1. SALAD DRESSINGS I can identify the three types of salad dressings. I can describe how each is prepared.

2. FRENCH DRESSING  A combination of:  Oil  Vinegar  Seasonings  Simply combine ingredients and shake

3. Mayonnaise  Ingredients include:  Vinegar or lemon juice  Oil  Seasonings  Egg yolk

4. Cooked Dressing  Looks like mayonnaise but is cooked to thicken  Ingredients include:  Food starch (cornstarch or flour) to thicken  Milk or water  An acid ingredient like lemon juice  Small amount of oil  You can add egg or butter

5. All 3 Dressings are an EMULSION  AN emulsion is a combination of two liquids that ordinarily will not stay mixed  Oil and water or Oil and lemon juice do not normal stick together.  There are 2 types of emulsion  TEMPORARY EMULSION  PERMANENT EMULSION

6. TEMPORARY EMULSION  French Dressing is a temporary emulsion  When you shake the dressing or agitate it the dressing will stay together for a short while  In time the oil and lemon juice separate

7. PERMANENT EMULSION  Mayonnaise and Cooked Dressings are permanent emulsions  The oil and lemon juice (which don’t stick together) are held together permanently by the egg yolk.  The egg yolk wraps around the drops of oil so that the lemon juice will stick to the oil.