Practice Quiz

Red Seal Cook

Category - Garde-manger

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What happens to a mousseline when too many egg whites are added to the mix?
  1. The end product will be rubbery
  2. The end product will not have bound properly
  3. The end product will be grainy
  4. There is no negative consequence associated with adding more egg whites than required
Explanation
Answer: A - When preparing a mousseline, it is important to incorporate the right amount of egg whites and cream into the mixture. Too many egg whites added will result in a rubbery end product while adding too few will prevent the mixture from binding.
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