What is the culinary term for removing fat from the surface of stock or sauce?

• A. Degrasser
• B. Depoullage
• C. Dollop
• D. Egg Wash

Answer: (A)

Removing fat from the surface of stock or sauce is called degreasing. The term dégrasser describes this action of skimming off the fat and any impurities that rise to the top as the liquid simmers. Skimming with a ladle or a fat separator, or chilling the liquid so the fat solidifies and can be lifted away, are common ways to degrease. This step helps keep the stock or sauce clear and less greasy, which improves flavor and texture. The other terms don’t fit this specific action: depouillage refers more to removing foam and impurities for clarity, dollop is just a small amount of sauce, and egg wash is a glaze used on pastries.