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. once no streaks remain visible in the mixture, complete 5-6 more strokes.
d. avoid stirring, which will force air out of the egg whites.
Question 2
The correct way to determine if a souffl is done is to
a. continually check for doneness during baking.
b. stick a toothpick in the center: if it comes out dry, the souffl is done.
c. gently shake the oven rack to determine if the souffl jiggles.
d. all of the above
e. none of the above
A simulated folding pathway
Color mixtures of reflected pigment—subtractive process
Contributions to the free energy of folding of globular proteins
A simplified representation of the folding pathway for a protein
Comparison between whole eggs and egg whites
The total weight of Peter, David and Henry is 123 kg, Peter is 15 kg heavier than David. David ...