Author Question: How is the best volume of whipped cream achieved? (Read 82 times)

shofmannx20 · **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

Jayson · **Reply #1 on:** Aug 1, 2020

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