Question

1. what is the albumen of an egg made out of?

a starch and sodium
sodium and water
protein and water
protein and starch
8.
which of the following would you typically find to be in a batter?
a all responses are correct
salt
flour
baking poweder

1. which of the following is not a tool used for portioning?

a scoops
ladles
portion scale
knives
10.
the maillard reaction refers to proteins when they _.
a turn brown after they cook
grow mold when left near cheeses
turn yellow in sunlight
spoil quickly after purchase

Explanation:

7.

The albumen (egg white) is mainly composed of water and proteins (such as ovalbumin). Starch is not a component of egg white, and sodium is present in negligible amounts compared to proteins and water.

Batter typically contains flour (as a base), salt (for flavor), and baking powder (as a leavening agent). So all of these components are commonly found in batter.

Scoops, ladles, and portion scales are tools specifically used for portioning food items accurately. Knives are used for cutting, chopping, etc., not for portioning in the same sense as the other tools.

Answer:

C. protein and water

8.