Fats and oils are nutritionally useful and in some form economical source of energy and give an important value to the dish. They also contribute a unique taste, flavor and texture. They are used worldwide as the medium of cooking.

Fats are solid at ordinary/ room temperature and melt when heated. Oils are liquids at ordinary temperature, only coconut oils solidify at low temperature.

various fats used in cooking are Pig’s fat (Lard), Fat around kidney’s (Suet), Tallow beef fat (Dripping) , Margarine, butter, clarified butter (ghee) hydrogenated fat, cocoa butter (for confectionery).

Oils are obtained various plants and their seeds such as coconut, palm, sesame, cotton seed, olive, peanut, mustard, corn and sunflower. Salad oil is a deodorized vegetable oil and is used for salad dressing and etc; as olive oil-the best for the purpose is very expensive and scarce.

Fats and Oils are used for various purposes:

1. Spreads
2. Shortenings
3. Tempering
4. Salad dressing
5. Frying medium

Spreads:

Butter and Margarine are used as spreads while making sandwiches and burgers and their role is to increase the flavor, nutritional value of breads.

Shortenings:

These are fats which shorten the gluten strands, surround them and make them more easily broken. When added to bread, it gives a bit of tenderness, richness and a sheen to the crumb.

Tempering:

Dishes such as Dal, Rice and Curries etc are tempered. The fat or oil is heated to which cumin seeds or mustard, or fenugreek seeds etc are added and poured over the dishes.

Salad dressing:

Fat is used for the various salad dressings hot animal fat dressing, which consist of bacon fat, vinegar and seasoning, served hot, are used on green hot salads. Cooked dressing is a mixture of egg, vinegar, fat, starch and seasonings (cooked).

Frying medium:

Fats and oils are used a medium of cooking, i.e. pan roasting, frying and sauteing. The highest frying needed for any food is about 199°C. (390°F).

Points to be kept in mind for the selection of shortening:

• If Shortening is not cream well, it will effect the cake volume.
• It should have no moisture.
• It should be stable and should not get rancid so that the cooked product has a good keeping quality.
• To obtain good result in baking, because of fats and other ingredients, certain parameters should be followed- ” The richer the pastry, the hotter the oven, and the richer the cake, the cooler the oven.”

Rancidity of fats:

Animal fat is heated and melted as this renders fatty tissues, Tallow, suet and lard are usually rendered and used for cooking. The fat is cut into small pieces and placed in a pan and put in the oven or on slow fire, until the fat melts, and there are crisp brown pieces of tissues left. This should be strained through a fine cloth into a clean bowl.

Clarification of fat:

The fat which has been used in the kitchen, it should be clarified and then used for better result in cooking. Strain the used fat and then mix double the quantity of water in a pan and bring it to a boil. It should be strained again, cool and place it in a refrigerator. The fat will solidify and float on top. Lift the cake of fat, turn it upside down and scrape off the foreign particles that have collected. Heat the fat on slow fire till the water evaporated and then strain and store it in a cool place.