In the preparation of consommé, what is the function of the raft?

• A. To clarify the liquid by trapping impurities.
• B. To color the stock.
• C. To thicken the stock.
• D. To serve as garnish.

Answer: (A)

The raft in consommé acts as a natural filter that clarifies the liquid. By simmering a lean meat mixture with egg whites and aromatics, the proteins coagulate and form a floating mass on the surface. This raft traps dissolved solids, fat, and other impurities, pulling them out of the liquid so the stock becomes clear as it cooks. It isn’t used for coloring, has no purpose as a garnish, and its role isn’t to thicken the stock. The end result is a bright, clarified consommé thanks to that surface raft catching the impurities.