Fat and oils in cooking

Fats and oils are an essential part of a healthy diet, but they must be used carefully as they are very high in calories, and come in many different types, and from many different sources. The Army school of catering teaches its chef's every aspect of health and nutrition and chefs they will learn which types of fats to use in cooking, and how to achieve the correct balance. Most Army chefs courses cover cooking food healthily and the importance of cooking food correctly. Soldiers are also taught about the importance of eating healthily and having a balanced diet.

The general rule for distinguishing between fats and oils is that oils remain in a liquid state at room temperature, whereas fats tend to exist as a solid at room temperature. Edible fats and oils are obtained from three main sources, these are:

Animals

Animal fats include dripping, butter, suet and lard.

Vegetables

Vegetable fats include margarine, nut oil, soya oil (used mainly for medicinal purposes), olive oil and sun flower oil. Some whole foods, like nuts and avocados are naturally high in fats.

Fish

Fish oils include cod liver oil and halibut liver oil.

The video below is worth watching if you want to get a better understanding of fats and oils.