Eggs are frequently used in candies and ice creams because they promote ice and/or sugar crystal formation.
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Q22: The emulsifying agent lecithin is found only
Q34: Which of the following statements is correct
Q35: When folding egg whites:
A) with heavier mixtures,
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Q39: The difference between French and American omelets
Q39: What is the purpose of adding salt
Q40: The binding agent in eggs is the
Q41: Matching
Definition choices:
-vitelline membrane
A)the nutrient-dense yellow center of
Q43: Fertilized eggs are more nutritious than non-fertilized
Q48: The term hard-boiled eggs is incorrect because
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