"\u0632\u064A\u062A \u0627\u0644\u0637\u0647\u064A \u0648\u0644\u0647 \u0639\u062F\u0629 \u0645\u0635\u0627\u062F\u0631: \u0645\u0635\u062F\u0631 \u0646\u0628\u0627\u062A\u064A \u0623\u0648 \u062D\u064A\u0648\u0627\u0646\u064A \u0623\u0648 \u0635\u0646\u0627\u0639\u064A \u0648\u0627\u0633\u062A\u062E\u062F\u0627\u0645\u0627\u062A \u0645\u062E\u062A\u0644\u0641\u0629\u060C \u0641\u0647\u0648 \u064A\u0633\u062A\u062E\u062F\u0645 \u0641\u064A \u0627\u0644\u0642\u0644\u064A \u0623\u0648 \u0627\u0644\u062E\u0628\u0632 \u0648\u063A\u064A\u0631\u0647\u0627\u0627\u0644\u0643\u062B\u064A\u0631. \u0648\u0645\u0646 \u0627\u0644\u0623\u0635\u062D \u0623\u0646 \u064A\u0633\u0645\u0649 \u0628\u0632\u064A\u062A \u0627\u0644\u0623\u0643\u0644 \u0644\u0627\u0633\u062A\u062E\u062F\u0627\u0645\u0647 \u0641\u064A \u062A\u062D\u0636\u064A\u0631 \u0627\u0644\u0637\u0639\u0627\u0645 \u0648\u062A\u0646\u0643\u064A\u0647\u0647 \u062F\u0648\u0646 \u0627\u0644\u062D\u0627\u062C\u0629 \u0644\u062A\u0633\u062E\u064A\u0646\u0647 \u0645\u062B\u0644 \u0625\u0636\u0627\u0641\u062A\u0647 \u0644\u0644\u0633\u0644\u0637\u0629 \u0623\u0648 \u0644\u062A\u063A\u0645\u064A\u0633 \u0627\u0644\u062E\u0628\u0632. \u0648 \u064A\u0645\u0643\u0646 \u0623\u0646 \u064A\u0643\u0648\u0646 \u0632\u064A\u062A \u0627\u0644\u0637\u0647\u064A \u0633\u0627\u0626\u0644\u064B\u0627 \u0648\u0643\u0630\u0644\u0643 \u0635\u0644\u0628\u0627\u064B \u0639\u0646\u062F \u062D\u0641\u0638\u0647\u0627 \u0628\u062F\u0631\u062C\u0629 \u062D\u0631\u0627\u0631\u0629 \u0627\u0644\u063A\u0631\u0641\u0629 \u0643\u062A\u0644\u0643 \u0627\u0644\u062A\u064A \u062A\u062D\u062A\u0648\u064A \u0639\u0644\u0649 \u0632\u064A\u062A \u0627\u0644\u0646\u0627\u0631\u062C\u064A\u0644 \u0632\u064A\u062A \u062C\u0648\u0632 \u0627\u0644\u0647\u0646\u062F \u0623\u0648 \u0632\u064A\u062A \u0627\u0644\u0646\u062E\u064A\u0644 \u0623\u0648 \u0632\u064A\u062A \u0644\u0628 \u0627\u0644\u0646\u062E\u064A\u0644."@ar . . . . . . . "oil"@en . . . . "Olio alimentare"@it . . "Minyak masakan"@in . . . "\uC2DD\uC6A9\uC720"@ko . . . . "Spijsoli\u00EBn zijn oli\u00EBn die in voedingsmiddelen worden gebruikt. De meeste zijn van plantaardige oorsprong (plantaardige oli\u00EBn), een uitzondering is visolie."@nl . "no"@en . . . . . . . . "El aceite de cocina es el aceite de origen vegetal, o m\u00E1s raramente animal, que suele permanecer en estado l\u00EDquido a temperatura ambiente, puede ser consumido por personas y se usa en cocina. Algunos de los muchos tipos de aceites vegetales son; de oliva, de palma, de soja, de colza, de semilla de calabaza, de ma\u00EDz, de girasol, de c\u00E1rtamo, de cacahuete, de semilla de uva, de s\u00E9samo, de arg\u00E1n, de salvado de arroz y se usan para cocinar junto con otros elementos comestibles. Tambi\u00E9n es posible emplear la mayor\u00EDa de estos aceites para aderezar principalmente las ensaladas y para elaborar salsas y aderezos como el alioli, la mayonesa, etc. En cocina, el t\u00E9rmino gen\u00E9rico \u00ABaceite vegetal\u00BB se usa para etiquetar un producto compuesto por un aceite concreto (como por ejemplo el de colza) o por una mezcla de varios aceites, a menudo basada en el de palma, ma\u00EDz, soja o girasol. El aceite puede aromatizarse sumergiendo en \u00E9l hierbas frescas, pimienta, ajo y otros condimentos durante un periodo de tiempo. Sin embargo, debe tenerse cuidado cuando se almacenan aceites aromatizados para evitar el crecimiento de Clostridium botulinum (la bacteria que produce las toxinas que provocan el botulismo)."@es . . . . . "Spijsoli\u00EBn zijn oli\u00EBn die in voedingsmiddelen worden gebruikt. De meeste zijn van plantaardige oorsprong (plantaardige oli\u00EBn), een uitzondering is visolie."@nl . . . . . "Q427457"@en . "no"@en . . . "\u0632\u064A\u062A \u0627\u0644\u0637\u0647\u064A"@ar . "no"@en . . . . . . . . "\uC2DD\uC6A9\uC720(\u98DF\u7528\u6CB9, \uC601\uC5B4: cooking oil)\uB294 \uC2DD\uBB3C, \uB3D9\uBB3C\uC5D0\uC11C \uC5BB\uAC70\uB098, \uB610\uB294 \uC778\uC870\uB85C \uD569\uC131\uD55C \uAE30\uB984 \uC911, \uBA39\uB294 \uC6A9\uB3C4\uC758 \uAE30\uB984\uC744 \uB9D0\uD55C\uB2E4. \uBCF4\uD1B5 \uC9C0\uC9D0, \uD280\uAE40 \uB4F1\uC758 \uC870\uB9AC\uC5D0 \uC774\uC6A9\uB41C\uB2E4. \uC721\uB958 \uB4F1 \uC2DD\uD488\uC758 \uC800\uC7A5\uC5D0 \uC0AC\uC6A9\uB418\uAE30\uB3C4 \uD558\uACE0, \uAC00\uC5F4 \uC5C6\uC774 \uC0D0\uB7EC\uB4DC \uB4DC\uB808\uC2F1\uC774\uB098 \uBE75\uC5D0 \uCC0D\uC5B4\uBA39\uB294 \uC18C\uC2A4\uB85C \uBA39\uAE30\uB3C4 \uD55C\uB2E4. \uC77C\uBD80 \uD3EC\uD654\uC9C0\uBC29\uC744 \uD568\uC720\uD55C \uCF54\uCF54\uB11B\uC720, \uD31C\uC720, en:palm kernel oil \uB4F1\uC758 \uACBD\uC6B0\uB294 \uC2E4\uC628\uC5D0\uC11C\uB3C4 \uACE0\uCCB4 \uC0C1\uD0DC\uC774\uAE30\uB294 \uD558\uC9C0\uB9CC, \uC77C\uBC18\uC801\uC73C\uB85C \uC2DD\uC6A9\uC720\uB294 \uC2E4\uC628\uC5D0\uC11C \uC561\uCCB4 \uC0C1\uD0DC\uC774\uB2E4. \uC2DD\uBB3C\uC744 \uC6D0\uB8CC\uB85C \uD558\uB294 \uC2DD\uC6A9\uC720\uB294 \uADF8 \uC885\uB958\uAC00 \uB2E4\uC591\uD558\uB2E4. \uCF69\uAE30\uB984, \uC625\uC218\uC218\uAE30\uB984, \uB545\uCF69\uAE30\uB984, \uD638\uB450\uAE30\uB984, \uCE74\uB180\uB77C\uC720, \uD3EC\uB3C4\uC528\uC720, \uC62C\uB9AC\uBE0C\uC720, \uD31C\uC720 \uB4F1\uC774 \uC788\uACE0, \uB3D9\uBB3C\uC5D0\uC11C \uC5BB\uB294 \uC2DD\uC6A9\uC720\uB85C\uB294 \uC6B0\uC720\uB97C \uC774\uC6A9\uD55C \uBC84\uD130\uC640 \uB3FC\uC9C0 \uAE30\uB984\uC744 \uAC00\uACF5\uD55C \uB77C\uB4DC \uB4F1\uC774 \uC788\uB2E4. \uACE0\uCD94\uB97C \uB123\uC5B4 \uB9E4\uC6B4\uB9DB\uC744 \uB354\uD55C \uACE0\uCD94\uAE30\uB984\uC744 \uB9CC\uB4E4\uC5B4 \uC4F0\uB4EF\uC774, \uB9DB\uACFC \uD5A5\uC744 \uC704\uD574 \uD30C, \uB9C8\uB298\uC774\uB098 \uD5C8\uBE0C \uAC19\uC740 \uC7AC\uB8CC\uB97C \uB354\uD558\uAE30\uB3C4 \uD55C\uB2E4."@ko . "T\u0142uszcze jadalne \u2013 t\u0142uszcze, kt\u00F3re mo\u017Ce spo\u017Cywa\u0107 cz\u0142owiek. Stanowi\u0105 wa\u017Cny, wysokoenergetyczny sk\u0142adnik diety. Z chemicznego punktu widzenia g\u0142\u00F3wnym sk\u0142adnikiem t\u0142uszcz\u00F3w jadalnych s\u0105 estry kwas\u00F3w t\u0142uszczowych i glicerolu. Opr\u00F3cz tego t\u0142uszcze jadalne zawieraj\u0105 zwykle wiele dodatkowych substancji takich jak woda, s\u00F3l, emulgatory, wype\u0142niacze, zwi\u0105zki chemiczne nadaj\u0105ce charakterystyczny zapach, smak i barw\u0119, bia\u0142ka i fragmenty tkanek ro\u015Blinnych i zwierz\u0119cych."@pl . . . . . . "L'oli de cuina \u00E9s l'oli d'origen vegetal, o m\u00E9s rarament animal, que sol romandre en estat l\u00EDquid a temperatura ambient, pot ser consumit per persones i s'utilitza en la gastronomia. Alguns dels molts tipus d'olis vegetals s\u00F3n; el d'oliva, el de palma, el de soia, el de colza, el de llavors de carabass\u00F3, el de blat de moro, el de gira-sol, el de c\u00E0rtam, el de cacauet, el de llavor de ra\u00EFm, el de s\u00E8sam, el d'arg\u00E0nia, el de seg\u00F3 d'arr\u00F2s. S'utilitzen per cuinar juntament amb altres elements comestibles. Tamb\u00E9 \u00E9s possible usar la majoria d'aquests olis per amanir (principalment amanides) i per elaborar salses com ara l'allioli, la maionesa, etc."@ca . . . . . . . . . . . . . . . . "Sukaldeko olioa animalia edo landare jatorriko koipea da normalean egoera likidoan dagoena giro-tenperaturan. Sukaldaritzan, \"landare-olioa\" termino generikoa erabiltzen da, olio jakin batez (hala nola, koltza olioa) edo zenbait olio nahasketaz, askotan, palmondo, arto, soja edo ekilore olioan oinarritutakoa, osatutako produktu bat etiketatzeko. Animali jatorriko olioak hauen gorputzean eta esnean dagoen gantzetik eratorritako osagaia da. Dentsitate gehiagokoak izaten dira, normalean giro tenperatura solidoak izaten dira, aldiz tenperatura gora joan ahala likido bihurtzen dira. Sukaldeko hirugarren olio mota bat ere badugu, mistoak direnak, kasu honetan olio desberdinak nahastu egiten dira."@eu . . "\u041F\u0438\u0449\u0435\u0432\u043E\u0301\u0435 \u043C\u0430\u0301\u0441\u043B\u043E \u2014 \u044D\u0442\u043E \u0440\u0430\u0441\u0442\u0438\u0442\u0435\u043B\u044C\u043D\u044B\u0439, \u0436\u0438\u0432\u043E\u0442\u043D\u044B\u0439 \u0438\u043B\u0438 \u0441\u0438\u043D\u0442\u0435\u0442\u0438\u0447\u0435\u0441\u043A\u0438\u0439 \u0436\u0438\u0440, \u0438\u0441\u043F\u043E\u043B\u044C\u0437\u0443\u0435\u043C\u044B\u0439 \u043F\u0440\u0438 \u0436\u0430\u0440\u043A\u0435, \u0432\u044B\u043F\u0435\u0447\u043A\u0435 \u0438 \u0432 \u0434\u0440\u0443\u0433\u0438\u0445 \u0432\u0438\u0434\u0430\u0445 \u043A\u0443\u043B\u0438\u043D\u0430\u0440\u0438\u0438. \u0415\u0433\u043E \u0442\u0430\u043A\u0436\u0435 \u0438\u0441\u043F\u043E\u043B\u044C\u0437\u0443\u044E\u0442 \u043F\u0440\u0438 \u043F\u0440\u0438\u0433\u043E\u0442\u043E\u0432\u043B\u0435\u043D\u0438\u0438 \u043F\u0438\u0449\u0438 \u0438 \u043A\u0430\u043A \u0430\u0440\u043E\u043C\u0430\u0442\u0438\u0437\u0430\u0442\u043E\u0440 \u0432 \u043F\u0440\u043E\u0446\u0435\u0441\u0441\u0430\u0445, \u043D\u0435 \u0441\u0432\u044F\u0437\u0430\u043D\u043D\u044B\u0445 \u0441 \u043D\u0430\u0433\u0440\u0435\u0432\u0430\u043D\u0438\u0435\u043C, \u043D\u0430\u043F\u0440\u0438\u043C\u0435\u0440, \u0432 \u0437\u0430\u043F\u0440\u0430\u0432\u043A\u0430\u0445 \u0434\u043B\u044F \u0441\u0430\u043B\u0430\u0442\u043E\u0432 \u0438 \u0434\u0438\u043F\u0430\u0445. \u041F\u0438\u0449\u0435\u0432\u043E\u0435 \u043C\u0430\u0441\u043B\u043E \u043F\u0440\u0438 \u043A\u043E\u043C\u043D\u0430\u0442\u043D\u043E\u0439 \u0442\u0435\u043C\u043F\u0435\u0440\u0430\u0442\u0443\u0440\u0435 \u043E\u0431\u044B\u0447\u043D\u043E \u043F\u0440\u0435\u0434\u0441\u0442\u0430\u0432\u043B\u044F\u0435\u0442 \u0441\u043E\u0431\u043E\u0439 \u0436\u0438\u0434\u043A\u043E\u0441\u0442\u044C, \u0445\u043E\u0442\u044F \u043D\u0435\u043A\u043E\u0442\u043E\u0440\u044B\u0435 \u043C\u0430\u0441\u043B\u0430, \u043A\u043E\u0442\u043E\u0440\u044B\u0435 \u0441\u043E\u0434\u0435\u0440\u0436\u0430\u0442 \u043D\u0430\u0441\u044B\u0449\u0435\u043D\u043D\u044B\u0435 \u0436\u0438\u0440\u044B, \u0442\u0430\u043A\u0438\u0435 \u043A\u0430\u043A \u043A\u043E\u043A\u043E\u0441\u043E\u0432\u043E\u0435 \u043C\u0430\u0441\u043B\u043E, \u043F\u0430\u043B\u044C\u043C\u043E\u0432\u043E\u0435 \u043C\u0430\u0441\u043B\u043E \u0438 \u043F\u0430\u043B\u044C\u043C\u043E\u044F\u0434\u0440\u043E\u0432\u043E\u0435 \u043C\u0430\u0441\u043B\u043E, \u044F\u0432\u043B\u044F\u044E\u0442\u0441\u044F \u0442\u0432\u0451\u0440\u0434\u044B\u043C\u0438. \u041F\u0438\u0449\u0435\u0432\u043E\u0435 \u043C\u0430\u0441\u043B\u043E \u043C\u043E\u0436\u0435\u0442 \u0431\u044B\u0442\u044C \u043F\u0440\u0438\u043F\u0440\u0430\u0432\u043B\u0435\u043D\u043E \u0430\u0440\u043E\u043C\u0430\u0442\u0438\u0447\u0435\u0441\u043A\u0438\u043C\u0438 \u043F\u0438\u0449\u0435\u0432\u044B\u043C\u0438 \u043F\u0440\u043E\u0434\u0443\u043A\u0442\u0430\u043C\u0438, \u0442\u0430\u043A\u0438\u043C\u0438 \u043A\u0430\u043A \u0442\u0440\u0430\u0432\u044B, \u043F\u0435\u0440\u0435\u0446 \u0447\u0438\u043B\u0438 \u0438\u043B\u0438 \u0447\u0435\u0441\u043D\u043E\u043A."@ru . . . "Gli oli alimentari sono prodotti utilizzati a scopo alimentare di natura lipidica che si trovano allo stato liquido a temperatura ambiente. Possono essere utilizzati come condimento \"a crudo\", per friggere o per conservare alimenti (cibi )."@it . . "Minyak masakan (atau lebih dikenal dengan istilah minyak goreng) adalah minyak atau lemak yang berasal dari pemurnian bagian tumbuhan, hewan, atau dibuat secara sintetik yang dimurnikan dan biasanya digunakan untuk menggoreng makanan. Minyak masakan umumnya berbentuk cair dalam suhu kamar. Minyak masakan kebanyakan diperoleh dari tumbuhan, seperti kelapa, serealia, kacang-kacangan, jagung, kedelai, dan kanola."@in . "Une huile alimentaire est une huile v\u00E9g\u00E9tale comestible, fluide \u00E0 la temp\u00E9rature de 15 \u00B0C produite par le secteur agroalimentaire quand elle est destin\u00E9e \u00E0 la commercialisation."@fr . "\u0632\u064A\u062A \u0627\u0644\u0637\u0647\u064A \u0648\u0644\u0647 \u0639\u062F\u0629 \u0645\u0635\u0627\u062F\u0631: \u0645\u0635\u062F\u0631 \u0646\u0628\u0627\u062A\u064A \u0623\u0648 \u062D\u064A\u0648\u0627\u0646\u064A \u0623\u0648 \u0635\u0646\u0627\u0639\u064A \u0648\u0627\u0633\u062A\u062E\u062F\u0627\u0645\u0627\u062A \u0645\u062E\u062A\u0644\u0641\u0629\u060C \u0641\u0647\u0648 \u064A\u0633\u062A\u062E\u062F\u0645 \u0641\u064A \u0627\u0644\u0642\u0644\u064A \u0623\u0648 \u0627\u0644\u062E\u0628\u0632 \u0648\u063A\u064A\u0631\u0647\u0627\u0627\u0644\u0643\u062B\u064A\u0631. \u0648\u0645\u0646 \u0627\u0644\u0623\u0635\u062D \u0623\u0646 \u064A\u0633\u0645\u0649 \u0628\u0632\u064A\u062A \u0627\u0644\u0623\u0643\u0644 \u0644\u0627\u0633\u062A\u062E\u062F\u0627\u0645\u0647 \u0641\u064A \u062A\u062D\u0636\u064A\u0631 \u0627\u0644\u0637\u0639\u0627\u0645 \u0648\u062A\u0646\u0643\u064A\u0647\u0647 \u062F\u0648\u0646 \u0627\u0644\u062D\u0627\u062C\u0629 \u0644\u062A\u0633\u062E\u064A\u0646\u0647 \u0645\u062B\u0644 \u0625\u0636\u0627\u0641\u062A\u0647 \u0644\u0644\u0633\u0644\u0637\u0629 \u0623\u0648 \u0644\u062A\u063A\u0645\u064A\u0633 \u0627\u0644\u062E\u0628\u0632. \u0648 \u064A\u0645\u0643\u0646 \u0623\u0646 \u064A\u0643\u0648\u0646 \u0632\u064A\u062A \u0627\u0644\u0637\u0647\u064A \u0633\u0627\u0626\u0644\u064B\u0627 \u0648\u0643\u0630\u0644\u0643 \u0635\u0644\u0628\u0627\u064B \u0639\u0646\u062F \u062D\u0641\u0638\u0647\u0627 \u0628\u062F\u0631\u062C\u0629 \u062D\u0631\u0627\u0631\u0629 \u0627\u0644\u063A\u0631\u0641\u0629 \u0643\u062A\u0644\u0643 \u0627\u0644\u062A\u064A \u062A\u062D\u062A\u0648\u064A \u0639\u0644\u0649 \u0632\u064A\u062A \u0627\u0644\u0646\u0627\u0631\u062C\u064A\u0644 \u0632\u064A\u062A \u062C\u0648\u0632 \u0627\u0644\u0647\u0646\u062F \u0623\u0648 \u0632\u064A\u062A \u0627\u0644\u0646\u062E\u064A\u0644 \u0623\u0648 \u0632\u064A\u062A \u0644\u0628 \u0627\u0644\u0646\u062E\u064A\u0644."@ar . "Matolja \u00E4r en olja l\u00E4mpad som f\u00F6do\u00E4mne och f\u00F6r matlagning. Motsatsen till matolja \u00E4r mineralolja (\u00E4ven kallad petroleum). De varor som kallas matolja \u00E4r ofta en blandning mellan olika vegetabiliska oljor."@sv . "L'oli de cuina \u00E9s l'oli d'origen vegetal, o m\u00E9s rarament animal, que sol romandre en estat l\u00EDquid a temperatura ambient, pot ser consumit per persones i s'utilitza en la gastronomia. Alguns dels molts tipus d'olis vegetals s\u00F3n; el d'oliva, el de palma, el de soia, el de colza, el de llavors de carabass\u00F3, el de blat de moro, el de gira-sol, el de c\u00E0rtam, el de cacauet, el de llavor de ra\u00EFm, el de s\u00E8sam, el d'arg\u00E0nia, el de seg\u00F3 d'arr\u00F2s. S'utilitzen per cuinar juntament amb altres elements comestibles. Tamb\u00E9 \u00E9s possible usar la majoria d'aquests olis per amanir (principalment amanides) i per elaborar salses com ara l'allioli, la maionesa, etc. En el m\u00F3n de la cuina, el terme gen\u00E8ric \u00ABoli vegetal\u00BB s'utilitza per etiquetar un producte compost per un oli concret (com per exemple el de colza) o per una mescla de diversos olis, sovint basada en el de palma, el de blat de moro, el de soia o el de gira-sol. L'oli pot aromatitzar-se submergint en ell herbes fresques, pebre, all i altres condiments durant un per\u00EDode. No obstant aix\u00F2, ha d'anar-se amb compte quan s'emmagatzemen olis aromatitzats per evitar el creixement de Clostridium botulinum (el bacteri que produeix les toxines que provoquen el botulisme)."@ca . . "T\u0142uszcze jadalne \u2013 t\u0142uszcze, kt\u00F3re mo\u017Ce spo\u017Cywa\u0107 cz\u0142owiek. Stanowi\u0105 wa\u017Cny, wysokoenergetyczny sk\u0142adnik diety. Z chemicznego punktu widzenia g\u0142\u00F3wnym sk\u0142adnikiem t\u0142uszcz\u00F3w jadalnych s\u0105 estry kwas\u00F3w t\u0142uszczowych i glicerolu. Opr\u00F3cz tego t\u0142uszcze jadalne zawieraj\u0105 zwykle wiele dodatkowych substancji takich jak woda, s\u00F3l, emulgatory, wype\u0142niacze, zwi\u0105zki chemiczne nadaj\u0105ce charakterystyczny zapach, smak i barw\u0119, bia\u0142ka i fragmenty tkanek ro\u015Blinnych i zwierz\u0119cych."@pl . . . . . . . . . . "Matolja"@sv . "Cooking oil"@en . . . . "Matolja \u00E4r en olja l\u00E4mpad som f\u00F6do\u00E4mne och f\u00F6r matlagning. Motsatsen till matolja \u00E4r mineralolja (\u00E4ven kallad petroleum). De varor som kallas matolja \u00E4r ofta en blandning mellan olika vegetabiliska oljor."@sv . "no"@en . . . . . . . . . . "no"@en . . . . . . . . . . . . . . . . "no"@en . . . . . . . . . . . "Cooking oil is plant, animal, or synthetic liquid fat used in frying, baking, and other types of cooking. It is also used in food preparation and flavoring not involving heat, such as salad dressings and bread dips, and may be called edible oil. Cooking oil is typically a liquid at room temperature, although some oils that contain saturated fat, such as coconut oil, palm oil and palm kernel oil are solid. Oil can be flavored with aromatic foodstuffs such as herbs, chillies or garlic. Cooking spray is an aerosol of cooking oil."@en . . "category:Cooking oils"@en . "O \u00F3leo de cozinha \u00E9 uma gordura vegetal, animal ou sint\u00E9tica usada na fritura, panifica\u00E7\u00E3o e outros tipos de culin\u00E1ria. Tamb\u00E9m \u00E9 usado na prepara\u00E7\u00E3o de alimentos e aromatizantes que n\u00E3o envolvem calor, como molhos para salada e molhos para p\u00E3o, e pode ser chamado de \u00F3leo comest\u00EDvel. O \u00F3leo de cozinha \u00E9 normalmente um l\u00EDquido em temperatura ambiente, embora alguns \u00F3leos que cont\u00EAm gordura saturada, como \u00F3leo de coco, \u00F3leo de palma e \u00F3leo de palmiste, sejam s\u00F3lidos. Existe uma grande variedade de \u00F3leos de cozinha de fontes vegetais, como azeite, \u00F3leo de palma, \u00F3leo de soja, \u00F3leo de canola (\u00F3leo de colza), \u00F3leo de milho, \u00F3leo de amendoim e outros \u00F3leos vegetais, bem como \u00F3leos de origem animal como manteiga e banha. O \u00F3leo pode ser aromatizado com alimentos arom\u00E1ticos, como ervas, pimenta ou alho."@pt . . "\uC2DD\uC6A9\uC720(\u98DF\u7528\u6CB9, \uC601\uC5B4: cooking oil)\uB294 \uC2DD\uBB3C, \uB3D9\uBB3C\uC5D0\uC11C \uC5BB\uAC70\uB098, \uB610\uB294 \uC778\uC870\uB85C \uD569\uC131\uD55C \uAE30\uB984 \uC911, \uBA39\uB294 \uC6A9\uB3C4\uC758 \uAE30\uB984\uC744 \uB9D0\uD55C\uB2E4. \uBCF4\uD1B5 \uC9C0\uC9D0, \uD280\uAE40 \uB4F1\uC758 \uC870\uB9AC\uC5D0 \uC774\uC6A9\uB41C\uB2E4. \uC721\uB958 \uB4F1 \uC2DD\uD488\uC758 \uC800\uC7A5\uC5D0 \uC0AC\uC6A9\uB418\uAE30\uB3C4 \uD558\uACE0, \uAC00\uC5F4 \uC5C6\uC774 \uC0D0\uB7EC\uB4DC \uB4DC\uB808\uC2F1\uC774\uB098 \uBE75\uC5D0 \uCC0D\uC5B4\uBA39\uB294 \uC18C\uC2A4\uB85C \uBA39\uAE30\uB3C4 \uD55C\uB2E4. \uC77C\uBD80 \uD3EC\uD654\uC9C0\uBC29\uC744 \uD568\uC720\uD55C \uCF54\uCF54\uB11B\uC720, \uD31C\uC720, en:palm kernel oil \uB4F1\uC758 \uACBD\uC6B0\uB294 \uC2E4\uC628\uC5D0\uC11C\uB3C4 \uACE0\uCCB4 \uC0C1\uD0DC\uC774\uAE30\uB294 \uD558\uC9C0\uB9CC, \uC77C\uBC18\uC801\uC73C\uB85C \uC2DD\uC6A9\uC720\uB294 \uC2E4\uC628\uC5D0\uC11C \uC561\uCCB4 \uC0C1\uD0DC\uC774\uB2E4. \uC2DD\uBB3C\uC744 \uC6D0\uB8CC\uB85C \uD558\uB294 \uC2DD\uC6A9\uC720\uB294 \uADF8 \uC885\uB958\uAC00 \uB2E4\uC591\uD558\uB2E4. \uCF69\uAE30\uB984, \uC625\uC218\uC218\uAE30\uB984, \uB545\uCF69\uAE30\uB984, \uD638\uB450\uAE30\uB984, \uCE74\uB180\uB77C\uC720, \uD3EC\uB3C4\uC528\uC720, \uC62C\uB9AC\uBE0C\uC720, \uD31C\uC720 \uB4F1\uC774 \uC788\uACE0, \uB3D9\uBB3C\uC5D0\uC11C \uC5BB\uB294 \uC2DD\uC6A9\uC720\uB85C\uB294 \uC6B0\uC720\uB97C \uC774\uC6A9\uD55C \uBC84\uD130\uC640 \uB3FC\uC9C0 \uAE30\uB984\uC744 \uAC00\uACF5\uD55C \uB77C\uB4DC \uB4F1\uC774 \uC788\uB2E4. \uACE0\uCD94\uB97C \uB123\uC5B4 \uB9E4\uC6B4\uB9DB\uC744 \uB354\uD55C \uACE0\uCD94\uAE30\uB984\uC744 \uB9CC\uB4E4\uC5B4 \uC4F0\uB4EF\uC774, \uB9DB\uACFC \uD5A5\uC744 \uC704\uD574 \uD30C, \uB9C8\uB298\uC774\uB098 \uD5C8\uBE0C \uAC19\uC740 \uC7AC\uB8CC\uB97C \uB354\uD558\uAE30\uB3C4 \uD55C\uB2E4."@ko . . . . . . . "\u0425\u0430\u0440\u0447\u043E\u0432\u0456 \u0436\u0438\u0440\u0438 \u2014 \u0440\u043E\u0441\u043B\u0438\u043D\u043D\u0456, \u0442\u0432\u0430\u0440\u0438\u043D\u043D\u0456 \u0447\u0438 \u0433\u0456\u0434\u0440\u043E\u0433\u0435\u043D\u0456\u0437\u043E\u0432\u0430\u043D\u0456 \u0436\u0438\u0440\u0438, \u0430 \u0442\u0430\u043A\u043E\u0436 \u0457\u0445 \u043A\u043E\u043C\u043F\u043E\u0437\u0438\u0446\u0456\u0457, \u0432\u0438\u043A\u043E\u0440\u0438\u0441\u0442\u043E\u0432\u0443\u0432\u0430\u043D\u0456 \u0432 \u0441\u043C\u0430\u0436\u0435\u043D\u043D\u0456, \u0432\u0438\u043F\u0456\u0447\u0446\u0456 \u0442\u0430 \u0456\u043D\u0448\u0438\u0445 \u0432\u0438\u0434\u0430\u0445 \u043F\u0440\u0438\u0433\u043E\u0442\u0443\u0432\u0430\u043D\u043D\u044F \u0457\u0436\u0456."@uk . . . . "no"@en . . . . "Cookbook:Oil and fat"@en . . "El aceite de cocina es el aceite de origen vegetal, o m\u00E1s raramente animal, que suele permanecer en estado l\u00EDquido a temperatura ambiente, puede ser consumido por personas y se usa en cocina. Algunos de los muchos tipos de aceites vegetales son; de oliva, de palma, de soja, de colza, de semilla de calabaza, de ma\u00EDz, de girasol, de c\u00E1rtamo, de cacahuete, de semilla de uva, de s\u00E9samo, de arg\u00E1n, de salvado de arroz y se usan para cocinar junto con otros elementos comestibles. Tambi\u00E9n es posible emplear la mayor\u00EDa de estos aceites para aderezar principalmente las ensaladas y para elaborar salsas y aderezos como el alioli, la mayonesa, etc."@es . . "Cooking oil is plant, animal, or synthetic liquid fat used in frying, baking, and other types of cooking. It is also used in food preparation and flavoring not involving heat, such as salad dressings and bread dips, and may be called edible oil. Cooking oil is typically a liquid at room temperature, although some oils that contain saturated fat, such as coconut oil, palm oil and palm kernel oil are solid. There are a wide variety of cooking oils from plant sources such as olive oil, palm oil, soybean oil, canola oil (rapeseed oil), corn oil, peanut oil and other vegetable oils, as well as animal-based oils like butter and lard. Oil can be flavored with aromatic foodstuffs such as herbs, chillies or garlic. Cooking spray is an aerosol of cooking oil."@en . "Spijsolie"@nl . . . . "Sukaldeko olioa animalia edo landare jatorriko koipea da normalean egoera likidoan dagoena giro-tenperaturan. Sukaldaritzan, \"landare-olioa\" termino generikoa erabiltzen da, olio jakin batez (hala nola, koltza olioa) edo zenbait olio nahasketaz, askotan, palmondo, arto, soja edo ekilore olioan oinarritutakoa, osatutako produktu bat etiketatzeko. Animali jatorriko olioak hauen gorputzean eta esnean dagoen gantzetik eratorritako osagaia da. Dentsitate gehiagokoak izaten dira, normalean giro tenperatura solidoak izaten dira, aldiz tenperatura gora joan ahala likido bihurtzen dira."@eu . "\u041F\u0438\u0449\u0435\u0432\u043E\u0435 \u043C\u0430\u0441\u043B\u043E"@ru . . . . "no"@en . "Kuiroleo"@eo . "Huile alimentaire"@fr . . . . "Aceite de cocina"@es . . . . . . . . . . . . . . . . . "Speise\u00F6le"@de . . . "\u00D3leo de cozinha"@pt . "T\u0142uszcze jadalne"@pl . . . . . . . . . "Minyak masakan (atau lebih dikenal dengan istilah minyak goreng) adalah minyak atau lemak yang berasal dari pemurnian bagian tumbuhan, hewan, atau dibuat secara sintetik yang dimurnikan dan biasanya digunakan untuk menggoreng makanan. Minyak masakan umumnya berbentuk cair dalam suhu kamar. Minyak masakan kebanyakan diperoleh dari tumbuhan, seperti kelapa, serealia, kacang-kacangan, jagung, kedelai, dan kanola."@in . "\u0425\u0430\u0440\u0447\u043E\u0432\u0456 \u0436\u0438\u0440\u0438 \u2014 \u0440\u043E\u0441\u043B\u0438\u043D\u043D\u0456, \u0442\u0432\u0430\u0440\u0438\u043D\u043D\u0456 \u0447\u0438 \u0433\u0456\u0434\u0440\u043E\u0433\u0435\u043D\u0456\u0437\u043E\u0432\u0430\u043D\u0456 \u0436\u0438\u0440\u0438, \u0430 \u0442\u0430\u043A\u043E\u0436 \u0457\u0445 \u043A\u043E\u043C\u043F\u043E\u0437\u0438\u0446\u0456\u0457, \u0432\u0438\u043A\u043E\u0440\u0438\u0441\u0442\u043E\u0432\u0443\u0432\u0430\u043D\u0456 \u0432 \u0441\u043C\u0430\u0436\u0435\u043D\u043D\u0456, \u0432\u0438\u043F\u0456\u0447\u0446\u0456 \u0442\u0430 \u0456\u043D\u0448\u0438\u0445 \u0432\u0438\u0434\u0430\u0445 \u043F\u0440\u0438\u0433\u043E\u0442\u0443\u0432\u0430\u043D\u043D\u044F \u0457\u0436\u0456."@uk . . . . "\u98DF\u7528\u6CB9\uFF0C\u6216\u7A31\u98DF\u6CB9\u662F\u7EAF\u5316\u540E\u4F9B\u70F9\u98EA\u7528\u7684\u52D5\u7269\u6216\u690D\u7269\u6CB9\u8102\uFF0C\u65BC\u5BA4\u6EAB\u4E2D\u5448\u6DB2\u614B\u6216\u56FA\u614B\u3002"@zh . . . . "47862666"^^ . . "1122242190"^^ . "\u041F\u0438\u0449\u0435\u0432\u043E\u0301\u0435 \u043C\u0430\u0301\u0441\u043B\u043E \u2014 \u044D\u0442\u043E \u0440\u0430\u0441\u0442\u0438\u0442\u0435\u043B\u044C\u043D\u044B\u0439, \u0436\u0438\u0432\u043E\u0442\u043D\u044B\u0439 \u0438\u043B\u0438 \u0441\u0438\u043D\u0442\u0435\u0442\u0438\u0447\u0435\u0441\u043A\u0438\u0439 \u0436\u0438\u0440, \u0438\u0441\u043F\u043E\u043B\u044C\u0437\u0443\u0435\u043C\u044B\u0439 \u043F\u0440\u0438 \u0436\u0430\u0440\u043A\u0435, \u0432\u044B\u043F\u0435\u0447\u043A\u0435 \u0438 \u0432 \u0434\u0440\u0443\u0433\u0438\u0445 \u0432\u0438\u0434\u0430\u0445 \u043A\u0443\u043B\u0438\u043D\u0430\u0440\u0438\u0438. \u0415\u0433\u043E \u0442\u0430\u043A\u0436\u0435 \u0438\u0441\u043F\u043E\u043B\u044C\u0437\u0443\u044E\u0442 \u043F\u0440\u0438 \u043F\u0440\u0438\u0433\u043E\u0442\u043E\u0432\u043B\u0435\u043D\u0438\u0438 \u043F\u0438\u0449\u0438 \u0438 \u043A\u0430\u043A \u0430\u0440\u043E\u043C\u0430\u0442\u0438\u0437\u0430\u0442\u043E\u0440 \u0432 \u043F\u0440\u043E\u0446\u0435\u0441\u0441\u0430\u0445, \u043D\u0435 \u0441\u0432\u044F\u0437\u0430\u043D\u043D\u044B\u0445 \u0441 \u043D\u0430\u0433\u0440\u0435\u0432\u0430\u043D\u0438\u0435\u043C, \u043D\u0430\u043F\u0440\u0438\u043C\u0435\u0440, \u0432 \u0437\u0430\u043F\u0440\u0430\u0432\u043A\u0430\u0445 \u0434\u043B\u044F \u0441\u0430\u043B\u0430\u0442\u043E\u0432 \u0438 \u0434\u0438\u043F\u0430\u0445. \u041F\u0438\u0449\u0435\u0432\u043E\u0435 \u043C\u0430\u0441\u043B\u043E \u043F\u0440\u0438 \u043A\u043E\u043C\u043D\u0430\u0442\u043D\u043E\u0439 \u0442\u0435\u043C\u043F\u0435\u0440\u0430\u0442\u0443\u0440\u0435 \u043E\u0431\u044B\u0447\u043D\u043E \u043F\u0440\u0435\u0434\u0441\u0442\u0430\u0432\u043B\u044F\u0435\u0442 \u0441\u043E\u0431\u043E\u0439 \u0436\u0438\u0434\u043A\u043E\u0441\u0442\u044C, \u0445\u043E\u0442\u044F \u043D\u0435\u043A\u043E\u0442\u043E\u0440\u044B\u0435 \u043C\u0430\u0441\u043B\u0430, \u043A\u043E\u0442\u043E\u0440\u044B\u0435 \u0441\u043E\u0434\u0435\u0440\u0436\u0430\u0442 \u043D\u0430\u0441\u044B\u0449\u0435\u043D\u043D\u044B\u0435 \u0436\u0438\u0440\u044B, \u0442\u0430\u043A\u0438\u0435 \u043A\u0430\u043A \u043A\u043E\u043A\u043E\u0441\u043E\u0432\u043E\u0435 \u043C\u0430\u0441\u043B\u043E, \u043F\u0430\u043B\u044C\u043C\u043E\u0432\u043E\u0435 \u043C\u0430\u0441\u043B\u043E \u0438 \u043F\u0430\u043B\u044C\u043C\u043E\u044F\u0434\u0440\u043E\u0432\u043E\u0435 \u043C\u0430\u0441\u043B\u043E, \u044F\u0432\u043B\u044F\u044E\u0442\u0441\u044F \u0442\u0432\u0451\u0440\u0434\u044B\u043C\u0438."@ru . . . . "\u98DF\u7528\u6CB9"@zh . . . "Sukaldeko olio"@eu . "\u98DF\u7528\u6CB9\uFF0C\u6216\u7A31\u98DF\u6CB9\u662F\u7EAF\u5316\u540E\u4F9B\u70F9\u98EA\u7528\u7684\u52D5\u7269\u6216\u690D\u7269\u6CB9\u8102\uFF0C\u65BC\u5BA4\u6EAB\u4E2D\u5448\u6DB2\u614B\u6216\u56FA\u614B\u3002"@zh . . "Gli oli alimentari sono prodotti utilizzati a scopo alimentare di natura lipidica che si trovano allo stato liquido a temperatura ambiente. Possono essere utilizzati come condimento \"a crudo\", per friggere o per conservare alimenti (cibi )."@it . . "\u0425\u0430\u0440\u0447\u043E\u0432\u0456 \u0436\u0438\u0440\u0438"@uk . "Oli de cuina"@ca . . . . . . . . . . "O \u00F3leo de cozinha \u00E9 uma gordura vegetal, animal ou sint\u00E9tica usada na fritura, panifica\u00E7\u00E3o e outros tipos de culin\u00E1ria. Tamb\u00E9m \u00E9 usado na prepara\u00E7\u00E3o de alimentos e aromatizantes que n\u00E3o envolvem calor, como molhos para salada e molhos para p\u00E3o, e pode ser chamado de \u00F3leo comest\u00EDvel. O \u00F3leo de cozinha \u00E9 normalmente um l\u00EDquido em temperatura ambiente, embora alguns \u00F3leos que cont\u00EAm gordura saturada, como \u00F3leo de coco, \u00F3leo de palma e \u00F3leo de palmiste, sejam s\u00F3lidos. O \u00F3leo pode ser aromatizado com alimentos arom\u00E1ticos, como ervas, pimenta ou alho."@pt . . "31839"^^ . . . . . "Une huile alimentaire est une huile v\u00E9g\u00E9tale comestible, fluide \u00E0 la temp\u00E9rature de 15 \u00B0C produite par le secteur agroalimentaire quand elle est destin\u00E9e \u00E0 la commercialisation."@fr .