What does defatting mean in stock preparation?

What does defatting mean in stock preparation?

• A. Adding butter to enrich the stock.
• B. Skimming impurities from the surface.
• C. Removing surface fat during cooling or simmering to improve clarity and flavor.
• D. Reducing the stock to concentrate flavor.

Answer: (C)

Defatting means removing the fat that rises to the surface of a stock as it cooks or after it cools. Fat floats to the top, and lifting that layer off cleans the stock, making it clearer and lighter in flavor. This is done by skimming while the liquid is hot or by chilling the stock so the fat solidifies on top and can be lifted away. It’s about reducing greasiness and cloudiness, not about adding fat or concentrating flavor through reduction.

Defatting means removing the fat that rises to the surface of a stock as it cooks or after it cools. Fat floats to the top, and lifting that layer off cleans the stock, making it clearer and lighter in flavor. This is done by skimming while the liquid is hot or by chilling the stock so the fat solidifies on top and can be lifted away. It’s about reducing greasiness and cloudiness, not about adding fat or concentrating flavor through reduction.