What is a key characteristic of a soufflé?

Study for the Culinary Specialist ‘A’ School Academic Test 2. Study with flashcards and multiple-choice questions, each question has hints and explanations. Get ready for your exam!

A key characteristic of a soufflé is that it is light and airy due to the incorporation of beaten egg whites. When egg whites are whipped, they trap air and expand when heated, which creates a fluffy texture. This process is essential in achieving the distinctive rise and delicate structure that soufflés are known for. The incorporation of a flavored base, often made from egg yolks and other ingredients, combined with the whipped egg whites, results in a dish that is airy and soft, making it a celebrated culinary technique. While soufflés can have various textures and flavors depending on preparation, the hallmark feature remains their remarkable lightness attributed to the beaten egg whites.