Oils

Bellwork: K-W-LBellwork: K-W-LComplete the first two columns of your K-W-L chart with what you already know about oils and what you would like to know about oils.

ObjectivesObjectivesStudent will be able to:1.Identify oils and their unique characteristics.2.Explain the importance of melting and smoking points for fats and oils.3.Differentiate between oils.

TerminologyTerminology• Aromatic oils-spices and oils yielding a distinct

fragrant aroma, added to dishes to increase flavor. Examples: flavored olive oil, sesame oil, and walnut oil

• Essential Oils- any of a large class of volatile odoriferous oils of vegetable origin that give plants their characteristic odors and often other properties, that are obtained from various parts of the plants

TerminologyTerminology• Hydrogenated Oils- Oil in which the essential

fatty acids have been converted to a different form chemically, which makes the oil more stable and prolongs shelf life

• Lipids- fats• Rancid- Having the disagreeable odor or taste of

decomposing oils or fats; rank.

TerminologyTerminology• Melting Point- the temperature at which a solid

state is changed to a liquid point• Smoke point- A key consideration when

choosing a fat for frying, the temperature at which a cooking fat or oil begins to break down to glycerol and free fatty acids

• Flash Point- a temperature considerably above the smoke point, the point at which the vapors from the oil can first ignite when mixed with air.

•When time is called rotate When time is called rotate and exchange ideasand exchange ideas

•Write new ideas gained from Write new ideas gained from your peers in your flipchartyour peers in your flipchart

Give One-Get OneGive One-Get One

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My Ideas

Others’ Ideas

Oils Used in CookingOils Used in CookingVegetable Soybean Olive oilRapeseed Cottonseed Corn oilPalm Kernel Coconut Grape Seed Peanut Sesame HazelnutFlaxseed Rice Bran Oil SafflowerLinseed Sunflower Seed

Oil SourcesOil SourcesType of Oil Source

Canola Oil Canola Plant (seed)

Corn Oil Germ of Corn (seed)

Cottonseed Oil Cotton Plant (seed)

Olive Oil Olive Tree (fruit)

Palm Oil Palm Plant (fruit or seed)

Peanut Oil Peanut Plant (fruit)

Soybean Oil Soybean plant (bean)

Sunflower Oil Sunflower Plant (seed)

Functions of OilsFunctions of Oils• Texture- adds moisture and texture to foods• Flavor- oils impart specific flavors• Flavor base - oils can also "carry" flavors of

other ingredients• Prevents food from burning and sticking to

pan when cooking

Melting Points for Melting Points for Fats and OilsFats and Oils

The main difference between fats and oils is the melting point- Fats tend to be solids at room temperature; oils tend to be liquid at room

temperature. To turn a fat into an oil, merely raise its

temperature above its melting point.

Why Do Smoke Points Why Do Smoke Points Matter?Matter?

At the smoke point, oil begins to emit unpleasant odors and

impart unsavory flavors to your meal

How Do I Know What How Do I Know What The Smoke Point Is?The Smoke Point Is?

• Use a chart to gauge what the smoke point is for specific oils until you get a better feel for cooking with oils

• Use a deep-fat thermometer to test the temperature of the oil

• Use the old method of dropping a square of bread into hot oil if you do not have a thermometer

How Do I Use This How Do I Use This Information?Information?

The temperature at which food is cooked determines the outcome of the food

Frying at lower temperatures results in lighter color, less flavor development and increased oil absorption

High-temperature frying leads to thinner crusts and less oil absorption

Oils that can’t take the heat will get too hot and burn

General GuidelinesGeneral Guidelines

• Butter & Margarine have low smoke points and are best used for sautéing

• The best oils for deep-frying and high temperatures are refined safflower and sunflower oils, peanut, safflower and soy oils

• Nut oils are best used in cold dishes; heat destroys their delicate flavor

OILSOILS

Thumbs up= I know the answer!!! Thumbs down= I don’t know this one

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Oil EvaluationOil Evaluation

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Closure: KWLClosure: KWLComplete the “L” Column of the KWL chart in your bellwork, adding what you

learned about oils in today’s lesson