Red Seal Cook

Answer: C - Egg whites are key in clarification of consommé. The proteins coagulate to form a fine mesh which pulls any impurities from the stock. The lean ground beef, while aiding slightly in the purification process, is mainly used to add flavour back into the consommé that was potentially lost through clarification. It is important to use a very finely chopped mirepoix in order to uphold the raft, and impart as much flavour into the consommé as possible.