An ice cream laboratory guide

Chapter 32: EXERCISE NUMBER XX JUDGING PLAIN ICE CREAM

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About This Book

A laboratory manual guides students through the scientific manufacture of frozen desserts, combining equipment descriptions, sanitation practices, and stepwise laboratory exercises. It explains methods for standardizing mixes and testing fat and solids, the use of stabilizers, and principles of freezing, hardening, and measuring swell (overrun). Practical recipes and procedures cover plain, fruit, nut, custard, parfait, and molded products, ices and sherbets, and related preparations; supplemental exercises address microbial counts, gelatin testing, varying ingredients and processing treatments, judging criteria, and visits to commercial plants for applied observation.

EXERCISE NUMBER XX
JUDGING PLAIN ICE CREAM

Score and criticize the samples of plain ice cream recording the scores on the opposite page. (For score card see page 64.)

One sample will first be scored by the instructor as an example and guide to the severeness of the cut for different defects. After the students have finished, he will score the remaining samples with them.

Three of the samples are ice cream made in the college laboratory. The others are purchased and represent well known commercial ice creams.

After scoring on all other points make a fat test of each sample. (See page 14.)

EXERCISE XX REPORT

LEGEND:
A = Student’s Score
B = Corrected Score
C = Body and Texture
D = Color and Appearance
E = CRITICISMS

Score card used____________________					Date_________________________

	Rec’t #	S C O R E
	Rec’t #	Flavor	C	Richness	Bacteria	D	Package	Total Score	Place	CRITICISMS
A
B
A
B
A
B
A
B
A
B
A
B