The addition of acid to an egg white foam speeds formation and stabilizes the foam.
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Q7: In baking custards made with the following,
Q8: The following is a characteristic of a
Q9: Theoretically, salt in the cooking water for
Q10: As eggs deteriorate, the pH of the
Q11: In order to freeze egg yolks successfully:
A)
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
Q16: The most abundant protein in egg white
Q17: A particularly important emulsifying agent in egg
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