Culinary I Stocks, Sauces, & Soups Practice Exam

The raft’s job is to trap impurities and clarify the liquid. As the consommé base heats, the egg-white proteins coagulate and form a floating layer that traps solids, fat, and other impurities along with some particles from the mirepoix and ground meat. This raft rises to the surface and creates a filtration-like barrier, allowing the clear, purified stock to pass through when strained. The mirepoix and meat flavors contribute to depth, but the primary purpose of the raft is purification, not thickening or color change.