EXERCISE NUMBER XIV ICES
Reading edition
Freeze the following water ices as assigned and fill out record blank on opposite page.
Receipts:
No. 1.
48 pounds of water
20 pounds of sugar
6 pounds of lemon juice
No. 2.
48 pounds of water
20 pounds of sugar
2 pounds of lemon juice
4 quarts pineapple juice
No. 3.
48 pounds of water
20 pounds of sugar
2 pounds of lemon juice
4 quarts finely pulped strawberries
No. 4. Same as number two, except freeze very
rapidly with little agitation. This is
often called a granite.
EXERCISE XIV REPORT
Date_________________________ Receipt Number_______________
CREAM: ICE CREAM:
Age _______ Gallons _______
Acidity _______ Weight per gallon _______
Temperature _______
SWELL:
STANDARDIZATION: Gallons________ Per cent. _______
Per cent fat in cream _______
Per cent fat in milk _______ FREEZING:
Standardize_______ pounds Freezer used _______
of cream testing _______ Pounds ice used _______
per cent fat. Pounds salt used _______
TIME:
Of starting freezer _______
That mix reaches 30° F _______
Required to reach 30° F _______
That freezing is completed _______
Total time required to freeze _______
Give proportion.
x = the pounds _______
Pounds of cream used _______ TEMPERATURE:
Pounds of milk used _______ Of mix entering freezer _______
Of brine when mix reaches 30° F _______
MIX: Of ice cream when removed _______
Pounds _______ Of brine at this time _______
Gallons _______
Weight per gallon _______
Per cent fat it should test _______
Was gelatin used? _______ By method 1, 2 or 3? _______
In milk or water? _______
Remarks:
Comments on ice cream after it is hardened: