As eggs deteriorate, the pH of the egg white 100
A) Is raised
B) Is lowered
C) Denatures
D) Disappears
E) None of these
Correct Answer:
Verified
Q5: An advantage of egg substitutes is that:
A)
Q6: If a starch-thickened pudding thins instead of
Q7: In baking custards made with the following,
Q8: The following is a characteristic of a
Q9: Theoretically, salt in the cooking water for
Q11: In order to freeze egg yolks successfully:
A)
Q12: The addition of acid to an egg
Q13: Eggs with increased levels of omega-3 fatty
Q14: The increased opacity that occurs when egg
Q15: To prevent food-borne illness from eggs, they
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