53.
Complete statements related to overrun (air) in ice cream.
a.
The addition of air into the ice cream is accomplished during the
.
b.
The usual range of overrun is from
to
percent.
c.
One gallon of ice cream mix will make about
gallons of ice cream.
54.
Complete statements related to the manufacture of ice cream.
, and nuts are added during the freezing process,
a.
Bulk
,
after pasteurization of the mix.
b.
Overrun is accomplished when the internal temperature of ice cream is
reduced to a range from
to
F.
c.
The minimum weight requirement for ice cream is
pounds per gallon.
d.
Ice cream may be stored for relatively long periods at a temperature of
to
F, which is
to
C.
55.
What is the minimum percent fat for premium ice cream (Grade 2)?
a.
8%.
b.
10%.
c.
12%.
d.
14%.
56.
What is the minimum percent fat for general ice cream (Grade 1) with chocolate,
fruit, nuts, or other bulky flavors added?
a.
8%.
b.
10%.
c.
12%.
d.
14%.
MD0715
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