Oils and Fats form a part of a class of naturally occurring compounds called Lipids.They occur in animals and plants. They are insoluable in water but soluable in organic solvents like Benzene, Carbon Tetrachloride, etc. Simple Lipids on alkali hydrolysis form fatty acids and alcohols. Simple lipids, which on hydrolysis give long chain fatty acids and Glycerol (trihydric alcohol)are called oils and fats. Oils and fats are complex mixtures of naturally occurring triglycerides of long chain fatty acids. Triglycerides are esters fo glycerol with fatty acids. Groundnut oil, Coconut oil, gingely oil, castor oil, palm oil, mustard oil, sunflower oil, cotton seed oil are some of the common oils. Oils are generally obtained from vegetable sources. Oils are widely used in cooking. They contribute important taste and textural qualities that are part of enjoying food.There are several types of fats, but all are made of saturated , monosaturated and polyunsaturated fatty acids. Fatty acids are the organic building blocks of fats and differ in the mount of hydrogen they contain.Each of these fats have a different effect on thebody, but all contain nine calories per gram.