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Cooking Oils and Their Uses
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Sesame Oil
Nutty, rich, toasty; Best used for Asian cuisines, stir-frying, and seasoning
Hazelnut Oil
Intensely nutty, aromatic; Best used in dressings, baked goods, and with fruit
Peanut Oil
Slightly sweet, nutty; Best used for deep-frying, sautéing, and Asian dishes
Walnut Oil
Rich, nutty, robust; Best for salads, pastas, and as a finishing oil
Pumpkin Seed Oil
Nutty, earthy, rich; Best used in dressings, soups, and for drizzling
Mustard Oil
Strong, pungent, sharp; Best used in Indian cooking, pickling, and as a finishing oil
Corn Oil
Mild, almost buttery; Best used for frying, baking, and salad dressings
Argan Oil
Nutty, rich, toasty; Best used in Moroccan cuisine, dressings, and dipping bread
Extra Virgin Olive Oil
Fruity, fresh, peppery; Best used for dressings, dips, and finishing dishes
Safflower Oil
Light, neutral, high heat tolerance; Best used for deep-frying and sautéing
Almond Oil
Mild, sweet, nutty; Best used in baking, sautéing, and dressings
Avocado Oil
Buttery, grassy, mild; Best used for sautéing, dressings, and drizzling
Coconut Oil
Sweet, coconutty, tropical; Best used for baking, sautéing, and adding to smoothies
Sunflower Oil
Mild, clean, light; Best used for frying and baking
Rice Bran Oil
Light, slightly sweet, delicate; Best used for frying and sautéing
Grapeseed Oil
Light, neutral, slightly sweet; Best used for frying, sautéing, and dressings
Flaxseed Oil
Earthy, grassy, omega-rich; Best used in smoothies, salads, and dips
Palm Oil
Mild, savory, tropical; Best used in African cuisine, stewing, and frying
Canola Oil
Mild, neutral; Best used for frying, grilling, and baking
Macadamia Nut Oil
Buttery, nutty, rich; Best used in dressings, marinades, and for pan-frying
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