10.2 Concept Review Foam Products – Soufflés and Puffy Omelets

 

  1. .  From a protein standpoint – why do egg whites foam?

 

  1. Why are egg yolks or plastic bowls detrimental to egg white foaming?

 

  1. What are the differences between soufflés and puffy omelets?

 

  1. Explain why a soufflé is an example of a sol, emulsion, and foam.

 

  1. In the soufflé preparation, why are the white sauce and egg yolk combined the way they are? What potential problems are in this step?

 

  1. What is the purpose of lightening, i.e. first adding a small portion of the egg foam to the thickened mixture?

 

  1. What problems may result from adding vegetables or fish to a soufflé?

 

License

Icon for the Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License

Basic Scientific Food Preparation Lab Manual Copyright © 2023 by Iowa State University Department of Food Science and Human Nutrition is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License, except where otherwise noted.