Factors That Yield the Best Possible Egg-White Foam Include

question 39

Multiple Choice

Factors that yield the best possible egg-white foam include

• A) whipping the whites into very large bubbles.
• B) whites that quickly slide out of a bowl when it is turned upside down.
• C) using deep bowls with rounded bottoms sloping up into the sides.
• D) using plastic bowls because their porous surface may harbor a thin film of grease, which helps stabilize foam formation.

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Definitions:

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A title for William Thomson, a prominent 19th-century physicist known for his work in thermodynamics and for developing the Kelvin scale of temperature.

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