd Quarter -Salad

Week 3

LO#2: Prepare a variety of salads and dressings

Lesson #11: Prepare Variety of Salad Dressing

Objectives:
At the end of this lesson, the learners should be able to.
a. Enumerate the ingredients and types of salad dressings.
b. Distinguish the ingredients in making salad dressings.
c. Explain the importance of salad dressings.

Ingredients of Salad Dressing

Salad dressings are liquid, or semi liquids used to flavor salads. The flavors of most salad dressings are not
modified by cooking. The quality depends directly on the quality of the ingredients used.
Most salad dressings are made primarily of oil and acid with other ingredients added to modify the flavor or texture.
1. Oils – should have mild, sweet flavor. Strongly flavored oil can make excellent salad dressing but not appropriate with
every food. Examples: corn oil, soybean oil, canola oil, peanut oil, olive oil, walnut oil.
2. Vinegar – should have a good, clean sharp flavor. Most salad vinegar are about 5% acidity, but some range from 7-8%.
3. Lemon Juice – fresh lemon juice maybe used in place of or in addition to vinegar in some preparation.
4. Egg yolk – as essential ingredient in mayonnaise and other emulsifier dressings. For safety, pasteurized eggs should be
used.
5. Seasoning and flavorings – fresh herbs are preferable to dried herbs. Other flavorings include mustard, ketchup,
Worcestershire sauce and various kinds of cheeses.

 Types of Salad Dressing

 1. Oil and Vinegar dressings
Basic vinaigrette is a simple mixture of oil, vinegar and seasonings which is an example of temporary
emulsions. The ratio of oil to vinegar is 3 parts oil to 1 part vinegar. However, it can be changed depending upon the taste.
Less oil makes the dressing tarter, while more oil makes it taste milder.
 2. Emulsified Dressings
Mayonnaise is an emulsified dressing. It is more often serves as the base for wide variety of other dressings.
Mayonnaise based dressings are generally thick and creamy.
 3. Cooked salad dressing.
It is similar in 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.

Emulsions in Salad Dressings

The uniform mixture of two unmixable liquids, oil and vinegar is called emulsion.

Name/Description Illustration
Temporary Emulsions – a simple oil and vinegar dressing is called temporary
emulsion because the two liquids always separate after being shaken. The
harder the mixture is beaten or shaken, the longer it takes for it to separate.

Permanent Emulsions – mayonnaise is also a mixture of oil and vinegar, but

the two liquids do not separate because it contains egg yolk which is a strong
emulsifier. The egg yolk forms a layer around each of the tiny droplets and
holds them in suspension. All emulsions form more easily at room temperature.

Other stabilizers are used in some preparations.

Cooked dressing uses starch in addition to eggs. Commercially made dressings
may use such emulsifiers as gums, starches, and gelatin. Cooked dressing is
made with little or no oil and with a starch thickener.

 Salad Dressing Rules

1. Leafy salads should always be dressed at the last possible minute.
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2. Vegetable salad, that is, any mixture of cooked (usually) vegetables, minus the
greens, served at room temperature are best dressed while still warm, and allowed plenty of time to absorb the flavors of
the dressing. This is particularly true with potato salads.
3. Coordinate pungent greens such as peppery arugula or bitter chicory with an equally assertive dressing, e.g. Balsamic
vinaigrette. Tender, mild lettuces- butter or baby lettuces or baby greens, for instance, are best treated with more delicacy.
Lemon juice or mild vinegar such as white wine, champagne or rice wine is most appropriate. Romaine and other crisp,
mildly flavored lettuces have an affinity for creamy dressings (https://www.foodnetwork.com).

Example Standard Recipes for Salad Dressings

“Mayonnaise Dressing”
Ingredients:
1⁄2 t mustard 1⁄2 t salt 1⁄2 t sugar
Pinch pepper pinch paprika 1 egg
2 C salad oil 3 T lemon juice or vinegar

Steps in preparation:
1. Measure seasoning into a bowl. Blend, and add egg. Mix well.
2. Gradually add the first 1⁄2 C of the oil, almost drop by drop, beating well.
Then add the lemon juice and the rest of the oil slowly and continue
beating all during these additions.
3. Transfer to the covered refrigerator jar and store.
(Home Economics Cookery manual module 1of 2 first edition 2016)

Lesson #12: PRESENT SALADS AND DRESSINGS

(PERFORMANCE TASK- COLSELAW SALAD WITH DRESSING)

At the end of this lesson, you are expected to:

1. Identify the ingredients use in making coleslaw salad.
2. Present coleslaw and dressing attractively.
3. Identify the accompaniments of salad and dressing; and
4. Observe sanitary practices in presenting salad and dressing.

Overview

The purpose of performance task is to evaluate the actual process of doing an object learning. Students are
expected to be able to apply knowledge learn in class to solve problems in the task. Apart from that, students may need to
use their thinking skills in order to complete the task. It is also a form of testing that requires students to perform a task
rather than select an answer from a ready-made list.

In this lecture, you will perform the recipe known as coleslaw with dressing. Coleslaw from the Dutch term
koolsla meaning 'cabbage salad', also known as coleslaw or simply slaw, is a side dish consisting primarily of finely
shredded raw
cabbage. Dressing in a salad improves flavor and taste in a salad. It provides food value and helps in digestion and
enriches the palatability and appearance.

So, explore and experience this module and be a step closer to a successful Chef!

Instruction: Prepare and present coleslaw attractively using the ingredients and procedures below. Your product and
performance will be evaluated using the given rubric.

NOTE: Choose the dressing that you want to use and make it on your own following the ingredients and procedures
below. Make sure to document all the ingredients and procedures of your activity. Print and pass it together with this
module.

COLESLAW
 Prepare mise en place for coleslaw.
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 Tools/Equipment Needed:
 Refrigerator Colander Mixing bowl Plate for serving
 Knife measuring spoons measuring cups wooden ladle

Ingredients:
1 1⁄2 pt Mayonnaise 2 fl oz Vinegar 1 oz Sugar (optional) 2 tsp Salt
1⁄2 tsp White pepper 4 lbs. Cabbage, shredded 25 Lettuce cups

Procedure:
1. Combine the mayonnaise, vinegar, sugar, salt, and pepper in a stainless-steel bowl. Mix until smooth.
2. Add the cabbage and mix well.
3. Taste and, if necessary, add more salt and/or vinegar.
4. Arrange the lettuce leaves as under liners on cold salad plates.
5. Using a no. 12 scoop, place a mound of coleslaw in the center of each plate.
6. Hold for service in refrigerator.

 Standard Recipes for Salad Dressings

 FRENCH DRESSING
Ingredients:
1⁄2 teaspoon dry mustard 1⁄2 teaspoon paprika
1⁄2 teaspoon salt 1⁄2 teaspoon sugar, optional
1⁄4 cup lemon juice or vinegar 1⁄2 cup salad oil

Steps in preparation:
1. Measure the dry seasonings into a bowl, add the vinegar or lemon juice, and dissolve them.
2. Add the oil, mix well, and transfer to a jar. Shake well.
3. Just before serving shake again to blend thoroughly.

 MAYONNAISE DRESSING
Ingredients:
1⁄2 teaspoon mustard 1⁄2 teaspoon salt
1⁄4 teaspoon sugar pinch of pepper Pinch of paprika 1 egg
2 cups salad oil 3 tablespoon lemon juice or vinegar

Steps in preparation:
1. Measure seasonings into bowl. Blend, and add egg. Mix well.
2. Gradually add the first 1⁄2 cup of the oil, almost drop by drop, beating well. Then add the lemon juice and the rest of the
oil slowly and continue beating all during these additions.
3. Transfer to the covered refrigerator jar and store.

 COOKED SALAD DRESSING

Ingredients:
3 tablespoons flour 2 tablespoons sugar
1⁄2 teaspoon dry mustard 2 teaspoons salt
2 cups milk 1 egg
1/3 cup vinegar or lemon juice 2/3 cup fortified margarine

Steps in preparation:
1. Sift the flour, sugar, salt, and mustard, onto the top of a double boiler.
2. Add 1⁄4 cup milk and stir until smooth. Carefully add the remaining milk.
3. Cook over low heat until the mixture thickens. Stir constantly.
4. Place over hot water on the bottom of the boiler. Cook for 10 minutes and stir occasionally.
5. Beat the egg well, add the lemon juice, and beat. Slowly add to the cooked mixture and cook until well blended.
6. Remove from heat, add butter. Beat with the rotary beater about twice for improved texture.
7. Cool and store in a covered container.

Basic Sanitary Practices in the Kitchen

1. Maintain personal hygiene. Keep yourself clean and always wash your
hands before cooking or handling any kind of food.
2. Keep your kitchen clean and always dispose the waste properly.
3. Avoid cross-contamination by washing the vegetables and fruits before use.
Use a separate cutting boards for raw foods like meat and fish.
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4. Cook the food properly to avoid health risks.
5. Store the food properly.

Name:____________________________________________________ Grade and Section: ______________________

Performance Task # 1: Preparing COLESLAW SALAD

Remarks: