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An ice cream laboratory guide

Chapter 42: EXERCISE NUMBER XXXI STUDENTS’ RECEIPTS
By W. W. Fisk
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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 XXXI
STUDENTS’ RECEIPTS

Each student should hand in one receipt for ice cream. This receipt should be one which has been previously tried, preferably at home.

During the term these receipts will be made.

Note the quality of the ice cream.

Is the ice cream a good commercial ice cream?

Could it be made on a commercial basis profitably?

EXERCISE XXXI REPORT

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  •  
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EXERCISE XXI REPORT

PART II

  • 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
 Flavor    C    Richness   Bacteria    D    Package   Total 
Score		  Place   CRITICISMS
 A                     
 B                   
 A                     
 B                   
 A                     
 B                   
 A                     
 B                   
 A                     
 B                   
 A                     
 B                   

EXERCISE XXII REPORT

PART II

  • 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
 Flavor    C    Richness   Bacteria    D    Package   Total 
Score		  Place   CRITICISMS
 A                     
 B                   
 A                     
 B                   
 A                     
 B                   
 A                     
 B                   
 A                     
 B                   
 A                     
 B                   

EXERCISE XXIII REPORT

PART II

  • 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
 Flavor    C    Richness   Bacteria    D    Package   Total 
Score		  Place   CRITICISMS
 A                     
 B                   
 A                     
 B                   
 A                     
 B                   
 A                     
 B                   
 A                     
 B                   
 A                     
 B