Exam 15: Ice Cream and Frozen Desserts

MATCHING a) layered loaf of several varieties of ice cream b) a still-frozen mousselike dessert c) ice cream or a combination of ice cream and sorbet molded into a decorative shape d) an icy frozen mixture usually made from citrus juice or coffee e) a cooked mixture of eggs and milk or cream that is churned and frozen -neapolitan

Which of the following ingredients lowers the freezing point of sorbet or ice cream?

The sensation and the flavor that a food and beverage has on the tongue is referred to as _________

Milkfat contributes and to ice cream.

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.

MATCHING a) layered loaf of several varieties of ice cream b) a still-frozen mousselike dessert c) ice cream or a combination of ice cream and sorbet molded into a decorative shape d) an icy frozen mixture usually made from citrus juice or coffee e) a cooked mixture of eggs and milk or cream that is churned and frozen -frozen custard

MATCHING a) layered loaf of several varieties of ice cream b) a still-frozen mousselike dessert c) ice cream or a combination of ice cream and sorbet molded into a decorative shape d) an icy frozen mixture usually made from citrus juice or coffee e) a cooked mixture of eggs and milk or cream that is churned and frozen -parfait

USDA standards for ice cream require that ice cream contain

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

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

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

The longer it takes for a mixture to freeze in an ice cream machine,

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

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

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

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

A sorbet mixture with a density reading of 1.1425 D (18º Baumé) has a higher concentration of sugar than a sorbet with a density reading of 1.1333 D (17º Baumé).

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

MATCHING a) layered loaf of several varieties of ice cream b) a still-frozen mousselike dessert c) ice cream or a combination of ice cream and sorbet molded into a decorative shape d) an icy frozen mixture usually made from citrus juice or coffee e) a cooked mixture of eggs and milk or cream that is churned and frozen -bombe