Dripping - fat which meat drips from being roasted, meat flavour

Suet - fat around organs of animals such as sheep, solid and hard

Vegetable oils - may be rich source of unsaturated fatty acids, usually contain natural antioxidants which resist rancidity.

Margarine - solid emulsion of water in oil with fat content between 80% and 90%

Low fat spreads - don't meet minimum fat level in margarine. Water used to bulk out spread

Shortening - e.g shortcrust pastry - fat coat flour particles and prevent moisture absorption. Stops gluten formation which gives crumbly/short texture

Plasticity - fats do not melt immediately but soften over a range of temps, some fats e.g soft margarine formulated for low melting points and spreadable straight from fridge

Retention of moisture - some fats can help retain a bakery products moisture and increase shelf-life, may also be used to baste foods cooked by dry het