Question 1

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

Accepted Answer

A) True 
 B)False

Question 2

Matching
Definition choices:
-aging

Accepted Answer

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 
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

Question 3

One of the biggest problems for ice cream manufacturers is

Accepted Answer

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

Question 4

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

Accepted Answer

A) True 
 B)False

Question 5

Matching
Definition choices:
-churning

Accepted Answer

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 
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

Question 6

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

Accepted Answer

A) True 
 B)False

Question 7

What are water ices made of?

Accepted Answer

A)  imitation frozen yogurt 
B)  imitation sherbet 
C)  the same ingredients as sorbets 
D)  sweetened water and fruit juices 
E)  imitation fruit-flavored ice creams 
A)  imitation frozen yogurt 
B)  imitation sherbet 
C)  the same ingredients as sorbets 
D)  sweetened water and fruit juices 
E)  imitation fruit-flavored ice creams

Question 8

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

Accepted Answer

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

Question 9

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

Accepted Answer

A) True 
 B)False

Question 10

Imitation ice cream is a frozen product that

Accepted Answer

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. 
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 11

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

Accepted Answer

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

Question 12

Ice cream

Accepted Answer

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 
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 13

Which of the following ingredients is added to frozen desserts to obtain a smoother texture by stabilizing the dispersion of air in the foam?

Accepted Answer

A)  monoglycerides 
B)  diglycerides 
C)  egg yolk 
D)  lecithin 
E)  all of the above answers are correct
F) only answers c and d are correct 
A)  monoglycerides 
B)  diglycerides 
C)  egg yolk 
D)  lecithin 
E)  all of the above answers are correct
F) only answers c and d are correct

Question 14

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

Accepted Answer

A) True 
 B)False

Question 15

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

Accepted Answer

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 
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 16

What makes one frozen dessert different from another?

Accepted Answer

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 
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 17

Nonfat ice cream contains no more than _____ gram of fat per serving.

Accepted Answer

A)  0.0 
B)  0.1 
C)  0.2 
D)  0.3 
E)  0.4 
F)0.5 
A)  0.0 
B)  0.1 
C)  0.2 
D)  0.3 
E)  0.4 
F)0.5

Question 18

Frozen desserts made for diabetics usually replace the sucrose with

Accepted Answer

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

Question 19

Uncooked ice cream should never be prepared with raw eggs because this increases the risk of contamination with which of the following?

Accepted Answer

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

Question 20

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

Accepted Answer

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

Exam 26: Frozen Desserts

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

Matching Definition choices: -aging

One of the biggest problems for ice cream manufacturers is

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

Matching Definition choices: -churning

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

What are water ices made of?

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

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

Imitation ice cream is a frozen product that

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

Ice cream

Which of the following ingredients is added to frozen desserts to obtain a smoother texture by stabilizing the dispersion of air in the foam?

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

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

What makes one frozen dessert different from another?

Nonfat ice cream contains no more than _____ gram of fat per serving.

Frozen desserts made for diabetics usually replace the sucrose with

Uncooked ice cream should never be prepared with raw eggs because this increases the risk of contamination with which of the following?

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

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