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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.
Cream and milk to standardize will be furnished.
Test both by the Babcock method and report the result to the instructor, who will assign a definite percentage of fat for the standardized mixture.
After standardizing, test a sample of the standardized mixture by the Babcock method to test the accuracy of your work.
Report all calculations and results on opposite page.
EXERCISE II REPORT