Question

What is the effect of stabilizing the egg whites in sugar in a warm foaming batter?
A. It solidifies the structure of the batter.
B
It helps the flour blend without lumps.
C. It prevents the ingredients from mixing properly.
D. It lets the batter bake at an exceptionally high temperature.
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Answer 1

Answer:

A.

Explanation:

Sugar stabilizes the batter and also delays the evaporation of water from the egg white foam in the oven.
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