50.
Match the frozen dessert listed in Column I to the description in Column II.
COLUMN I
COLUMN II
(1)
Custard.
a.
Consists of fruit juices, sugar,
stabilizer, and milk products.
(2)
Parfait.
b.
Specially shaped individual
serving, convenient for eating.
(3)
Ice milk.
c.
Similar to ice cream; milkfat re-
placed with vegetable fat.
(4)
Ices.
d.
Frozen custard with a high fat
content.
(5)
Sherbet.
e.
Similar to ice cream; less
milkfat, more solids-not-fat.
(6)
Novelties.
f.
Consists of fruit juices, sugar,
stabilizer, and water; frozen to
consistency of ice cream.
(7)
Mellorine-type
products.
g.
Contains a generous amount of
eggs; cooked to a custard before
freezing.
MD0715
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