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

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.

Which of the following processes is affected by the amount of yolk present in an embryo?Multiple choice question.MitosisOrganogenesisMeiosisGastrulation

The release of one ripened egg every month is called?*2 pointsMenstruationOvulationFertilizationNone of the above

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

A persistence of the proximal end of the yolk stalk in an adult is called the: