Question 1

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

Accepted Answer

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

Question 2

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

Accepted Answer

A) True 
 B)False

Question 3

Sorbet is

Accepted Answer

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

Question 4

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

Accepted Answer

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

Question 5

Matching
Definition choices:
-stabilizer

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

Mousses, bombes, and parfaits are examples of

Accepted Answer

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

Question 7

By law, sherbets must contain

Accepted Answer

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. 
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.

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

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

Sorbet is

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

Matching Definition choices: -stabilizer

Mousses, bombes, and parfaits are examples of

By law, sherbets must contain

Food Selection

Food Evaluation

Chemistry of Food Composition

Food Safety

Food Preparation Basics

Meal Management

Meats

Poultry

Fish and Shellfish

Milk

Cheese

Eggs

Vegetables and Legumes

Fruits

Soups, Salads, and Gelatins

Cereal Grains and Pastas

Flours and Flour Mixtures

Starches and Sauces

Quick Breads

Yeast Breads

Sweeteners

Fats and Oils

Cakes and Cookies

Pastries and Pies

Candy

Beverages

Food Preservation

Government Food Regulations

Careers in Food and Nutrition

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Exam 26: Frozen Desserts

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

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

Sorbet is

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

Matching Definition choices: -stabilizer

Mousses, bombes, and parfaits are examples of

By law, sherbets must contain

Food Selection

Food Evaluation

Chemistry of Food Composition

Food Safety

Food Preparation Basics

Meal Management

Meats

Poultry

Fish and Shellfish

Milk

Cheese

Eggs

Vegetables and Legumes

Fruits

Soups, Salads, and Gelatins

Cereal Grains and Pastas

Flours and Flour Mixtures

Starches and Sauces

Quick Breads

Yeast Breads

Sweeteners

Fats and Oils

Cakes and Cookies

Pastries and Pies

Candy

Beverages

Food Preservation

Government Food Regulations

Careers in Food and Nutrition

Filters