Final answer:
It is true that high sugar meringue can be either hard or soft depending on the method of cooking, which affects the texture by altering the sugar molecules and egg white proteins. Additionally, sugar decreases water activity in food, aiding in preservation.
Step-by-step explanation:
The statement that high sugar meringue can be either hard or soft depending on the cooking method is true. The cooking process determines the structure and texture of the meringue. When baked at a low temperature for a longer period, the meringue dries out and becomes hard and crisp. In contrast, when baked at a higher temperature for a shorter period, it retains its softness, resulting in a soft meringue with a gooey center. This is due to the changes that heat induces in the sugar molecules and protein structure within the egg whites.
The addition of sugar to meringue or other foods can decrease water activity. Sugar binds water molecules, which reduces their availability to support microbial growth and causes dehydration, thus preserving the food. This is why sugar is frequently used in food preservation practices, such as in making jam.