Describe the egg-white raft method for clarifying stock or consommé.

• A. Egg yolks whisked into stock to emulsify it.
• B. A raft of ground meat, minced vegetables, and egg whites is simmered with the stock; solids trap impurities and float to the surface, which is then removed and liquid strained.
• C. A gelatin sheet is melted into stock to clarify it.
• D. The stock is strained through cheesecloth only.

Answer: (B)

The egg-white raft method uses the proteins in egg whites to pull impurities out of the stock as it heats. When you add a mixture that includes egg whites along with ground meat and minced vegetables, the proteins coagulate and form a cohesive raft that rises to the surface. This raft traps fats, connective tissues, and fine particles that would cloud the liquid. You skim or lift off the raft, then strain the clear liquid through a fine sieve or cheesecloth to finish. The result is a bright, clean consommé or stock because the impurities have been caught by the raft rather than remaining in suspension.

Other options describe different clarifying ideas: using only egg yolks would not create the same clean separation and can emulsify or cloud differently; gelatin clarification is a separate technique that relies on gelatin to bind impurities; simply straining through cheesecloth without the raft usually won’t remove all the fine cloudiness.