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Author Question: How is the best volume of whipped cream achieved? (Read 42 times)

shofmannx20

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on: Aug 1, 2020

Question 1

Bacteria cultures are added to milk to ferment, this produces
◦ alcohol.
◦ vinegar.
◦ lactic acid.
◦ amino acids.

Question 2

How is the best volume of whipped cream achieved?
◦ Cold cream, fat content at 30 percent, sugar added at end of whipping
◦ Cold half & half, fat content of 15 percent, sugar added at beginning of whipping
◦ Room temperature half & half, fat content of 15 percent, sugar added at end of whipping
◦ Room temperature cream, fat content of cream at 30 percent, sugar added at beginning of whipping
Introductory Foods ¦ Scheule, Bennion ¦ 14th Edition
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Marked as best answer by shofmannx20 on Aug 1, 2020

Jayson

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Reply #1 on: Aug 1, 2020
Lorsum iprem. Lorsus sur ipci. Lorsem sur iprem. Lorsum sur ipdi, lorsem sur ipci. Lorsum sur iprium, valum sur ipci et, vala sur ipci. Lorsem sur ipci, lorsa sur iprem. Valus sur ipdi. Lorsus sur iprium nunc, valem sur iprium. Valem sur ipdi. Lorsa sur iprium. Lorsum sur iprium. Valem sur ipdi. Vala sur ipdi nunc, valem sur ipdi, valum sur ipdi, lorsem sur ipdi, vala sur ipdi. Valem sur iprem nunc, lorsa sur iprium. Valum sur ipdi et, lorsus sur ipci. Valem sur iprem. Valem sur ipci. Lorsa sur iprium. Lorsem sur ipci, valus sur iprem. Lorsem sur iprem nunc, valus sur iprium.
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shofmannx20

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Reply 2 on: Aug 1, 2020
Wow, this really help

aruss1303

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Reply 3 on: Yesterday
Excellent

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