Question 1
Which of the following is likely to stabilize an egg white foam?
◦ Addition of fat
◦ Beating to a dry state
◦ Addition of cream of tartar
◦ Addition of a small amount of egg yolk
Question 2
Which of the following is NOT an appropriate way to cook eggs in the microwave oven?
◦ Shirred
◦ Scrambled
◦ Egg in the shell
◦ Poached in liquid