As a general rule, when cooking eggs*1 pointalways use high heat first, then drop the heat to lowstart with low heat then increase quickly to high heatstart and end with low heatit's all a matter of preference

When making custard, why is important to add hot cream slowly to the egg yolks?*1 pointIf the cream is added too quickly the eggs may loose their bright yellow colour.If the cream is added too quickly the eggs may have too much air incorporated into them through the steam released by the cream.Both a and b are correctIf the cream is added too quickly the eggs may cook.

How do you use eggs to create a foam?*1 pointheat them quicklybeat air into the whitesheat the eggs slowly while mixinguse sugar to stabilize the mixture

Place the events of egg production in correct order.

What is the process called by which we added hot cream slowly to the egg yolks?*1 pointemulsificationinterferencea and b are both correcttempering

Which item best illustrates the fact that eggs can act as a foam?*1 pointFried eggsCustardMeringueBrownies