Without which of the given steps, would ice cream be an inedible hard frozen mass?

Related MCQs

• Fats in frozen fish tissue tend to become rancid quicker than fats in frozen animal tissues.
• Ice crystals in frozen meat should be formed by rapid crystallization.
• Which of the following risk is associated with a frozen material tagged ‘00+’?
• Frozen prepared chicken dinner comes under which of the following categories of processes?
• Which of the following change takes place during the ageing process in the making of ice creams?
• Which of the following steps is not included in aseptic packaging?
• Which of the following nutrients are lost in all steps of food engineering (including packaging and freezing)?
• If a dehydrated porous absorptive food is soaked in a solution whose viscosity is not too high to penetrate, then the food will absorb an amount of solution approximately equal to the amount of water it would normally absorb.
• Which of the given reasons, is NOT a valid reason for packaging of food items?
• Moisture content of the solid which exerts an equilibrium vapour pressure equal to that of pure liquid at the given temperature is the