Multiple Choice
Matching
Definition choices:
-aging
A) the second freezing of frozen desserts during processing
B) a compound, such as a vegetable gum, that attracts water and interferes with crystal formation
C) the movement of a set of paddles through a frozen dessert to promote the formation of water crystal nuclei, necessary for a smooth, velvety texture
D) the holding of a commercial ice cream mixture at 40° F for 3 to 24 hours
E) consistency of frozen desserts as measured by their firmness, richness, viscosity, and resistance to melting
Correct Answer:
Verified
Correct Answer:
Verified
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