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.

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

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 a cook begins to make custard, raw eggs are blended with milk. What property of the egg and milk mixture is the same as the milk alone? A. state of matter B. mass C. color D. texture

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

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