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Unformatted text preview: 4. What physical property describes a foam? 5. What happens to the egg foam when you cook it? 6. Why do we add cornstarch to the custard? 7. How can we prevent the meringue from collapsing? 8. What is the purpose of adding sugar? 9. Typically meringues have cream of tarter added to them. Why don't you think we don't have them in our recipe?...
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This note was uploaded on 11/28/2011 for the course CHEM 5.74 taught by Professor Robertfield during the Spring '04 term at MIT.
- Spring '04