Question

1. fat or fat-containing ingredients, such as egg yolk, interfere with the formation of an egg white foam

• 1 point

○ true
● false

1. acid interferes with the formation of egg white foam. *

1 point
○ true
○ false

1. egg yolks are sometimes used as thickeners. *

1 point
● true
○ false

Explanation:

Question 53

Fat (like in egg yolk) disrupts egg white foam formation because fat prevents protein denaturation and air incorporation needed for foam. So the correct answer should be True (the original selected False is incorrect).

Acid (e.g., cream of tartar) actually stabilizes egg white foam by lowering pH, which helps proteins denature properly. So acid does not interfere; the answer is False.

Egg yolks contain lecithin and proteins that can thicken sauces (e.g., in hollandaise) through emulsification or coagulation when heated. So the statement is True (matches the selected option).

Answer:

A. True

Question 54