4. Turn the jelly out on to a plate and determine the relative resistance of the different samples to pressure by the finger. Two or more students should be assigned to this exercise at a time, each having a different sample of gelatin. They should perform the tests together. EXERCISE XXIX REPORT EXERCISE NUMBER XXX TRIP TO COMMERCIAL PLANTS Visit at least one large commercial plant some time during the term and report on the following points. Points to be observed in an ice cream plant. 1. Method of securing the raw product. 2. Is cream pasteurized? 3. If possible, amounts and materials used in mix. 4. Is condensed milk used? 5. What stabilizer is used? 6. Time of aging cream or mix. 7. Kinds of freezer and ice machine. 8. Temperature of brine to freeze. 9. Composition of ice cream. 10. Sketch of arrangement of plant. 11. Power used for delivering. 12. Method of checking up drivers. 13. Any other points of interest. EXERCISE XXX REPORT EXERCISE NUMBER XXXI STUDENTS’ RECEIPTS Each student should hand in one receipt for ice cream. This receipt should be one which has been previously tried, preferably at home. During the term these receipts will be made. Note the quality of the ice cream. Is the ice cream a good commercial ice cream? Could it be made on a commercial basis profitably? EXERCISE XXXI REPORT EXERCISE XXI REPORT PART II LEGEND: A = Student’s Score B = Corrected Score C = Body and Texture D = Color and Appearance E = CRITICISMS Score card used______________________ Date_________________________