Which term means to simmer a liquid until it goes from cloudy to clear?

Unlock all questions

This demo includes only 20 questions. Upgrade to access hundreds of questions, flashcards, exam simulations, and disable ads.

Full question bankExam simulationsFlashcards
From $25.99Unlock all

Prepare for the NYSTCE Family and Consumer Science Test with our study materials. Utilize flashcards and multiple choice questions with hints and explanations to excel in your exam!

Multiple Choice

Which term means to simmer a liquid until it goes from cloudy to clear?

Explanation:
Clarification is the process of turning a cloudy liquid into a clear one. When you simmer stock or broth, fats, proteins, and other particles are suspended, making it cloudy. By skimming the surface and, if needed, using clarifying agents like beaten egg whites to trap impurities, those solids are removed and the liquid becomes transparent. This differs from deglazing (adding liquid to a pan to lift browned bits), dredging (coating with flour), or beating (whisking), which are unrelated to making a liquid clear.

Clarification is the process of turning a cloudy liquid into a clear one. When you simmer stock or broth, fats, proteins, and other particles are suspended, making it cloudy. By skimming the surface and, if needed, using clarifying agents like beaten egg whites to trap impurities, those solids are removed and the liquid becomes transparent. This differs from deglazing (adding liquid to a pan to lift browned bits), dredging (coating with flour), or beating (whisking), which are unrelated to making a liquid clear.

More Multiple Choice Questions
Subscribe

Get the latest from Passetra

You can unsubscribe at any time. Read our privacy policy