11.   Skim the fat from the surface of the cooking liquid.

12.   Skim the fat off the surface and discard.

13.   Skim fat from sauce in roasting pan.

14.   Skim the fat from the sauce.

15.   Skim fat from cooking juices.

16.   Skim the fat from the saucepan.

17.   Skim any fat from stock and bring to a boil in a saucepan.

18.   Skim any fat from the surface of the stock.

19.   Skim any fat from the top of the soup.

20.   Skim excess fat.