When cooking eggs in a microwave,
A) a browning dish is required for a poached egg.
B) do not puncture the yolk for shirred eggs.
C) water, a dash of vinegar, and salt should be added to omelet mixtures before cooking.
D) microwaving is completed when scrambled eggs are just past the runny stage.
E) none of the above answers is correct
Correct Answer:
Verified
Q22: The main cause of beading on a
Q22: The emulsifying agent lecithin is found only
Q26: The biggest problem with the safety of
Q27: The egg yolks coagulate at a lower
Q29: The correct way to determine if a
Q38: Eggs are frequently used in candies and
Q39: The difference between French and American omelets
Q40: The binding agent in eggs is the
Q44: Matching
Definition choices:
-yolk
A)the nutrient-dense yellow center of the
Q48: The term hard-boiled eggs is incorrect because
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