Oils

Oils are liquid fats. They are not often used as shortenings in baking because they spread through a batter or dough too thoroughly and shorten too much. Some breads and a few cakes and quick breads use oil as a shortening. Beyond this, the usefulness of oil in the bakeshop is limited primarily to greasing pans, deep-frying doughnuts, and serving as a wash for some kinds of rolls.