Chapter 11 FROZEN MILK PRODUCTS AND ICE CREAM MCQs

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1. . Ice water usually contains overrun:





2. . Cake roll ice cream is an example of:





3. . Which one is used to prevent the formation of large ice crystals:





4. . Emulsifiers are added at a ratio of:





5. . On a domestic level, which emulsifier is used in ice cream:





6. . Which component prevents fat crystals from interacting with each other:





7. . The most popular flavour of the ice cream is:





8. . Which one is not a stabilizer:





9. . Homogenization of ice cream mix is done at psi:





10. . Ice cream mix is aged at:





11. . Incorporation of air in the ice cream is called:





12. . Premium ice creams have overrun:





13. . The temperature of hardening room is:





14. . Storage of ice cream should be done at:





15. . The first continuous scraped surface freezer was introduced in:





16. . Which refrigerant is used for latest ice cream machines:





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