B. TRUE or FALSE. Write TRUE if the statement is true. If the statement is false, underline the word which makes it wrong and write the correct word on the space provided

1. Beated egg whites must not stand for too long for it might break its foam

2. Lecithin and vitelline are responsible for the remarkable ability of egg yolk to act as an emulsifying agent.

3. Soft custurdy consistency of a mixture is produced by seldom stirring,

4. Fat network dries up and stabilizes the gas or air foams.

5. Cream of Tartar is a stabilizer that helps your egg whites to hold/keep their shape a​