What is the role of a bouquet garni in stock making?

• A. To thicken the stock.
• B. To infuse flavor during simmering; removed before serving.
• C. To puree the vegetables.
• D. To clarify the stock.

Answer: (B)

In stock making, the bouquet garni is used to infuse flavorful aromatics into the liquid during simmering. The bundle of herbs releases oils and fragrances as heat gently coaxes them into the stock, building its aroma and depth. It’s removed before serving to prevent over-extraction or a heavy, lingering herb presence and to keep the final stock clean in flavor and appearance. This technique is about flavor infusion, not thickening, puréeing vegetables, or clarifying the stock—those are accomplished by other methods (roux or reduction for thickening, puréeing for texture, and a raft or egg-white clarification for cloudiness).