1) This is a mixture that forms when you combine two liquids that do not ordinarily mix? a) Binding b) Leavening c) Thickening d) Emulsion e) Coating f) Interfering 2) What egg function causes egg proteins to thicken to create a more dense texture to your food product. Technique Required: "Tempering" of an Egg? a) Binding b) Leavening c) Thickening d) Emulsion e) Coating f) Interfering 3) What egg function holds foods together before cooking? Examples: Cookies, Cakes, Meatloaf, Meatballs, Stuffing a) Binding b) Leavening c) Thickening d) Emulsion e) Coating f) Interfering 4) What egg function helps flour or breadcrumbs stick to a food product before baking, frying, or pan frying. Examples: Breaded Chicken, Fried Zucchini, Fried Pickles. a) Binding b) Leavening c) Thickening d) Emulsion e) Coating f) Interfering 5) What egg function prevents large crystals from forming and keeps foods creamy? Examples: Ice Cream! a) Binding b) Leavening c) Thickening d) Emulsion e) Coating f) Interfering 6) What egg function uses an egg foams to add air to food? Examples: Meringue, Angel Food Cake, Sponge Cake. a) Binding b) Leavening c) Thickening d) Emulsion e) Coating f) Interfering

Egg Functions

さんの投稿です
埋め込み

リーダーボード

表示スタイル

オプション

テンプレートを切り替える

自動保存: を復元しますか?