When folding egg whites
A) with heavier mixtures, it is best to pour the whites over the heavier mixture.
B) it is best not to rotate the bowl during folding.
C) fold really well so that there are absolutely no streaks remaining in the mixture.
D) avoid stirring, which will force air out of the egg whites.
Correct Answer:
Verified
Q22: The emulsifying agent lecithin is found only
Q26: The only part of the egg which
Q37: Some problems that can occur when preparing
Q39: The fluffiness of a puffy omelet is
Q43: Fertilized eggs are more nutritious than non-fertilized
Q43: Although eggs are considered one of the
Q44: Matching
Definition choices:
-yolk
A)the nutrient-dense yellow center of the
Q48: The term hard-boiled eggs is incorrect because
Q49: Your prep cook is arranging "hard boiled"
Q50: Compare and contrast the different storage guidelines
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