Broth
91Bouillon (broth) — Bouillon, in French cuisine, is simply a broth. This name comes from the verb bouillir , meaning to boil . It is usually made by the simmering of Mirepoix and aromatic herbs (usually a bouquet garni ) with either beef, veal, or poultry bones in… …
92Thioglycollate broth — Fluid thioglycollate media or thioglycollate broth is a multi purpose enriched differentiating media used primarily to differentiate oxygen requirement levels of various organisms. Oxygen levels throughout the media are reduced via reaction with… …
93snow-broth — /snoh brawth , broth /, n. 1. melted snow. 2. a mixture of snow and water. 3. ice cold liquid. [1590 1600] * * * …
94carbohydrate broth — a broth medium that contains heart infusion or peptone, sodium chloride, and an indicator supplemented with a single carbohydrate, used to test the ability to ferment various sugars …
95methyl red–Voges-Proskauer broth — a broth culture medium containing peptone, glucose, and phosphate, used for the culture of coliform bacteria and differentiation by the methyl red and Voges Proskauer tests. Called also MR VP b …
96nitrate broth — nutrient broth containing sodium nitrate, for testing for the bacterial reduction of nitrate to nitrite …
97purple broth base — a broth medium containing peptone, beef extract, sodium chloride, and bromcresol purple, used as a base to which is added a sugar supplement for use in fermentation studies …
98Scotch broth — n [U] BrE thick soup made from vegetables, meat, and ↑barley (=type of grain) …
99scotch\ broth — noun A thick barley soup with vegetables and mutton or beef. Mother cooked a hearty scotch broth for dinner …
100too many cooks spoil the broth — too many managers cause problems, too many chiefs... The structure failed because it was designed by a group of architects. Too many cooks spoil the broth …
