13 Types of Fats and Oils used in Hotels and Restaurants
The oils and fats used in the kitchen are extracted
in some manner from plants and animals. The methods use affect the quality of
the product and how they can be used in cooking.
Oil is a fatty substance that is liquid at normal
or room temperature. Oils and fats used for cooking are extracted from fruit
(Olive), seeds (canola, Sunflower), grains (corn), legumes (peanut), nut
(Walnut), and other sources.
The Egyptians did the oldest use of oil and they
used the sesame oil. In Greece, the olive tree was a sacred tree and a symbol
of the city of Athens. Oil was not only for food but also used as a fuel to
provide light and heat for many centuries.
1. BUTTER
- Butter
is the finest fat available in terms of flavor, mouthfeel and richness.
- Even
though there is nothing that can duplicate the taste of butter but some
people prefer margarine.
- Butter
is normally 81% milkfat, 01% milk solids, 1.5 to 2.0% salt and 16% water.
- High-quality
butter will be creamy and without any grains.
2. MARGARINE
- Margarine
is made from vegetable oils.
- Contain
milk or animal fats or fish oils, plus emulsifiers and colouring agents.
- Oils
are hydrogenated to form solids.
- Its
characteristics are similar to butter.
- It
is not suitable for frying.
- Too
soft to be rubbed into flour.
3. SUET
- Comes
from Latin word tallow.
- Was
used instead of wax for making candles.
- It
is stiff and melts slowly.
- It
is firm white fat and surrounds lamb or ox’s kidneys.
- Used
for sweet puddings such as Christmas pudding, jam roly-poly.
- Used
in savoury ones like steak and kidney and steaks and mushroom.
- When
mixed with flour it is one of the most satisfying winter foods.
4. LARD
- Lard is
pork fat.
- Light
and clean tasting.
- Mainly
used for frying.
- Also
used in the bakery because of its creaming properties.
- Best
lards are the ones rendered from the belly fat or the bacon big.
- And
from directly under the skin of the back.
- To
overcome the porky taste add drops of rosemary.
- Used
throughout South America and US.
5. BEEF FAT
- Beef
fat is processed in a manner to that of lard, but it is not its
equivalent.
- Beef
fat can also be derived from fat deposits elsewhere in the animal.
- The
quality of this kind of fat is judged by color and texture.
- The
process of producing such fat is similar to the production of lard.
6. BACK FAT
- This
is the fat that runs along back of the pig over the loin.
- Used
primarily for larding dry
meats such as veal and game birds.
- Cut
into strips called lardoons, fat can be inserted into the flesh using a
needle to keep it soft while cooking.
7. VEAL KIDNEY FAT
- Veal
kidney fat is the leaf fat from veal carcass.
- It
is highly prized in many kitchens for its mild flavor.
- Such
types of fats are normally prepared in the hotel's
kitchen due to its short supply.
8. POULTRY FAT
- Poultry
fats are used in some kitchens because they have a very distinctive
flavor and aroma.
- These
fats are commonly available commercially also and can be also made in the
kitchen.
- Goose
or chicken fats are commonly used in pates to enhance the favors.
- Roux from
chicken fat is also commonly used in the preparation of veloute or turkey
dishes.
9. DRIPPING AND
GOOSE FAT
- Acquired
from straining and reserving the fat that has dripped off a roasting joint
or bird.
- Drippings
from different kinds of meat should not be mixed.
- Beef
drippings can be used to fry the
beef stews.
- Drippings
from goose or duck are used for bean dished, roast vegetables,
fried potatoes
- Lamb
drippings smell unpleasant.
10. WINTERIZED FAT
- These
are fats which are winterized to assure a certain level of saturation.
- Liquid
pork or beef fat is allowed to cool slowly.
- This
type of fats will have relatively ittle flavor or odour.
- Winterized
fats can achieve high frying temperature due to its purity.
11. SHORTENING
- Shortening
is a type of fat that has additives that enhance its usage in baked or
as a frying fat.
- All
hard fats are shortenings.
- They
are capable of producing a crumbly short crust.
- The
white cooking fats may be made of blended vegetable oils or a mixture of
vegetable and animal fats or fish oils.
- They
are bland light in texture and fluffy.
- The
texture of white cooking fat makes creaming and rubbing easier
- It
is flavorless.
12. GHEE
- A
type of clarified butter made by heating ordinary butter to get rid of
impurities.
- Ghee
is typically prepared by simmering butter, which is churned from cream
(traditionally made by churning Dahi).
- Skimming
any impurities from the surface, then pouring and retaining the clear
liquid fat while discarding the solid residue that has settled to the
bottom.
- Spices can
be added for flavor and the texture, color and taste of ghee depend on
the quality of the butter, the milk source used in the process and the duration
of time spent boiling.
13. Other most
commonly used oils:
Groundnut oil, coconut oil, Mustard oil, Soya-bean oil, Sunflower oil,
Olive oil, Corn oil, Walnut oil etc. are commonly used in the hotel kitchen.
Oil varieties are available in different grades and qualities. For
example, olive oil which is rich and easy to digest is sold under various
grades such as:
Virgin olive oil: Mixed with other oils and from
the second or third press.
Pure: Mixed virgin and refined oils.
Extra virgin: The purest oil obtained only
from the first pressing.
What is the
Definition of fats and oils?
- Fats
can be defined as a soft greasy substance found in organic tissue.
- The
function of fat is to protect the vital organs of the body, to provide
heat and energy and certain fats provide vitamins.
- Fats
can be divided into solid fats and oils.
- Fats
are a cooking medium.
- Fats
were traditional of animal origin.
- The
quality of solidifying naturally distinguishes saturated fats and
unsaturated fats like vegetable oils.
- They
are the chief source of energy.
Other Interesting
facts about oils and fats:
Pure oils are taken from a single vegetable
species. Whereas the term vegetable oil indicates that they are a blend of two or
more vegetable oils. Most oils sold today are refined oils, which means that
during processing, their original taste and flavor have been removed.
However, there are still a few oils, which are processed by cold
pressing, and are termed as virgin or natural oils as they still retain the
taste of their vegetable origins. (E.g. Olive oil)
- Used
in marinades for vegetables, meats, seafood, kebabs etc.
- Preservatives:
Used in preserving Indian pickles, also to preserve goats’ cheese, meats,
fish and herbs.
- Used
to make sauces:
Mayonnaise, aioli, pesto etc.
- Used
as an ingredient in cold dressings: Vinaigrette.
- Used
directly in most of the basic principles of cookery like deep frying,
shallow frying, sautéing, braising,
searing etc.,
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