National Occupational Competency Testing Institute (NOCTI) Culinary Practice Exam

What type of dessert is leavened with egg white foam?

1. Angel food cakes

2. Meringues

3. Soufflés

4. All of the above

The correct answer is: All of the above

Egg white foam serves as a crucial leavening agent in several types of desserts, which is why the most comprehensive answer includes all listed options. Angel food cakes are characterized by their light and airy texture, achieved by whipping egg whites to a stiff peak and folding them gently with flour and sugar. This incorporation of air into the batter is vital for the cake’s rise and fluffiness. Meringues, which can be either soft or hard varieties, also rely on whipped egg whites. When sugar is gradually added to the whipped egg whites, the resulting foam can be piped into shapes, baked, and used in a variety of confections. The structure created by the whipped egg whites gives meringues their distinct texture. Soufflés, which can be sweet or savory, leverage egg whites whipped into a foam to provide lift during baking. The soufflé mixture typically consists of a base combined with a fluffy egg white foam, resulting in a light and airy dish when baked. Since all three types of desserts utilize egg white foam for leavening, the correct response encompasses all of them.