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A custard mixture made of whole eggs plus milk coagulates at about what temperature

a) 140°F
b) 160°F
c) 180°F
d) 212°F

User Coda
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1 Answer

2 votes

Final answer:

A custard mixture made of whole eggs and milk coagulates at approximately 160°F, as this heat causes the proteins in the eggs to denature and form a solid structure.

Step-by-step explanation:

A custard mixture made of whole eggs plus milk coagulates at about 160°F when heat is applied. Proteins such as albumin found in eggs begin to denature and form a solid structure when heated to this temperature, which is sufficient to form hydrogen bonds and create a semi-solid consistency making the custard set. This is similar to the process that occurs when eggs are boiled or when other protein-rich mixtures, such as yogurt, are heated during the cooking process, despite the fact that each type of protein might have specific coagulation points.

User Windwalker
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