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WorksheetsMeringue
Total questions: 7
Worksheet time: 4mins
Name
Class
Date
1.
Egg white consists of about
a)
50% protein and 50% water
b)
30% protein and 70% water
c)
10% protein and 90% water
d)
80% protein and 20% water
2.
Which is the most stable meringue?
a)
Common meringue
b)
French meringue
c)
Swiss meringue
d)
Italian meringue
3.
What helps proteins gather on the surface of the air bubbles, making the bubbles even more stable while adding to foamy egg whites?
(a)
4.
Ratio used between egg whites : sugar : water for Italian meringue
a)
3:2:1
b)
4:2:1
c)
1:2:3
d)
4:1:2
e)
1:1:1
5.
Hot sugar syrup is used in making Swiss meringue
a)
True
b)
False
c)
Maybe
6.
Various acids used during the making of meringue are
a)
Lemon juice
b)
Cream of Tartar
c)
Vinegar
d)
Tomato juice
e)
Curd
7.
Is Meringue safe to eat ?
a)
Yes
b)
No
c)
Maybe
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