dressings

Dressings are materials used in two main contexts: wound care and food preparation. In wound care, dressings cover wounds to protect them, manage moisture, absorb exudate, and reduce the risk of infection. They may be used alone or with agents such as antimicrobials, analgesics, or moisture-retaining components. Common wound dressings include gauze, non-adherent sheets, adhesive films, foams, hydrocolloids, hydrogels, alginates, and polyurethane dressings. More specialized options include silver-containing dressings and collagen-based products. Selection depends on the wound type and phase, the level of exudate, location, and patient comfort. Dressings should be applied with appropriate sterile technique, changed as directed, and reassessed for signs of infection or deterioration. Proper handling, storage, and disposal help prevent contamination and skin irritation.

In culinary use, a dressing is a sauce used to flavor or coat foods, especially salads. Common types include vinaigrettes, which are oil emulsions typically with vinegar or citrus; creamy dressings such as those made from mayonnaise, sour cream, yogurt, or buttermilk; and yogurt- or herb-based variations. Ingredients often include fats or oils, acids, emulsifiers, and seasonings, with herbs, fruits, or spices as desired. Emulsification—combining oil with an aqueous component—is a key technique for many dressings, produced by whisking, blending, or using a processor. Storage guidance generally recommends refrigeration and use of clean utensils to prevent spoilage or contamination; some dressings separate over time and may need stirring before serving.

Overall, dressings span practical uses in wound management and flavor enhancement in cuisine, each with specialized formulations and handling requirements.