fats and oils [2]

Animal or vegetable fatty acids in solid or liquid form generally used to cook, flavor, thicken or preserve foods.

lard

Pork fat; fatback is rendered into shortening whereas side pork (fat streaked with lean) provides lardons and bacon.

shortening

Substance produced by rendering pork fat; it is used for the lengthy cooking of certain ragouts, and for frying and for making pastry.

margarine

Fatty acid used as a substitute for butter; those made with vegetable oil contain no cholesterol.