What term describes a mixture of different oils and fats used for frying?

The term that accurately describes a mixture of different oils and fats used for frying is "frying blend or frying oil." This terminology indicates that multiple types of oils or fats are combined to create a product that can withstand high temperatures while frying. By using a blend, chefs can achieve enhanced flavors, better stability at high temperatures, and improved frying characteristics such as smoke point and taste.

Cooking fats generally refer to any fat used in cooking, which can encompass a broader range of products beyond just frying. While butter mixture implies a specific type of fat that combines butter with other ingredients, it doesn't represent the concept of multiple oils and fats specifically for frying applications. Emulsified fat refers to a mixture where fats are combined with other liquids, often using an emulsifier; however, this term is not synonymous with the concept of frying oils and may not even be suitable in a frying context. This makes "frying blend or frying oil" the most appropriate choice in this scenario.