Deck 26: Frozen Desserts

Question 1

Mousses, bombes, and parfaits are examples of

A)sherbet.
B)sorbet.
C)water ices.
D)still-frozen desserts.

Answer 1

D

Question 2

By law, sherbets must contain

A)less than 5% milk fat.
B)the same milk fat level as imitation ice cream.
C)more than 2% but less than 5% milk fat.
D)less than 2% milk fat.
E)less fat than ice cream but more sugar.

Answer 2

D

Question 3

Lower-fat ice creams used to be called

A)ice milk.
B)low-fat ice cream.
C)non-fat ice cream.
D)reduced-fat ice cream.
E)imitation ice cream.

Answer 3

A

Question 4

Super-premium brands of ice cream have up to _____ percent milk fat

A)five
B)ten
C)fifteen
D)twenty
E)twenty-five

Question 5

It is important to remember when making frozen desserts that the mixture must be

A)mildly flavored before freezing.
B)boldly flavored after freezing.
C)mildly flavored after freezing.
D)boldly flavored before freezing.

Question 6

An example of a frozen dessert that meets the Kosher requirements set by Jewish food laws is

A)reduced-fat ice cream.
B)light or low-fat ice cream.
C)non-fat ice cream.
D)an imitation ice cream.

Question 7

The amount of MSNF is important because it influences ice cream's nutritive value, specifically in terms of

A)protein.
B)B vitamins.
C)vitamin A.
D)calcium.
E)all of the above answers are correct

Question 8

Frozen desserts made for diabetics usually replace the sucrose with

A)milk fat.
B)vegetable fat.
C)sorbitol.
C)soy protein or soy isolate.

Question 9

A _____ is a decorative ice cream, in two or more different flavors, layered in a mold

A)bombe
B)sundae
C)neapolitan
D)parfait

Question 10

Which of the following frozen desserts is often prepared with egg whites and/or gelatin?

A)sherbet
B)frozen yogurt
C)imitation ice cream
D)low-fat ice cream

Question 11

The structure of all frozen desserts depends on the

A)amount of milk fat crystals formed.
B)crystallization of water from a sugar mixture.
C)freezing procedure used.
D)proportion of ingredients used.
E)stabilizers added to the ingredients.

Question 12

Imitation ice cream is a frozen product that

A)has milk fat replaced with vegetable fat.
B)has milk fat and/or the milk solids-not-fat replaced.
C)contains fruit, milk fat, and milk solids-not-fat.
D)is fake, regardless of the ingredients and changes.

Question 13

Frozen yogurt consumption accounts for about _____ of US frozen dessert purchases

A)1 to 2 percent
B)4 to 5 percent
C)5 to 10 percent.
D)25 percent

Question 14

Water ices are

A)imitation frozen yogurt.
B)imitation sherbet.
C)imitation sorbet.
D)sweetened water and fruit juices.
E)imitation fruit-flavored ice creams.

Question 15

By law, ice cream must contain at least

A)100% cream.
B)10% milk fat by weight.
C)20% milk fat by weight.
D)100% milk-based products with added sugar.
E)100% milk-based products with added sugar and stabilizers.

Question 16

A smooth texture in frozen desserts is enhanced by the presence of

A)milk fat.
B)milk solids-not-fat.
C)small, fine ice crystals.
D)water in the crystal lattice.
E)stabilizers in the ice lattice.

Question 17

Americans consume more _____ than the citizens of any other nation in the world

A)frozen yogurt
B)ice cream
C)imitation ice cream
D)water ices
E)frozen ice cream cakes

Question 18

Sorbet is

A)a frozen dessert made without fat, eggs, gelatin, or dairy products.
B)a frozen yogurt product with fruit added.
C)comparable in content to sherbet.
D)fresh yogurt pureed with frozen fruit.
E)made of fresh fruit syrups and egg.

Question 19

What makes one frozen dessert different from another?

A)type and proportion of fat
B)type and proportion of milk solids-not-fat (MSNF)
C)lactose
D)proteins
E)all of the above answers are correct

Question 20

Ice cream

A)is a colloid food foam.
B)contains an unfrozen liquid phase containing sugars and salts in solution.
C)contains frozen ice crystals and air bubbles surrounded with fat globules and coated with an emulsified protein layer.
D)all of the above answers are correct
E)none of the above answers is correct

Question 21

Commercial ice cream has more body than homemade ice cream because _____ has been added to the mixture

A)citric acid
B)lecithin
C)a vegetable gum
D)a higher percentage of sugar by weight

Question 22

Uncooked ice cream should never be prepared with raw eggs because of the risk most likely to occur from which of the following foodborne illnesses?

A)Hepitis A
B)Bacillus cereus
C)Salmonella
D)Staphylococcus

Question 23

Overrun is the volume over and above the volume of the ingredients due to the incorporation of air

Question 24

Slow churning yields a lighter ice cream

Question 25

Ice cream is best stored at a freezer temperature of 0° F for a maximum of two months

Question 26

The initial churning and freezing of the ice cream freezes approximately 75% of the water

Question 27

Definition choices:
a.the second freezing of frozen desserts during processing
b.a compound, such as a vegetable gum, that attracts water and interferes with crystal formation
c.the movement of a set of paddles through a frozen dessert to promote the formation of water crystal nuclei, necessary for a smooth, velvety texture
d.the holding of a commercial ice cream mixture at 40° F for 3 to 24 hours
e.consistency of frozen desserts as measured by their firmness, richness, viscosity, and resistance to melting
churning

Question 28

In which of the following frozen desserts is a smooth texture considered undesirable?

A)ices and granites
B)frozen yogurt
C)sherbet
D)all of the above answers are correct

Question 29

Leaving ice cream in a refrigerator for approximately 15 minutes allows it to reach the optimal serving temperature

Question 30

Which of the following ice cream flavors is the most popular?

A)chocolate
B)strawberry
C)vanilla
D)butter pecan

Question 31

Reduced-fat ice cream contains at least 50 percent less total fat than the original product

Question 32

The gradual change from a smooth to a course texture, often observed in ice cream and sherbet, often results from

A)thawing and refreezing.
B)being stored between -10 degrees F and 0 degrees F.
C)being stored between 0 degrees F and 6 degrees F.
D)all of the above answers are correct

Question 33

The freezing point of water _____ degrees F for each gram molecular weight (58 grams) of sodium chloride (NaCl) added to 1 liter of water

A)decreases 6.0
B)increases 6.4
C)decreases 6.7
D)increases 7.2

Question 34

Sherbet has almost as many calories (kcal) as ice cream

Question 35

One of the biggest problems for ice cream manufacturers is

A)overrun.
B)heat shock.
C)shrinkage.
D)expansion.

Question 36

Still-frozen desserts refer to frozen desserts that are moderately resistant to melting

Question 37

Commercial ice creams have more body than homemade ice creams due to the addition of commercially available stabilizers

Question 38

Definition choices:
a.the second freezing of frozen desserts during processing
b.a compound, such as a vegetable gum, that attracts water and interferes with crystal formation
c.the movement of a set of paddles through a frozen dessert to promote the formation of water crystal nuclei, necessary for a smooth, velvety texture
d.the holding of a commercial ice cream mixture at 40° F for 3 to 24 hours
e.consistency of frozen desserts as measured by their firmness, richness, viscosity, and resistance to melting
stabilizer

Question 39

The flavor of a frozen dessert usually is muted because of the cold temperature

Question 40

Definition choices:
a.the second freezing of frozen desserts during processing
b.a compound, such as a vegetable gum, that attracts water and interferes with crystal formation
c.the movement of a set of paddles through a frozen dessert to promote the formation of water crystal nuclei, necessary for a smooth, velvety texture
d.the holding of a commercial ice cream mixture at 40° F for 3 to 24 hours
e.consistency of frozen desserts as measured by their firmness, richness, viscosity, and resistance to melting
body

Question 41

How would you describe ice cream from a chemical perspective? What are the basic and optional ingredients in ice cream? What are the differences among low-fat, premium, and super-premium ice creams?

Question 42

Your friend just received an old-fashioned, hand-cranked ice cream machine She is reading the instruction manual and calls you up to find out the answers to the following questions: Why is rock salt added to ice cream machines, and what is salt's effect on freezing? Use your food science knowledge to answer her questions

Question 43

Compare calories and fat in similar frozen desserts available in the grocery store What ingredient is the most problematic nutritionally in all frozen desserts, and how can manufacturers compensate for it in their products?

Question 44

Definition choices:
a.the second freezing of frozen desserts during processing
b.a compound, such as a vegetable gum, that attracts water and interferes with crystal formation
c.the movement of a set of paddles through a frozen dessert to promote the formation of water crystal nuclei, necessary for a smooth, velvety texture
d.the holding of a commercial ice cream mixture at 40° F for 3 to 24 hours
e.consistency of frozen desserts as measured by their firmness, richness, viscosity, and resistance to melting
aging

Question 45

Definition choices:
a.the second freezing of frozen desserts during processing
b.a compound, such as a vegetable gum, that attracts water and interferes with crystal formation
c.the movement of a set of paddles through a frozen dessert to promote the formation of water crystal nuclei, necessary for a smooth, velvety texture
d.the holding of a commercial ice cream mixture at 40° F for 3 to 24 hours
e.consistency of frozen desserts as measured by their firmness, richness, viscosity, and resistance to melting
hardening

Question 46

What are MSNF? Why are MSNF sometimes added to frozen desserts?

Question 47

Regarding preparation of frozen desserts, discuss the many factors affecting the quality including flavor, texture, body, mixing, and freezing

Question 48

Why does ice cream shrink during storage? One of the biggest problems for ice cream manufacturers is heat shock Why does this happen and what can be done to prevent it from occurring? Discuss the purposes of creating overrun in ice cream