EXAM 2: Oils In Cooking Flashcards
What are the purposes of oils and fats in cooking
Heat transfer, emulsions and shortening power
What are the sensory characteristics of oils and fats
Flavor
Texture
Flakiness
Appearance
Satiety
Common types of oils used in cooking
Canola
Peanut
Seasame
Soybean
Vegetable
Tropical: palm, coconut
Sunflower and Safflower
Olive oil
What are the common types of fats used in cooking
Margarine
Shortenings
Butter
Lard/tallow
What is hot (expeller pressing)
Outer shell of seeds is removed first
They are pressed at high pressure (produces heat)
Produces lower quality oil
Less flavor
What are the steps of animal fats processing
Extraction
Rendering
Refining
Fractionation
Crystallization
Tempering
What are the steps of plant oil processing
Extraction
Cold or hot pressing
Refining
Fractionation
What is the purpose of refining oils
Removes undesirable compounds in the oil (gums, lipoproteins, lecithin, ketones, aldehydes, etc)
Improves the purity
What is winterizing
A refining technique that allows oils to remain liquid at refrigerator temperatures
Canola Oil characteristics
Canadian oil
Processed from rapeseed
Neutral flavor
Uses:
- baking
- high-heat sautéing, pan-frying
- salad dressing/marinades
Characteristics of peanut oil
Made from pressed, steam-cooked peanuts
Unrefined oil has strong flavor, refined oil less strong
Uses:
- deep-frying, high-heat sautéing
Soybean oil characteristics
Neutral flavor
Most commonly used in commercial food production
Uses:
- baking
- pan-frying
- salad dressings/marinades
Characteristics of vegetable oil
Blend of oils: soybean, canola, corn, safflower, palm and sunflower
Label indicates predominant oil
Uses in cooking
- baking
- high-heat sautéing, pan-frying
Characteristics of safflower oil
Natural source of vitamin E
Neutral oil
Sesame oil characteristics
From sesame seeds
Light sesame oil: neutral flavor
- uses: pan/stirfry, high-heat sautéing marinades, salad dressings
Dark sesame oil: nutty flavor
- uses: pan-frying, stir-fry, sauces and spreads, marinades
Extra-virgin Olive oil characteristics
- strong flavor
- uses:
-salad dressings and marinades
-base for uncooked sauces- dipping
Olive (pure olive) oil characteristics
Less intense flavor
Uses:
- baking
- marinades and salad dressings
- high-heat sautéing
- roasting
Light/extra-light olive oil characteristics
Neural flavor
Uses:
Baking
High-heat sautéing and pan-frying
Roasting
Characteristics of palm oil
Used by the food industry
Common in peanut butter, snack foods and baked goods
Characteristics of coconut oil
Highly saturated fat
“Soft fat”, not really an oil
Uses: baking, add flavor to vegetables, curry and fish
Characterstics of avocado oil
High in monounsaturated fatty acids
High smoke point: 540 degrees F
Light oil, slight nutty, buttery, avocado flavor
Uses:
- pan-frying, roasting, baking
- salad dressings (be mindful of the flavor
- mayonnaise
