menu-iconExamlexExamLexServices

Discover

Ask a Question
  1. All Topics
  2. Topic
    Culinary, Hospitality, Travel & Tourism
  3. Study Set
    Professional Cooking
  4. Exam
    Exam 36: Metric Conversion Factors, Standard Can Sizes, Approximate Weight-Volume Equivalents of Dry Foods and Kitchen Math Exercises: Metric Versions
  5. Question
    If You Want to Make a Frozen Dessert, but You
Solved

If You Want to Make a Frozen Dessert, but You

Question 2

Question 2

Multiple Choice

If you want to make a frozen dessert, but you don't have the equipment to stir it while it is freezing, then you should make __________.


A) sherbet
B) ice cream
C) a frozen soufflé or mousse
D) either sherbet or ice cream

Correct Answer:

verifed

Verified

Related Questions

Q1: Pastry cream can be used as a

Q3: Baked custard should be baked in a

Q4: Which of the following statements about storing

Q5: Crème anglaise is cooked until it reaches

Q6: Three of the following terms are names

Q7: Which of the following would not help

Q8: <img src="https://d2lvgg3v3hfg70.cloudfront.net/TB10717/.jpg" alt=" The crème

Q9: Math Tutor (U.S.)<br>-The amount of sugar used

Q10: Chiffon pie filling is made by dissolving

Q11: If ice cream has too much overrun,

Examlex

ExamLex

About UsContact UsPerks CenterHomeschoolingTest Prep

Work With Us

Campus RepresentativeInfluencers

Links

FaqPricingChrome Extension

Download The App

Get App StoreGet Google Play

Policies

Privacy PolicyTerms of ServiceHonor CodeCommunity Guidelines

Scan To Download

qr-code

Copyright © (2025) ExamLex LLC.

Privacy PolicyTerms Of ServiceHonor CodeCommunity Guidelines