Question 1

Super-premium brands of ice cream have up to _____ percent milk fat.

Accepted Answer

A)  five 
B)  ten 
C)  fifteen 
D)  twenty 
E)  twenty-five 
A)  five 
B)  ten 
C)  fifteen 
D)  twenty 
E)  twenty-five D

Question 2

Americans consume more _____ than the citizens of any other nation in the world.

Accepted Answer

A)  frozen yogurt 
B)  ice cream 
C)  imitation ice cream 
D)  water ices 
E)  gelato 
A)  frozen yogurt 
B)  ice cream 
C)  imitation ice cream 
D)  water ices 
E)  gelato B

Question 3

Matching
Definition choices:
-hardening

Accepted Answer

A) the second freezing of frozen desserts during processing 
B) a compound, such as a vegetable gum, that attracts water and interferes with crystal formation 
C) the movement of a set of paddles through a frozen dessert to promote the formation of water crystal nuclei, necessary for a smooth, velvety texture 
D) the holding of a commercial ice cream mixture at 40° F for 3 to 24 hours 
E) consistency of frozen desserts as measured by their firmness, richness, viscosity, and resistance to melting 
A) the second freezing of frozen desserts during processing 
B) a compound, such as a vegetable gum, that attracts water and interferes with crystal formation 
C) the movement of a set of paddles through a frozen dessert to promote the formation of water crystal nuclei, necessary for a smooth, velvety texture 
D) the holding of a commercial ice cream mixture at 40° F for 3 to 24 hours 
E) consistency of frozen desserts as measured by their firmness, richness, viscosity, and resistance to melting A

Question 4

The initial churning and freezing of an ice cream mixture freezes approximately 75% of the water.

Accepted Answer

A) True 
 B)False

Question 5

Which of the following frozen desserts feels harder and colder on the tongue than regular ice cream?

Accepted Answer

A)  low-fat ice cream 
B)  sherbet 
C)  water ice 
D)  frozen desserts prepared with monosaccharides 
E)  all of the above answers are correct f. none of the above answers is correct 
A)  low-fat ice cream 
B)  sherbet 
C)  water ice 
D)  frozen desserts prepared with monosaccharides 
E)  all of the above answers are correct f. none of the above answers is correct

Question 6

In which of the following frozen desserts is a smooth texture considered undesirable?

Accepted Answer

A)  ices and granités 
B)  frozen yogurt 
C)  sherbet and sorbet 
D)  all of the above answers are correct 
A)  ices and granités 
B)  frozen yogurt 
C)  sherbet and sorbet 
D)  all of the above answers are correct

Question 7

Which of the following ice cream flavors is the most popular?

Accepted Answer

A)  chocolate 
B)  strawberry 
C)  vanilla 
D)  butter pecan 
A)  chocolate 
B)  strawberry 
C)  vanilla 
D)  butter pecan

Question 8

The structure of all frozen desserts depends on the

Accepted Answer

A)  amount of milk fat crystals formed. 
B)  crystallization of water from a sugar mixture. 
C)  freezing procedure used. 
D)  proportion of ingredients used. 
E)  stabilizers added to the ingredients. 
A)  amount of milk fat crystals formed. 
B)  crystallization of water from a sugar mixture. 
C)  freezing procedure used. 
D)  proportion of ingredients used. 
E)  stabilizers added to the ingredients.

Question 9

Slow churning yields a lighter ice cream.

Accepted Answer

A) True 
 B)False

Question 10

Still-frozen desserts are those desserts that are moderately resistant to melting.

Accepted Answer

A) True 
 B)False

Question 11

Sherbet typically provides about as many kcalories as ice cream.

Accepted Answer

A) True 
 B)False

Question 12

The increasing demand for frozen yogurt is due in part to

Accepted Answer

A)  its less sweet taste and denser texture as compared to ice cream. 
B)  its high fat content. 
C)  its "good for you" image. 
D)  its high probiotic content. 
A)  its less sweet taste and denser texture as compared to ice cream. 
B)  its high fat content. 
C)  its "good for you" image. 
D)  its high probiotic content.

Question 13

Matching
Definition choices:
-body

Accepted Answer

A) the second freezing of frozen desserts during processing 
B) a compound, such as a vegetable gum, that attracts water and interferes with crystal formation 
C) the movement of a set of paddles through a frozen dessert to promote the formation of water crystal nuclei, necessary for a smooth, velvety texture 
D) the holding of a commercial ice cream mixture at 40° F for 3 to 24 hours 
E) consistency of frozen desserts as measured by their firmness, richness, viscosity, and resistance to melting 
A) the second freezing of frozen desserts during processing 
B) a compound, such as a vegetable gum, that attracts water and interferes with crystal formation 
C) the movement of a set of paddles through a frozen dessert to promote the formation of water crystal nuclei, necessary for a smooth, velvety texture 
D) the holding of a commercial ice cream mixture at 40° F for 3 to 24 hours 
E) consistency of frozen desserts as measured by their firmness, richness, viscosity, and resistance to melting

Question 14

Reduced-fat ice cream contains at least 50 percent less total fat than the original product.

Accepted Answer

A) True 
 B)False

Question 15

A smooth texture in frozen desserts is enhanced by the presence of

Accepted Answer

A)  milk fat. 
B)  milk solids-not-fat. 
C)  small, fine ice crystals. 
D)  water in the crystal lattice. 
E)  stabilizers in the ice lattice. 
A)  milk fat. 
B)  milk solids-not-fat. 
C)  small, fine ice crystals. 
D)  water in the crystal lattice. 
E)  stabilizers in the ice lattice.

Question 16

Low-fat ice cream used to be called

Accepted Answer

A)  ice milk. 
B)  mellorine. 
C)  non-fat ice cream. 
D)  reduced-fat ice cream. 
E)  imitation ice cream. 
A)  ice milk. 
B)  mellorine. 
C)  non-fat ice cream. 
D)  reduced-fat ice cream. 
E)  imitation ice cream.

Question 17

Commercial ice cream has more body than homemade ice cream because _____ has been added to the mixture.

Accepted Answer

A)  citric acid 
B)  lecithin 
C)  a vegetable gum 
D)  a higher percentage of sugar by weight 
A)  citric acid 
B)  lecithin 
C)  a vegetable gum 
D)  a higher percentage of sugar by weight

Question 18

By law, ice cream must contain at least

Accepted Answer

A)  30% cream. 
B)  10% milk fat by weight. 
C)  20% milk fat by weight. 
D)  90% milk-based products with added sugar. 
E)  85% milk solids-not-fat by weight. 
A)  30% cream. 
B)  10% milk fat by weight. 
C)  20% milk fat by weight. 
D)  90% milk-based products with added sugar. 
E)  85% milk solids-not-fat by weight.

Question 19

The amount of MSNF is important because it influences ice cream's nutritive value, specifically in terms of

Accepted Answer

A)  protein. 
B)  iron. 
C)  vitamin E. 
D)  vitamin C. 
E)  all of the above answers are correct 
A)  protein. 
B)  iron. 
C)  vitamin E. 
D)  vitamin C. 
E)  all of the above answers are correct

Question 20

Which statement about sorbet preparation is true?

Accepted Answer

A)  A sugar-water syrup is simmered, and then fruit puree is added while it is still warm. 
B)  A very tart but not overly sweet fruit should be chosen as the primary flavoring agent. 
C)  The fruit should not be cooked since this may cause formation of compounds that interfere with freezing. 
D)  After it is removed from the ice cream freezer, sorbet must be served immediately. 
A)  A sugar-water syrup is simmered, and then fruit puree is added while it is still warm. 
B)  A very tart but not overly sweet fruit should be chosen as the primary flavoring agent. 
C)  The fruit should not be cooked since this may cause formation of compounds that interfere with freezing. 
D)  After it is removed from the ice cream freezer, sorbet must be served immediately.

Exam 26: Frozen Desserts

Super-premium brands of ice cream have up to _____ percent milk fat.

Americans consume more _____ than the citizens of any other nation in the world.

Matching Definition choices: -hardening

The initial churning and freezing of an ice cream mixture freezes approximately 75% of the water.

Which of the following frozen desserts feels harder and colder on the tongue than regular ice cream?

In which of the following frozen desserts is a smooth texture considered undesirable?

Which of the following ice cream flavors is the most popular?

The structure of all frozen desserts depends on the

Slow churning yields a lighter ice cream.

Still-frozen desserts are those desserts that are moderately resistant to melting.

Sherbet typically provides about as many kcalories as ice cream.

The increasing demand for frozen yogurt is due in part to

Matching Definition choices: -body

Reduced-fat ice cream contains at least 50 percent less total fat than the original product.

A smooth texture in frozen desserts is enhanced by the presence of

Low-fat ice cream used to be called

Commercial ice cream has more body than homemade ice cream because _____ has been added to the mixture.

By law, ice cream must contain at least

The amount of MSNF is important because it influences ice cream's nutritive value, specifically in terms of

Which statement about sorbet preparation is true?

Food Selection

Food Evaluation

Chemistry of Food Composition

Food Safety

Food Preparation Basics

Meal Management

Meats

Poultry

Fish and Shellfish

Milk

Cheese

Eggs

Vegetables and Legumes

Fruits

Soups, Salads, and Gelatins

Cereal Grains and Pastas

Flours and Flour Mixtures

Starches and Sauces

Quick Breads

Yeast Breads

Sweeteners

Fats and Oils

Cakes and Cookies

Pastries and Pies

Candy

Beverages

Food Preservation

Government Food Regulations

Careers in Food and Nutrition

Filters