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Author Question: When preparing a soft meringue, the usual ratio of sugar per egg white is (1) 1 tsp, (2) 2 tsp, ... (Read 59 times)

mia

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on: Aug 2, 2018
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


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orangecrush

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

4

Answer to Question 2

F


mia

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Reply 2 on: Aug 2, 2018
Excellent

Viet Thy

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Reply 3 on: Yesterday
Wow, this really help

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