Question 1

Sorbet and granita are custards that are churned during freezing.

Accepted Answer

A) True 
 B)False  False

Question 2

Milkfat contributes________ and_______ to ice cream.

Accepted Answer

richness; body

Question 3

A(n)_______ is a rich, frozen mousselike dessert often flavored with chocolate.

Accepted Answer

marquise

Question 4

The flavor of an ice cream or sorbet mixture intensifies as it cools and freezes.

Accepted Answer

A) True 
 B)False

Question 5

Unlike sorbet, sherbet often contains _________, which makes it best served at the end of the meal.

Accepted Answer

The answer of Unlike sorbet, sherbet often contains _________, which...

Question 6

The type of equipment used to churn an ice cream or sorbet affects the amount of overrun.

Accepted Answer

A) True 
 B)False

Question 7

Starting in the 20th century with the invention of mechanical ice cream machines, the consumption of frozen desserts became popular with the American public.

Accepted Answer

A) True 
 B)False

Question 8

USDA standards for ice cream require that ice cream contain

Accepted Answer

A)  at least 10 percent milkfat and 20 percent milk solids. 
B)  at least 20 percent milkfat and 20 percent milk solids. 
C)  at least 20 percent milkfat and 10 percent milk solids. 
D)  at least 30 percent milkfat and 20 percent milk solids. 
A)  at least 10 percent milkfat and 20 percent milk solids. 
B)  at least 20 percent milkfat and 20 percent milk solids. 
C)  at least 20 percent milkfat and 10 percent milk solids. 
D)  at least 30 percent milkfat and 20 percent milk solids.

Question 9

Suggest ways to make a cheesecake for someone who must avoid lactose; for someone who is a vegan; for someone who must reduce the saturated fat in their diet.

Accepted Answer

Lactose-replace cream cheese with tofu o

Question 10

A spoom is a churned frozen dessert:

Accepted Answer

A)  made from espresso or lemon juice. 
B)  made with champagne and Italian meringue. 
C)  made from an egg yolk custard and champagne. 
D)  served between courses during a multicourse dinner. 
A)  made from espresso or lemon juice. 
B)  made with champagne and Italian meringue. 
C)  made from an egg yolk custard and champagne. 
D)  served between courses during a multicourse dinner.

Question 11

What is the difference between sorbet and lemon granita?

Accepted Answer

A)  Sorbet has more sugar than granita does. 
B)  Sorbet is churned frozen, unlike granita, which is merely stirred with a fork during freezing. 
C)  Sorbet does not contain egg whites or milk. 
D)  Sorbet is not as smooth as granita. 
A)  Sorbet has more sugar than granita does. 
B)  Sorbet is churned frozen, unlike granita, which is merely stirred with a fork during freezing. 
C)  Sorbet does not contain egg whites or milk. 
D)  Sorbet is not as smooth as granita.

Question 12

If there is too much milkfat in an ice cream, the product could become so dense that it would be difficult for any air to be incorporated into the ice cream during churning.

Accepted Answer

A) True 
 B)False

Question 13

Which of the following choices correctly describes why gelato is denser than ice cream?

Accepted Answer

A)  Gelato has less air churned into it during freezing. 
B)  Gelato is made with heavy cream, not milk. 
C)  Gelato has more egg yolks than ice cream does. 
D)  All of the above. 
A)  Gelato has less air churned into it during freezing. 
B)  Gelato is made with heavy cream, not milk. 
C)  Gelato has more egg yolks than ice cream does. 
D)  All of the above.

Question 14

_________bind water and increase a mixture's ability to trap air and expand during churning.

Accepted Answer

The answer of _________bind water and increase a mixture's ability...

Question 15

Ice cream should be stored in a freezer set to 32ºF in order for it to have the proper texture for serving.

Accepted Answer

A) True 
 B)False

Question 16

The concentration of sugar in a sorbet mixture is important because

Accepted Answer

A)  too little sugar produces a dense and grainy product. 
B)  too much sugar produces an overly sweet product. 
C)  too much sugar prevents the product from freezing properly. 
D)  all of the above. 
A)  too little sugar produces a dense and grainy product. 
B)  too much sugar produces an overly sweet product. 
C)  too much sugar prevents the product from freezing properly. 
D)  all of the above.

Question 17

An ice cream with 100 percent overrun expands

Accepted Answer

A)  one and one half times its original volume. 
B)  two times its original volume. 
C)  two and one half times its original volume. 
D)  none of the above. 
A)  one and one half times its original volume. 
B)  two times its original volume. 
C)  two and one half times its original volume. 
D)  none of the above.

Question 18

When making sorbet, ________ _____often replaces some of the granulated sugar in order to prevent graininess.

Accepted Answer

corn syrup

Question 19

The sensation and the flavor that a food and beverage has on the tongue is referred to as_______ _____

Accepted Answer

The answer of The sensation and the flavor that a...

Question 20

It is important to _______fresh and dry fruit in sugar syrup before adding it to ice cream.

Accepted Answer

The answer of It is important to _______fresh and dry...

Sorbet and granita are custards that are churned during freezing.

Milkfat contributes__ and_ to ice cream.

A(n)_______ is a rich, frozen mousselike dessert often flavored with chocolate.

The flavor of an ice cream or sorbet mixture intensifies as it cools and freezes.

Unlike sorbet, sherbet often contains _________, which makes it best served at the end of the meal.

The type of equipment used to churn an ice cream or sorbet affects the amount of overrun.

Starting in the 20th century with the invention of mechanical ice cream machines, the consumption of frozen desserts became popular with the American public.

USDA standards for ice cream require that ice cream contain

Suggest ways to make a cheesecake for someone who must avoid lactose; for someone who is a vegan; for someone who must reduce the saturated fat in their diet.

A spoom is a churned frozen dessert:

What is the difference between sorbet and lemon granita?

If there is too much milkfat in an ice cream, the product could become so dense that it would be difficult for any air to be incorporated into the ice cream during churning.

Which of the following choices correctly describes why gelato is denser than ice cream?

_________bind water and increase a mixture's ability to trap air and expand during churning.

Ice cream should be stored in a freezer set to 32ºF in order for it to have the proper texture for serving.

The concentration of sugar in a sorbet mixture is important because

An ice cream with 100 percent overrun expands

When making sorbet, ____ _often replaces some of the granulated sugar in order to prevent graininess.

The sensation and the flavor that a food and beverage has on the tongue is referred to as___ _

It is important to _______fresh and dry fruit in sugar syrup before adding it to ice cream.

Professionalism

Tools and Equipment for the Bakeshop

Principles of Baking

Bakeshop Ingredients

Mise En Place

Quick Breads

Yeast Breads

Enriched Yeast Breads

Laminated Doughs

Cookies and Brownies

Pies and Tarts

Pastry and Dessert Components

Cakes and Icings

Custards, Creams and Sauces

Healthful and Special-Needs Baking

Tortes and Specialty Cakes

Petits Fours and Confections

Restaurant and Plated Desserts

Chocolate and Sugar Work

Filters

Exam 15: Ice Cream and Frozen Desserts

Sorbet and granita are custards that are churned during freezing.

Milkfat contributes________ and_______ to ice cream.

A(n)_______ is a rich, frozen mousselike dessert often flavored with chocolate.

The flavor of an ice cream or sorbet mixture intensifies as it cools and freezes.

Unlike sorbet, sherbet often contains _________, which makes it best served at the end of the meal.

The type of equipment used to churn an ice cream or sorbet affects the amount of overrun.

Starting in the 20th century with the invention of mechanical ice cream machines, the consumption of frozen desserts became popular with the American public.

USDA standards for ice cream require that ice cream contain

Suggest ways to make a cheesecake for someone who must avoid lactose; for someone who is a vegan; for someone who must reduce the saturated fat in their diet.

A spoom is a churned frozen dessert:

What is the difference between sorbet and lemon granita?

If there is too much milkfat in an ice cream, the product could become so dense that it would be difficult for any air to be incorporated into the ice cream during churning.

Which of the following choices correctly describes why gelato is denser than ice cream?

_________bind water and increase a mixture's ability to trap air and expand during churning.

Ice cream should be stored in a freezer set to 32ºF in order for it to have the proper texture for serving.

The concentration of sugar in a sorbet mixture is important because

An ice cream with 100 percent overrun expands

When making sorbet, ________ _____often replaces some of the granulated sugar in order to prevent graininess.

The sensation and the flavor that a food and beverage has on the tongue is referred to as_______ _____

It is important to _______fresh and dry fruit in sugar syrup before adding it to ice cream.

Professionalism

Tools and Equipment for the Bakeshop

Principles of Baking

Bakeshop Ingredients

Mise En Place

Quick Breads

Yeast Breads

Enriched Yeast Breads

Laminated Doughs

Cookies and Brownies

Pies and Tarts

Pastry and Dessert Components

Cakes and Icings

Custards, Creams and Sauces

Healthful and Special-Needs Baking

Tortes and Specialty Cakes

Petits Fours and Confections

Restaurant and Plated Desserts

Chocolate and Sugar Work

Filters

Milkfat contributes__ and_ to ice cream.

When making sorbet, ____ _often replaces some of the granulated sugar in order to prevent graininess.

The sensation and the flavor that a food and beverage has on the tongue is referred to as___ _