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poly unsaturated fat, poly-unsaturated fat,

A type of fatty acid that is in a liquid form at room temperature and is primarily taken from plants.

Milk containing 2% percent milk fat. Many consider low-fat milks containing 1% or less of milk fat such as 1% low-fat milk or skim milk to be reduced-fat milks however, the actual classification for a reduced-fat milk is the variety labeled "2% reduced-fat" milk.

One of three main categories of basic nutrients (the others are protein and carbohydrates) that are used by the body for energy.

One of the three categories of fatty acids that also includes saturated fats and polyunsaturated fats.

Milk which contains less than 1/2 percent of milk fat. Generally non-fat milk has been fortified with vitamin A and D to improve the nutritional values.

Milk containing 1% percent milk fat. Although many will consider skim milk, which contains 1 percent or less of milk fat to be a low-fat milk, the typical classification for a low-fat milk is the variety labeled "1% low-fat" milk.

One of the three categories of fatty acids that also includes monounsaturated fats and polyunsaturated fats.

A type of cooking fat that is often sought by chefs desiring to add a rich flavor to a variety of foods.

Any food product, such as fat free cheese or fat free milk that contains no fat solids. Also referred to as "nonfat".

A powder made by extracting the water from skim milk, which can be reconstituted by adding warm water.

Food products containing a designated percentage of fat solids that overall are less than other similar products in the same type and category and they must not contain more than 3 grams of fat per serving.

Any of a variety of alternate ingredients that can be used instead of oil or butter in the preparation of foods.

A cooking utensil that enables liquid fat to be gathered and removed from juices that are come from roasted meats, stews, soups and stocks.

A light colored oil pressed from the "copra" (meat) of a coconut. It solidifies at room temperature and has a buttery texture.

Constructed like a traditional loaf pan, this type of pan is made to allow fat and drippings to be removed as the loaf bakes.

Positive Descriptor of wine that fills the mouth. Although “fat” wines typically lack elegance, “fat” wine is highly valued by connoisseurs of sweet dessert wines.

A vegetable fat that has been processed into a soft, spreadable form with a taste, texture and appearance that is similar to butter.

A piece of cooking equipment made large enough to hold a whole turkey in a pot of oil so it can be deep fried.

A type of edible food oil, also known as soy oil or soya oil, which is processed from soybeans. It is one of the most widely used oils for food preparation and processing.