NOCTI Culinary Practice Exam 2025 – Your All-in-One Guide to Mastering the Culinary Exam!

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In the preparation of croquettes, what role do eggs play?

clarifying agent

adhesive agent

In the preparation of croquettes, eggs serve primarily as an adhesive agent. Their function is to bind the other ingredients together, ensuring that the mixture holds its shape when formed into patties or cylinders. Eggs contain proteins that coagulate when heated, which helps to create a cohesive texture in the croquette mixture. This binding property is critical for maintaining the structural integrity during cooking, preventing the filling from falling apart.

While eggs can contribute to thickening when included in certain mixtures, their predominant role in croquettes is to act as a binding agent. Other options may have specific applications in other culinary contexts, but in the case of croquettes, the adhesive property of eggs is essential for a successful final product.

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thickening agent

leavening agent

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