Hyperonyms
(has_hyperonym)
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07583197-n:
liquid food especially of meat or fish or vegetable stock often containing pieces of solid food
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Hyponyms
(has_hyponym)
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07584727-n:
the liquid in which vegetables or meat have be cooked
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Hyponyms
(has_hyponym)
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07585015-n:
a stock made with beef
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Hyponyms
(has_hyponym)
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07585107-n:
a stock made with chicken
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Hyponyms
(has_hyponym)
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07585474-n:
a cube of dehydrated stock
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Glosses
(gloss)
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00159040-r:
as an example
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Glosses
(gloss)
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00324231-v:
boil slowly at low temperature
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Glosses
(gloss)
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07583197-n:
liquid food especially of meat or fish or vegetable stock often containing pieces of solid food
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Glosses
(gloss)
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07649854-n:
the flesh of animals (including fishes and birds and snails) used as food
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Glosses
(gloss)
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07707451-n:
edible seeds or roots or stems or leaves or bulbs or tubers or nonsweet fruits of any of numerous herbaceous plant
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Glosses
(gloss)
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07829412-n:
flavorful relish or dressing or topping served as an accompaniment to food
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Glosses
(gloss)
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13809769-n:
the most important or necessary part of something
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Glosses
(gloss)
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14940100-n:
fluid matter having no fixed shape but a fixed volume
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Glosses
(gloss)
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14940386-n:
a substance that is liquid at room temperature and pressure
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Glosses
(rgloss)
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07562172-n:
a diet of fluids with minimal residues (fat-free broth or strained fruit juices or gelatin); cannot be used for more than one day postoperative
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Glosses
(rgloss)
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07585015-n:
a stock made with beef
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Glosses
(rgloss)
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07587331-n:
made by stirring beaten eggs into a simmering broth
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Glosses
(rgloss)
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07836600-n:
a white sauce of fat, broth, and vegetables (used especially with braised meat)
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Glosses
(rgloss)
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07864317-n:
chicken simmered in broth with onions and paprika then mixed with sour cream
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Glosses
(rgloss)
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07871436-n:
ground meat formed into a ball and fried or simmered in broth
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Glosses
(rgloss)
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07873464-n:
rice cooked in well-seasoned broth with onions or celery and usually poultry or game or shellfish and sometimes tomatoes
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Glosses
(rgloss)
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09876308-n:
an outstanding person; as if produced by boiling down a savory broth
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