Deck 26: Frozen Desserts

Question 1

By law, ice cream must contain at least

A) 30% cream.
B) 10% milk fat by weight.
C) 20% milk fat by weight.
D) 90% milk-based products with added sugar.
E) 85% milk solids-not-fat by weight.

Answer 1

B

Question 2

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.

Answer 2

D

Question 3

Which of the following statements best describes gelato?

A) frozen dessert containing less than 2% milk fat
B) a frozen fruit slush
C) frozen dessert with intense flavor and colors
D) similar to sherbet, but it contains no dairy
E) frozen dessert made from sweetened water and fruit juice

Answer 3

C

Question 4

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 5

Sorbets differ from sherbets in that they are made without

A) fat.
B) eggs or dairy products.
C) gelatin.
D) All of these are correct.

Question 6

Which of the following frozen desserts are easily prepared and made with puree of either fresh or frozen fruits and combined with sugar syrup and then frozen in an ice cream maker?

A) sorbet
B) mousse
C) gelato
D) granita

Question 7

Ice creams are best stored at which temperature?

A) 0°F (−18°C)
B) 5°F (−15°C)
C) 3°F (−16°C)
D) 10°F (−12°C)

Question 8

The most commonly consumed dessert in North America is

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

Question 9

Which statement about ice cream is true?

A) Ice cream is a colloid food foam.
B) Ice cream contains an unfrozen liquid phase containing sugars and salts in solution.
C) Ice cream contains frozen ice crystals and air bubbles surrounded with fat globules and coated with an emulsified protein layer.
D) All of these are correct.

Question 10

How are water ices made?

A) either by churning (agitating) the mixture while it is in the process of freezing or placing it in a mold where it is allowed to freeze
B) by combining one-part sugar with four parts liquid and flavoring
C) with less cream and more churning to yield a very smooth, creamy, and intensely flavorful dessert
D) from a base of sweetened water and fruit juice combined with a stabilizer such as gelatin

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

What type of ice cream refers to alternating layers of ice cream and fruit or syrup in a tall, slender glass?

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

Question 13

Most frozen yogurt

A) is high in fat.
B) has more calories than ice cream.
C) contains no live yogurt cultures.
D) All of these are correct.

Question 14

By law, sherbets must contain

A) less than 5% milk fat.
B) no added sugars.
C) more than 2% but less than 5% milk fat.
D) less than 2% milk fat.

Question 15

Imitation ice cream is a frozen product that

A) may be similar to ice cream but contains vegetable fat instead of milk fat.
B) contains milk fat and/or milk solids-not-fat, but not both.
C) contains fruit, milk fat, and milk solids-not-fat.
D) is guaranteed safe for people with milk or soybean allergies.

Question 16

What type of ice cream contains no more than 0.5 grams of total fat per serving?

A) light ice cream
B) low-fat ice cream
C) nonfat ice cream
D) reduced-fat ice cream

Question 17

Why are expensive ice cream brands labeled "premium" and "super premium" denser, smoother, richer, and higher in calories?

A) because of flavoring and coloring
B) because heavier cream than that used in standard ice cream is used
C) because it is a frozen dessert with intense flavor and colors
D) because of real cocoa or other forms of chocolate
E) because of antioxidants and the sugar-free content is low

Question 18

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

A) reduced-fat ice cream.
B) premium ice cream.
C) mellorine.
D) parevine.

Question 19

Frozen dessert containing less than 2% milk fat and often more sugar than ice cream is called a

A) sherbet.
B) mousse.
C) sorbet.
D) still-frozen desserts.
E) granita.

Question 20

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

A) 5
B) 10
C) 15
D) 20
E) 25

Question 21

Sherbet kcalorie content can be similar to and sometimes higher than that of ice cream.

Question 22

What is added to the outside of a churning ice cream canister to speed the melting of ice?

A) boiling water
B) hot pads
C) rock salt
D) direct heat

Question 23

Still-frozen desserts are those desserts that are moderately resistant to melting.

Question 24

What promotes the formation of the numerous small ice crystal nuclei necessary for a smooth, velvety texture?

A) heating
B) flavoring
C) freezing
D) churning
E) aging

Question 25

To compensate for the loss of body resulting from less fat, more _____ is/are added to the basic milk and fruit juice mixture of sherbet.

A) citric acid
B) lecithin
C) sugar
D) eggs

Question 26

Food manufacturers of frozen desserts rely on several additives to maintain the quality, appearance, and flavor of their products.

Question 27

The initial churning and freezing of an ice cream mixture freezes approximately 33 to 67% of the water.

Question 28

What has a negative effect on the quality of frozen desserts?

A) thawing and refreezing
B) adding gums and stabilizers
C) flavoring agents for chocolate and strawberry
D) All of these are correct.

Question 29

The final stage of sorbet preparation consists of placing the mixture in an ice cream freezer that incorporates air into the fruit syrup, creating a light, airy texture.

Question 30

Heat shock is the volume of a frozen dessert over and above the volume of the ingredients due to the incorporation of air.

Question 31

Which ice cream contains more sugar than milk and less fat?

A) low-fat ice cream
B) brown bread ice cream
C) cookie and dough ice cream
D) cotton candy
E) grape ice cream

Question 32

Gelato is more smooth and creamy than ice cream because

A) it is denser and contains less cream and more milk.
B) it is churned more slowly.
C) it is served at higher temperatures.
D) all of these are correct.

Question 33

Commercial ice cream mixtures are chilled in large vats prior to freezing to enhance texture, body, and resistance to melting of the finished product.

Question 34

Cold temperatures mute flavors, so frozen desserts should be boldly flavored before freezing.

Question 35

Which of the following frozen desserts feels harder and colder on the tongue than regular ice cream because they contain more sugar and less fat?

A) low-fat ice cream
B) sherbet
C) water ice
D) frozen desserts prepared with monosaccharides
E) All of these are correct.

Question 36

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

A) ices and granitas
B) frozen yogurt
C) sherbet and sorbet
D) All of these are correct.

Question 37

Which statement about sorbet preparation is true?

A) A sugar-water syrup is simmered, and then fruit puree is added while it is still warm.
B) A very tart but not overly sweet fruit should be chosen as the primary flavoring agent.
C) The fruit should not be cooked since this may cause formation of compounds that interfere with freezing.
D) After it is removed from the ice cream freezer, sorbet must be served immediately.

Question 38

One of the biggest problems for ice cream manufacturers is

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

Question 39

Rapid freezing and correct storage temperatures contribute to the _____ of frozen desserts.

A) quick digestibility
B) smooth texture
C) high fat content
D) All of these are correct.

Question 40

Commercial ice creams have less body than homemade ice creams due to the addition of commercially available stabilizers and a greater incorporation of air.

Question 41

Describe the differences in characteristics among the following frozen desserts: cooked verses uncooked ice creams, frozen yogurt, gelato, mousse, sherbet, sorbet, water ices, and still-frozen desserts.

Question 42

Ice cream you purchased recently has large ice crystals and tastes gritty. Explain what might have happened and provide recommendations for how frozen desserts should be stored to prevent this phenomenon?

Question 43

One of the biggest problems for ice cream manufacturers is recrystallization.

Question 44

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 45

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 47

What are MSNF? Why are MSNF sometimes added to frozen desserts? How do they influence frozen desserts?

Question 48

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

Question 49

Why does ice cream shrink during storage? What is heat shock, what causes it, and what can be done to prevent it? Discuss the purposes of creating overrun in ice cream.

Question 50

Compare kcalories 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 51

Ice cream is best stored at a freezer temperature of 0°F for a maximum of 2 months.