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Butter |
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Fat from sour or sweet cream
gathered in a mass, sometimes salted and
colored. It contains not less than 80% by weight
of milk fat. |
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Compound |
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A mixture of animal fats, a
mixture of vegetable fats or a mixture of both. |
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Corn Oil |
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Refined oil from dried, crushed
corn germ. |
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Cottonseed Oil |
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Refined oil from the crushed seed
of the cotton plant. |
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Cracklings |
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The residue from rendered fat of
meat. |
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Hydrogenated Fats |
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Oils or soft fats changed to
solid fat by treatment with hydrogen. |
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Lard |
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Fat rendered from the fatty
tissues of the hog. |
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Margarine |
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Product made by the
emulsification of various refined oils with
cultured milk and further processing to produce
a consistency similar to that of butter;
contains 80% fat, usually colored; may or may
not have salt added. |
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Nut Margarine |
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May also be referred to as
vegetable margarine; made wholly from vegetable
fats. |
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Olive Oil |
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Oil from flesh of ripe olives.
Virgin olive oil is that which is first
extracted and is better in flavor and appearance
than the oil produced by the second or third
pressing. |
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Peanut Oil |
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The oil extracted from peanuts. A
byproduct of peanut butter. |
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Poultry Fat |
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A cooking fat made commercially
by rendering the leaf fat removed from the body
cavity of chickens and turkey and sometimes from
the fat that is skimmed from vats of poultry
being cooked from canning. |
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Safflower Oil |
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The Oil extracted from seed of
the safflower plant; used for any cooking
purposes; also used commercially for the
manufacture of safflower margarine. |
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Suet |
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Clear, white fat of beef and
mutton, usually from around the heart or kidney. |
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Sweet butter |
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Made from sweet cream. Unsalted. |
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Whipped Butter |
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Butter into which air has been
whipped. |
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