Science of egg white and foams

How is a foam produced?

• By heating a liquid

• By freezing a gas

• By mixing water and oil

• By trapping gas bubbles in a liquid or solid

What happens to egg white proteins when whisked?

• They dissolve in water

• They evaporate

• They coagulate immediately

• They denature and form a foam

At what temperature do egg white proteins begin to coagulate?

• 50°C

• 80°C

• 60°C

• 70°C

What is syneresis?

• The process of protein denaturation

• The process of water being squeezed out of overcooked protein

• The process of foam formation

• The process of sugar stabilizing a foam

How much air can egg-white protein hold when whisked?

• 3 times its volume

• 5 times its volume

• 7 times its volume

• 10 times its volume

What effect does sugar have on a whisked egg white foam?

• It has no effect

• It stabilizes the foam

• It makes the foam more liquid

• It destabilizes the foam

Why should the bowl used for whisking egg whites be very clean?

• To ensure the egg whites foam properly

• To add flavor to the foam

• To prevent the egg whites from sticking

• To make the foam more liquid

What is the ideal temperature to cook a meringue?

• 180°C

• 150°C

• 120°C

• 100°C

What happens to the egg white foam when it is heated?

• The foam collapses

• The foam turns into gas

• The protein coagulates and water evaporates

• The foam becomes more liquid

What is the role of the hydrophilic ends of protein molecules in foam formation?

• They are repelled by water

• They are attracted to air

• They dissolve in air

• They are attracted to water