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How to use Egg Whites in Cocktails
You'll need to correctly answer at least 2 of the 4 questions below (at least 50%) to progress to the next unit.
Question #1: What is the primary reason you shouldn't crack a whole, fresh egg white into a cocktail?
Question #2: How much egg white should you use?
Question #3: When making a cocktail with egg whites, do the same thing you'd do with a non-egg white cocktail, shake it together with ice and serve.
Question #4: True / False: You should always spritz an egg white drink with citrus oil or another aroma to prevent the "sulphur" egg aroma from greeting the customer as the drink warms.
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