根據本文所述,製作硬質冰淇淋必須經歷下列哪一個步驟?

冰淇淋蓬鬆滑順的秘訣

Quiz
•
Other
•
9th Grade
•
Hard
Sharon Sou
Used 7+ times
FREE Resource
7 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
快速降溫到 -5oC
快速降溫到 -30oC
慢速降溫到 -5oC
慢速降溫到 -30oC
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
請問硬質冰淇淋和軟質冰淇淋的成份差異為何?
小冰晶數量的多寡
乳脂肪含量的多寡
安定劑添加的多寡
乳化劑添加的多寡
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
冰淇淋中的氣泡、冰晶和乳脂肪球如何分布?
氣泡、冰晶和乳脂肪球均勻分布在液體中,氣泡表面附著乳脂肪球
氣泡和冰晶集中在冰淇淋的底部
乳脂肪球集中在冰淇淋的頂部
氣泡和冰晶完全分離
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
根據本文,叭噗中澱粉的功能為何?
可以讓油水均勻分佈
增加叭噗的體積大小
讓水不易結成大冰晶
作為叭噗的甜味來源
5.
FILL IN THE BLANK QUESTION
2 mins • 1 pt
根據本文所述,哪些原料可以幫助維持冰淇淋的外型,使冰淇淋較不容易融化、變形?
6.
FILL IN THE BLANK QUESTION
2 mins • 1 pt
根據本文所述,冰淇淋機為何要將空氣打入冰淇淋?
7.
FILL IN THE BLANK QUESTION
3 mins • 1 pt
試結合文章、生活經驗及其他學科知識,分析冰淇淋中的糖分和油脂對健康的影響。
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