contents page for nea
- Created by: LKS
- Created on: 28-09-17 10:18
View mindmap
- The functional and chemical properties of eggs and how they are used to make meringue.
- 1) Foam Formation
- 2) Roll of sugar in meringue and its effect on the final product
- 3) Egg Substitutes for other dietary needs
- 4) Function of eggs in meringue and it's effect on the final product
- 5) Effects after vinegar is added to a meringue mixture
- 6) Chemical properties of eggs and sugar and how they combine together
Comments
No comments have yet been made