Deck 15: Ice Cream and Frozen Desserts

Question 1

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

Answer 1

marquise

Question 2

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

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.

Answer 2

A

Question 3

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

A) Wine
B) Liqueur
C) Liquor
D) All of the above

Answer 3

D

Question 4

An ice cream with 100 percent overrun expands

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 5

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

Question 6

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.

Question 7

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

Question 8

The concentration of sugar in a sorbet mixture is important because

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 9

Sorbet and granita are custards that are churned during freezing.

Question 10

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

Question 11

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

Question 12

Milkfat contributes________ and_______ to ice cream.

Question 13

A spoom is a churned frozen dessert:

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 14

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

Question 15

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

Question 16

USDA standards for ice cream require that ice cream contain

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 17

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

Question 18

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

Question 19

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

Question 20

What is the difference between sorbet and lemon 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 21

Using a traditional chocolate chip cookie formula, make suggestions for reducing fat and for increasing fiber.

Question 22

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.