Question 1

By law, ice cream must contain at least

Accepted Answer

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. 
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. B

Question 2

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?

Accepted Answer

See section 26-1. The answer should differentiate between the products that naturally have fat in them and those that do not. It should also reflect what ingredients must be added to alter the textural changes that would occur when the ice cream formula is changed.

Question 3

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

Accepted Answer

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

Question 4

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

Accepted Answer

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

Question 5

Which of the following statements best describes gelato?

Accepted Answer

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 
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

Question 6

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.

Accepted Answer

A) True 
 B)False

Question 7

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

Question 8

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 9

By law, sherbets must contain

Accepted Answer

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. 
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 10

Match between columns
                        Premises: hardening
stabilizer
body
aging
churning

Accepted Answer

The Answer of the second freezing of frozen desserts during is...

Question 11

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

Accepted Answer

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

Question 12

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 13

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.

Accepted Answer

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

Question 14

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 15

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

Accepted Answer

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 
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 16

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.

Accepted Answer

Rock salt is added to ice cream machines

Question 17

Which statement about sorbet preparation is true?

Accepted Answer

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. 
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 18

How are water ices made?

Accepted Answer

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 
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 19

Heat shock 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 20

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?

Accepted Answer

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

Exam 26: Frozen Desserts

By law, ice cream must contain at least

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?

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

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

Which of the following statements best describes gelato?

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.

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

The structure of all frozen desserts depends on the

By law, sherbets must contain

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

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

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.

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

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

Which statement about sorbet preparation is true?

How are water ices made?

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

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?

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