WorksheetsMeringue
Total questions: 10
Worksheet time: 8mins
Whisking egg whites denatures the protein molecules
True
False
Denaturing means that the chemical bonds that hold the protein molecules together have been broken
True
False
Egg white is a liquid made up of..
Fat and protein
Water and fat
Protein and water
Water and fat
Egg white is capable of holding up to _______ times its own volume
6
7
8
9
When egg whites are whisked, what is trapped to make a foam?
Fat
Carbon dioxide
Water
Air
What will cause the foam to not form properly when whisking?
Fat in the bowl
Dirt in the bowl
Egg yolk mixed in
All of the above
Over whisking causes..
The foam to collapse, it becomes watery and loose
The foam to get 20 times bigger
The foam to get fluffier
The foam to shrink
Older eggs are not suitable for making a meringue because.. (this happens over time through the tiny pores of an egg shell)
They contain more water
They contain more fat
They contain less water
They contain less fat
When does the sugar go into the meringue mixture?
At the same time as the egg whites
A spoon at a time, after the egg whites are a foam 7 times their volume
When the eggs whites have doubled in volume
All at once, after the egg whites are a foam 7 times their volume
The best temperature to cook meringues in the oven is
High
Low
