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WHERE ICE CREAM COMES FROM?

1 / 10

1. What are mono- and diglycerides of fatty acids?

2 / 10

2. Where is locust bean gum obtained from?

3 / 10

3. Why does the ice cream base need to be filtered?

4 / 10

4. What is the name of the equipment in which all fat globules remain the same size?

5 / 10

5. At what temperature do you have to heat the base in order to get rid of unwanted microorganisms?

6 / 10

6. What do we call the process that gets rid of unwanted microorganisms?

7 / 10

7. What do we call the process that both agitates and freezes the mixture at the same time?

8 / 10

8. Does the mixture turn into a hard block of ice while it’s agitates?

9 / 10

9. Why is the inside of each cone sprayed with a thin layer of chocolate?

10 / 10

10. At what temperature does the ice cream harden in the storage freezer?

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Professor Jacino