Dairy Desserts

1. burning that results in a color change of the milk to a brown color and an off taste
3. the desired size for ice crystals when making ice cream
4. thickened milk products usually served as desserts
5. must____ during freezing to achieve a smooth texture
8. cooked slowly, at a low temperature, using indirect heat
11. contains milk, cream, sugar, and flavoring
12. contains fruit juice sugar and milk
14. a liquid changing to a solid or semi-solid state

2. culinary dish made by blending eggs, and milk or cream
3. solid layer that often forms in the surface of milk during heating, made up of milk solids and fats
6. heating to just below the boiling point
7. surround the ice cream canister with ice and ____
9. pour the dessert in a _______ metal baking pan, cover and freeze until mushy
10. can be put in sherbert along with whipped cream and egg whites to improve texture
13. let ice cream sit for ____ hours to let the flavor develop