Which statement about sorbet preparation is true?
a. A sugar-water syrup is simmered, and then fruit puree is added while it is still warm.
b. A very tart but not overly sweet fruit should be chosen as the primary flavoring agent.
c. The fruit should not be cooked since this may cause formation of compounds that interfere with freezing.
d. After it is removed from the ice cream freezer, sorbet must be served immediately.
a
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1.Extracellular fluid 2.Intercellular fluid 3.Intracellular fluid 4.Lymph
The Nutrition Facts panel on a package of prunes indicates that the product contains 12% of the Daily Value for dietary fiber; therefore, this product can legally make the claim that it is a good source of fiber
a. True b. False Indicate whether the statement is true or false
How much weight gain is recommended?
What will be an ideal response?
What type of candies do some blacks believe are helpful in diabetes?
a. butterscotch b. peppermint c. cocoa d. cinnamon e. ginger