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10679547
Eggs and other ingredients in Meringues
Description
GCSE Food Preparation and Nutrition Mind Map on Eggs and other ingredients in Meringues, created by Hajirah A on 03/10/2017.
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meringues
eggs
food preparation and nutrition
gcse
food preparation and nutrition
gcse
Mind Map by
Hajirah A
, updated more than 1 year ago
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Created by
Hajirah A
about 7 years ago
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Resource summary
Eggs and other ingredients in Meringues
Ingredients
Egg white
Cornflour
Stabiliser
Sugar
What doesn't allow the meringue to work?
Fats and Oils
Yolk
Putting the sugar in all at once
Adds moisture
Cream of Tartar
Stabiliser
Acid (Vinegar)
Stabiliser
Types of Meringue
Swiss
Beating egg whites and sugar together over a pan of hot water until the sugar has dissolved, then beating until the mixture reaches stiff peaks
Italian
Whisking a hot sugar syrup into beaten egg whites
French
Whisking sugar into beaten egg whites
Types of Eggs
Duck
Barn
Caged
Quail
Chicken
Goose
Free Range
Foam
Aeration
Making the mixture lighter in texture and consistency
Volumising
Increasing the volume or amount of space occupied by a substance
Egg whites trap air when whisked/beaten and form a mass of bubbles (foam)
Mechanical Agitation
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