QUESTIONS
Why is the White Sauce cooled before adding the egg yolks in White Sauce
Omelet?
Point out the most important differences between a Foamy and a White Sauce
Omelet.
What is the purpose of cutting and folding in the whites of eggs in omelets?
What is the purpose of beating eggs?
What are the tests that show when egg white is beaten stiff and when dry?
What are the tests for thoroughly beaten egg yolk?