Final answer:
Acid should be added at the beginning of the whipping process when making meringue, as it helps stabilize the foam by adjusting the pH and enabling proper protein unfolding.
Step-by-step explanation:
The question asked is: If using an acid when whipping an egg white, when should it be added?
a) At the beginning
b) Midway through whipping
c) After stiff peaks form
d) Before starting to whip
When whipping an egg white and using an acid like cream of tartar or lemon juice, the acid should be added at the beginning of the whipping process. The acid works by lowering the pH of the egg whites, which helps to stabilize the foam that is created when the whites are beaten. By adding the acid at the start, it ensures that the proteins within the egg whites unfold properly, which is essential for forming a stable and strong meringue that can hold air well.