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Whipped cream: Quiz


Question 1: Cream is usually whipped with a whisk, an electric or hand mixer, or (with some difficulty) a ________.
Fast foodCutleryForkEurope

Question 2: The term "whipped cream" refers to ________ that has been beaten until it is light and fluffy, as by whipping with a mixer, whisk, or fork.

Question 3: If, however, the whipping is continued, the fat droplets will stick together destroying the colloid and forming ________; the remaining liquid is buttermilk.
ButterOlive oilSoybeanLard

Question 4: Cream containing 30% or more fat can be mixed with air, and the resulting ________ is roughly double the volume of the original cream as air bubbles are captured into a network of fat droplets.
Plasma (physics)SolidLiquidColloid

Question 5: ________ contains 30% to 36% milkfat[1] and holds the air bubbles when whipped.
Dairy productCreamCheeseButter

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