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

Whipping Egg Whites Techniques

Interactive Video
•
Life Skills, Science, Other
•
5th - 8th Grade
•
Hard

Lucas Foster
FREE Resource
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10 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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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