When preparing a meringue, a foodservice worker quickly separates egg whites from the yolk. As a result of his quickness, some yolk was left in with the whites and the egg whites are not stabilizing when beaten. Why?
a. protein in the yolk inhibits stabilization
b. fat in the yolk inhibits stabilization
c. yolk adds to air incorporation
d. egg whites become watery when yolks are added
Ans: b. fat in the yolk inhibits stabilization
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a. true b. false
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Answer the following statement true (T) or false (F)
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