MITSP_287s09_assn06_Week06_HW

MITSP_287s09_assn06_Week06_HW - 4. What physical property...

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MIT OpenCourseWare http://ocw.mit.edu For information about citing these materials or our Terms of Use, visit: http://ocw.mit.edu/terms . SP.287 / 5.S15 / ESG.SP287 Kitchen Chemistry Spring 2009
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Kitchen Chemistry Homework #6 Homework Questions: Meringue specific questions: 1. Why can't you have any egg yolk if you want make meringues? 2. Why are copper bowls best to whip egg whites in? 3. Why can't you use a plastic bowl to whip egg whites?
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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.

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MITSP_287s09_assn06_Week06_HW - 4. What physical property...

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