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1) A term used to describe soft or rendered animal fat or animal fat products such as lard or butter.

Also known as trans fat, this is a type of fat that is created when oils are partially hydrogenated, which occurs by adding hydrogen to the oil so ir remains solid rather than liquid.

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 substance produced from various hard fats that are derived from the process of rendering animal carcasses such as beef, pork, and mutton.

Milk containing at least 3.25 percent milk fat, which is present when it is provided from the cow. None of the milk fat is removed from whole milk and it is not fortified with Vitamin A as are the different varieties of reduced fat milk.

The technique that uses a low heat to melt fat away from any connective tissues. The connective tissues (meat) that are separated from the fat turn brown and crispy to become what is known as lardons.

Refers to the process of removing the fat from the surface of a sauce, soup, or stew. This may be accomplished by using a spoon or a bulb baster to suck the fat off the surface.

The process of cooking animal fat over low heat, which causes connective tissues to separate from the fat.

Milk that contains less than 1/2 percent of milk fat. Also referred to as low-fat milk, skim milk most often has been fortified with both vitamin A and D.

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

A kitchen utensil that is used to separate the fat from the juices of the meat. The hot meat juices or any hot meat stock containing fat is poured into the separator and the fat rises to the top while the thicker layers of the meat juices remain on the bottom.

The hard, thin layer of white fat surrounding the kidneys of beef and sheep. It is used for the creation of dumplings and for several traditional English steamed puddings, such as steak and kidney pudding.

A combination of equal parts milk and light cream that contains up to 15 percent milk fat. Half and Half will typically range between 10% to 18% fat content.

A type of kitchen utensil that can be used to heat cooking oils (fats) so foods can be completely covered in hot oil to be fry cooked, also referred to as "deep fat fried".

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

A cooking fat, which is basically flavorless, that is produced from vegetable oils. Through a manufacturing procedure known as hydrogenation, shortening is produced from oil and chemically transformed into a solid.

A thickening agent made from fat mixed with flour that is cooked together to be used to stiffen the texture of sauces, gravies, and soups.

A type of unripened cheese with a smooth texture and a sweet tangy flavor that is produced from milk and/or cream.

Meat, generally fatty bacon or pork fat, that is cut into strips 1/4 inch across and 1 to 1 1/2 inches long that is cooked to remove the fat.

A popular dessert made with cream, sugar, and various flavorings that are blended together, infused with air, and frozen.