Question 1

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

Accepted Answer

A) True 
 B)False

Question 2

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

Accepted Answer

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

Question 3

The structure of all frozen desserts depends on the

Accepted Answer

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. 
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 4

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 5

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

Accepted Answer

The answer of Regarding preparation of frozen desserts, discuss the...

Question 6

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

Accepted Answer

A) True 
 B)False

Question 7

Definition choices:
-body

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 8

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?

Accepted Answer

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

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

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

The structure of all frozen desserts depends on the

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

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

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

Definition choices: -body

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?

Food Selection

Food Evaluation

Chemistry of Food Composition

Food Safety

Food Preparation Basics

Meal Management

Meat

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

Pies and Pastries

Candy

Beverages

Food Preservation

Government Food Regulations

Careers in Food and Nutrition

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Exam 26: Frozen Desserts

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

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

The structure of all frozen desserts depends on the

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

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

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

Definition choices: -body

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?

Food Selection

Food Evaluation

Chemistry of Food Composition

Food Safety

Food Preparation Basics

Meal Management

Meat

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

Pies and Pastries

Candy

Beverages

Food Preservation

Government Food Regulations

Careers in Food and Nutrition

Filters