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Quality has to do with descriptive characteristics while quantity deals with numerical statistics and analysis.
no, broth stands for liquid and agar is used as solidifying agent so broth is not containig agar.
Broth is traditionally made by simmering meat in water, often with vegetables and herbs. This flavored liquid is then used for a variety of culinary purposes. In the past, the term “broth” was only used to refer to meat-based liquids. Today, however, vegetable broth has become very common. Australian Bone Broth
Super good
To destroy any competitors for the broth, fungi and bacteria.
good quality saisfation etc
ewan.....
The four specific characteristics of the Broth culture is that they have distinct dances, always move in group, a specific lifestyle and are very industrious.
tender, pleasing,good volume,
Three things are dependability, quality, and products are asteticly pleasing.
The characteristics of good quality vegetables are:- a. shine well b.Smell should be good c.weight d.Comes out from right temp. e.Cook at right temp.
Heated butter mixed with the broth of a bird, very good with turkey.
The characteristics of good quality vegetables are:- a. shine well b.Smell should be good c.weight d.Comes out from right temp. e.Cook at right temp.
When buying poultry, the characteristics of good quality according to the USDA are:fully fleshed and meatygood confirmation, normal shapefree of disjointed or broken boneswell developed and well distributed layer of fat in the skinfree of pinfeathers, exposed flesh and discolorationsIn the case of frozen poultry, has no freezer burn.
high profit,good machines ,more labours,quality products
characteristics of quality processed drinks, juices, coffee.
1. accurate information 2. organized information 3. timely information 4. verifiable information 5. accessible information 6. economical information 7. useful information