Dairy desserts

1. if you want to make ice cream but don't have a ice cream maker add __________ to help prevent crystals from forming
7. a liquid changing to a sold or semi-solid state
11. heating to just below the boiling point
12. a soft frozen food made with sweetened and flavored milk fat.
14. a frozen dessert made with fruit juice added to milk or cream, egg white, or gelatin.

2. you need to stir ice cream _____________ so ice crystals don't form
3. finely ground corn flour, used as a thickener in cooking.
4. the fat that ice cream contains
5. the fat that Sherbet contains
6. a dessert of custard topped with caramelized sugar.
8. when cooking use this temp to prevent scorching
9. a formation that is a solid layer that often forms in the surface of milk during heating
10. thickened milk products usually served as a dessert
13. burning that results in a color change of the milk to brown color and an off taste
15. a process where hot liquid is gradually added to eggs or other foods that needs to be incorporated into a hot sauce or soup