A) Fruit Juice B) Heavy Cream C) Water D) Milk
A) Lowers freezing point and adds sweetness B) Preservative only C) Adds texture only D) Raises freezing point and adds sweetness
A) 10-18% B) 5-9% C) 20-25% D) 1-3%
A) Tempering B) Emulsifying C) Homogenization D) Pasteurization
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 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) 1 hour B) 2 hours C) 30 minutes D) At least 4 hours, preferably overnight
A) To remove air bubbles B) To incorporate air and create small ice crystals C) To pasteurize the mixture D) To heat the mixture evenly
A) Hard pack B) Soft serve C) Sorbet D) Granita
A) Tempering B) Churning C) Homogenization D) Ripening
A) 15 minutes B) At least 2-4 hours C) 1 hour D) 30 minutes
A) Vinegar B) Salt C) Corn syrup D) Baking soda
A) Heavy cream B) Half-and-half C) Whipping cream D) Light 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 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) An airtight container B) A plastic bag C) A paper bag D) A metal bowl
A) Adds flavor B) Adds color C) Makes it easier to churn D) Kills bacteria and thickens the mixture
A) Baking powder B) Guar gum C) Salt D) Vinegar
A) Not enough fat B) Over-churning C) Large ice crystals D) Too much sugar
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 prevent the ice cream from sticking B) It's not important C) To make the ice cream churn faster 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) Vanilla B) Strawberry C) Chocolate D) Broccoli
A) Raises the freezing point and adds flavor B) It doesn't have a purpose C) Acts as a preservative. D) Lowers the freezing point and adds flavor.
A) A dessert topping B) A frozen dessert made with milk and cream C) A frozen dessert made with chocolate D) A frozen dessert made with fruit juice or purée
A) An ice cream with a high fat content B) A type of sorbet C) An Italian style ice cream with a lower fat content D) An American style ice cream
A) Sundae B) Gelato C) Popsicle D) Ice cream
A) Granita B) Banana Split C) Sorbet D) Gelato
A) Pepper B) Salt C) Vinegar D) Whipped cream |