The best temperature for beating egg whites into a stable foam is
A) refrigerator temperature.
B) tepid temperature.
C) room temperature.
D) None of these are correct.
Correct Answer:
Verified
Q3: The chalazae at the top and bottom
Q4: Which of the following statements about the
Q5: The purpose of the shell membranes is
Q6: More than half of all of the
Q7: All of the following are ways in
Q9: Factors that yield the best possible egg-white
Q10: Which of the following is not a
Q11: What are the lowest grade eggs?
A) A
B)
Q12: When eggs are overcooked, the
A) fat-soluble vitamins-A,
Q13: The air cell develops
A) before the egg
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