broth

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broth

 (brôth, brŏth)
n. pl. broths (brôths, brŏths, brôthz, brŏthz)
1. The water in which meat, fish, or vegetables have been boiled; stock.
2. A thin, clear soup based on stock, to which rice, barley, meat, or vegetables may be added.
3. A liquid containing nutrients for culturing microorganisms: inoculated the broth with bacteria.

[Middle English, from Old English; see bhreu- in Indo-European roots.]

broth

(brɒθ)
n
1. (Cookery) a soup made by boiling meat, fish, vegetables, etc, in water
2. (Cookery) another name for stock19
[Old English broth; related to Old Norse broth, Old High German brod, German brodeln to boil; see brew]

broth

(brɔθ, brɒθ)

n.
1. a thin soup of concentrated meat or fish stock.
2. water that has been boiled with meat, fish, vegetables, or grains; stock.
3. a liquid medium containing nutrients suitable for culturing microorganisms.
[before 1000; Middle English, Old English]
broth′y, adj.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.broth - liquid in which meat and vegetables are simmeredbroth - liquid in which meat and vegetables are simmered; used as a basis for e.g. soups or sauces; "she made gravy with a base of beef stock"
soup - liquid food especially of meat or fish or vegetable stock often containing pieces of solid food
pot likker, pot liquor, liquor - the liquid in which vegetables or meat have be cooked
beef broth, beef stock - a stock made with beef
chicken broth, chicken stock - a stock made with chicken
stock cube - a cube of dehydrated stock
2.broth - a thin soup of meat or fish or vegetable stock
soup - liquid food especially of meat or fish or vegetable stock often containing pieces of solid food
barley water - used to feed infants
bouillon - a clear seasoned broth
Translations
vývar
kraftsuppe
liemi
juha
煮出し汁
수프
bouillonbouillonsoep
buljong
ซุป
nước luộc thịt

broth

[brɒθ] Ncaldo m

broth

[ˈbrɒθ] nbouillon m de viande et de légumes Scotch broth

broth

nFleischbrühe f; (= thickened soup)Suppe f

broth

[brɒθ] nminestra (in brodo), brodo

broth

مَرَق vývar kraftsuppe Brühe ζωμός caldo liemi bouillon juha brodo 煮出し汁 수프 bouillon buljong rosół caldo бульон buljong ซุป et ya da sebze suyuna çorba nước luộc thịt 肉汤

broth

n caldo
References in periodicals archive ?
The material was also inoculated into 3 tubes of Robertson cooked meat broth, one of which was heated to 80[degrees]C for 15 minutes, the second for 5 minutes and the third tube left unheated.
Subcultures from the Robertson cooked meat broth also showed swarming growth of Clostridium tetani.