Oils

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• Oils

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Bellwork K-W-L

• Complete 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.

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Objectives

• Student will be able to
• Identify oils and their unique characteristics.
• Explain the importance of melting and smoking
  points for fats and oils.
• Differentiate between oils.

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Terminology

• 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

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Terminology

• 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.

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Terminology

• 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.

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Give One-Get One

• When time is called rotate and exchange ideas
• Write new ideas gained from your peers in your
  flipchart

My Ideas
Others Ideas
PROPERTY OF PIMA COUNTY JTED, 2010
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Oils Used in Cooking

• Vegetable Soybean Olive oil
• Rapeseed Cottonseed Corn oil
• Palm Kernel Coconut Grape Seed
• Peanut Sesame Hazelnut
• Flaxseed Rice Bran Oil Safflower
• Linseed Sunflower Seed

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Oil Sources
Type 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)

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Functions 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

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Melting Points for Fats 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.

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Why Do Smoke Points Matter?

• At the smoke point, oil begins to emit unpleasant
  odors and impart unsavory flavors to your meal

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How Do I Know The Temperature of the oil?

• 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

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How Do I Use This 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 cant take the heat will get too hot
  and burn

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General 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

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OILS
?

• Thumbs up I know the answer!!!
• Thumbs down I dont know this one

PROPERTY OF PIMA COUNTY JTED, 2010
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Oil Evaluation
seattlepieman.blogspot.com
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Closure KWL

• Complete the L Column of the KWL chart in your
  bellwork, adding what you learned about oils in
  todays lesson