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Examen
FDNS 3600 Exam 2 - Eggs & Egg Cookery Questions & Answers
FDNS 3600 Exam 2 - Eggs & Egg Cookery Questions & Answers Salt, liquid, & yolk: effect on egg white foam stability - ANSWERS -lessen/decrease stability by weighing down product Sugar: effect on egg white foam stability - ANSWERS -- will DELAY foam formation (stiff peaks) significantly - will make taste better & will make more stable Acid: effect on egg white foam stability - ANSWERS -stabilizes foam & makes it take LONGER to form Factors affecting VOLUME of egg white foams - ANSWE...
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Examen
FDNS 3600 Exam 1 Questions and Answers
PopularFDNS 3600 Exam 1 Questions and Answers score - ANSWERS -to make very thin, straight cuts in the surface of a food poach - ANSWERS -water temperature reaches 160 degrees small relatively motionless bubbles appear on the bottom of the pan dice - ANSWERS -to cut into small cubes stir - ANSWERS -to mix ingredients gently in a circular motion pan fry - ANSWERS -placing a food in a very hot frying pan with no added fat, fat is generated from the food in the pan boil - ANSWERS -wat...
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