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butterfat
/ˈbətɝˌfæt/
noun
the fatty component of milk that is used to make butter and contributes to its rich and creamy texture
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animal fat
/ˈænɪməl fˈæt/
noun
the fatty tissue found in animals, often used in cooking or as a source of energy
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butter
/ˈbətɝ/
noun
a soft, yellow food made from cream that we spread on bread or use in cooking
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margarine
/ˈmɑɹdʒɝən/
noun
a type of food similar to butter, made from vegetable oils or animal fats
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vegetable oil
/vˈɛdʒɪɾəbəl ˈɔɪl/
noun
a type of cooking oil derived from plant sources, such as seeds or fruits
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clarified butter
/klˈæɹɪfˌaɪd bˈʌɾɚ/
noun
a type of butter that has been heated and separated from its milk solids, resulting in a golden, pure fat.
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drippings
/dɹˈɪpɪŋz/
noun
juices and fat that come out of meat while being fried, etc.
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ghee
/ˈɡi/
noun
an aromatic and rich form of clarified butter widely used in Indian cuisine
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lard
/ˈɫɑɹd/
noun
a soft white solid substance that is obtained from melting the fatty parts of a hog, used in cooking
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shortening
/ˈʃɔɹtənɪŋ/, /ˈʃɔɹtnɪŋ/
noun
a solid fat used in baking to create tender and flaky textures in pastries and doughs
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suet
/sˈuːɪt/
noun
the raw, hard fat around the kidneys and loins of beef, lamb, mutton, etc., used in cooking
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tallow
/ˈtæɫoʊ/
noun
a solid, fatty substance derived from animal fat, often used in candles and soap-making
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tail fat
/teɪl fæt/
noun
the adipose tissue or fat found in the tail of animals, used in cooking for its rich flavor and high fat content
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trans fatty acid
/tɹˈænz fˈæɾi ˈæsɪd/
noun
a type of unsaturated fat that is created when oil becomes solid after being chemically processed, a process such as the making of margarine
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saturated fatty acid
/sˈætʃɚɹˌeɪɾᵻd fˈæɾi ˈæsɪd/
noun
a type of fat molecule that contains no double bonds between carbon atoms and is typically solid at room temperature
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unsaturated fatty acid
/ʌnsˈætʃɚɹˌeɪɾᵻd fˈæɾi ˈæsɪd/
noun
a type of fat that contains one or more double bonds in its chemical structure and is considered healthier for the body
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polyunsaturated fat
/pˌɑːlɪˈʌnsɐtʃɚɹˌeɪɾᵻd fˈæt/
noun
a type of dietary fat that contains more than one double bond in its chemical structure, typically found in plant-based oils and fatty fish
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monounsaturated fatty acid
/mˈɑːnoʊˌʌnsɐtʃɚɹˌeɪɾᵻd fˈæɾi ˈæsɪd/
noun
a type of healthy dietary fat that is typically liquid at room temperature and can help improve heart health
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sesame oil
/sˈɛsɐmi ˈɔɪl/
noun
a type of flavorful cooking oil derived from sesame seeds, commonly used in Asian cuisines
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olive oil
/ˈɑːlɪv ˈɔɪl/
noun
an oil that is pale yellow or green, made from olives, and often used in salads or for cooking
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safflower oil
/sˈæflaʊɚɹ ˈɔɪl/
noun
a vegetable oil extracted from the seeds of the safflower plant, commonly used in cooking and food preparation
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sunflower oil
/sˈʌnflaʊɚɹ ˈɔɪl/
noun
a type of cooking oil extracted from sunflower seeds
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palm oil
/pˈɑːm ˈɔɪl/
noun
a type of vegetable oil derived from the fruit of oil palm trees
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peanut oil
/pˈiːnʌt ˈɔɪl/
noun
a type of vegetable oil derived from peanuts, commonly used for cooking and frying
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mustard oil
/mˈʌstɚd ˈɔɪl/
noun
a type of pungent and flavorful oil extracted from mustard seeds
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corn oil
/kˈɔːɹn ˈɔɪl/
noun
oil that is made from corn and usually used when cooking
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soybean oil
/sˈɔɪbiːn ˈɔɪl/
noun
a type of cooking oil extracted from soybeans
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lemongrass oil
/lˈɛməŋɡɹˌæs ˈɔɪl/
noun
an essential type of oil derived from the lemongrass plant, known for its refreshing and citrusy aroma
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