Which cooking term means to remove impurities by skimming during simmering?

Which cooking term means to remove impurities by skimming during simmering?

• A. Degrease
• B. Filter
• C. Clarify
• D. Skim

Answer: (C)

Clarifying a stock or broth is about making the liquid clear by removing impurities. As a stock simmers, foam and solids rise to the surface. Skimming that surface helps remove some of these impurities early, which is a key step in the clarifying process. To achieve a truly clear liquid, you often use a clarifying method—such as a raft of egg whites or other clear-ing agents—that trap remaining particles and allow you to lift them out, leaving the liquid bright and transparent. Degreasing targets fat, not necessarily the solids that cloud a stock. Filtering can remove solids after cooking but isn’t the term for the overall process of making a liquid clear. Skimming describes the act of removing surface foam during simmering, but the term that encompasses the method of delivering a clear liquid through impurity removal is clarifying.

Clarifying a stock or broth is about making the liquid clear by removing impurities. As a stock simmers, foam and solids rise to the surface. Skimming that surface helps remove some of these impurities early, which is a key step in the clarifying process. To achieve a truly clear liquid, you often use a clarifying method—such as a raft of egg whites or other clear-ing agents—that trap remaining particles and allow you to lift them out, leaving the liquid bright and transparent.

Degreasing targets fat, not necessarily the solids that cloud a stock. Filtering can remove solids after cooking but isn’t the term for the overall process of making a liquid clear. Skimming describes the act of removing surface foam during simmering, but the term that encompasses the method of delivering a clear liquid through impurity removal is clarifying.