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Author Question: The following is a characteristic of a high-quality fresh egg: (1) large air cell, (2) large ... (Read 119 times)

tingc95

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on: Aug 2, 2018
The following is a characteristic of a high-quality fresh egg:
 
  (1) large air cell, (2) large proportion of thick white, (3) no chalaza, (4) off-centered yolk, (5) wide, flat yolk.

Question 2

A lemon meringue pie is sliced, in preparation for serving. The filling oozes out of the crust onto the plate. What has caused this? How could it be prevented?
 
  What will be an ideal response?


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chevyboi1976

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

2

Answer to Question 2

The sugar and acid in the lemon meringue pie filling have interfered with the starch gelatinization. Sugar completes with the starch for water, delays gelatinization, and reduces viscosity. Acid hydrolyzes the starch molecule, also decreasing thickness of the starch paste. The best method of prevention, besides making sure the ingredient proportions were correct, would be to add the acid after the starch gelatinization was complete


tingc95

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Reply #2 on: Aug 2, 2018
Thank you!


chevyboi1976

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Reply #3 on: Aug 2, 2018
Always glad to help...


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