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Author Question: Recipes are usually standardized for a _________ size egg. (Read 138 times)

tatyanajohnson

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Question 1

In connection with soft meringues, beading refers to
◦ a gel-like structure.
◦ decreased surface tension.
◦ weeping of liquid from the foam.
◦ tiny droplets of syrup on the surface.

Question 2

Recipes are usually standardized for a _________ size egg.
◦ jumbo
◦ extra-large
◦ large
◦ small


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Marked as best answer by tatyanajohnson on Aug 1, 2020

SAUXC

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Lorsum iprem. Lorsus sur ipci. Lorsem sur iprem. Lorsum sur ipdi, lorsem sur ipci. Lorsum sur iprium, valum sur ipci et, vala sur ipci. Lorsem sur ipci, lorsa sur iprem. Valus sur ipdi. Lorsus sur iprium nunc, valem sur iprium. Valem sur ipdi. Lorsa sur iprium. Lorsum sur iprium. Valem sur ipdi. Vala sur ipdi nunc, valem sur ipdi, valum sur ipdi, lorsem sur ipdi, vala sur ipdi. Valem sur iprem nunc, lorsa sur iprium. Valum sur ipdi et, lorsus sur ipci. Valem sur iprem. Valem sur ipci. Lorsa sur iprium. Lorsem sur ipci, valus sur iprem. Lorsem sur iprem nunc, valus sur iprium.
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tatyanajohnson

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Reply 2 on: Aug 1, 2020
Wow, this really help


carojassy25

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Reply 3 on: Yesterday
:D TYSM

 

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