Fruit & Frozen Desserts

3. Many fruits are green when immature, and then turn red, orange, purple, or another color when they ripen.
5. the increase in volume due to incorporation of air when freezing ice cream.
6. mixing ice cream constantly while being frozen
7. changes that occur as fruits mature and become ready to harvest.
9. has alternating layers of rich cake crumbs and fruit.
11. made with sorbet-like mixes. large ice crystals and lower sugar content
13. cooked fruit, usually small fruits or cut fruit, served in its cooking liquid.
14. a sugar syrup mixed with flavoring ingredients
17. sugar content increases as fruits become ready to harvest
19. like a cobbler but with streusel topping instead of a pastry crust
20. usually made from fruit juices, water, and sugar.
22. depends, in part, on smoothness and overrun, as well as other qualities.
23. smells of a fruit that change to become more attractive as they are ready to harvest.
25. weight of fruit after preparation and handling

1. like a fruit pie made in large baking pans, but without a bottom crust
2. contains yogurt in addition to the normal ingredients for ice cream or ice milk
4. cell walls break down releasing juices that make fruit softer
8. like ice cream, but with a lower butterfat content
10. is coarse, crystalline ice, made without egg whites.
12. related to the size of the ice crystals in the product.
15. a smooth, frozen mixture of milk, cream, sugar, flavorings, and, sometimes, eggs.
16. how much of the as purchased weight is left of a fruit after preparation
18. contain only fruit juice, water, sugar, and, sometimes, egg whites; they do not contain milk products.
21. is usually lower in fat than other ice creams.
24. weight of the fruit before any preparation has been done