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