Vanilla Ice Cream

The designation (aq) indicates a water solution. (Three other chemical states and their formula notations include liquid [1], solid [s], and gas [g].) The substance is in a solution, which is defined as a homogenous mixture of two or more substances. Homogenous means that the solution has a uniform chemical makeup. In other words, if you took samples of a solution from two different areas of its container, the two samples would look the same and have the same chemical composition, as would, say, two spoon-0 fills of vanilla ice cream scooped from different parts of the same... 

In the histogram, how many people prefer chocolate or vanilla ice cream ... 

The Problem A cylindrical tank is to be filled with vanilla ice cream. The tank is 6 feet tall and has a radius of 4 feet. How many gallons of ice cream will it take to fill the tank ... 

First, find the volume in terms of cubic feet. Then use the equivalence for changing cubic feet to gallons to determine the amount of ice cream needed. The volume of the tank is V= ti(4)2(6) = 96ti = 301.44 cubic feet. One cubic foot is equal to about 7.481 gallons, so multiply 301.44 by 7.481 to get 2,255.07 gallons of vanilla ice cream. Yum ... 

None Skim milk Chocolate milk Plain yogurt (lowfat) Cottage cheese (4%) Chocolate milk shake Fruit flavored yogurt Evaporated milk Milk (2%) Half Half cream Ice cream (light) Whole milk Sherbet Vanilla ice cream Sour cream Swiss cheese Cheddar cheese Cream cheese American cheese Butter... 

Organic vanilla ice cream or Vanilla Whipped Cream (page 180)... 

Let the tart cool for IO minutes. Then remove the sides of the pan and transfer the tart to a flat plate. Serve warm or at room temperature, with vanilla ice cream or Vanilla Whipped Cream. 

Sometimes chemists analyze a compound that is found in nature to learn how to produce it more cheaply in a laboratory. For example, consider the flavour used in vanilla ice cream, which may come from natural or artificial vanilla extract. Natural vanilla extract is made from vanilla seed pods, shown on the left. The seed pods must be harvested and processed before being sold as vanilla extract. The scent and flavour of synthetic vanilla come from a compound called vanillin, which can be produced chemically in bulk. Therefore its production is much cheaper. Similarly, many medicinal chemicals that are found in nature can be produced more cheaply and efficiently in a laboratory. 

I ve named this for a frozen confection of vanilla ice cream and orange sherbet on a stick that was very popular when I was a child and is still sold today. It s delicious and refreshing. 

You ll wind up with a wonderful combination of cake and pudding. Cut the cake topped with pudding into squares for serving. We like to garnish it with low-fat whipped cream or vanilla ice cream. Make this once and it ll become one of your favorites. 

Example A balanced vanilla composition with lemon oil gives a nice, fresh vanilla ice cream. The same flavour applied in carbonated water has a sweet lemon character. 

Ti Couz (3108 16th St., o 415-252-7373) creperie is the place to take out-of-towners. Based on the cooking philosophy of the working-class residents of Brittany, in the northwest of France, Ti Couz serves hundreds of versions of crepes. Most diners start with one of the savory buckwheat crepes and finish with a sweet, dessert crepe. The luscious crepe with Gruyere cheese and a mushroom sauce and the sweet crepe with nutella and vanilla ice cream are divine. Like most French restaurants, the menu is dairy-heavy and is best avoided by those on a vegan diet. 

Dessert always includes both a fresh fruit and a chocolate option. Featured on my visit were plums in a chocolate sauce with vanilla ice cream, and Asian pears in an orange sauce. 

Vanilla ice cream Chocolate ice cream Butter pecan ice cream Butter... 

One-third cup of vanilla ice cream provides about 145 kcal of energy. A typical adult uses about 195 kcal/hr of energy while walking. If all of the energy in one-third of a cup of vanilla ice cream were to be burned off by walking, how many minutes would it take for this energy to be used (A kcal is a dietary calorie.)... 

Vanillin (used to flavor vanilla ice cream and other foods) is the substance whose aroma the human nose detects in the smallest amount. The threshold limit is 2.0 X 10 " g per liter of air. If the current price of 50 g of vanillin is 112, determine the cost to supply enough vanillin so that the aroma could be detected in a large aircraft hangar with a volume of 5.0 X 10 ft. ... 

A simple vanilla ice cream is often used when evaluating texture in order not to complicate the assessment with other flavours. If the appearanee of the samples is different, for example one is white whereas another is yellow, then the lighting can be arranged so that the samples appear similar. This prevents the appearance unconsciously affecting the perception of texture. A series of samples should be presented in balanced random order so that the panellists do not know which to expect. The ice cream is usually expectorated after each sample, and the mouth rinsed with room temperature water to cleanse the palate and to prevent it from becoming too cold. Each sample is usually evaluated several times by all panellists to check that scoring is consistent. 

Arthur Koestler remembers that food was scarce, especially if you tried to buy it with the regime s ration cards and nearly worthless paper money, but for some reason the same paper would purchase an abundance of Commune-sponsored vanilla ice cream, which his family therefore consumed for breakfast, lunch and dinner. He mentions this curiosity, he remarks, because it was typical of the happy-go-lucky, dilettantish, and even surrealistic ways in which the Commune was run. It was, Koestler thought, all rather endearing—at least when compared to the lunacy and savagery which was to descend upon Europe in years to come. ... 

Figure 4.7 Vanilla ice cream owes its characteristic flavor to a special aldehyde.

Pangbom RM, Simone M and Nickerson TA. (1957) The inflnence of sugar in ice cream. I. Consumer preference for vanilla ice cream. Food Technol, 11 679-682. 

Dooley L., Lee, Y.S. and Meullenet, J.F. (2010), The application of check-all-that-apply (CATA) consumer profiling to preference mapping of vanilla ice cream and its comparison to classical external preference mapping, Food Qual Prefer, 21, 394 01. 

On the other hand, sensory expert panelUsts are never informed abont the project stakes when they describe flavour profiles. Blind tastings enable the collection of objective information. This avoids many psychological biases. An expectation error would consist, for instance, of having the preconceived idea that a vanilla ice-cream sold under a well-known brand would have a more intense vanilla flavour than a cheaper brand, even before having tasted them. A blind evaluation using plastic cups labelled with a three-digit code ensures the minimisation of any such preconceived idea, in order to objectively determine whether the intensity of vanilla flavour is different from one product to another. 

Vanillin (used to flavor vanilla ice cream and other foods) is the substance whose aroma the human nose detects in the smallest amount. The threshold limit is... 

---