Survey
* Your assessment is very important for improving the workof artificial intelligence, which forms the content of this project
* Your assessment is very important for improving the workof artificial intelligence, which forms the content of this project
Proteins and Eggs - T or F Answer Key Name Period Assign # Directions: Decide whether the statements below are true or false. Then place a T for true or F for false next to the number. F 1. When you shake oil, vinegar, water, and seasoning, you have made a permanent emulsion. T 2. As you beat egg white into a foam, the cells become: (1) smaller, (2) more numerous, and (3) the protein film becomes thinner. This makes the foam thicken. T 3. Egg white will not foam as easily when beaten with a small amount of yolk because of the fat in the yolk. F 4. When adding eggs to a hot mixture for use as a thickener, add them to the hot mixture all at once. T 5. Eggs interfere with the ice crystal formation in sherbet. F 6. Sugar decreases the beating time of a foam. F 7. In a permanent emulsion, the egg white surrounds the oil droplets and keeps them suspended in the water-based liquids. T 8. A foam forms when air is beaten into egg white; also, irregular-shaped air cells form. F 9. Eggs are easier to separate when they are warm. F 10. Meat loaf is an example of a permanent emulsion. T 11. At the foamy stage of a foam, bubbles appear on the surface, and the egg will flow from a bowl if poured. F 12. Mayonnaise, sauces, and salad dressings are an example of eggs used for foams. F 13. Emulsifiers are used in meringues and angle food cake. T 14. Eggs can be beaten to a higher volume when warm. F 15. At the soft peak stage, the egg white stands up straight when the beaters are pulled out of the bowl. F 16. Overbeating eggs makes them too tall and stiff. F 17. Acid makes foams lose their volume. T 18. Eggs are opposite of water in that they solidify as heat is applied. T 19. The ability of egg whites to form foams is a function of protein molecules. T 20. Proteins are made of amino acids that fold in upon themselves.