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IceCreamChemExitSlipNo0229

Quiz by Mr Le

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5 questions
Show answers
  • Q1
    What does an ice cream scientist study?
    The temperature of ice cream
    The history of ice cream
    The best ice cream flavors
    The microstructure, physical properties, and makeup of ice cream
    30s
  • Q2
    What is the function of egg yolks in an emulsion?
    Add flavor to the mix
    Act as emulsifiers to bind fat and water together
    Create air bubbles
    Increase the sweetness
    30s
  • Q3
    What keeps fat globules from fully coalescing in ice cream?
    Air bubbles in the mix
    Crystalline fat network
    Lack of stabilizers
    High temperature during churning
    30s
  • Q4
    What creates the creamy texture in ice cream?
    Air bubbles only
    Partial coalesced fat globules and ice crystals
    High sugar content
    Lack of churning
    30s
  • Q5
    What is a common example of an emulsion in cooking?
    Orange juice
    Honey
    Vinegar and oil salad dressing
    Milk
    30s

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