Multiple Choice
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:
Verified
Correct Answer:
Verified
Related Questions
Q3: What is added to the outside of
Q4: Super-premium brands of ice cream have up
Q5: Which of the following statements best describes
Q6: The final stage of sorbet preparation consists
Q7: An example of a frozen dessert that
Q9: By law, sherbets must contain<br>A) less than
Q10: Definition choices:
Q11: What promotes the formation of the numerous
Q12: It is important to remember when making
Q13: To compensate for the loss of body