- adjective referring to an animal which has been reared for meat production and which has reached the correct standard for sale in a market
- noun a white oily substance in the body of mammals, which stores energy and protects the body against cold
- noun a type of food which supplies protein and Vitamins A and D, especially that part of meat which is white and solid substances (like lard or butter) produced from animals and used for cooking or liquid substances like oil
- noun (written as FAT)a data file stored on disk that contains the names of each file stored on the disk, together with its starting sector position, date, and size.
- material accumulating on a trowel during smoothing. Fat is used to fill in small imperfections.
- Descriptive of a mortar containing a relatively high proportion of cement.
- An ester of fatty acids and glycerol formed in the bodies of animals or plants as a long term energy store, and in the case of animals as a source of energy for their young prior to weaning and as an essential component of cell walls. May be heated to high temperatures without decomposition and generally adds flavour, texture and succulence to most foods and dishes. Oils are fats with low melting points.
- adjective big and round in the body
- adjective round or large
- adjective excellent, fashionable, hip. A vogue term of approval in youth subcultures of the 1980s. Fattier and fattiest are derived terms. The word is sometimes spelt phat.
- adjective thick
- adjective containing a lot of fat
- used to describe a wine that has a favourably high alcohol content, is low in acidity and offers a full-bodied, bold and rich flavour. When a wine has not enough acidity to balance the body, it is referred to as flabby, and if a wine does not quite reach the quality of a fat wine, it is termed plump.
Origin & History of “fat”
Fat is one of a large Indo-European family of words denoting the substance ‘fat’ or its consequences in terms of obesity – the probably related Greek pī́melē and Latin pinguis, for instance, signified respectively ‘lard’ and ‘fat’. The Germanic members of the family, which include German fett, Dutch vet, and Swedish fet as well as English fat, go back to a prehistoric Germanic *faitaz.