Exam 26: Frozen Desserts

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?

Ice cream

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

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

Definition choices: -churning

By law, sherbets must contain

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

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

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

Definition choices: -hardening

Definition choices: -stabilizer

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

Frozen desserts made for diabetics usually replace the sucrose with

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

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

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

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

Imitation ice cream is a frozen product that

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

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?