What is the process called by which we added hot cream slowly to the egg yolks?*1 pointemulsificationinterferencea and b are both correcttempering

Identifying the Process

1. Understanding the Options:

   • Emulsification: This refers to the process of mixing two liquids that typically do not mix well (like oil and water) to create a stable mixture.
   • Interference: This term generally refers to situations where one factor disrupts another, but it does not specifically relate to the process in cooking or baking.
   • Tempering: This is the process of gradually adding a hot ingredient to a colder one (in this case, hot cream to egg yolks) to raise the temperature of the latter without cooking it.

2. Evaluating the Best Choice:

   • The description given in the question fits the definition of tempering. When you slowly add hot cream to egg yolks, you are preventing the egg from curdling by gradually increasing its temperature.

Conclusion

The correct answer to the question is tempering. This method is crucial in cooking to ensure the eggs can adjust to the temperature of the cream without cooking too quickly.