EXERCISE NUMBER XVI MILK SHERBETS
Reading edition
Freeze milk sherbets after the following base formula, using such of the flavorings as are assigned. Fill out the record blank on the opposite page.
Flavors: Orange, grape, cherry, pineapple, and strawberry. If lemon is desired, use only two quarts of lemon juice with a quart of orange juice.
Receipt:
48 pounds of milk
16 pounds of sugar
5 ounces of gelatin in 2 quarts water
1 pound lemon juice
4 quarts fruit flavoring
12 egg whites beaten stiff and added
after mixture is partly frozen.
EXERCISE XVI 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: