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Milkfat contributes____________________and ____________________to ice cream.

When making a patterned joconde cake, it is very important to bake the sponcecake until it is well browned and crisp in order for the design to be visible after baking.

Fats that are chemically altered to remain stable at room temperature are called

The flavor of an ice cream or sorbet mixture intensifies as it cools and freezes.

An ovo-lacto vegetarian consumes a plant-based diet, including ____________________.

When oil is substituted for cold butter in a formula, some of the____________________may need to be reduced.

Because of the high percentage of fat and sugar, Danish and croissant doughs are often made using bread flour.

Sugar substitutes such as Equal, Nutrasweet and Splenda stand up well to heat and are suitable in all bakery applications.

To develop the gluten when mixing brioche

It is important to ____________________fresh and dry fruit in sugar syrup before adding it to ice cream.