Oil is a generic term for chemical compounds that are not miscible with water, and are in a liquid state at ambient temperatures. Emulsifiers allow oils and water to mix.

• Vegetable oil, non-volatile oils extracted from plants, usually the seeds
• Animal fat, obtained from animal sources

Cooking oil

Edible vegetable and animal oils are frequently used in cooking, due to their ability to reach higher temperatures than water. They also serve as a flavour enhancer and as a supporting medium for vitamins and aromas.