Meringue Science Lesson

What is the primary composition of egg whites?

• 80% water, 20% protein

• 85% water, 15% protein
  
  

• 90% water, 10% protein

• 95% water, 5% protein

Which process causes proteins in egg whites to unfold?

• Crystallization
  

• Denaturation
  

• Hydration
  

• Oxidation

What property describes molecules that repel and do not mix with water?

• Hydrophilic
  

• 
  Amphipathic
  

• 
  Polymeric
  

• 
  Hydrophobic

Which acid is NOT commonly added to meringues to help denature proteins?

• Citric acid
  

• Boric acid
  

• 
  Vinegar
  

• 
  Cream of tartar

What happens when egg whites are whipped?

• Proteins form covalent bonds with sugar molecules
  

• Air bubbles increase the volume 6-8 times
  

• The mixture turns completely liquid
  

• Proteins become permanently hydrophilic

Why should plastic bowls be avoided when making meringue?

• They can harbor bacteria
  

• 
  They react with egg proteins
  

• 
  They retain traces of oil

• 
  They affect temperature control

What is aquafaba?

• A synthetic egg substitute
  

• 
  A protein powder additive
  

• 
  Liquid from canned legumes
  

• 
  A type of stabilizer

How does sugar contribute to meringue stability?

• By decreasing viscosity
  

• 
  By adding acidity

• 
  By increasing viscosity

• 
  By reducing protein content

What happens when meringue is overwhipped?

• It becomes too sweet
  

• It turns brown
  

• 
  The mixture separates
  

• 
  It becomes more stable

Which factor helps stabilize meringue foam?

• Adding oil
  

• Reducing temperature

• 
  Using plastic bowls
  

• Heat application