Product Testing - The Chemistry of Ice Cream Experiment Book

Product Testing - The Chemistry of Ice Cream Experiment Book

Overview

Product Testing - The Chemistry of Ice Cream Experiment Book

Product Testing - The Chemistry of Ice Cream Experiment Book

Regular price $13.95 In Stock
or
Reviews Read Reviews

Overview

Product Testing - The Chemistry of Ice Cream Experiment Book

Product Details

Explore the ingredients, melting behavior, texture, and structure of ice cream with hands-on activities. Also includes good information about the history of ice cream, including a timeline of the ice cream industry.
  • Illustrates concepts of product testing through the process of making ice cream
  • 90 pages
  • Grades 8-12

Table Of Contents:

  • Acknowledgments
  • Dedication from the Author
  • Foreword
  • Preface
  • Safety Procedures
  • Teacher Background
  • The Importance of Product Testing
  • The Ingredients: Their Properties and Roles in Ice Cream Formulation
  • The Production Process: From Blending to Freezing
  • Quality Assurance: The Role of the Laboratory Technician
  • References
  • Section 1: I Scream, You Scream, We All Scream for Ice Cream
  • Ice CreamA Chip Off the Old Block (Student Background 1A)
  • Ice Cream Comes of Age (Student Background 1B)
  • Ice Cream Dates in History (Overhead 1)
  • Section 2: The IngredientsTheir Properties and Roles in Ice Cream
  • The Language of Ice Cream Production (Student Background 2A)
  • What Goes in Will Come Out: The Importance of Testing Raw Materials
  • How Acidic Is Your Milk? (Student Activity 2A)
  • Instructor Notes for Student Activity 2A
  • How Much of Your Milk Is Solid? (Student Activity 2B)
  • Instructor Notes for Student Activity 2B
  • Do We Really Want 31 Flavors? (Student Background 2C)
  • Vanilla (Overhead 2)
  • How Pure Is Your Vanilla? (Student Activity 2C)
  • Instructor Notes for Student Activity 2C
  • Section 3: The Production ProcessFrom Blending to Freezing
  • A Step-by-Step Overview of Ice Cream Production (Student Background 3)
  • Plant Tour (Overhead 3A)
  • Continuous Freezer (Overhead 3B)
  • The Effect of Sweeteners on Freezing Point (Student Activity 3)
  • Instructor Notes for Student Activity 3
  • Section 4: Quality AssuranceThe Role of the Laboratory Technician in Product Testing
  • USFDA Standards for Ice Cream Manufacturing (Student Background 4A)
  • The Importance of Air in Ice Cream (Student Background 4B)
  • How Light Is Your Ice Cream? (Student Activity 4A)
  • Instructor Notes for Activity 4A
  • Quality Equals Safety (Student Background 4C)
  • How Many Microbes Are Present? (Student Activity 4B)
  • Instructor Notes for Activity 4B
  • Section 5: Ice Cream Take-Out
  • Melting Behavior of Ice Cream (Student Research Investigation 5A)
  • Instructor Notes for Student Research Investigation 5A
  • Amount and Distribution of Mix-Ins (Student Research Investigation 5B)
  • Instructor Notes for Student Investigation 5B
  • Texture of Ice Cream (Student Research Investigation 5C)
  • Instructor Notes for Student Research Investigation 5C
  • Structure of Ice Cream (Overhead 5)
" "

Additional Information

SKU

RBK3001

Weight

0.8 lb

​ ​