In cooking, what does "clarifying" mean?

Clarifying in cooking specifically refers to the process of removing impurities to create a clear liquid, making the correct choice C. This technique is commonly used in various culinary applications, such as clarifying butter or making consommé, which is a clear soup. The process typically involves heating the liquid gently and adding ingredients like egg whites, which bind to impurities and cause them to rise to the surface, where they can be skimmed off.

This results in a transparent and visually appealing product, free from unwanted particles. Clarifying is essential when a chef aims for clarity and refinement in sauces, stocks, or broths, ensuring that the finished dish is not only aesthetically pleasing but also has a smooth texture and refined flavor.