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