Essential Concepts: Egg white foams hold structure through protein films, and stability depends on drainage, coalescence, mixing, sugar, acid, and heat. Keep the foam intact long enough for the oven to set meringue, soufflé, or sponge cake.
Onions grow sweet through a slow sequence of enzyme activity, moisture loss, and browning, so steady low heat matters more than speed. Essential Concepts: sweetness rises as water falls; gentle heat prevents bitterness; even slicing and careful stirring support caramelization.
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Essential Concepts: Emulsions bind oil and water into useful textures; mayonnaise is stable, vinaigrettes are usually temporary, and cake batter depends on emulsification for tenderness and lift. Knowing how they form helps explain separation, broken sauces, and the texture of a finished cake.
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