When preparing a soft meringue, the usual ratio of sugar per egg ...

[mia]

When preparing a soft meringue, the usual ratio of sugar per egg white is
 
  (1) 1 tsp, (2) 2 tsp, (3) 1 tbsp, (4) 2 tbsp, (5) 4 tbsp.

Question 2

Flour will form a stronger gel than will wheat starch.
 
  Indicate whether the statement is true or false

[orangecrush]

Answer to Question 1

4

Answer to Question 2

F

[mia]

Thanks for the timely response, appreciate it

[nguyenhoanhat]

Excellent