Explain why a starch-egg pie filling recipe calls for the starch mixture to be cooked until thickened, and then a small portion of that cooked starch paste added to the eggs in a small bowl and stirred, and then the egg-starch mixture added to the entire cooked starch mixture.
Correct Answer:
Verified
View Answer
Unlock this answer now
Get Access to more Verified Answers free of charge
Q20: Careful attention to sanitation during storage and
Q21: Why would a food company want to
Q22: Describe the dispersion state, including each ingredient,
Q23: Important egg yolk proteins include livetin, lipoproteins,
Q24: A diet high in canola oil can
Q26: Egg quality declines continuously after the egg
Q27: A consumer has hard-cooked two dozen eggs
Q28: Maximum stability of an egg white foam
Q29: Food science laboratory experiments often call for
Q30: Coagulation of eggs is more likely to
Unlock this Answer For Free Now!
View this answer and more for free by performing one of the following actions
Scan the QR code to install the App and get 2 free unlocks
Unlock quizzes for free by uploading documents