What ingredients form the raft in consommé clarification, and what is its purpose?

What ingredients form the raft in consommé clarification, and what is its purpose?

• A. Ground meat, egg whites, and sometimes vegetables form a raft that traps impurities; simmer gently and strain to obtain clear liquid.
• B. A raft is formed by dairy and starch to thicken the liquid.
• C. A raft is a layer of oil floated on top to separate impurities.
• D. Ground meat and egg whites only are used to color the liquid.

Answer: (C)

Clarifying a consommé relies on a raft formed from coagulated proteins in the mix of ground meat and egg whites (often with a bit of vegetables). As the liquid heats gently, these proteins coagulate and rise to the surface, creating a buoyant network that traps fine impurities. The liquid then passes through this raft, leaving a clear, flavorful consommé after straining. This approach is different from using dairy or starch to thicken, from an oily top layer that doesn’t remove impurities, or from simply coloring the liquid.

Clarifying a consommé relies on a raft formed from coagulated proteins in the mix of ground meat and egg whites (often with a bit of vegetables). As the liquid heats gently, these proteins coagulate and rise to the surface, creating a buoyant network that traps fine impurities. The liquid then passes through this raft, leaving a clear, flavorful consommé after straining. This approach is different from using dairy or starch to thicken, from an oily top layer that doesn’t remove impurities, or from simply coloring the liquid.