Common Cooking Oils and Their Smoke Points

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pg. 20, Chapter 2 "Cooling Methods, Seasonings, Ingredients, and Units of Measure"

Last updated 12:51 AM on 4/13/26
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8 Terms

1
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<p>Butter | 350°F</p>

Butter | 350°F

• Rich Flavor and texture.

• Best for sautéing at low temperatures.

<p>• Rich Flavor and texture.</p><p>• Best for sautéing at low temperatures.</p>
2
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<p>Canola | 400°F</p>

Canola | 400°F

• Neutral flavor.

• Best for frying and sautéing.

<p>• Neutral flavor.</p><p>• Best for frying and sautéing.</p>
3
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<p>Extra Virgin Olive Oil | 350°F</p>

Extra Virgin Olive Oil | 350°F

• Rich flavor. Doesn’t hold up at high temperatures.

• Best for sautéing.

<p>• Rich flavor. Doesn’t hold up at high temperatures.</p><p>• Best for sautéing.</p>
4
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<p>Ghee | 450°F</p>

Ghee | 450°F

• Healthy oil that cooks well at high temperatures.

• Best for sautéing and possibly frying.

<p>• Healthy oil that cooks well at high temperatures.</p><p>• Best for sautéing and possibly frying.</p>
5
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<p>Olive OIl | 400°F</p>

Olive OIl | 400°F

• Mild flavor.

• Best for sautéing and frying.

<p>• Mild flavor.</p><p>• Best for sautéing and frying.</p>
6
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<p>Peanut | 450°F</p>

Peanut | 450°F

• Neutral flavor. Cooks well at high tempuratures.

• Best for sautéing and frying.

<p>• Neutral flavor. Cooks well at high tempuratures.</p><p>• Best for sautéing and frying.</p>
7
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<p>Safflower | 510°F</p>

Safflower | 510°F

• Neutral flavor.

• Best for sautéing and frying.

<p>• Neutral flavor.</p><p>• Best for sautéing and frying.</p>
8
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<p>Vegetable | 400°F</p>

Vegetable | 400°F

• Neutral flavor but highly processed.

• Best for sautéing and frying.

<p>• Neutral flavor but highly processed.</p><p>• Best for sautéing and frying.</p>