Question 1

Sorbet and granita are custards that are churned during freezing.

Accepted Answer

A) True 
 B)False

Question 2

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 3

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 4

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 5

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 6

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 7

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
-granita

Accepted Answer

The answer of MATCHING
a) layered loaf of several varieties of...

Sorbet and granita are custards that are churned during freezing.

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

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

What is the difference between sorbet and lemon granita?

An ice cream with 100 percent overrun expands

A spoom is a churned frozen dessert:

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 1

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Exam 15: Ice Cream and Frozen Desserts

Sorbet and granita are custards that are churned during freezing.

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

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

What is the difference between sorbet and lemon granita?

An ice cream with 100 percent overrun expands

A spoom is a churned frozen dessert:

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 1

Filters