The structure of all frozen desserts depends on the
A) amount of milk fat crystals formed.
B) crystallization of water from a sugar mixture.
C) freezing procedure used.
D) proportion of ingredients used.
E) stabilizers added to the ingredients.
Correct Answer:
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Q6: Which of the following frozen desserts are
Q7: Ice creams are best stored at which
Q8: The most commonly consumed dessert in North
Q9: Which statement about ice cream is true?
A)
Q10: How are water ices made?
A) either by
Q12: What type of ice cream refers to
Q13: Most frozen yogurt
A) is high in fat.
B)
Q14: By law, sherbets must contain
A) less than
Q15: Imitation ice cream is a frozen product
Q16: What type of ice cream contains no
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