Elaeis Elaeis Elaeis () is a genus of palms containing two species, called oil palms. They are used in commercial agriculture in the production of palm oil. The African oil palm "Elaeis guineensis" (the species name "guineensis" referring to its country of origin) is the principal source of palm oil. It is native to west and southwest Africa, occurring between Angola and Gambia. The American oil palm "Elaeis oleifera" () is native to tropical Central and South America, and is used locally for oil production. Mature palms are single-stemmed, and can grow well over tall. The leaves are pinnate, and reach
Carryover cooking Carryover cooking Carryover cooking (sometimes referred to as resting) is when food retains heat and continues to cook even after being removed from the source of heat. Carryover cooking is often used as a finishing step in preparation of foods that are roasted or grilled, and must be accounted for in recipes as it can increase the internal temperature of foods by temperatures between 5 and 25 degrees Fahrenheit (3–14°C). The larger and denser the object being heated, the greater the amount of temperature increase due to carryover cooking. Resting, when used as a synonym for carryover cooking, also refers