[Answered] When preparing a soft meringue, the usual ratio of sugar per egg white is (1) 1 tsp, (2) 2 tsp, ...

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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 83 times)

mia

Hero Member
Posts: 564

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

Sr. Member
Posts: 350

Reply #1 on: Aug 2, 2018

Answer to Question 1

4

Answer to Question 2

F

mia

Member
Posts: 564

Reply 2 on: Aug 2, 2018

Excellent

yeungji

Member
Posts: 319

Reply 3 on: Yesterday

Thanks for the timely response, appreciate it

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