Foods that Take a Beating Trivia Quiz

Answer: egg whites

Meringue is a preparation made essentially of beaten (whipped) egg whites, sweetened with sugar or honey, acidulated with lemon or vinegar, fixed with gelatin or cornstarch. It is commonly flavoured with vanilla or almond extract. The egg whites are beaten to stiff peaks and then baked. If thoroughly baked, they are crispy all the way through. If baked briefly, they are crisp on the outside and chewy on the inside. In Europe, meringue is used to make cookies. In the USA, lemon-meringue pie is ubiquitous. It is also an important component in Baked Alaska.

Answer: any of these

Egg whites are beaten (whipped) to incorporate large amounts of air in them. Beaten egg whites leaven cakes and other foods by making them light and airy. The bonds created in beaten egg white can include disulfide bonds which produce bad results. This is avoided by adding acid to the egg whites -- cream of tartar, vinegar, lemon juice -- which binds the sulphur and prevents unstable gritty foam.

Answer: the egg beater

Johnson described his invention in his patent application thus: "The object of [the] invention is to provide a machine wherewith eggs, batter, and other similar ingredients used by bakers, confectioners, &c., can be beaten or mixed in the most intimate and expeditious manner." His beater attached a series of whisk wires driven by a hand crank to a handle. Egg beaters of this design are still produced and used today.

Answer: very cold

Cream with at least 35% milk fat is beaten to incorporate air, increasing its volume and creating an attractive topping. The air is trapped mechanically in the butterfat which process is best accomplished at the lowest workable temperature. Whipping the cream too long (called "churning") produces butter.

Answer: mayonnaise

Mayonnaise has been around as long as there have been olives for oil and hens for eggs. Made with a whip for centuries, the process is now much improved by the invention of the electric blender. The egg yolk and oil create an emulsion into which the mustard and vinegar are incorporated. Lemon juice substitutes well for the vinegar.

The near-white to pale-yellow thick sauce is delightful on salads and in sandwiches. It may be enhanced by the addition of garlic, tarragon, parsley, beet juice, sweet pickle, pimento, and goodness only knows what else.

Answer: pâte à choux

Pâte à choux (choux pastry) is a light pastry dough made without a raising agent. Instead, its water content turns to steam during baking and causes it to puff. The resulting cavity is often filled with something yummy after baking. Water and butter are boiled together. Flour is dumped in all at once and beaten severely for about three minutes. Then eggs are dumped in one at a time and further beaten severely until a perfect consistency is achieved. All manner of delectables can be produced from this dough, as the question suggests.

Answer: copper

Beating (whipping) egg whites in very clean stainless-steel bowls works fine. The beating causes tightly-clumped egg proteins to loosen up and bind air bubbles which gives the egg whites luster and loft. Another kind of bond can form, a disulfide bond, which produces gritty, grainy, dry egg whites. A copper bowl prevents these latter sorts of undesirable bonds from forming. An acid such as cream of tartar will accomplish the same thing when using another sort of bowl.

Answer: a sort of cheese puff

The classic French gougère (pronounced goo-ZHER) is a baked pastry made of pâte à choux flavoured with cheese, typically Gruyère, Comté, or Emmentaler. Most commonly served as small appetizers, gougères can also be made in a baked ring. The latter often includes a filling of mushrooms and/or ham.

They may be served warm or cold. In Belgium, there is a traditional connection of eating gougères on "Dimanche des Rameaux" (Palm Sunday).

Answer: omelette

In Japanese, "tamagoyaki" means grilled egg. Eggs are beaten until smooth and then fried in a specially-shaped rectangular pan called a makiyakinabe. The resulting omelette is then rolled up for service. Possible additives to the egg include sugar, soy sauce, dashi broth, mirin and sake.

In the West, an omelette is a dish in which well-beaten eggs (perhaps with a little milk or cream added) are fried undisturbed in butter or other fat and then often folded around a filling.

Answer: it contains tiny air bubbles to make it light

"Mousse" is a French word meaning foam. Mousses are a type of food made with beaten (whipped) egg white and/or beaten (whipped) cream. They are lightened by the incorporation of air into them. Mousses may be sweet or savoury, e.g. chocolate mousse as a pudding-type dessert or cake filling, salmon mousse inside shells of tuile.