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