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The network of fat that runs throughout a cut of meat, also referred to as graining. As the meat is cooked, the marbling dissolves into the meat, making it tender, juicy and more flavorful.

Cream generally containing 20% milk fat but is classified as light cream if it contains milk fat in the range of 18% to 30%.

A designation used in reqard to the fat content of a meat product containing 10% or less of fat.

The ham must contain less than 10 grams of fat, 4.5 grams or less of saturated fat, and less than 95 grams of cholesterol per 100 grams and per Reference Amount Customarily Consumed (RACC).

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

In preparing pastry, this refers to mixing a fat such as butter or lard with a dry ingredient such as flour until it forms particles of fat that are covered with the dry ingredient.

The layer of fat that extends the length of a hog's back. It is available fresh, unsalted, not cured, and not smoked, for use as cracklings (fried or roasted pork fat or skin used as snacks) and for the production of lard.

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

A term that refers to the rendered fat of chickens that is strained and used in a variety of Jewish dishes in much the same way that butter is used.

The ham must contain less than 5 grams of fat, less than 2 grams of saturated fat, and less than 95 grams of cholesterol per 100 grams and per Reference Amount Customarily Consumed (RACC).

A meat product that is sometimes mistakenly referred to as "fat back". This cut of meat comes from the side and the belly of the hog and consists of a layer of fat with some lean meat streaks running through it.

1) A thin crisp fried pastry that is made by dipping a fancy shaped iron into a sweet batter and then dipping the iron in hot fat that is deep enough to cover the battered iron.

cream, half and half, milk products,

Sometimes referred to as Italian bacon, lardo is basically cured pork fat taken from the back of a pig, seasoned with garlic and herbs, and aged for 4 to 6 months.

Potatoes sliced very thin that are deep-fat fried, which are also known as potato chips. Saratoga Chips come in many different types that include seasoned flavors, numerous shapes and a variety of textures.

A type of Forcemeat which has been made by combing pork and pork fat with an equal amount of another meat selected by the meat processor.

To remove scum, fat or other impurities from the surface of a liquid, such as stock or jam, while it is cooking.

A method of cooking that involves that use a heavy pan containing a small amount of fat that is used for cooking foods over moderate heat The fat which helps to prevent the fried food from sticking to the pan, is heated until it is very hot before food is added to the pan.

Also known as sunflower seed oil, this golden colored oil is derived from the seeds of the sunflower plant.

A snack food that is a potato sliced very thin and then deep-fat fried, which is also known as a "saratoga chip." They come in many different varieties that include different flavors, and textures.