Fats and oils play a critical role in cooking. Both are used to enhance the appearance, color, consistency, and flavor in culinary arts. There are different types of fat and oils, each with its unique role in culinary arts. Some fats add flavor and texture to a product relying on how it was incorporated into the mixture.
Fats come in two forms: solid and liquid. Solid fats include butter, shortening, and margarine. Butter is a fat that is used to increase the flavor, texture, and color to a finished product. Butter is made from cream, milkfats, and milk solids, all of which has its natural characteristics. When butter is churned, all of the natural flavors come together, giving butter its taste.
Margarine and shortening are two solid fats that are flavorless and can be used as a substitute for butter. When one of the two is used, it pushes forth the natural flavors of other ingredients. On its own, vegetable shortening is made from vegetable oil that was processed to a solid form. It increases the flakiness in a product after it had been baked.
Oil is a form of Liquid fat. Oils have a neutral flavor, while some have their distinct taste. Oils with a different flavor are driven from a natural source, each with its key ingredient, given to enhance its flavor. Other oils, such as canola or corn oil, have a neutral feeling and is low in saturated fat. Vegetable oil also has a neutral taste but is made from a blend of other oils that contain little flavor and aroma. It’s known as all-purpose oil.
Fats come in two forms: solid and liquid. Solid fats include butter, shortening, and margarine. Butter is a fat that is used to increase the flavor, texture, and color to a finished product. Butter is made from cream, milkfats, and milk solids, all of which has its natural characteristics. When butter is churned, all of the natural flavors come together, giving butter its taste.
Margarine and shortening are two solid fats that are flavorless and can be used as a substitute for butter. When one of the two is used, it pushes forth the natural flavors of other ingredients. On its own, vegetable shortening is made from vegetable oil that was processed to a solid form. It increases the flakiness in a product after it had been baked.
Oil is a form of Liquid fat. Oils have a neutral flavor, while some have their distinct taste. Oils with a different flavor are driven from a natural source, each with its key ingredient, given to enhance its flavor. Other oils, such as canola or corn oil, have a neutral feeling and is low in saturated fat. Vegetable oil also has a neutral taste but is made from a blend of other oils that contain little flavor and aroma. It’s known as all-purpose oil.
BUTTER
Butter is a fatty substance made by agitating or churning cream containing milk solids, milkfats, and water. Butter can be found in the dairy section at stores, in either blocks or a plastic container. The plastic container has used storage for Spreadable Butter. Unlike blocked butter, spreadable butter is made of regular butter that has been softened by being blended with vegetable oil by the manufacturer. Spreadable butter is not suggested to be used when baking. With its oil content, spreadable butter will not hold a solid form, instead of melt or softening too much when used. Spreadable butter is also known as Whipped Butter.
Outlined by its flavor, a block of butter may be labeled as one of the three: Salted, Unsalted, and Sweet Cream. The main ingredient that divides the three is salt. Spreadable and unsalted butter has a salt content of up to 2.5%, when unsalted butter contains no salt, lacking its flavor. Sweet cream butter contains little sauce with the addition of cream. Many recipes will specify the type of butter that is directed to be used when preparing a dish. Clarified Butter is commonly used as a dipping sauce for such foods as crab or lobster. Making clarified butter is done by melting the butter and removing the milk solids from its surface. To remove the milk solids is done by skimming the surface and disposing the white, solid pieces found on its surface. Clarified butter is also known as Drawn Butter.
Butter is a fatty substance made by agitating or churning cream containing milk solids, milkfats, and water. Butter can be found in the dairy section at stores, in either blocks or a plastic container. The plastic container has used storage for Spreadable Butter. Unlike blocked butter, spreadable butter is made of regular butter that has been softened by being blended with vegetable oil by the manufacturer. Spreadable butter is not suggested to be used when baking. With its oil content, spreadable butter will not hold a solid form, instead of melt or softening too much when used. Spreadable butter is also known as Whipped Butter.
Outlined by its flavor, a block of butter may be labeled as one of the three: Salted, Unsalted, and Sweet Cream. The main ingredient that divides the three is salt. Spreadable and unsalted butter has a salt content of up to 2.5%, when unsalted butter contains no salt, lacking its flavor. Sweet cream butter contains little sauce with the addition of cream. Many recipes will specify the type of butter that is directed to be used when preparing a dish. Clarified Butter is commonly used as a dipping sauce for such foods as crab or lobster. Making clarified butter is done by melting the butter and removing the milk solids from its surface. To remove the milk solids is done by skimming the surface and disposing the white, solid pieces found on its surface. Clarified butter is also known as Drawn Butter.
MARGARINE
Margarine is a butter substitute made from a combination of animal or vegetable fats combined with other flavorings, colorings, emulsifiers, preservatives, and vitamins. Margarine is firmed by hydrogenation and is approximately 80% fat and 16% water. This is where the difference between butter and margarine is identified. Margarine is derived from natural fats, plant oils and contains a high amount of trans-fat. On the other hand, butter is derived from a dairy source and is rich in saturated fats. Both act as a substitute for the other. With a change of ingredients, the flavor of the two is a little off when tasting both.
Just like butter, margarine is sold in one of two forms: spreadable and cubed. Spreadable margarine has a water content of up to 40%, making it an ideal substitute for butter on such prepared items; toast, biscuits, rolls, and more. Blocks of margarine may be whipped, incorporating air to make it smooth and fluffy. Margarine and butter are based on the same idea; they are two different sources of ingredients used when prepared.
Margarine is a butter substitute made from a combination of animal or vegetable fats combined with other flavorings, colorings, emulsifiers, preservatives, and vitamins. Margarine is firmed by hydrogenation and is approximately 80% fat and 16% water. This is where the difference between butter and margarine is identified. Margarine is derived from natural fats, plant oils and contains a high amount of trans-fat. On the other hand, butter is derived from a dairy source and is rich in saturated fats. Both act as a substitute for the other. With a change of ingredients, the flavor of the two is a little off when tasting both.
Just like butter, margarine is sold in one of two forms: spreadable and cubed. Spreadable margarine has a water content of up to 40%, making it an ideal substitute for butter on such prepared items; toast, biscuits, rolls, and more. Blocks of margarine may be whipped, incorporating air to make it smooth and fluffy. Margarine and butter are based on the same idea; they are two different sources of ingredients used when prepared.
SHORTENING
Shortening is another form of fat used in cooking; more commonly used when baking or deep-frying. Shortening is a white, flavorless solid used to tenderize the product by shortening gluten strands. Shortening can be used for greasing pans as a substitute replacing butter, margarine, or cooking spray. Similar to ingredients found in margarine, shortening is made from vegetable oils and is a saturated fat. Unlike butter and margarine, shortening is 100% fat than containing any source of dairy and is flavorless. Since shortening does not have any water, it is not ideal or difficult to spread, unlike butter or margarine.
Unlike butter and margarine that have to be refrigerated, shortening can be stored at room temperature if it is not opened. Shortening can be stored at room temperature for eight months or until it's EXP or EXPD. After it is opened, shortening should be stored in the refrigerator for longer shelf life, opposed to keeping it at room temperature. Opened shortening kept a room temperature with a shelve life of three months, but the humidity affects it. The humidity level can cause shortening to loosen and will become unusable.
Shortening is another form of fat used in cooking; more commonly used when baking or deep-frying. Shortening is a white, flavorless solid used to tenderize the product by shortening gluten strands. Shortening can be used for greasing pans as a substitute replacing butter, margarine, or cooking spray. Similar to ingredients found in margarine, shortening is made from vegetable oils and is a saturated fat. Unlike butter and margarine, shortening is 100% fat than containing any source of dairy and is flavorless. Since shortening does not have any water, it is not ideal or difficult to spread, unlike butter or margarine.
Unlike butter and margarine that have to be refrigerated, shortening can be stored at room temperature if it is not opened. Shortening can be stored at room temperature for eight months or until it's EXP or EXPD. After it is opened, shortening should be stored in the refrigerator for longer shelf life, opposed to keeping it at room temperature. Opened shortening kept a room temperature with a shelve life of three months, but the humidity affects it. The humidity level can cause shortening to loosen and will become unusable.
OILS
Oils used in the foodservice industry is a fat generally derived from plants, and other high-content-oil food, such as olives, nuts, corn, avocado, or soybeans. It may be filtered, clarified, or hydrogenated depending on its intended use. Cooking Oils play an essential role in the kitchen and can be used in many different ways. Some oils add flavor and aroma when used to prepare sauces, dressings, and dips.
Others add texture and flavor when added as an ingredient or for cooking. Deep frying requires the use of an oil with a high smoking point, such as vegetable oil. Other oils, such as peanut oil, can be used for shallow frying and adds a pleasant aroma to a dish. An oil that can create a pleasant aroma, combined with herbs and other seasonings, will increase the pleasure of one’s sense of smell.
Oils with a low smoking point are used for creating sauces, dressings, and dips. Olive oil has multiple uses in all three categories and may also be consumed without any cooking. All oils are to be stored in a dry place, away from light and heat at room temperature. More flavorful oils than to have a shorter shelf life. Many of the oils used in the foodservice industry include:
Olive Oil is graded base on the amount of acid it contains. The four grades above all contain a different level of flavor and color.
Oils used in the foodservice industry is a fat generally derived from plants, and other high-content-oil food, such as olives, nuts, corn, avocado, or soybeans. It may be filtered, clarified, or hydrogenated depending on its intended use. Cooking Oils play an essential role in the kitchen and can be used in many different ways. Some oils add flavor and aroma when used to prepare sauces, dressings, and dips.
Others add texture and flavor when added as an ingredient or for cooking. Deep frying requires the use of an oil with a high smoking point, such as vegetable oil. Other oils, such as peanut oil, can be used for shallow frying and adds a pleasant aroma to a dish. An oil that can create a pleasant aroma, combined with herbs and other seasonings, will increase the pleasure of one’s sense of smell.
Oils with a low smoking point are used for creating sauces, dressings, and dips. Olive oil has multiple uses in all three categories and may also be consumed without any cooking. All oils are to be stored in a dry place, away from light and heat at room temperature. More flavorful oils than to have a shorter shelf life. Many of the oils used in the foodservice industry include:
- Canola Oil: An oil made in Canada from rapeseeds low in saturated fats with a bland, neutral flavor.
- Corn Oil: A pale yellow oil obtained from the corn endosperms. An oil with a high smoking point and is odorless and almost flavorless. A good medium oil for frying and also used in baking, dressings, and to make margarine.
- Nut Oil: An oil with a rich aroma, usually more perishable than olive or vegetable oil. Peanut oil is a pale yellow color with a subtle scent and flavor. Darker peanut oil can have a more pronounced peanut flavor.
- Oil Sprays: Vegetable oils (usually a blend), packed in a pump or spray container used for coating pans and griddles.
- Olive Oil: An oil that varies in heaviness with a color ranging from pale yellow to a deep green. Olive oil is produced by pressing tree-ripened olives, containing a distinct fruity, olive flavor. It is graded to its acidity degree, used as a cooking ingredient, and flavoring to a dish. Olive oil is graded in four categories: light, pure, extra-virgin, and virgin.
- Vegetable Oil: A neutral-flavored oil with a high smoking point that does not have a specific source. Vegetable oil is also a term that refers to a blended mixture of different oils, such as corn, saffron, rapeseed, cottonseed, and/or soybean oils. It is known as all-purpose oil that has little flavor and aroma.
Olive Oil is graded base on the amount of acid it contains. The four grades above all contain a different level of flavor and color.
- Extra-Virgin Olive Oil: Olive oil that has a bright green color with no more than 1% Acid.
- Light Olive Oil: Olive oil with a very mild flavor and light in color with a high smoking point. Contains up to 3% of Acid.
- Pure Olive Oil: And olive oil that has been cleaned, filtered, with a high amount of its flavor and color by using heat during the refining process. Contains up to 3% of Acid.
- Virgin Olive Oil: Olive oil with a less fruity flavor than Extra-Virgin olive oil and has a pale to medium yellow-green color. Contains an Acid content of 2%.
