Why was the flour-sugar mixture folded into the egg white foam, not beaten in?
To fully blend ingredients without gluten formation. Foam cakes do not contain fat, which is a tenderizer, so it is critical to minimize gluten formation. Air via the egg white foam is the primary source of leavening; beating the foam in would negatively impact the leavening.
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What best describes how ACE inhibitors work to control hypertension?
a. Decreasing blood volume by increasing urinary output b. Blocking beta-receptors in the heart to decrease heart rate and cardiac output c. Decreasing peripheral vascular resistance by interfering with the production of angiotensin II from angiotensin I d. Reducing stroke volume e. Affecting the movement of calcium, which causes the blood vessels to relax
The "A" of ADIME stands for
a. apparent b. assessment c. application d. adjunct
Which enzymes help with protein digestion?
a. amylase and lipase b. sucrase and maltase c. maltase and lactase d. pepsin and trypsin e. lipase and lactase
An ounce of mixed nuts provides about ________ kcalories.
a. 25 b. 50 c. 100 d. 200 e. 300