What is the purpose of degreasing stock during simmering?

• A. To remove fat that rises to the top, resulting in cleaner, clearer stock with better color and mouthfeel.
• B. To add fat to enrich the stock.
• C. To remove bones from stock.
• D. To heat stock to a boil quickly.

Answer: (A)

Degreasing stock during simmering focuses on removing fat that rises to the surface as the bones and meat render fat into the liquid. Skimming that layer helps produce a cleaner, clearer stock with a better color and a lighter, more refined mouthfeel. When fat stays in the liquid, it can trap impurities and give the stock a greasy texture and dull appearance. By removing it, you also make later clarification easier and ensure the flavors from aromatics and bones come through more cleanly.

This step doesn’t add fat, remove bones, or speed up heating to a boil. Degreasing is about controlling fat content for better clarity, color, and texture.