Deck 15: Ice Cream and Frozen Desserts

Question 1

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).

Answer 1

True

Question 2

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.

Answer 2

B

Question 3

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

Answer 3

True

Question 4

Sorbet and granita are custards that are churned during freezing.

Question 5

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 6

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

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
parfait

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

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

Question 10

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 11

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

Question 12

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 13

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 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

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

Question 16

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

A) the more likely it will develop large crystals.
B) the more likely it will be smooth, with small crystals.
C) the lower the overrun.
D) the greater the overrun.

Question 17

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

Question 18

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

Question 19

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.

Question 20

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

Question 21

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

Question 22

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

Question 23

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

Question 24

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

Question 25

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

Question 26

Milkfat contributes and to ice cream.

Question 27

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