Standards of Quality for Broths

Appearance.

Broth should be clear, with no cloudiness caused by hard boiling. Color may range from pale gold to rich brown, depending on the ingredients and on whether or not the meat and mirepoix were browned.

The broth should be degreased, so that no more than a few droplets of fat show on the surface.

Flavor and Aroma.

Flavor and aroma should be full and rich, not thin, with the distinct flavor of the main ingredients (meat, poultry, or fish).

Seasoning should be well balanced, with just the right amount of salt.

Texture.

Broth should have good body and not feel thin and watery in the mouth. Any garnish should be cooked to the right degree of tenderness.