The gradual change from a smooth to a course texture, often ...

[awywial]

The gradual change from a smooth to a course texture, often observed in ice cream and sherbet, often results from
 a. thawing and refreezing.
  b. being stored between -10 degrees F and 0 degrees F.
  c. being stored between 0 degrees F and 6 degrees F.
  d. all of the above answers are correct

Question 2

Which statement about sorbet preparation is true?
 a. A sugar-water syrup is simmered, and then fruit puree is added while it is still warm.
  b. A very tart but not overly sweet fruit should be chosen as the primary flavoring agent.
  c. The fruit should not be cooked since this may cause formation of compounds that interfere with freezing.
  d. After it is removed from the ice cream freezer, sorbet must be served immediately.

[k.lashomb]

Answer to Question 1

a

Answer to Question 2

a

[awywial]

Gracias!

[chereeb]

TYSM