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B2 adjective #44 सबसे आम 18 मिनट पढ़ने का समय

broth

शीर्ष 44

Broth is a very simple word for a type of food. Think of it like 'soup water.' When you cook meat or vegetables in water for a long time, the water starts to taste like the food. This tasty water is called broth. It is usually very thin, like water, not thick like some soups. People often drink broth when they are sick because it is easy to swallow and feels warm in the stomach. You can have chicken broth, beef broth, or vegetable broth. In a grocery store, you can buy it in a box or a can. It is a very basic part of cooking. If you want to make a simple soup, you start with broth and then add things like noodles or small pieces of carrots. It is a friendly, comforting word that everyone who likes to cook or eat soup should know. Just remember: broth is the liquid part, not the solid pieces of food.

At the A2 level, you should know that broth is a savory liquid made by boiling meat, fish, or vegetables. It is different from 'soup' because broth is just the liquid, while soup usually has many other things in it like meat chunks or vegetables. You will often see broth used as a base for other dishes. For example, if you are making rice, you might use chicken broth instead of water to give the rice more flavor. You might also hear the word in a restaurant. A waiter might ask, 'Would you like a cup of broth before your main course?' It is also a common word in health contexts. If someone has a stomach ache, a doctor might say, 'Drink some clear broth.' This means a broth that you can see through, with no fat or pieces of food in it. It is a useful word for talking about cooking, eating, and staying healthy.

Broth is a foundational term in culinary English, referring to a flavorful liquid obtained by simmering ingredients such as meat, poultry, fish, or vegetables in water. At the B1 level, you should understand the distinction between broth and other liquids like stock or juice. Broth is typically seasoned with salt and herbs, making it flavorful enough to be consumed on its own. It is a key ingredient in many recipes, used to add depth to sauces, stews, and grains. You will also encounter 'broth' in idiomatic expressions, most notably 'too many cooks spoil the broth,' which means that if too many people try to do the same job, they will make a mess of it. Additionally, you might see 'broth' used in a scientific context to describe a liquid used to grow bacteria in a lab, though this is more specialized. Overall, broth is a versatile word that appears in everyday conversation, recipes, and health advice.

At the B2 level, the word broth takes on more nuance. While its primary definition remains a savory liquid made from simmering meat or vegetables, you should be aware of its specific culinary characteristics, such as its clarity and thin consistency. Unlike stock, which is often unseasoned and used as a neutral base, broth is a finished product that is seasoned and ready to serve. You should also be comfortable with the scientific application of the term, where it refers to a 'culture broth' or 'nutrient broth' used in microbiology to cultivate microorganisms. This dual usage—culinary and scientific—is a hallmark of B2 vocabulary. Furthermore, you should recognize the word in more sophisticated contexts, such as 'primordial broth,' a term used in biology to describe the conditions on Earth when life first began. Understanding these different layers of meaning will help you use the word accurately in both academic and casual settings.

For C1 learners, broth is understood not just as a food item but as a medium of infusion and cultivation. In a culinary sense, you might explore the technical differences between a broth, a bouillon, and a consommé, noting that a broth is typically made from meat and is less refined than a clarified consommé. You should also be familiar with the metaphorical uses of the word. For instance, a writer might describe a city as a 'broth of cultures,' implying a rich, blended mixture of different influences. In the sciences, 'broth' is a standard term for liquid media, and you would be expected to use it in lab reports or discussions about microbiology. The word carries a sense of 'essence'—it is the liquid that has captured the essential qualities of whatever was cooked or grown within it. Mastery at this level involves using the word with precision in various registers, from the highly technical to the poetically descriptive.

At the C2 level, your understanding of 'broth' should encompass its full etymological, technical, and metaphorical range. You recognize its roots in the Old English 'broth' and its relationship to the process of brewing and boiling. You are capable of using the word in complex scientific discourse, discussing the specific components of various nutrient broths used in biotechnology. Metaphorically, you can use 'broth' to describe any rich, generative environment, such as the 'primordial broth' of early evolutionary theory or a 'cultural broth' that fosters artistic innovation. You also understand the subtle cultural connotations of the word, such as its role in traditional medicine and its appearance in archaic idioms like 'a broth of a boy.' At this level, the word is a versatile tool in your vocabulary, allowing you to describe liquids that are not just mixtures, but transformative environments that support life, flavor, or ideas.

इसका अभ्यास करें उदाहरण नोट्स और सुझाव

broth 30 सेकंड में

Broth is a thin, savory liquid made by simmering meat, fish, or vegetables in water, often used as a soup base or consumed alone.
In science, specifically microbiology, it refers to a liquid nutrient medium used to grow and study bacteria or other microorganisms in labs.
It is typically seasoned and clear, distinguishing it from 'stock' (usually unseasoned and bone-based) and 'soup' (which usually contains solid food chunks).
The word is also used in common idioms like 'too many cooks spoil the broth' and scientific terms like 'primordial broth' regarding life's origins.

The word broth primarily refers to a thin, savory liquid that is created by simmering various ingredients—most commonly meat, bones, fish, or vegetables—in water for a significant period. Unlike a thick soup or a heavy stew, broth is characterized by its clarity and its fluid, water-like consistency, though it is deeply infused with the flavors, nutrients, and essences of the items cooked within it. In culinary arts, it serves as the foundational element for countless dishes, acting as the soul of soups, the moisture in risottos, and the flavor-enhancer in sauces. When you sip a warm cup of chicken broth while recovering from a cold, you are experiencing the word in its most comforting, domestic context. However, the term extends far beyond the kitchen. In the world of science, particularly microbiology, a broth is a liquid medium specifically formulated to provide the necessary nutrients for the growth and cultivation of microorganisms like bacteria or yeast. This 'nutrient broth' allows scientists to observe how populations of microbes expand in a controlled environment. Whether you are a chef balancing the salt in a beef broth or a researcher monitoring a bacterial culture in a laboratory broth, the core concept remains the same: a liquid medium enriched with specific substances to support either culinary enjoyment or biological life.

Culinary Application: In cooking, broth is often seasoned with salt, herbs, and spices during the simmering process, making it palatable enough to be consumed on its own as a light meal or a restorative tonic.

The chef carefully skimmed the surface of the simmering broth to ensure it remained perfectly clear and free of impurities.

The usage of 'broth' is also deeply embedded in idiomatic English. You might hear the phrase 'too many cooks spoil the broth,' which serves as a metaphorical warning that when too many people try to lead or influence a project, the final result is often ruined. This highlights how central broth is to the human experience of preparation and collaboration. Furthermore, in historical contexts, broth was often the primary way to stretch limited food resources, ensuring that every bit of nutrition was extracted from bones and vegetable scraps. This gives the word a connotation of resourcefulness and essential sustenance. In modern health trends, 'bone broth' has seen a massive resurgence, marketed as a superfood rich in collagen and minerals, showing that the word can carry both traditional and trendy associations. Whether it is a clear consommé in a fine-dining restaurant or a cloudy vegetable broth in a home kitchen, the word signifies a liquid that has been transformed by time and heat into something more valuable than the water it started as.

Scientific Context: A 'culture broth' is a liquid environment containing proteins, salts, and sugars designed to help microorganisms multiply for study or industrial production.

The laboratory technician inoculated the sterile broth with a sample of the bacteria to begin the overnight incubation process.

In literary and descriptive writing, broth can also be used metaphorically to describe any thick, murky, or nutrient-rich liquid. For example, the 'primordial broth' (often called primordial soup) refers to the theoretical mixture of organic compounds on early Earth from which life is thought to have originated. This use of the word emphasizes the idea of a liquid that is 'pregnant' with potential, containing all the necessary ingredients for something complex to emerge. Thus, when you encounter the word 'broth,' you should think of it as more than just a liquid; it is a medium of transformation, whether that transformation is culinary, biological, or even evolutionary. It is a word that bridges the gap between the domestic comfort of a kitchen and the rigorous precision of a laboratory, always representing a liquid that has been enriched by what has been immersed within it.

Etymological Root: The word comes from Old English 'broth,' related to the verb 'brewan' (to brew), highlighting the process of boiling or simmering.

After hours of simmering, the vegetable broth had turned a deep, golden amber color, smelling of thyme and roasted onions.

The doctor recommended a diet of clear broth and gelatin for the patient's first day of recovery after surgery.

In the bustling ramen shop, the master spent years perfecting his secret pork broth, which was boiled for twenty-four hours.

Using the word broth correctly involves understanding its role as a mass noun (uncountable) in most contexts, though it can be countable when referring to specific types or varieties. When you are talking about the liquid itself, you treat it like 'water' or 'milk.' For instance, you would say, 'There is too much broth in this bowl,' rather than 'There are too many broths.' However, if you are a waiter describing a menu, you might say, 'We offer three different broths: chicken, beef, and vegetable.' This flexibility is key to mastering its use in both casual and professional English. In a sentence, broth usually functions as the direct object of verbs like 'simmer,' 'strain,' 'season,' 'sip,' or 'prepare.' Because broth is a foundational ingredient, it is frequently paired with adjectives that describe its clarity, flavor, or temperature. You will often see it modified by words like 'clear,' 'rich,' 'savory,' 'golden,' 'piping-hot,' or 'diluted.' These descriptors help the reader or listener visualize the quality of the liquid being discussed.

As a Subject: The broth was so flavorful that it didn't need any extra salt or pepper.

After the vegetables were tender, she strained the broth through a fine-mesh sieve to remove the solids.

In scientific writing, the word is used with more precision. It is often part of a compound noun, such as 'tryptic soy broth' or 'lysogeny broth.' In these cases, the word 'broth' identifies the physical state of the medium (liquid) as opposed to 'agar' (solid). When writing about experiments, you might say, 'The samples were placed in a nutrient broth and kept at thirty-seven degrees Celsius.' Here, the word acts as a technical term. In culinary writing, the word is often used to evoke a sense of warmth and home. A food blogger might write, 'The aroma of the simmering broth filled the entire house, promising a cozy dinner.' This use of the word appeals to the senses. It is also important to note the prepositional phrases that often follow 'broth.' We usually say 'broth of [ingredient]' or 'broth made from [ingredient].' For example, 'a broth of wild mushrooms' or 'a broth made from roasted chicken wings.' These structures allow you to specify the source of the flavor while maintaining the focus on the liquid itself.

As an Object of a Preposition: She served the poached fish in a shallow pool of delicate lemon broth.

To deglaze the pan, the chef poured in a splash of beef broth, scraping up the browned bits from the bottom.

Another way to use 'broth' is in the context of health and wellness. You might encounter sentences like, 'Drinking a cup of warm broth before bed can aid digestion.' In this instance, the word is associated with therapeutic benefits. In more complex sentence structures, 'broth' can be part of a comparative phrase. For example, 'The soup was little more than a thin broth, lacking the heartiness of a traditional chowder.' This usage contrasts broth with other types of food to highlight its specific characteristics—namely, its lightness and liquid nature. By understanding these various patterns—from technical scientific descriptions to evocative culinary prose—you can use 'broth' with the nuance and accuracy of a native speaker. Whether you are writing a recipe, a lab report, or a descriptive essay, the word 'broth' provides a specific, useful way to describe an enriched liquid.

Metaphorical Usage: The city was a thick broth of noise, smog, and neon lights, overwhelming the senses of the newcomer.

The scientist explained that the early oceans were a 'primordial broth' containing the building blocks of life.

If you find the sauce too thick, you can always thin it out with a little bit of chicken broth.

The recipe calls for four cups of vegetable broth, but you can use water in a pinch.

You are most likely to encounter the word broth in four distinct environments: the kitchen (or restaurant), the hospital, the laboratory, and in traditional proverbs. In the culinary world, 'broth' is a staple term. You will hear it in cooking shows where chefs emphasize the importance of a 'well-seasoned broth' as the base for a great soup. If you visit a ramen shop, the menu will likely describe the broth in great detail—whether it is a 'creamy tonkotsu broth' or a 'light shio broth.' In these settings, the word is synonymous with quality and depth of flavor. Servers might ask if you would like a 'cup of broth' to start your meal, particularly in Asian cuisines where clear soups are common. In grocery stores, you will see entire aisles dedicated to 'cartons of broth,' usually categorized by the main ingredient like chicken, beef, or vegetable. The word here is a practical label for a commercial product that saves home cooks hours of simmering time.

In the Kitchen: 'Make sure the broth doesn't come to a rolling boil, or it will become cloudy,' the instructor warned the culinary students.

The waiter recommended the spicy seafood broth for anyone who enjoyed a bit of heat with their meal.

In a medical or healthcare setting, 'broth' is often used when discussing 'clear liquid diets.' Doctors and nurses might tell a patient who is recovering from surgery or a stomach illness that they can only have 'clear broth.' In this context, the word represents safety and digestibility. It is the first step back toward solid food. You might hear a nurse say, 'We'll start you on some warm broth and see how your stomach handles it.' This usage is very common in hospitals and clinics worldwide. Moving to the scientific arena, 'broth' is a daily term for microbiologists. In a lab, you won't hear people talking about 'soup'; they talk about 'growth broth' or 'LB broth.' A researcher might say, 'The bacteria reached the stationary phase in the broth after twelve hours.' Here, the word is completely stripped of its culinary associations and is used as a precise technical term for a liquid growth medium.

In the Laboratory: 'We need to autoclave the nutrient broth before we can use it for the experiment,' the lab manager noted.

The doctor explained that a diet of clear broth would help the patient stay hydrated without straining their digestive system.

Finally, you will hear 'broth' in the world of literature and folk wisdom. The proverb 'too many cooks spoil the broth' is so common that people often just say 'too many cooks' and expect you to know the rest. This shows how deeply the word is woven into the fabric of the English language. You might also hear the term 'broth of a boy,' an old-fashioned Irish expression used to describe a lively, healthy, or excellent young man. While this is less common today, it still appears in older books and films. In summary, whether you are reading a recipe, a medical chart, a scientific paper, or a book of idioms, the word 'broth' is a versatile term that describes a liquid enriched by its contents, used for nourishment, study, or as a metaphor for life itself.

In Literature/Idioms: 'Too many cooks spoil the broth' is a classic proverb about the dangers of having too many people in charge.

He was described as a 'fine broth of a boy,' full of energy and potential.

The grocery store clerk pointed me toward the aisle where they kept the organic vegetable broth.

The researcher observed the cloudy broth, indicating that the bacteria had successfully multiplied.

One of the most frequent mistakes learners make with the word broth is confusing it with its close relative, 'stock.' While they are very similar, they are not identical. The primary difference lies in the ingredients and the seasoning. Broth is generally made from meat (with or without bones) and is seasoned with salt and herbs, making it ready to eat as is. Stock, on the other hand, is made primarily from bones and is usually left unseasoned so that it can be used as a neutral base for other dishes. If you use the word 'stock' when you mean a light, drinkable liquid, a chef might correct you. Another common error is using 'broth' as a synonym for 'soup.' While all broths can be considered a type of soup, not all soups are broths. A soup like a thick potato chowder or a chunky minestrone is far too substantial to be called a broth. Broth must be a clear, thin liquid. If you describe a thick, creamy soup as a 'broth,' it will sound incorrect to a native speaker.

Broth vs. Stock: Broth = Meat-based, seasoned, drinkable. Stock = Bone-based, unseasoned, used as an ingredient.

Incorrect: I ate a thick, creamy mushroom broth for lunch. (Correct: I ate a thick, creamy mushroom soup.)

Grammatically, learners often struggle with the countability of 'broth.' As mentioned before, it is usually an uncountable mass noun. A common mistake is saying 'I would like a broth,' when you should say 'I would like some broth' or 'I would like a bowl of broth.' The only time you use 'a broth' is when you are referring to a specific variety, such as 'This is a spicy broth that we specialize in.' Furthermore, there is a common spelling mistake where learners confuse 'broth' with 'broth' (the word itself) and 'brothel' (a completely unrelated and sensitive word). It is vital to ensure the 'el' is not added to the end! Additionally, in the scientific context, students sometimes use 'broth' and 'agar' interchangeably. Remember: broth is liquid, agar is solid (gel-like). Using the wrong one in a lab report could lead to significant confusion about the experimental setup.

Countability Error: Incorrect: She made three broths for the party. (Correct: She made three types of broth for the party.)

Incorrect: The scientist poured the broth onto the Petri dish to make it solid. (Correct: The scientist used agar for the Petri dish; broth is liquid.)

Finally, there is the mistake of over-generalizing the word. While 'broth' is common in many English-speaking cultures, some regional dialects might prefer 'bouillon' or simply 'soup base.' In the UK, you might hear 'stock' used more frequently even for seasoned liquids, whereas in the US, the distinction between 'broth' and 'stock' is often emphasized in culinary schools and high-end recipes. Another subtle mistake is using 'broth' to describe the water left over after boiling pasta or vegetables without any additional seasoning or intent. That is simply 'cooking water.' Broth implies a deliberate process of extraction and seasoning. By keeping these distinctions in mind—clarity vs. thickness, liquid vs. solid, and seasoned vs. unseasoned—you can avoid the most common pitfalls and use 'broth' with precision and confidence in any setting.

Spelling/Confusion: Do not confuse broth with 'both' (meaning two). The 'r' is essential!

Incorrect: I like both chicken and beef broth. (Correct: I like both chicken and beef broth—wait, this is correct, but make sure you don't say 'I like chicken both.')

Incorrect: The recipe says to use two broths. (Correct: The recipe says to use two cups of broth.)

Incorrect: I'm making a broth with just water and salt. (Correct: While technically a broth, it's usually called a 'salted water' unless it has some flavor from meat or veg.)

To truly master the word broth, it is helpful to understand the landscape of similar words that describe savory liquids. The most immediate alternative is 'stock.' As discussed, stock is usually made from bones and is unseasoned, providing a more gelatinous and neutral base. Another closely related term is 'bouillon.' This word, of French origin, refers to a clear broth made by simmering meat and vegetables. In many English-speaking countries, 'bouillon' also refers to the dehydrated cubes or granules used to make instant broth. If a recipe calls for a 'bouillon cube,' it is asking for a concentrated, salty version of broth. Then there is 'consommé,' which is a highly refined, clarified broth that has been processed to remove all impurities, resulting in a crystal-clear liquid that is often served as a sophisticated first course in formal dining. Understanding these distinctions allows you to choose the most precise word for the situation.

Broth vs. Stock: Broth is made from meat and is seasoned; stock is made from bones and is unseasoned.

Broth vs. Bouillon: Bouillon is essentially the French word for broth, but in English, it often refers to the concentrated cubes or powders.

Broth vs. Consommé: Consommé is a broth that has been clarified (usually with egg whites) to be perfectly transparent.

In a more general sense, you might use words like 'soup,' 'potage,' or 'chowder.' However, these words usually imply a thicker consistency or the presence of solid ingredients. 'Soup' is the umbrella term for all of these, while 'potage' is a more formal, often French-influenced term for a thick soup. 'Chowder' specifically refers to a thick, often cream-based soup containing seafood or vegetables. If you are looking for a more scientific alternative to 'broth,' you might use 'liquid medium' or 'culture medium.' These terms are more formal and technical, suitable for academic papers or professional lab settings. In a medical context, 'clear liquids' is the broader category that includes broth along with things like apple juice and tea. By knowing these alternatives, you can avoid repeating the word 'broth' too often in your writing and ensure that your descriptions are as accurate as possible.

While the recipe suggested chicken broth, I used a vegetable bouillon cube dissolved in hot water instead.

The restaurant's signature dish was a delicate beef consommé, which was even clearer than a standard broth.

Finally, consider the word 'jus.' In French cooking, 'jus' refers to the natural juices released by meat during cooking, often thinned with a little broth or water. While similar, 'jus' is usually more concentrated and served in smaller quantities than broth. There is also 'liquor,' which in a culinary sense (not the alcoholic sense) refers to the liquid left over after cooking something, like 'pot liquor' from boiled greens. This is very similar to a broth but is usually a byproduct rather than the main goal of the cooking process. By exploring these synonyms and related terms, you gain a deeper appreciation for the specific niche that 'broth' occupies in the English language—a liquid that is both a simple comfort and a complex foundation for much of our cooking and science.

The scientist switched from a solid agar plate to a liquid broth to allow the bacteria to grow more rapidly.

For a vegan version of the dish, simply substitute the beef broth with a rich mushroom stock.

The patient was relieved when they were finally allowed to have some warm vegetable broth after days of fasting.

How Formal Is It?

औपचारिक

तटस्थ

अनौपचारिक

Child friendly

बोलचाल

रोचक तथ्य

The word 'broth' has been part of the English language for over a thousand years, appearing in texts as early as the 10th century. It is one of the few culinary terms that survived the Norman Conquest without being completely replaced by a French equivalent like 'bouillon.'

उच्चारण मार्गदर्शिका

UK /brɒθ/

US /brɔːθ/

The stress is on the single syllable of the word.

तुकबंदी

cloth moth froth sloth troth Goth Visigoth Ostrogoth

आम गलतियाँ

Pronouncing it like 'both' (missing the 'r').
Pronouncing the 'th' as a 't' or 'd' (e.g., 'brot').
Using a long 'o' sound like in 'goat'.
Confusing the 'th' sound with an 'f' sound (e.g., 'broff').
Adding an extra syllable at the end (e.g., 'bro-the').

कठिनाई स्तर

पठन 2/5

Easy to recognize in recipes and science texts.

लिखना 3/5

Requires understanding of countability and spelling (don't forget the 'r').

बोलना 2/5

Simple one-syllable word, though the 'th' can be tricky for some.

श्रवण 2/5

Clear sound, though it can be confused with 'both' in fast speech.

आगे क्या सीखें

पूर्वापेक्षाएँ

soup water meat vegetable cook

आगे सीखें

stock bouillon consommé simmer clarify

उन्नत

primordial medium inoculation decoction reduction

ज़रूरी व्याकरण

Mass Nouns and Quantifiers

Use 'much' or 'little' with broth (e.g., 'too much broth'), not 'many' or 'few'.

Compound Nouns

When an ingredient modifies broth, it usually comes first (e.g., 'beef broth', 'mushroom broth').

Zero Article with Mass Nouns

We often use broth without an article when speaking generally (e.g., 'Broth is good for you').

Partitive Phrases

To make broth countable, use phrases like 'a cup of,' 'a liter of,' or 'a bowl of'.

Adjective Placement

Adjectives describing the broth usually precede it (e.g., 'savory broth', 'hot broth').

स्तर के अनुसार उदाहरण

I like to drink warm chicken broth.

J'aime boire du bouillon de poulet chaud.

Uncountable noun.

The broth is very hot.

Le bouillon est très chaud.

Used with the definite article 'the'.

Mom makes vegetable broth for dinner.

Maman fait du bouillon de légumes pour le dîner.

Compound noun: vegetable broth.

Can I have some broth, please?

Puis-je avoir du bouillon, s'il vous plaît ?

Used with 'some' for an unspecified amount.

The broth tastes like carrots.

Le bouillon a le goût de carottes.

Subject-verb agreement.

There is no meat in this broth.

Il n'y a pas de viande dans ce bouillon.

Negative construction.

Put the broth in the bowl.

Mettez le bouillon dans le bol.

Imperative sentence.

The beef broth is brown.

Le bouillon de bœuf est marron.

Adjective-noun agreement.

You should drink clear broth when you are sick.

Vous devriez boire du bouillon clair quand vous êtes malade.

Adjective 'clear' modifying 'broth'.

The recipe needs four cups of chicken broth.

La recette nécessite quatre tasses de bouillon de poulet.

Countable unit (cups) used with an uncountable noun.

She added some salt to the vegetable broth.

Elle a ajouté du sel au bouillon de légumes.

Prepositional phrase 'to the vegetable broth'.

Is this beef broth or vegetable broth?

Est-ce du bouillon de bœuf ou du bouillon de légumes ?

Interrogative sentence with choices.

The broth was made by simmering bones for hours.

Le bouillon a été fait en faisant mijoter des os pendant des heures.

Passive voice.

He strained the broth to remove the onions.

Il a filtré le bouillon pour enlever les oignons.

Infinitive of purpose 'to remove'.

This broth is much tastier than the one from the store.

Ce bouillon est bien meilleur que celui du magasin.

Comparative structure.

We used the leftover broth to make a sauce.

Nous avons utilisé le reste de bouillon pour faire une sauce.

Adjective 'leftover' modifying 'broth'.

A well-seasoned broth is the secret to a great risotto.

Un bouillon bien assaisonné est le secret d'un excellent risotto.

Past participle 'well-seasoned' used as an adjective.

Too many cooks spoil the broth, as the old saying goes.

Trop de cuisiniers gâtent la sauce, comme le dit le vieil adage.

Idiomatic usage.

The doctor recommended a diet of clear liquids, including broth and tea.

Le médecin a recommandé un régime de liquides clairs, y compris du bouillon et du thé.

Appositive phrase including 'broth'.

After boiling the chicken, save the broth for later use.

Après avoir fait bouillir le poulet, gardez le bouillon pour une utilisation ultérieure.

Gerund phrase 'After boiling'.

The broth had a rich, savory flavor that warmed us up.

Le bouillon avait une saveur riche et savoureuse qui nous a réchauffés.

Relative clause 'that warmed us up'.

You can substitute water with broth to add more depth to the dish.

Vous pouvez remplacer l'eau par du bouillon pour donner plus de profondeur au plat.

Verb 'substitute' with 'with'.

The soup was essentially a light broth with a few herbs.

La soupe était essentiellement un bouillon léger avec quelques herbes.

Adverb 'essentially' modifying the predicate.

He sipped the hot broth slowly, enjoying the aroma.

Il a siroté le bouillon chaud lentement, appréciant l'arôme.

Present participle phrase 'enjoying the aroma'.

In microbiology, a nutrient broth is used to cultivate bacterial colonies.

En microbiologie, un bouillon nutritif est utilisé pour cultiver des colonies bactériennes.

Technical compound noun.

The chef clarified the broth using egg whites to create a consommé.

Le chef a clarifié le bouillon en utilisant des blancs d'œufs pour créer un consommé.

Participial phrase 'using egg whites'.

The primordial broth theory suggests life began in the early oceans.

La théorie du bouillon primordial suggère que la vie a commencé dans les premiers océans.

Metaphorical scientific term.

The richness of the broth depends on the quality of the ingredients used.

La richesse du bouillon dépend de la qualité des ingrédients utilisés.

Noun clause as the subject of 'depends on'.

She carefully skimmed the fat off the surface of the cooling broth.

Elle a soigneusement écumé la graisse à la surface du bouillon qui refroidissait.

Phrasal verb 'skim off'.

The broth served as a versatile base for various international soups.

Le bouillon a servi de base polyvalente pour diverses soupes internationales.

Verb 'serve as'.

Unlike stock, broth is typically seasoned during the cooking process.

Contrairement au fond, le bouillon est généralement assaisonné pendant le processus de cuisson.

Contrastive preposition 'Unlike'.

The patient was transitioned from an IV to a diet of clear broth.

Le patient est passé d'une perfusion à un régime de bouillon clair.

Passive construction 'was transitioned'.

The novel describes the city as a bubbling broth of conflicting ideologies.

Le roman décrit la ville comme un bouillon bouillonnant d'idéologies contradictoires.

Metaphorical usage in literary context.

The laboratory technician prepared a sterile broth for the inoculation.

Le technicien de laboratoire a préparé un bouillon stérile pour l'inoculation.

Adjective 'sterile' in a technical context.

The broth's complexity was enhanced by the addition of star anise and ginger.

La complexité du bouillon a été rehaussée par l'ajout d'anis étoilé et de gingembre.

Possessive form 'broth's'.

The artisanal ramen shop is famous for its twenty-four-hour pork broth.

Le magasin de ramen artisanal est célèbre pour son bouillon de porc de vingt-quatre heures.

Compound adjective 'twenty-four-hour'.

He argued that the cultural broth of the 1920s was essential for the jazz age.

Il a soutenu que le bouillon culturel des années 1920 était essentiel pour l'ère du jazz.

Abstract noun usage.

The reduction of the broth resulted in a highly concentrated glaze.

La réduction du bouillon a abouti à un glaçage hautement concentré.

Noun 'reduction' followed by 'of the broth'.

The broth was so translucent that you could see the intricate pattern of the bowl.

Le bouillon était si translucide que l'on pouvait voir le motif complexe du bol.

Result clause 'so... that'.

They analyzed the chemical composition of the primordial broth in the simulation.

Ils ont analysé la composition chimique du bouillon primordial dans la simulation.

Scientific terminology.

The philosophical treatise posits that human consciousness emerged from a biological broth of neural impulses.

Le traité philosophique avance que la conscience humaine a émergé d'un bouillon biologique d'impulsions neuronales.

Highly abstract metaphorical usage.

The chef's mastery was evident in the subtle layering of flavors within the deceptively simple broth.

La maîtrise du chef était évidente dans la superposition subtile des saveurs au sein du bouillon faussement simple.

Adverbial phrase 'deceptively simple'.

The experiment required a meticulously balanced broth to sustain the delicate microorganisms.

L'expérience nécessitait un bouillon méticuleusement équilibré pour soutenir les micro-organismes délicats.

Adverb-adjective-noun sequence.

In the twilight of the empire, the capital became a stagnant broth of corruption and decadence.

Au crépuscule de l'empire, la capitale est devenue un bouillon stagnant de corruption et de décadence.

Pejorative metaphorical usage.

The broth, once a humble peasant staple, has been elevated to a gourmet delicacy in modern gastronomy.

Le bouillon, autrefois un aliment de base paysan modeste, a été élevé au rang de délice gastronomique dans la gastronomie moderne.

Appositive phrase 'once a humble peasant staple'.

The researcher scrutinized the broth for any signs of contamination that might invalidate the results.

Le chercheur a scruté le bouillon pour tout signe de contamination qui pourrait invalider les résultats.

Complex sentence with relative clause.

The essence of the forest was captured in a clear broth of pine needles and wild mushrooms.

L'essence de la forêt a été capturée dans un bouillon clair d'aiguilles de pin et de champignons sauvages.

Passive voice with agentive 'in' phrase.

The play's dialogue is a rich broth of regional dialects and archaic slang.

Le dialogue de la pièce est un riche bouillon de dialectes régionaux et d'argot archaïque.

Metaphorical usage for language.

समानार्थी शब्द

stock bouillon consommé liquor infusion pot liquor

विलोम शब्द

solid concentrate dry rub

सामान्य शब्द संयोजन

chicken broth

clear broth

nutrient broth

vegetable broth

simmering broth

bone broth

savory broth

sterile broth

piping hot broth

diluted broth

सामान्य वाक्यांश

cup of broth

broth of a boy

primordial broth

culture broth

rich broth

clear liquid broth

homemade broth

seasoned broth

strained broth

instant broth

अक्सर इससे भ्रम होता है

broth vs stock

Stock is made from bones and is usually unseasoned; broth is made from meat and is seasoned.

broth vs soup

Soup is a general term that often includes solid ingredients; broth is specifically the liquid part.

broth vs bouillon

Bouillon is the French word for broth, but in English, it often refers to instant cubes or powders.

मुहावरे और अभिव्यक्तियाँ

"too many cooks spoil the broth"

If too many people are involved in a task or activity, it will not be done well.

We need one leader for this project; too many cooks spoil the broth.

common proverb

"in the broth"

An archaic or regional way of saying someone is in trouble or in a difficult situation (similar to 'in the soup').

If the boss finds out about the error, we'll all be in the broth.

informal / dated

"a broth of a..."

Used to emphasize that someone is a perfect or excellent example of a particular type of person.

He's a broth of a man, strong and kind-hearted.

literary / Irish English

"thin as broth"

Used to describe something that is very watery, weak, or lacking in substance.

The plot of the movie was as thin as broth.

metaphorical

"thick as broth"

Sometimes used to describe a dense fog or a very crowded situation.

The morning fog was as thick as a pea broth.

descriptive

"brew a broth"

To create a complex or potentially troublesome situation.

The political rivals are brewing a broth of controversy.

metaphorical

"sip the broth"

To take a small, cautious sample of something before committing fully.

Let's sip the broth of this new business deal before we sign the contract.

metaphorical

"skimming the broth"

Taking the best part of something for oneself, or removing the superficial elements to get to the essence.

The investors were just skimming the broth of the company's profits.

metaphorical

"cool the broth"

To calm a situation down or wait for emotions to settle.

We need to let the argument cool the broth before we talk again.

metaphorical

"salt the broth"

To add interest, flavor, or excitement to a story or situation.

He liked to salt the broth of his travel stories with a bit of exaggeration.

metaphorical

आसानी से भ्रमित होने वाले

broth vs both

Similar spelling and sound.

Both means 'two of something,' while broth is a liquid food. Broth has an 'r' and ends in 'th'.

I want both types of broth.

broth vs brought

Similar sound in fast speech.

Brought is the past tense of 'bring.' Broth is a noun for a liquid.

He brought me a bowl of broth.

broth vs brothel

Similar spelling.

A brothel is a place where prostitution occurs. It is a completely different and sensitive word.

Be careful not to add an 'el' to the end of broth!

broth vs froth

Rhyming and similar appearance.

Froth refers to small bubbles on the surface of a liquid (like on a latte). Broth is the liquid itself.

There was a little froth on top of the hot broth.

broth vs breath

Similar ending sound.

Breath is the air you take into your lungs. Broth is something you eat.

Take a deep breath before you sip the hot broth.

वाक्य संरचनाएँ

I like [type] broth.

I like chicken broth.

Can I have some [adjective] broth?

Can I have some hot broth?

The broth was made by [verb-ing] [ingredients].

The broth was made by simmering vegetables.

The [noun] was grown in a [type] broth.

The bacteria was grown in a nutrient broth.

The [noun] is a [adjective] broth of [plural noun].

The city is a bubbling broth of different cultures.

The essence of [noun] was captured in the [adjective] broth.

The essence of the sea was captured in the delicate fish broth.

If you add [ingredient], the broth will taste [adjective].

If you add ginger, the broth will taste spicy.

The broth served as a [noun] for the [noun].

The broth served as a base for the sauce.

शब्द परिवार

संज्ञा

विशेषण

इसे कैसे इस्तेमाल करें

frequency

Common in culinary, medical, and scientific domains.

सामान्य गलतियाँ

Using 'many' with broth. → Using 'much' or 'a lot of' with broth.
Broth is an uncountable noun. You cannot count individual 'broths' unless you mean different varieties.
Calling a thick soup a broth. → Calling it a soup, stew, or chowder.
Broth must be a thin, clear liquid. If it is thick or creamy, it is no longer a broth.
Spelling it as 'broth' but meaning 'both'. → I like both chicken and beef.
This is a common typo. 'Both' refers to two things; 'broth' is a liquid food.
Confusing broth with stock in a professional kitchen. → Using 'stock' for unseasoned bone liquid and 'broth' for seasoned meat liquid.
While often used interchangeably in casual speech, chefs maintain a strict distinction based on seasoning and ingredients.
Saying 'a broth' for a single serving. → Saying 'a bowl of broth' or 'a cup of broth'.
Because it is uncountable, you need a container word to refer to a single portion.

सुझाव

Don't Boil Too Hard

If you want a clear broth, keep the heat low. A rolling boil will break down the ingredients and make the liquid cloudy and greasy.

Watch the Sodium

Store-bought broth is often packed with salt. Look for 'low-sodium' or 'no-salt-added' versions to keep your meals heart-healthy.

Uncountable vs Countable

Treat broth as uncountable. Say 'I need some broth' or 'There is a lot of broth.' Only use 'broths' when talking about different types like 'beef and chicken broths'.

Freeze in Ice Trays

If you have leftover broth, freeze it in ice cube trays. Then you can pop out a few cubes whenever you need a small amount of flavor for a sauce.

Broth vs Bouillon

In a recipe, if you see 'bouillon,' it usually means you can use a broth cube. If you see 'broth,' it usually means the liquid from a carton or pot.

Liquid vs Solid

In a lab, remember that broth is always liquid. If you need a solid surface to grow bacteria, you are looking for 'agar,' not broth.

Add Herbs Late

For the best flavor, add fresh herbs like parsley or cilantro to your broth in the last 10 minutes of cooking so they don't lose their brightness.

Use the Proverb

The phrase 'too many cooks spoil the broth' is a great way to politely suggest that a meeting has too many people trying to make decisions.

The 'R' Matters

Always double-check that you've included the 'r'. Without it, you're saying 'both,' which will make your sentence very confusing!

Sip for Health

Drinking a warm cup of broth can help keep you hydrated and provide electrolytes when you are feeling under the weather.

याद करें

स्मृति सहायक

Think of the 'r' in broth as standing for 'rich' or 'restorative.' Broth is a rich, restorative liquid that you drink when you need to recover.

दृश्य संबंध

Imagine a clear, golden liquid in a white bowl with steam rising in the shape of the letter 'B'. The liquid is so clear you can see the bottom of the bowl.

Word Web

soup liquid savory simmer chicken beef vegetable nutrient

चैलेंज

Try to use the word 'broth' in three different contexts today: once while talking about food, once while talking about health, and once using the proverb 'too many cooks spoil the broth'.

शब्द की उत्पत्ति

The word 'broth' originates from the Old English word 'broth,' which is derived from the Proto-Germanic root '*bruthan.' This root is closely related to the verb 'brewan,' meaning 'to brew.' This connection highlights the historical process of making broth by boiling or simmering ingredients in water, much like the process of brewing ale.

मूल अर्थ: A liquid in which something has been boiled.

Germanic

सांस्कृतिक संदर्भ

There are no major sensitivities associated with the word, though it's worth noting that 'broth' usually implies animal products unless specified as 'vegetable broth,' which is important for vegetarian or vegan contexts.

In many English-speaking households, 'chicken broth' is the go-to comfort food for anyone feeling unwell.

The proverb 'Too many cooks spoil the broth' (Commonly attributed to various 16th-century sources). The concept of 'Primordial Soup/Broth' in evolutionary biology (Haldane and Oparin). The 'Stone Soup' folk tale, where a broth is made from a stone and shared ingredients.

असल ज़िंदगी में अभ्यास करें

वास्तविक संदर्भ

Cooking at home

Add a cup of broth
Simmer the broth
Season to taste
Store in the fridge

Dining at a restaurant

What kind of broth is this?
A bowl of clear broth
Is the broth vegetarian?
The broth is very savory

Medical situations

Clear liquid diet
Sip some warm broth
Easy on the stomach
Hydration is key

Scientific research

Inoculate the broth
Nutrient broth medium
Incubate the culture
Cloudy appearance

General conversation

Too many cooks spoil the broth
A broth of a boy
Warm and comforting
Rich in flavor

बातचीत की शुरुआत

"Do you prefer your soup to have a clear broth or a thick, creamy base?"

"Have you ever tried making your own chicken broth from scratch at home?"

"What do you think of the 'bone broth' trend that has become popular recently?"

"In your culture, is there a specific type of broth that people drink when they are sick?"

"How do you usually season your vegetable broth to make it taste more interesting?"

डायरी विषय

Describe a time when a warm bowl of broth made you feel better. What was the situation?

Write a recipe for a 'perfect broth.' What ingredients would you include and why?

Reflect on the proverb 'too many cooks spoil the broth.' Have you ever experienced a situation where this was true?

Imagine you are a scientist discovering life in a 'primordial broth.' What do you see under the microscope?

Compare and contrast the experience of eating a simple broth versus a complex, multi-ingredient soup.

अक्सर पूछे जाने वाले सवाल

10 सवाल

Not exactly. Broth is a type of soup, but it is specifically the thin, clear liquid. Most soups contain solid pieces of meat or vegetables, whereas a broth can be served completely clear. Think of broth as the liquid foundation of a soup.

Yes, you can, but the dish will have less flavor. Broth adds savory depth and complexity that plain water cannot provide. If you use water, you may need to add more salt and herbs to compensate for the lack of flavor.

Bone broth is a term for a liquid made by simmering animal bones for a very long time (often 12-24 hours). Although it is technically a stock because it uses bones, it is called 'broth' because it is usually seasoned and meant to be drunk as a beverage.

Generally, yes. Broth is low in calories but can be rich in minerals and vitamins depending on what was cooked in it. However, store-bought broths can be very high in sodium (salt), so it is important to check the label or make your own.

This is a proverb meaning that if too many people try to control or work on the same project, the final result will be poor. It suggests that having one clear leader is often better than having many people giving different directions.

Homemade broth typically lasts about 3 to 4 days in the refrigerator. If you want to keep it longer, you can freeze it for up to 6 months. It is a good idea to freeze it in small portions so you can defrost only what you need.

A clear liquid diet is a medical diet consisting of transparent liquids that are easy to digest. This includes broth, apple juice, gelatin, and tea. It is often prescribed before or after surgery or when someone has digestive issues.

Chicken broth is made from the meat of the chicken and is seasoned. Chicken stock is made from the bones and is usually unseasoned. Broth is thinner and more flavorful on its own, while stock is thicker (due to gelatin) and used as a base.

In science, nutrient broth is a liquid used to grow bacteria in a laboratory. It contains all the 'food' (like proteins and sugars) that bacteria need to multiply. It is a fundamental tool for microbiologists studying germs and diseases.

To make broth clear, you should simmer it slowly and never let it boil vigorously, which can make it cloudy. You can also 'clarify' it by straining it through a fine cloth or using egg whites to trap and remove tiny particles.