Final answer:
To stabilize and increase the volume of 1 egg white, 1/2 teaspoon of cream of tartar is typically used. Cream of tartar is an acidic ingredient that stabilizes and strengthens beaten egg whites. It helps to create a fluffy and stable foam, making it easier to incorporate air into the egg whites and achieve the desired volume.
Step-by-step explanation:
When whipping 1 egg white, the correct amount of cream of tartar to use is b) 1/2 teaspoon.
Cream of tartar, which is a byproduct of wine production, is often used in cooking and baking, especially to stabilize egg whites. It helps to increase the volume and stability of the whipped egg whites and prevents them from deflating too quickly. For one egg white, 1/2 teaspoon of cream of tartar is generally sufficient to achieve the desired effect without affecting the taste.