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1
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fats and oils [2]
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脂肪和油脂 〔2〕
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Animal or vegetable fatty acids in solid or liquid form generally used to cook, flavor, thicken or preserve foods.
固体或液体形式的动植物脂肪酸，通常用于烹调、调味、增稠或保存食物。
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2
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lard
[lɑːrd]
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猪油
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Pork fat; fatback is rendered into shortening whereas side pork (fat streaked with lean) provides ons and bacon... cuts of pork
猪肉脂肪；肥肉被制成酥油，而侧肉（有瘦肉条纹的脂肪）提供腌肉和熏肉。
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3
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shortening
[’ʃɔːrtnɪŋ]
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起酥油;
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Substance produced by rendering pork fat; it is used for the lengthy cooking of certain ragouts, and for frying and for making pastry.
使猪肉变肥而产生的物质；用于某些破布的长时间烹调、油炸和做糕点。
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4
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margarine
[’mɑːrdʒərən]
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人造黄油
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Fatty acid used as a substitute for butter; those made with vegetable oil contain no cholesterol.
用作黄油替代品的脂肪酸；用植物油制成的不含胆固醇。
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