EXERCISE NUMBER XV WATER SHERBETS

Freeze the following sherbets as assigned and fill out record blank on opposite page.

Receipts:

No. 1.

48 pounds water

16 pounds sugar

1 pound lemon juice

4 quarts grated pineapple (or pineapple juice)

6 ounces of gelatin in 4 pounds of water, if desired

24 egg whites beaten stiff and added when mixture is partly frozen

No. 2. Same as number one except replace the pineapple

with grape juice.

No. 3. Use same mix as number one except replace the

pineapple with orange juice. Boil the water and

sugar to a clear syrup, then strain and cool before

freezing.

EXERCISE XV 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: