Factors that yield the best possible egg-white foam include
A. whipping the whites into very large bubbles.
B. whites that quickly slide out of a bowl when it is turned upside down.
C. using deep bowls with rounded bottoms sloping up into the sides.
D. using plastic bowls because their porous surface may harbor a thin film of grease, which helps stabilize foam formation.
Answer: C
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What will be an ideal response?
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