The gradual change from a smooth to a course texture, often observed in ice cream and sherbet, often results from
A) thawing and refreezing.
B) being stored between -10 degrees F and 0 degrees F.
C) being stored between 0 degrees F and 6 degrees F.
D) all of the above answers are correct
Correct Answer:
Verified
Q34: Uncooked ice cream should never be prepared
Q35: A smooth texture in frozen desserts is
Q36: In which of the following frozen desserts
Q37: The initial churning and freezing of an
Q38: The freezing point of water _ degrees
Q40: The flavor of a frozen dessert usually
Q41: Matching
Definition choices:
-aging
A)the second freezing of frozen desserts
Q42: Matching
Definition choices:
-churning
A)the second freezing of frozen desserts
Q43: Ice cream is best stored at a
Q44: Matching
Definition choices:
-stabilizer
A)the second freezing of frozen desserts
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