Cooking Fats: Types and Uses

Vegetable oils are derived from plants, such as soybeans, corn, and canola.

Butter is derived from milk, while lard is derived from pork fat.

Shortening is made from hydrogenated vegetable oil, which is a process that converts liquid oil into a solid fat.

Butter and lard are high in saturated fat, while vegetable oil and shortening are lower in saturated fat.

Vegetable oil is high in unsaturated fat, while butter and lard are higher in saturated fat.

Vegetable oil is best for frying because it has a high smoke point, which means it can be heated to a high temperature without burning.

Butter is best for baking because it adds flavor and richness to baked goods.

Shortening is best for making pie crust because it creates a flaky texture.

Butter is best for making cookies because it adds flavor and richness.

Vegetable oil is best for making cakes because it creates a moist texture.

Vegetable oil is best for making muffins because it creates a moist texture.

Butter is best for making bread because it adds flavor and richness.

Olive oil is best for making pizza dough because it adds flavor and a crispy texture.

Olive oil is best for making pasta dough because it adds flavor and a chewy texture.

Vegetable oil is best for making stir-fries because it has a high smoke point and can be heated to a high temperature without burning.