51.
Match the ice cream ingredient in Column I to its function in Column II.
COLUMN I
COLUMN II
(1)
Sweetener.
a.
Improves body and texture;
increases viscosity and
(2)
Flavoring.
b.
Improves whipping quality; drier
ice cream with smoother body/
(3)
Egg yolk.
texture.
c.
Prevents large crystals; increase
(4)
Coloring.
viscosity.
d.
Enhances flavor; improves body
(5)
MSNF.
and flavor; lowers the freezing
point.
e.
Provides variety, assortment, and
(6)
Emulsifier.
increases acceptance.
f.
Increases the whipping capability;
(7)
Stabilizer.
improves body, texture, and flavor.
g.
Suggests the corresponding flavor.
52.
Which of the following frozen desserts contains 2 to 7% milkfat?
a.
Sherbet.
b.
Ice cream.
c.
Mellorine.
d.
Custard.
e.
Ice milk.
MD0715
1-62