Which finishing method adds shine and body to a glaze by blending in fat?

Which finishing method adds shine and body to a glaze by blending in fat?

• A. Reducing to a glaze
• B. Deglazing with stock
• C. Mounting with butter
• D. Chilling rapidly

Answer: (C)

Finishing a glaze by blending in fat relies on fat emulsification to create shine and body. When you mount a glaze with butter, you whisk in cold butter off the heat. The fat disperses into tiny droplets, forming a smooth emulsion that coats the glaze, increases viscosity, and yields a glossy surface with a richer mouthfeel. This technique enhances both appearance and texture without thinning the glaze. Reducing to a glaze concentrates sugars and thickness but adds no fat, deglazing with stock adds liquid and diminishes gloss, and chilling rapidly firms the glaze and dulls shine.

Finishing a glaze by blending in fat relies on fat emulsification to create shine and body. When you mount a glaze with butter, you whisk in cold butter off the heat. The fat disperses into tiny droplets, forming a smooth emulsion that coats the glaze, increases viscosity, and yields a glossy surface with a richer mouthfeel. This technique enhances both appearance and texture without thinning the glaze. Reducing to a glaze concentrates sugars and thickness but adds no fat, deglazing with stock adds liquid and diminishes gloss, and chilling rapidly firms the glaze and dulls shine.