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Author Question: Explain the problems associated with freezing mayonnaise and how to prevent them. What will be an ... (Read 96 times)

pane00

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Explain the problems associated with freezing mayonnaise and how to prevent them.
 
  What will be an ideal response?

Question 2

Char siu bao is a dish from the Southern School of Chinese cooking.
 
  Indicate whether the statement is true or false



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Fayaz00962

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Answer to Question 1

The emulsion breaks on freezing when the ice forms crystals and the fat molecules come together. The mixture appears curdled and has a watery consistency. Do not freeze mayonnaise, unless it is made with an oil with a low crystallization temperature or one that does not crystallize or that has been winterized.

Answer to Question 2

True





 

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