Question

16. Temporary emulsion is when the _______ liquids always _______ after being shaken.

17. ________ emulsion are two liquid that ________ separate because it contains egg yolk.

18. Egg yolk is a strong ______.

19. Cooked dressing is made in with little or no oil and with a ________ thickener.

20. In making vinaigrette, less oil makes the ________ tart, while more oil makes it taste _________ oilier.

Answer 1

16. Temporary emulsion is when the immiscible liquids always separate after being shaken.

17. Permanent emulsion are two liquids that do not separate because it contains egg yolk.

18. Egg yolk is a strong emulsifying agent.

19. Cooked dressing is made with little or no oil and with a non-oil thickener.

20. In making vinaigrette, less oil makes the dressing tart, while more oil makes it taste oilier.

Step-by-step explanation:

An emulsion is a colloidal dispersion of a liquid in either a liquid or a solid. It can be temporary or stable, depending on the presence of an emulsifying agent.

16. Temporary emulsion is when the immiscible liquids always separate after being shaken.

17. Permanent emulsion are two liquids that do not separate because it contains egg yolk.

18. Egg yolk is a strong emulsifying agent.

19. Cooked dressing is made with little or no oil and with a non-oil thickener.

20. In making vinaigrette, less oil makes the dressing tart, while more oil makes it taste oilier.