"Cooking oil (also known as edible oil) is a plant or animal liquid fat used in frying, baking, and other types of cooking."
An understanding of common ingredients used in cooking, including their flavor, texture, and how they react to heat.
Chemical composition: This includes understanding the different chemical compounds that make up an ingredient and how they interact with other ingredients in recipes.
Flavor profiles: Understanding the unique flavors that each ingredient brings to a dish, including the balance of sweet, salty, bitter, sour, and umami tastes.
Texture: Understanding the texture and mouthfeel of ingredients, such as the difference between a crunchy vegetable and a soft one, and how this affects the overall dish.
Nutritional values: Understanding the nutritional content of ingredients, including the amount of protein, fat, carbohydrates, vitamins, and minerals they contain, and how they contribute to a balanced diet.
Seasonality: Understanding the best times of year to use certain ingredients, when they are freshest and most flavorful, and how to preserve them for use during other times of the year.
Cultural uses: Understanding how different cultures use ingredients in their traditional dishes and how these flavor combinations can be incorporated into other cuisines.
Allergies and dietary restrictions: Understanding common food allergies and dietary restrictions, such as gluten-free or dairy-free, and how to substitute ingredients in recipes to accommodate these needs.
Cooking methods: Understanding how different cooking methods affect the flavor and texture of ingredients, including how to roast, sauté, grill, and simmer ingredients.
Cooking with herbs and spices: Understanding the different herbs and spices that can be used to enhance the flavor of ingredients, including how to use them in different dishes and the health benefits they provide.
Food safety: Understanding proper food handling techniques and how to store ingredients safely, including how to prevent contamination and spoilage.
Food Chemistry: This subfield studies the chemical properties and reactions of food ingredients.
Food Microbiology: It includes the study of microorganisms that are found in or on food, and their impact on food safety and preservation.
Food Processing: It involves the use of various processing technologies to create and preserve different types of food products.
Food Engineering: The application of engineering principles to design, develop, and optimize food processing and packaging systems.
Food Analysis: It includes the development and application of analytical techniques to measure the composition, quality, and safety of food products.
Sensory Science: It involves the study of how consumers perceive and respond to food products in terms of taste, flavor, aroma, texture, and appearance.
Food Packaging: It includes the design and development of packaging materials and systems to protect food products from contamination, spoilage, and other environmental factors.
Food Nutrition: The study of the role of food ingredients in promoting and maintaining human health.
Food Preservation: The study of different techniques and technologies used to increase the shelf life of food products.
Food Safety: The study of the measures taken to prevent foodborne illnesses and ensure the safety and quality of food products.
Food Supply Chain: It involves the study of the processes and systems that enable food products to be delivered from farm to table.
Food Marketing: It includes the study of the strategies and tactics used to promote and sell food products in the marketplace.
Food Law and Regulation: It involves the study of the legal and regulatory frameworks that govern the production, distribution, and consumption of food products.
Food Biotechnology: The study of the use of modern biotechnology techniques to enhance the quality, safety, and nutritional value of food products.
"Oil allows higher cooking temperatures than water, making cooking faster and more flavorful."
"Oil...distributing heat, reducing burning and uneven cooking."
"It sometimes imparts its own flavor."
"Cooking oil is also used in food preparation and flavoring not involving heat, such as salad dressings and bread dips."
"Cooking oil is typically a liquid at room temperature, although some oils that contain saturated fat, such as coconut oil, palm oil and palm kernel oil are solid."
"Olive oil, palm oil, soybean oil, canola oil (rapeseed oil), corn oil, peanut oil and other vegetable oils..."
"...as well as animal-based oils like butter and lard."
"Oil can be flavored with aromatic foodstuffs such as herbs, chillies or garlic."
"Cooking spray is an aerosol of cooking oil."
"Oil allows...making cooking faster and more flavorful..."
"Oil...reducing burning and uneven cooking."
"Oil allows higher cooking temperatures than water..."
"Olive oil, palm oil, soybean oil, canola oil (rapeseed oil), corn oil, peanut oil..."
"...some oils that contain saturated fat, such as coconut oil, palm oil and palm kernel oil are solid."
"Cooking oil is also used in food preparation and flavoring not involving heat..."
"...used in frying, baking, and other types of cooking."
"Cooking oil...flavored with aromatic foodstuffs such as herbs, chillies or garlic."
"...animal-based oils like butter and lard."
"Cooking oil is also used in food preparation and flavoring not involving heat, such as salad dressings and bread dips."