Most meals are prepared with fats, the kind of fat to use will depends on the purpose to which it is intended. Fat is a delicate product that under high temperature or hard use can easily breakdown. Fats and oils are the same accept that fat is solid and oil is liquid.

Kinds of fats and its uses in cooking:

• Butter is essential for flavor. Butter and margarine can be used interchangeably in baking.
• Margarine or a vegetable oil may satisfy a requirement for an unsaturated fat. Vegetable oil is the only satisfactory fat for chiffon cakes and stir-and-roll pastry or cookies.
• Shortening or lard may be preferred in baking. Shortening is the only fat that can be used in one-bowl cakes;

Things to know about using fats for frying:

• All fat has a smoke point or temperature at which decomposition occurs and smoky fumes are given off.
• Butter, lard, and most margarines have a low smoke point. They can be used for low to moderate temperature pan-frying but not for deep-frying.
• Shortenings and vegetable oils have higher smoke points, so they can be used at the 365°F to 375° temperatures required for deep-frying.
• Fats for deep-frying should be fresh and clean (free of food particles).
• Fat that has acquired an off-flavor from foods previously cooked in it, should be discarded.
• The fat should reach the temperature specified in the recipe before any food is added.
• Avoid crowding the food into the fryer because crowding rapidly lowers the fat temperature and delays its reheating to the proper frying temperature.
• Lower fat temperature during frying, can lead to more fat being absorbed by the food.
• If no frying thermometer is available, the proper temperature can be determined by dropping a 1-inch cube of bread into the hot fat; at 365°F it will brown in just one minute.
• Fat used for panfrying should not be over-heated. It should be started over medium heat.
• When panfrying food in butter, a small amount of vegetable oil may be added to keep the butter from overbrowning or burning.

Effects of Fats in Baked goods:

• Cookies and pastries - fat contribute to its velvety texture and delicate browning
• High-fat cookies and pastries - fat can contribute to its tender crumbiness and flakiness.
• Quick breads - fat contribute to the tenderness and good browning of quick breads.

Problems, Causes and Correction for Frying:

Objectional smoke

• Cause: Temperature too high, Failure to strain fat frequently, Old fat
• Correction: Use lower temperature; strain fat and store in cool place after use.

Fat bubbles over

• Causes: Too much fat in the pan, too much food in the pan, excessive moisture in food
• Correction: Add smaller quantities to be fried in pan; drain batter-dipped or egg-and crumbed foods; dry meat thoroughly.

Foods not crisp:

• Cause: Frying temperature too low.
• Correction: Use high temperature for frying; use frying thermometer or check temperature with bread cube.

Strong flavor and color

• Causes: old fat or deteriorated fat; wrong fat for frying
• Correction: Keep used fat in cool place; select proper type of frying fat; strain after use; if too many strongly flavored foods must be fried in fat discard after use.

Excessive foaming

• Causes: Failure to strain fat, deteriorated fat, extremely cold foods added to hot fat, too much egg and crumbs or batter, frying temperature too low.
• Correction: Do not take food direct from the freezer to the pan, drain batter-dipped food.

Food doesn't brown

• Causes: Surface too cold
• Correction: adjust heat

Spattering:

• Causes: Moist food added to too hot fat
• Correction: Drain food thoroughly

Food sticks

• Causes: Not enough fat, food too cold, surface too hot or too cold
• Correction: Use more fat or oil, thaw or warm food thoroughly