Oil

Even though it is liquid, oil contains no water; it is 100 percent fat, high in monounsaturated and polyunsaturated fatty acids that do not easily solidify. Oil used in the bakeshop is sometimes called vegetable oil because it is extracted from a vegetable source such as soybeans or cottonseed. Vegetable oils are sometimes labeled “salad oils” if they are appropriate for use in salad dressings (that is, when they do not become cloudy or solidify when refrigerated). The most common vegetable oil worldwide is soybean oil, but others are available, including corn, canola, sunflower, and peanut. While these oils vary slightly in flavor and color, they can be used interchangeably in baking.