Which term describes removing milk solids and water from butter to create a pure fat?

Prepare for the NOCTI Culinary Prep Cook Test. Utilize flashcards and multiple choice questions, each accompanied by hints and explanations. Maximize your readiness for the exam!

Multiple Choice

Which term describes removing milk solids and water from butter to create a pure fat?

Explanation:
Clarifying butter refers to melting butter and separating out the water and milk solids, leaving behind pure fat. You melt the butter, skim off the foam, let the liquid clear, and strain out the solids, so what remains is fat with a higher smoke point and less splatter. The other terms don’t fit: brining is soaking in a salt solution, caramelization is browning sugars, and a coulis is a puréed fruit or vegetable sauce.

Clarifying butter refers to melting butter and separating out the water and milk solids, leaving behind pure fat. You melt the butter, skim off the foam, let the liquid clear, and strain out the solids, so what remains is fat with a higher smoke point and less splatter. The other terms don’t fit: brining is soaking in a salt solution, caramelization is browning sugars, and a coulis is a puréed fruit or vegetable sauce.

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