A) Fruit Juice B) Heavy Cream C) Water D) Milk
A) Lowers freezing point and adds sweetness B) Adds texture only C) Preservative only D) Raises freezing point and adds sweetness
A) 20-25% B) 10-18% C) 1-3% D) 5-9%
A) Emulsifying B) Pasteurization C) Tempering D) Homogenization
A) 32°F (0°C) B) 170-180°F (77-82°C) C) 212°F (100°C) D) 100-110°F (38-43°C)
A) To make it easier to pour B) To allow flavors to meld and improve texture C) To prevent it from melting during churning D) It is not important to chill the base
A) 1 hour B) 2 hours C) 30 minutes D) At least 4 hours, preferably overnight
A) To incorporate air and create small ice crystals B) To remove air bubbles C) To heat the mixture evenly D) To pasteurize the mixture
A) Granita B) Sorbet C) Soft serve D) Hard pack
A) Homogenization B) Churning C) Ripening D) Tempering
A) 30 minutes B) At least 2-4 hours C) 15 minutes D) 1 hour
A) Vinegar B) Salt C) Baking soda D) Corn syrup
A) Heavy cream B) Light cream C) Half-and-half D) Whipping cream
A) 50°F (10°C) B) 32°F (0°C) C) Below 0°F (-18°C) D) 40°F (4°C)
A) The amount of fat in the ice cream B) The amount of sugar added to the ice cream C) The amount of time spent churning D) The amount of air incorporated into the ice cream
A) A paper bag B) An airtight container C) A metal bowl D) A plastic bag
A) Makes it easier to churn B) Kills bacteria and thickens the mixture C) Adds flavor D) Adds color
A) Guar gum B) Baking powder C) Vinegar D) Salt
A) Not enough fat B) Too much sugar C) Large ice crystals D) Over-churning
A) Goat milk B) Cow's milk C) Coconut milk D) Almond extract
A) A knife B) A spoon C) An ice cream scoop D) A fork
A) To make the ice cream churn faster B) It's not important C) To prevent the ice cream from sticking D) To prevent contamination and off flavors
A) Prevents ice crystals B) Preserves the ice cream C) Thickens the ice cream D) Adds flavor
A) Strawberry B) Vanilla C) Broccoli D) Chocolate
A) Acts as a preservative. B) It doesn't have a purpose C) Raises the freezing point and adds flavor D) Lowers the freezing point and adds flavor.
A) A frozen dessert made with milk and cream B) A dessert topping C) A frozen dessert made with chocolate D) A frozen dessert made with fruit juice or purée
A) An American style ice cream B) An Italian style ice cream with a lower fat content C) A type of sorbet D) An ice cream with a high fat content
A) Sundae B) Popsicle C) Ice cream D) Gelato
A) Gelato B) Banana Split C) Sorbet D) Granita
A) Pepper B) Whipped cream C) Vinegar D) Salt |