Download Proteins_and_Eggs_-_T_or_F_Answer_Key

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.