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Author Question: Freezing egg whites presents no problems, but freezing egg yolks is another matter. Why? What ... (Read 68 times)

geodog55

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on: Aug 2, 2018
Freezing egg whites presents no problems, but freezing egg yolks is another matter. Why?
 
  What will be an ideal response?

Question 2

Another name for the Southern School is
 
  (a) Tibetan, (b) Shanghai, (c) Peking,
 
  (c) Cantonese, (d) Chengdu, (e) Lhasa.


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IRincones

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Reply #1 on: Aug 2, 2018
Answer to Question 1

The lipoproteins in egg yolks clump and form a solid that does not have the same properties as fresh egg yolk. To prevent this, one must add sugar or salt to the beaten egg yolks before freezing.

Answer to Question 2

(c)


geodog55

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Reply 2 on: Aug 2, 2018
Excellent

31809pancho

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Reply 3 on: Yesterday
Great answer, keep it coming :)

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