Which of the following is not a category of dressings?

Marinades are typically used as a method for flavoring or tenderizing foods, particularly proteins, before cooking, rather than as dressings served on salad or vegetables. Dressings are generally intended to be applied to food, especially salads, to enhance flavor and provide moisture.

Vinaigrettes, dairy-based dressings, and cooked dressings, on the other hand, represent common categories of dressings used in culinary practices. Vinaigrettes are generally a mixture of oil and vinegar, often combined with seasonings. Dairy-based dressings typically include ingredients such as yogurt or buttermilk, providing a creamy texture and rich flavor. Cooked dressings are prepared by heating ingredients such as oil, flour, and seasonings to create a thickened sauce that can be poured over salads or vegetables.

Understanding the distinctions between these categories can help clarify the role each plays in culinary applications.