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Online Acronyms & meanings of acronyms

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  • EDOSK
  • EDOSK

    Evaluation Development Operating System Kit

    EDOSK

  • TRTA
  • TRTA

    Tinnitus Retraining Therapy Association

    TRTA

  • EIB
  • EIB

    extra-intracarotid bypass

    EIB

  • KIC
  • KIC

    Kepler Input Catalog

    KIC

  • EAAT
  • EAAT

    Ecumenical Association of African Theologians

    EAAT

  • HRM
  • HRM

    Hardin Rob Matterland

    HRM

  • FBRL
  • FBRL

    Fanciers Breeder Referral List

    FBRL

  • WTC
  • WTC

    Winter Training Camp

    WTC

  • EPTT
  • EPTT

    Extraction Procedure Toxicity Test

    EPTT

  • LTCE
  • LTCE

    Lokmanya Tilak College of Engineering

    LTCE

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  • Manna croup
  • Manna croup

    The portions of hard wheat kernels not ground into flour by the millstones: a kind of semolina prepared in Russia and used for puddings, soups, etc. -- called also manna groats.

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  • Bird's-nest
  • n.

    The nest of a small swallow (Collocalia nidifica and several allied species), of China and the neighboring countries, which is mixed with soups.

  • Tapioca
  • n.

    A coarsely granular substance obtained by heating, and thus partly changing, the moistened starch obtained from the roots of the cassava. It is much used in puddings and as a thickening for soups. See Cassava.

  • Okra
  • n.

    An annual plant (Abelmoschus, / Hibiscus, esculentus), whose green pods, abounding in nutritious mucilage, are much used for soups, stews, or pickles; gumbo.

  • Clary
  • n.

    A plant (Salvia sclarea) of the Sage family, used in flavoring soups.

  • Roux
  • n.

    A thickening, made of flour, for soups and gravies.

  • Agar-agar
  • n.

    A fucus or seaweed much used in the East for soups and jellies; Ceylon moss (Gracilaria lichenoides).

  • Chervil
  • n.

    A plant (Anthriscus cerefolium) with pinnately divided aromatic leaves, of which several curled varieties are used in soups and salads.

  • Thyme
  • n.

    Any plant of the labiate genus Thymus. The garden thyme (Thymus vulgaris) is a warm, pungent aromatic, much used to give a relish to seasoning and soups.

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