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.
Answer: A
You might also like to view...
To implement an efficient staffing plan and adhere to budget constraints, the Dietitian can ensure labor costs are controlled by:
a. master schedules b. job descriptions c. compensation changes d. cross-training
Pantothenic acid is involved in fatty acid and cholesterol metabolism
Indicate whether the statement is true or false
Which of the following is a state in which the body produces too much insulin even before a meal has been consumed?
A. reactive hypoglycemia B. type 1 diabetes C. fasting hypoglycemia D. gestational diabetes
The treatment of an amino acid disorder involves:
a. ceasing completely the ingestion of proteins. b. restricting dietary protein intake. c. maintaining normal dietary servings of protein. d. increasing protein content due to a lack of amino acid absorption.