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
The factors that influence protein folding and stability.
A simulated folding pathway
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