Question

Directions: Supply the missing word/s to complete the statements above salad dressing.

1. Salad dressing serves as ______ in a salad.
2. Salad dressing is liquid or semi-liquid in form, used to ______ the flavor of a salad.
3. Salad dressing _______ salad moist and enriched.
4. _________ is a combinated of vinegar, oil, and seasoning.
5. Vinegar, oil, and _______ is served as ________ for other dressing.
6. The ratio of oil to vinegar 3 parts to 1 part vinegar and is commonly known as ________ dressing.
7. Most salads dressings are made primarily of an oil and an _________ with other ingredients added to _________ the flavor and texture.
8. Oils should have mild, _____ flavor.
9. Vinegar should have a good, clean, ______ flavor.
10. Fresh _______ maybe used in place of or in addition to vinegar in some preparation.
11. ________ is an essential ingredient in mayonnaise and other emulsifier dressings.
12. Only ________ eggs should be used for safety.
13. ________ is an emulsified dressing.
14. Mayonnaise based dressings are generally _______ and creamy.
15. ________ is the uniform mixture of two unmixable liquids, like oil and vinegar.

Answer 1

Salad dressing is a liquid or semi-liquid mixture used to enhance the flavor and moisture of a salad.

It can be made using a variety of ingredients such as oil, vinegar, mustard, and mayonnaise.

The ratio of oil to vinegar in a vinaigrette dressing is commonly 3 parts to 1 part, and emulsions like mayonnaise are created by combining an emulsifying agent with oil and vinegar.

Step-by-step explanation:

1. Salad dressing serves as a dressing in a salad.

2. Salad dressing is liquid or semi-liquid in form, used to enhance the flavor of a salad.

3. Salad dressing keeps salad moist and enriched.

4. Vinaigrette is a combination of vinegar, oil, and seasoning.

5. Vinegar, oil, and mustard is served as a base for other dressings.

6. The ratio of oil to vinegar 3 parts to 1 part vinegar and is commonly known as vinaigrette dressing.

7. Most salad dressings are made primarily of an oil and an emulsifier with other ingredients added to enhance the flavor and texture.

8. Oils should have mild, neutral flavor.

9. Vinegar should have a good, clean, acidic flavor.

10. Fresh lemon juice maybe used in place of or in addition to vinegar in some preparations.

11. Egg yolk is an essential ingredient in mayonnaise and other emulsifier dressings.

12. Only pasteurized eggs should be used for safety.

13. Mayonnaise is an emulsified dressing.

14. Mayonnaise based dressings are generally thick and creamy.

15. An emulsion is the uniform mixture of two unmixable liquids, like oil and vinegar.