Multiple Choice
One of the biggest problems for ice cream manufacturers is
A) overrun.
B) heat shock.
C) shrinkage.
D) expansion.
Correct Answer:
Verified
Correct Answer:
Verified
Related Questions
Q41: Describe the differences in characteristics among the
Q42: Which of the following frozen desserts feels
Q43: What type of ice cream refers to
Q44: Gelato is more smooth and creamy than
Q45: What has a negative effect on the
Q46: Commercial ice cream mixtures are chilled in
Q47: Cold temperatures mute flavors, so frozen desserts
Q48: How would you describe ice cream from
Q50: Most frozen yogurt<br>A) is high in fat.<br>B)
Q51: Which ice cream contains more sugar than