Which utensil is best for straining a hot stock while leaving solids behind?

• A. Ladle
• B. Colander
• C. China cap
• D. Slotted spoon

Answer: (C)

Straining hot stock while keeping solids behind requires a tool that acts as a fine barrier while letting the liquid pass through. A china cap fits that need: its conical metal mesh sits over a pot and traps the solids, so the stock flows through the small opening and into your container while the particles stay in the mesh. It handles heat well and can be used with a ladle to pour the stock cleanly. A ladle is for scooping and serving, not filtering. A colander has large holes that let many solids through and isn’t practical for fine-straining hot stock. A slotted spoon drains surface liquid but leaves most solids behind and isn’t designed for filtering larger volumes.