National Occupational Competency Testing Institute (NOCTI) Culinary Practice Exam

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In the preparation of beef consommé, egg whites serve as a ______ agent.

Clarifying
Emulsifying
Thickening
Adhesive

The correct answer is: Clarifying

In the preparation of beef consommé, egg whites serve as a clarifying agent. When making consommé, the goal is to achieve a clear and flavorful broth. Egg whites, when whisked and combined with other ingredients, create a mixture known as a 'raft.' This raft traps impurities, solid particles, and fat as it cooks. As it rises to the surface, it forms a barrier that helps clarify the liquid. The thermal coagulation of the proteins in the egg whites helps to bind these impurities, allowing for the separation of clear consommé from the murky elements. This process is essential in traditional culinary techniques to enhance the appearance and purity of the broth.