Final answer:
Skimming is the method used to remove the hardened fat from the surface of the stock. It is a crucial step in making sure the stock is clear and not greasy. Skimming does not refer to emulsification, deglazing, or blanching.Answer is option (d).
Step-by-step explanation:
The correct answer to the student's question is D) Skimming. Skimming is the process used to remove fat that has cooled and hardened from the top of a stock or soup. When making a stock, it's essential to remove the fat to ensure that the resulting broth is clear and not greasy. The term skimming refers specifically to the action of gently lifting off the solidified fat from the surface with a ladle or spoon.
Important Concepts from Other Questions
For the triglyceride degradation topic, the first step is A. removal of fatty acids. And for microbial control methods, A. filtration is the technique that does not kill microbes but physically removes them from samples.