Question 1
The amount of rock to ice by volume that is recommended for the freezing of ice cream at home is
◦ 1 part salt to 3 parts ice
◦ 1 part salt to 6 parts ice
◦ 1 part salt to 12 parts ice
◦ 1 part salt to 18 parts ice
Question 2
What conditions will promote the development of small crystals in ice cream?
◦ Low fat content
◦ Stabilizers such as gelatin or vegetable gums
◦ Agitation of mix
◦ A and C
◦ B and C