Meringue

Whisking egg whites denatures the protein molecules

• True

• False

Denaturing means that the chemical bonds that hold the protein molecules together have been broken

• True

• False

Egg white is a liquid made up of..

• Fat and protein

• Water and fat

• Protein and water

• Water and fat

Egg white is capable of holding up to _______ times its own volume

• 6

• 7

• 8

• 9

When egg whites are whisked, what is trapped to make a foam?

• Fat

• Carbon dioxide

• Water

• Air

What will cause the foam to not form properly when whisking?

• Fat in the bowl

• Dirt in the bowl

• Egg yolk mixed in

• All of the above

Over whisking causes..

• The foam to collapse, it becomes watery and loose

• The foam to get 20 times bigger

• The foam to get fluffier

• The foam to shrink

Older eggs are not suitable for making a meringue because.. (this happens over time through the tiny pores of an egg shell)

• They contain more water

• They contain more fat

• They contain less water

• They contain less fat

When does the sugar go into the meringue mixture?

• At the same time as the egg whites

• A spoon at a time, after the egg whites are a foam 7 times their volume

• When the eggs whites have doubled in volume

• All at once, after the egg whites are a foam 7 times their volume

The best temperature to cook meringues in the oven is

• High

• Low