The main cause of beading on a meringue is undissolved sugar, but overcooking may cause it as well.
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Q13: The air cell develops
A) before the egg
Q17: When eggs are overcooked
A) the fat-soluble vitamins-A,
Q18: Grades for eggs are determined by
A) candling.
B)
Q19: The high protein content in whole eggs
Q21: The biggest problem with the safety of
Q23: Coagulation temperatures for
A) egg whites begin at
Q24: The fluffiness of a puffy omelet is
Q25: The green ring around the yolk in
Q26: The only part of the egg which
Q27: The egg yolks coagulate at a lower
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