1.0 INTRODUCTION Dessert is a delightful conclusion for each meal in food services. Special occasion meals would not be considered proper unless desserts are served. Dessert is one of the courses that will be serve at the end of the meal. Most of the dessert are high in sugar and thus are very sweet (Solom, 2004). Ice cream is a dessert that categorize as soft frozen dessert. Ice cream are mixtures of cream, sugar and flavoring. In this lab session, our group prepared ice cream with chocolate coating. The main ingredient in the ice cream is watermelon. The juice of watermelon extracted and used as a flavor in the ice cream. The ice cream coated with chocolate in order to enhance the flavor and the organoleptic and aesthetic characteristic (Marshall et al., 2003). There are standards for ice cream to make sure that the ice cream contain valuable characteristic. Ice cream should specify a minimum content of 10 percent of milk fat and 20 percent of milk solids. The quality of the ice cream can be determined by its composition, the quality of its ingredients, the weight and the quality and quantity of the flavoring materials. Real fact is that, differences in these components can actually influence the price of ice cream that are being marketed. In food service, ice cream is available in a wide variety of forms suited to food service use (Pucket & Green, 2004). Ice cream is both an emulsion and a foam. The milk fat exists in a form of tiny globules that have been formed during the mixing method. The ingredients and method of making the ice cream create the microstructure. The ice cream microstructure consists of ice crystals, air bubbles and fat droplets and a viscous solution of sugars, polysaccharides and milk protein, known as matrix (Clarke, 2004). Whipped cream is one of the main ingredients for ice cream. The whipped cream functions as to improve the texture of the ice cream. Ice cream added with whipped cream are soft and more creamy (Marshall, 2003). Usually, whipped cream is an alternative to eggs in the making of ice cream.
1.0 INTRODUCTIONDessert is a delightful conclusion for each meal
in food services. Special occasionmeals ould not !e considered
proper unless desserts are served. Dessert is oneof the courses
that ill !e serve at the end of the meal. "ost of the dessert are
high in sugar and thus are ver# seet $Solom% &00'(. Ice cream
is a dessert that categori)e as soft fro)en dessert. Ice cream are
mi*tures of cream% sugar and +avoring. In this la! session% our
group prepared ice cream ith chocolate coating. The main ingredient
in the ice cream is atermelon. The ,uice of atermelon e*tracted and
used as a +avor in the ice cream. The ice cream coated ith
chocolate in order to enhance the +avor and the organoleptic and
aesthetic characteristic $"arshall et al.% &00-(. There are
standards for ice cream to ma.e sure that the ice cream contain
valua!le characteristic. Ice cream should specif# a minimum content
of 10 percent of mil.fat and &0 percent of mil. solids. The
/ualit# of the ice cream can !e determined !# its composition% the
/ualit# of its ingredients% the eight and the /ualit# and /uantit#
of the +avoring materials. Real fact is that% di0erences in these
components can actuall# in+uence the price of ice cream that are
!eing mar.eted. In food service% ice cream is availa!le in a ide
variet# of forms suitedto food service use $1uc.et 2 3reen%
&00'(. Ice cream is !oth an emulsion and a foam. The mil. fat
e*ists in a form of tin# glo!ules that have !een formed during the
mi*ing method. The ingredients and method of ma.ing the ice cream
create the microstructure. The ice cream microstructure consists of
ice cr#stals% air !u!!les and fat dropletsand a viscous solution of
sugars% pol#saccharides and mil. protein% .non as matri* $Clar.e%
&00'(.4hipped cream is one of the main ingredients for ice
cream. The hipped cream functions as to improve the te*ture of the
ice cream. Ice cream added ith hipped cream are soft and more
cream# $"arshall% &00-(. Usuall#% hipped cream is an
alternative to eggs in the ma.ing of ice cream.
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