1. What do you know about oils?
Oils and fats
What do you know about oils?

2. Saturated or unsaturated
Saturated fats raise blood pressure more than other fats; should be no more than 10% of daily consumption according to FDA
Unsaturated fats better for nutrition % of daily consumption acceptable according to FDA

3. Saturated, mainly from animals, solid at room temperature
Saturated Fat
Saturated, mainly from animals, solid at room temperature
Examples: butter, lard
Coconut oil and palm oil also high in saturated fats

4. Unsaturated fats
Monounsaturated fats-usually come from seeds or nuts such as avocado, olive, peanut or canola oil. Liquid at room temperature
Polyunsaturated fats – usually come from vegetables, seeds, or nuts such as corn, safflower, sunflower, soybean, cotton seed or sesame seed oil. Liquid at room temperature
Trans Fatty Acids- made when liquid oil is made into solid fat by hydrogenation. Examples shortening and margarine These act like saturated fats

5. What is the difference in oils and fats?
Fats are solid at room temperature
Oils are liquid at room temperature

6. Uses for oils when cooking
Used in frying: sauté, stir fry, deep fry
Used in salad dressings, including mayonnaise
Used in baking
Used in marinades

7. Cooking with oils
Smoke point is the temperature at which the oil smokes. The higher the temperature the higher the smoke point. Generally lighter the oil, higher smoke point
Oils with a high smoke point include
Almond oil 420 SP, good for stir fry
Avocado oil 520 SP, stir fry, searing
Ghee Butter(clarified butter) SP, fry or sauté
Canola oil 400 SP, good all purpose

8. Cooking with oils Corn oil 450 SP, used in frying
Cottonseed oil 420 SP, can be used in frying
Grapeseed oil 392 SP, sauté, frying
Macadamia nut oil 390 SP, sauté, pan fry, sear, deep fry, stir fry
Olive oil SP, sauté, stir fry, deep fry, sear

9. Cooking with oils Peanut oil 450SP frying, salad dressing
Safflower oil 450SP margarine, mayonnaise, salad dressing
Sesame oil 410 SP cooking, salad dressing
Vegetable shortening 360 SP baking, frying
Soybean oil 450 SP margarine, salad dressing
Sunflower oil 450 SP cooking, margarine

10. Salad Dressings
Need a light colored oil
Need a mild tasting oil
Good oils for this purpose include canola oil, corn oil, grapeseed oil, olive oil, rice bran oil, sesame oil, soybean oil, vegetable oil

11. Baking
Butter used in baking and cooking has a low smoke point
Lard used in baking and frying has a low smoke point
Vegetable shortening used in baking and frying has a low smoke point

12. Safety when using oils Know oil type and use Monitor heat
Have lid available to cover pan if smoking starts; do not cover when wanting crispness on food because steam is being produced
If it starts smoking turn off the heat and allow to cool. Never cool with water. Water and oil do not mix.
Combine fats to raise smoke point, butter combined with another oil