Answer to Question 1
Factors that cause a souffl to rise include beating the egg whites for the correct amount of time to incorporate air, cooking the souffl for the right length of time, and making sure that the air in the oven circulates properly.
Answer to Question 2
Hard meringues are usually baked as cookies and have twice the amount of sugar used, and confectioner's sugar is preferred over granulated sugar. Hard meringues are baked slowly at a low temperature. Soft meringues are used as pie toppings and have less sugar, and granulated sugar is used. Soft meringues are baked at a high temperature for a short time.
Because the leg muscles of children with muscular dystrophy are weak, they must perform the Gowers’
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