_________bind water and increase a mixture's ability to trap air and expand during churning.
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Q12: Milkfat contributes_ and_ to ice cream.
Q13: A spoom is a churned frozen dessert:
A)
Q14: Starting in the 20th century with the
Q15: The sensation and the flavor that a
Q16: USDA standards for ice cream require that
Q17: When making sorbet, _ _often replaces some
Q18: It is important to _fresh and dry
Q20: What is the difference between sorbet and
Q21: Using a traditional chocolate chip cookie formula,
Q22: Suggest ways to make a cheesecake for
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