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9.5 Egg White Foam Conclusion

  1. Whipping egg whites ________________ protein; while oven heating _________________ the protein.
  2. Why is the pan not greased when making an angel food cake?
  3. Why is the pan inverted after baking?
  4. What is the origin (history) of the word “soufflé”?
  5. Explain why a soufflé is an example of a sol, emulsion, and foam.

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Food Preparation Lab Manual for FSHN 1150 Copyright © 2025 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.

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