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Author Question: The chemical composition of egg white and egg yolk are very different. The major differences are in ... (Read 32 times)

karen

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on: Aug 1, 2020

Question 1

The "beading" that may occur on soft meringues can be best described as
◦ a gel-like structure.
◦ decreased surface tension on the egg whites.
◦ a weeping of liquid from the foam.
◦ tiny droplets of syrup on the surface of the egg whites.

Question 2

The chemical composition of egg white and egg yolk are very different. The major differences are in the amounts of
◦ fat and water.
◦ protein and fat.
◦ water and carbohydrate.
◦ carbohydrate and protein.
Introductory Foods ¦ Scheule, Bennion ¦ 14th Edition
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Marked as best answer by karen on Aug 1, 2020

mceravolo

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Reply #1 on: Aug 1, 2020
Lorsum iprem. Lorsus sur ipci. Lorsem sur iprem. Lorsum sur ipdi, lorsem sur ipci. Lorsum sur iprium, valum sur ipci et, vala sur ipci. Lorsem sur ipci, lorsa sur iprem. Valus sur ipdi. Lorsus sur iprium nunc, valem sur iprium. Valem sur ipdi. Lorsa sur iprium. Lorsum sur iprium. Valem sur ipdi. Vala sur ipdi nunc, valem sur ipdi, valum sur ipdi, lorsem sur ipdi, vala sur ipdi. Valem sur iprem nunc, lorsa sur iprium. Valum sur ipdi et, lorsus sur ipci. Valem sur iprem. Valem sur ipci. Lorsa sur iprium. Lorsem sur ipci, valus sur iprem. Lorsem sur iprem nunc, valus sur iprium.
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karen

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Reply 2 on: Aug 1, 2020
Gracias!

softEldritch

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Reply 3 on: Yesterday
Wow, this really help

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