Whipping Egg Whites Techniques

Whipping Egg Whites Techniques

Assessment

Interactive Video

Life Skills, Science, Other

5th - 8th Grade

Hard

Created by

Lucas Foster

FREE Resource

The video tutorial explains the process of whipping egg whites to different stages: soft, firm, and stiff peaks. It begins with the importance of using room temperature egg whites and a clean bowl. The tutorial demonstrates how to whip egg whites to soft peaks, where the peaks flop over, firm peaks, where the peaks slightly fold, and stiff peaks, where the peaks stand straight. Additionally, it provides a solution for overbeaten egg whites by adding another egg white and gently mixing by hand.

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10 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the primary role of perfectly whipped egg whites in baking?

To make the batter rise

To add color

To make the batter dense

To add flavor

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Why is it important to use room temperature egg whites?

They are safer to consume

They taste better

They whip more easily

They are easier to separate

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which type of bowl is recommended for whipping egg whites?

Plastic

Wooden

Glass or stainless steel

Ceramic

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

At what stage should sugar be added to the egg whites if required?

At the firm peak stage

At the soft peak stage

Before starting to whip

At the stiff peak stage

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

How can you identify soft peaks?

The peaks are grainy

The mixture is still liquid

The peaks stand straight up

The peaks flop over to one side

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the main characteristic of firm peaks?

They are grainy

They fold over slightly

They flop over completely

They are still liquid

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the final stage of whipped egg whites called?

Stiff peaks

Firm peaks

Overbeaten

Soft peaks

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