5 Written Questions
5 Matching Questions
- Describe egg whites in the soft peak stage
- Define souffle'
- When scrambling eggs, about how much additional liquid is recommended per egg?
- When would you add sugar to egg white foam?
- What is beading?
- a about 1 tablespoons
- b lightly baked cake with beaten egg whites & egg yokes
- c foam is moist, shiny & bright white. When the whisk is lifted it forms a dull peak, then pile softly and curl over. It will flow when the bowl is tipped
- d the formation of water droplets on the surface. Overcooking causes this.
- e at the end
5 Multiple Choice Questions
- a mixture of two liquids that would ordinarily not be mixed together. Egg yolks hold it together
- produces bland, watery eggs
- size and grades
- a meringue topping that oozes moisture, and gives the finished desert an unattractive look. It is usually caused by incorrect preparation of the meringue
- the liquids can separate from the eggs
5 True/False Questions
Describe egg whites in the stiff peak stage → the foam maintains its glossy sheen and holds an upright peak when the whisk is lifted up. It will not flow, or just barely flow when the bowl is tipped. It has reached its maximum volume
How do eggs act as interfering agents and in what products do they do this? → __________________. Large or medium
How long can you store eggs safely for? → 4-5 weeks in the refridgerator
When is egg foam used? What 5 factors affect formation of egg white foam? → at the end
Why should you cool eggs in a shell quickly after you boil them? → to make peeling easier