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Read How Ice Cream Is Made:Ice cream is a frozen blend of sweetened cream and air with added flavoring. This is how it is made commercially.Necessary Ingredients:Dairy products, including milk, cream, and butter fatSugarEggsFlavoringApproved additives to prevent ice crystals during the production processProduction Steps:Step 1: To start, the ingredients are carefully measured and then combined together. The dairy ingredients, solids, and additives are blended well to ensure the liquid and dry components are completely mixed.Step 2: Next, the mix is pasteurized. This means it is heated to high temperatures to remove any bacteria which could be found in the raw ingredients. Pasteurization can occur at 155F for 30 minutes or 175F for 25 seconds. The temperatures used to pasteurize ice cream need to be higher than those used for milk because the mixture includes high-fat dairy sources, sweeteners, and egg yolks.Step 3: Following pasteurization, the ice cream mix is homogenized. This occurs when the fat globules in the cream are broken down into smaller parts through vigorous mixing. Once homogenized, the ice cream should be very smooth and uniform, meaning free of bubbles. Now the ice cream will be easier to whip and will not melt as fast.Step 4: The next step is to let the ice cream mixture stand for at least four hours. During this time, the fat cools and forms crystals.Step 5: A special barrel freezer is then used to gradually freeze the ice cream. The machine also pumps clean air into the mix. This keeps the ice cream soft and allows it to absorb the different flavorings. Without the air, the mixture would become as hard as an ice cube.Step 6: During freezing, flavoring can be added. Ice cream flavors have moved on from plain vanilla and chocolate to include hundreds of combinations using fruit, nuts, candy, cookies, and other baked goods.Step 7: Finally, the ice cream is packaged and put into a blast freezer where the temperature is between -22 to -40 Fahrenheit.Select the sentence that explains how Steps 2 and 3 are related. Step 2 is where the pasteurization takes place, which needs to occur prior to homogenization in Step 3. Step 2 is where the ice cream mixture is gradually frozen, which is needed for the flavorings to be added. Step 3 is where the ice cream is packaged and put into a freezer, which can only take place after the mixture has gone through the freezing process. Step 3 is where pasteurization takes place, which can only occur after the ice cream mixture has been placed in a special barrier freezer to gradually freeze.
Read the passage.People have been eating yogurt as a staple health food item for many years. In the 1970s, the popularity of ice cream was rising and so was freezing and production technology. This technology initiated the idea of frozen yogurt as a dessert. Frozen yogurt launched into the market in the 1970s, with hope of a success. However, frozen yogurt was a complete failure due to the taste. Many customers complained that the flavor of frozen yogurt tasted too much like regular yogurt. Therefore, the demand of frozen yogurt slowed at a shocking rate in the 1990s. It was clear that frozen yogurt needed to change its flavor to appeal to more people. If not, frozen yogurt would not exist.In the 2000s, trends changed. All of a sudden, there was demand for frozen yogurt as an alternative to unhealthy desserts, like ice cream or gelato. This is because yogurt is well known to be a great source of calcium and have a low fat content. In comparison, traditional ice cream was a very sweet dessert with a high fat content. This healthier aspect of frozen yogurt lead to a tripled economic growth rate. Due to the increase in popularity, there is now a wide variety of flavors to choose from. Healthier options include strawberry, peach, banana, or raspberry. Unhealthier options include chocolate, cookie, or baked good flavors. Additionally, it is now served in a variety of ways, like soft serve and hard serve, and can be served in either a cup or a cone.Select two details from the passage that support the main ideas that in the 1970s frozen yogurt was a failure, and trends in the 2000s for healthier food increased popularity of frozen yogurt. "Frozen yogurt launched into the market in the 1970s, with hope of a success." . . . "Due to the increase in popularity, there is now a wide variety of flavors to choose from." ". . . frozen yogurt was a complete failure due to the taste." . . . ". . . the demand of frozen yogurt slowed at a shocking rate in the 1990s." "Healthier options include strawberry, peach, banana, or raspberry." . . . "Unhealthier options include chocolate, cookie, or baked good flavors." "Many customers complained that the flavor of frozen yogurt tasted too much like regular yogurt." . . . "This healthier aspect of frozen yogurt lead to a tripled economic growth rate."