The freezing point for water ___ when salt is added Stays the same Increases Dec

Question

The freezing point for water ___ when salt is added Stays the same Increases Decreases Varies the flavor of a frozen dessert is usually muted because of the cold temperature True False Why does commercial ice cream have more body than homemade ice cream? Large batches are made High-tech equipment is made Secret recipes are used Stabilizers are used Which problem contributes to a rough grainy texture in frozen desserts? Shrinkage Heat shock Overrun Expansion Sorbets do not contain fat or dairy ingredients. True False Frozen dessert mixtures must be mildly flavored because cold temperatures am flavor. True False Salting the ice surrounding an ice cream canister speeds the melting of the ice. True False Slow churning yields a lighter ice cream. True False A frozen dessert containing no fat is called: Gelato Sherbet Mellorine Sorbet What flavor of ice cream did ALTON BROWN make in the video shown in class Vanilla Chocolate Banana Butter pecan

Explanation / Answer

Answer:

65 C decreases

the salt lowers the melting and freezing points of water because it lowers the vapour pressure of water.

66. A. True

cold mutes flavor

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