FSHN 300 1nd Edition Lecture 37 Outline of Last Lecture I. Preparation of Pastrya. Fillingsb. Toppingc. BakingII. Storage of PastriesIII. Frozen Dessertsa. Ice CreamOutline of Current Lecture I. Types of Non Ice-Cream Frozen DessertsII. Preparation of Frozen Dessertsa. Factors Affecting Qualityb. Factors in Mixing and Freezing Ice Creamc. Storing and Hardening Methods Vary ForIII. Storage of Frozen DessertsIV. Beveragesa. WaterCurrent LectureI. Types of Non Ice-Cream Frozen Desserts:a. Water ices:i. Popsicles ii. Granitas and granitésiii. Frappes b. Still-frozen dessertsII. Preparation of Frozen Desserts:a. Factors Affecting Quality:i. Flavorii. Textureiii. Body1. Ice cream shrinks as it ages 2. Heat shock3. Overrunb. Factors in Mixing and Freezing Ice Cream:i. Cooked vs. uncooked ice creamii. FlavoringsThese notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.iii. Churning and freezing iv. Speed of churning/freezing v. Storing and hardeningvi. Heating and Agingc. Storing and Hardening Methods Vary For:i. Frozen yogurtii. Sherbetiii. Sorbet1. Syrup preparation and churningiv. Water icesv. Still-frozen dessertsIII. Storage of Frozen Desserts:a. Factors to consider:i. Changes in textureii. Scooping frozen dessertsIV. Beverages:a. Water:i. Bottled water is regulated by the Food and Drug Administrationii. Tap water is regulated by the Environmental Protection Agencyiii. Sources of water:1. Artesian2. Mineral3. Spring4.
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