Cold temperatures mute flavors, so frozen desserts should be boldly flavored before freezing.
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Q29: The final stage of sorbet preparation consists
Q30: Heat shock is the volume of a
Q31: Which ice cream contains more sugar than
Q32: Gelato is more smooth and creamy than
Q33: Commercial ice cream mixtures are chilled in
Q35: Which of the following frozen desserts feels
Q36: In which of the following frozen desserts
Q37: Which statement about sorbet preparation is true?
A)
Q38: One of the biggest problems for ice
Q39: Rapid freezing and correct storage temperatures contribute
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