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