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Author Question: A dark green ring around the yolk of a hard cooked egg occurs when (1) metmyoglobin is denatured ... (Read 78 times)

Mimi

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on: Aug 2, 2018
A dark green ring around the yolk of a hard cooked egg occurs when
 
  (1) metmyoglobin is denatured by acid, (2) ferrous sulfide forms from overcooking or slow cooling, (3) cooking water is very alkaline, (4) protein coagulates and then curdles, (5) the egg is fresher in quality.

Question 2

Commercially, what type of starch would probably be used in a starch-thickened mixture that was going to be frozen and thawed?
 
  What will be an ideal response?


aidanmbrowne

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

2

Answer to Question 2

rice starch or waxy starch


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