Which of the following ingredients lowers the freezing point of sorbet or ice cream?

Milkfat contributes____________________and ____________________to ice cream.

The concentration of sugar in a sorbet mixture is important because

Sugar substitutes such as Equal, Nutrasweet and Splenda stand up well to heat and are suitable in all bakery applications.

The longer it takes for a mixture to freeze in an ice cream machine,

When making a patterned joconde cake, it is very important to bake the sponcecake until it is well browned and crisp in order for the design to be visible after baking.

____________________ are scraps of puff pastry that can be reworked and rolled to make items for which rise is less important than flavor and flakiness.

Which of the following is made from an enriched yeast dough?

For the best taste, croissant dough should be fermented overnight under refrigeration before forming and baking.

A sheeter is a mechanical device used to____________________and____________________ puff pastry and other doughs.