A powerful emulsifier present in egg yolks is __________.
A) carageenan
B) xanthan gum
C) lecithin
D) Agar
Correct Answer:
Verified
Q38: Crème anglaise should be cooked until it
Q39: Pastry cream is thickened with _.
A) eggs
Q40: A mixture of pastry cream, whipped egg
Q41: Ganache is _.
A) a rich filling or
Q42: A mixture consisting of any substance evenly
Q44: To make a simple sugar syrup, you
Q45: One pint of water is enough to
Q46: Cream of tartar is sometimes used to
Q47: Pastry cream should not be boiled or
Q48: Pastry cream must be cooled rapidly and
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