vetten

Vetten is a Dutch term with several related meanings centered on fat and fat-related actions. It can function as a noun in the plural form and as a verb, used in various practical contexts such as cooking, maintenance, and animal husbandry. The senses share a common connection to fat, oil, and the process of applying or increasing fat content.

As a noun, vetten denotes fats and greases. It can refer to the fats used in cooking, including animal fats (such as lard) and vegetable fats (such as oils and margarines), as well as other greasy substances used in industry. In nutrition and food labeling, the plural vetten may appear when discussing fatty acids and lipid content in general terms.

As a verb, vetten has several related meanings. One sense is to grease or lubricate a surface or part, such as applying fat or oil to a pan or mechanical components to reduce friction. A second sense is to fatten, i.e., to increase the fat content in an animal through feeding, a practice common in livestock production. In culinary use, vetten can also mean to enrich a dish by adding fat or fat-based ingredients for flavor and texture.

Etymology traces vetten to the Dutch word vet, meaning fat, with historical usage across culinary, agricultural, and technical domains. The term is widely understood in the Netherlands and Flemish-speaking regions, where it appears in everyday language as well as technical literature.

See also: fat, fattening, lubrication, lipid.