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Background For Teachers:
Vinaigrette is made with oil and vinegar, usually in a 3:1 ratio
Most salad dressings are emulsions. An emulsion is a mixture of two liquids that normally do not combine.
Vinaigrette is a temporary emulsion, one that quickly separates. That is why it is necessary to shake oil-and-vinegar dressings before using them.
A permanent emulsion is a mix of liquids that will not separate because there is an emulsifier added.
An emulsifier is a substance that keeps the oil and vinegar blended. Egg yolk is an effective emulsifier. Mayonnaise is a think, creamy dressing that is a permanent emulsion of oil, lemon juice, egg yolk and seasonings.
Mayonnaise based dressing uses mayonnaise and seasonings.
Student Prior Knowledge:
Intended Learning Outcomes:
Strategies For Diverse Learners:
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