LR Foams: chocolate mousse- solutions icing

One difference between solutions and a colloid is that

• a. solutions are mixtures colloids are compounds
• b. colloids are more likely than solutes to separate from their liquid phase
• c. concentration affects state change only in colloids
• d. all of the above

The purpose of whisking the heavy whipping cream was to disperse air bubbles in the continuous phase.

• true
• false

The cream was the ___ phase.

• dispersed phase
• continuous phase

Tags

CCSS.RI.11-12.3

CCSS.RI.11-12.5

CCSS.RI.8.5

CCSS.RI.9-10.3

CCSS.RI.9-10.5

The substance in which particles are distributed in a colloid is called the continuous phase.

• true
• false

Water's ability to form bubbles through surface tension is used when making a ___.

• a. suspension
• b. solution
• c. compound
• d. foam

The best milk foam would be made from ___

• a. warm light whipping cream
• b. cold light whipping cream
• c. warm heavy whipping cream
• d. cold heavy whipping cream

In a colloid or emulsion, the part that is spread through the continuous phase is called the ___.

• a. solute
• b. solvent
• c. dispersed phase
• d. continuous phase

When combining the whipped cream and the chocolate, it is important that you fold the cream into the chocolate so that ___.

• a. you do not break the bubbles and collapse the foam
• b. you get all the chocolate mixed in
• c. so the cream doesn't splash
• d. because that is what the recipe says to do

Tags

CCSS.RI.11-12.3

CCSS.RI.11-12.5

CCSS.RI.8.3

CCSS.RI.9-10.3

CCSS.RI.9-10.5

The most common solvent in food is ___.

• citric acid
• sodium chloride
• vinegar
• water

In a donut glaze made from water and powdered sugar, what role does the powdered sugar play?

• solvent
• solute
• emulsifier
• thickener