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