Question 1

One of the biggest problems for ice cream manufacturers is recrystallization.

Accepted Answer

A) True 
 B)False

Question 2

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 3

Rapid freezing and correct storage temperatures contribute to the _____ of frozen desserts.

Accepted Answer

A)  quick digestibility 
B)  smooth texture 
C)  high fat content 
D)  All of these are correct. 
A)  quick digestibility 
B)  smooth texture 
C)  high fat content 
D)  All of these are correct.

Question 4

Ice cream you purchased recently has large ice crystals and tastes gritty. Explain what might have happened and provide recommendations for how frozen desserts should be stored to prevent this phenomenon?

Accepted Answer

The large ice crystals and gritty textur

Question 5

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

Accepted Answer

A)  ices and granitas 
B)  frozen yogurt 
C)  sherbet and sorbet 
D)  All of these are correct. 
A)  ices and granitas 
B)  frozen yogurt 
C)  sherbet and sorbet 
D)  All of these are correct.

Question 6

Ice cream is best stored at a freezer temperature of 0°F for a maximum of 2 months.

Accepted Answer

A) True 
 B)False

Question 7

What are MSNF? Why are MSNF sometimes added to frozen desserts? How do they influence frozen desserts?

Accepted Answer

MSNF stands for Milk Solids-Not-Fat, whi

Question 8

Sherbet kcalorie content can be similar to and sometimes higher than that of ice cream.

Accepted Answer

A) True 
 B)False

Question 9

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 10

Sorbets differ from sherbets in that they are made without

Accepted Answer

A)  fat. 
B)  eggs or dairy products. 
C)  gelatin. 
D)  All of these are correct. 
A)  fat. 
B)  eggs or dairy products. 
C)  gelatin. 
D)  All of these are correct.

Question 11

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

Accepted Answer

When preparing frozen desserts, there ar

Question 12

Why does ice cream shrink during storage? What is heat shock, what causes it, and what can be done to prevent it? Discuss the purposes of creating overrun in ice cream.

Accepted Answer

See section 26-3. The answer t

Question 13

Ice creams are best stored at which temperature?

Accepted Answer

A)  0°F (−18°
C)  
B)  5°F (−15°
C)  
C)  3°F (−16°
C)  
D)  10°F (−12°
C)  
A)  0°F (−18°
C)  
B)  5°F (−15°
C)  
C)  3°F (−16°
C)  
D)  10°F (−12°
C)

Question 14

What type of ice cream contains no more than 0.5 grams of total fat per serving?

Accepted Answer

A)  light ice cream 
B)  low-fat ice cream 
C)  nonfat ice cream 
D)  reduced-fat ice cream 
A)  light ice cream 
B)  low-fat ice cream 
C)  nonfat ice cream 
D)  reduced-fat ice cream

Question 15

Food manufacturers of frozen desserts rely on several additives to maintain the quality, appearance, and flavor of their products.

Accepted Answer

A) True 
 B)False

Question 16

The initial churning and freezing of an ice cream mixture freezes approximately 33 to 67% of the water.

Accepted Answer

A) True 
 B)False

Question 17

Still-frozen desserts are those desserts that are moderately resistant to melting.

Accepted Answer

A) True 
 B)False

Question 18

Which statement about ice cream is true?

Accepted Answer

A)  Ice cream is a colloid food foam. 
B)  Ice cream contains an unfrozen liquid phase containing sugars and salts in solution. 
C)  Ice cream contains frozen ice crystals and air bubbles surrounded with fat globules and coated with an emulsified protein layer. 
D)  All of these are correct. 
A)  Ice cream is a colloid food foam. 
B)  Ice cream contains an unfrozen liquid phase containing sugars and salts in solution. 
C)  Ice cream contains frozen ice crystals and air bubbles surrounded with fat globules and coated with an emulsified protein layer. 
D)  All of these are correct.

Question 19

The most commonly consumed dessert in North America is

Accepted Answer

A)  frozen yogurt. 
B)  ice cream. 
C)  imitation ice cream. 
D)  water ices. 
A)  frozen yogurt. 
B)  ice cream. 
C)  imitation ice cream. 
D)  water ices.

Question 20

Frozen dessert containing less than 2% milk fat and often more sugar than ice cream is called a

Accepted Answer

A)  sherbet. 
B)  mousse. 
C)  sorbet. 
D)  still-frozen desserts. 
E)  granita. 
A)  sherbet. 
B)  mousse. 
C)  sorbet. 
D)  still-frozen desserts. 
E)  granita.

Exam 26: Frozen Desserts

One of the biggest problems for ice cream manufacturers is recrystallization.

Imitation ice cream is a frozen product that

Rapid freezing and correct storage temperatures contribute to the _____ of frozen desserts.

Ice cream you purchased recently has large ice crystals and tastes gritty. Explain what might have happened and provide recommendations for how frozen desserts should be stored to prevent this phenomenon?

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

Ice cream is best stored at a freezer temperature of 0°F for a maximum of 2 months.

What are MSNF? Why are MSNF sometimes added to frozen desserts? How do they influence frozen desserts?

Sherbet kcalorie content can be similar to and sometimes higher than that of ice cream.

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

Sorbets differ from sherbets in that they are made without

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

Why does ice cream shrink during storage? What is heat shock, what causes it, and what can be done to prevent it? Discuss the purposes of creating overrun in ice cream.

Ice creams are best stored at which temperature?

What type of ice cream contains no more than 0.5 grams of total fat per serving?

Food manufacturers of frozen desserts rely on several additives to maintain the quality, appearance, and flavor of their products.

The initial churning and freezing of an ice cream mixture freezes approximately 33 to 67% of the water.

Still-frozen desserts are those desserts that are moderately resistant to melting.

Which statement about ice cream is true?

The most commonly consumed dessert in North America is

Frozen dessert containing less than 2% milk fat and often more sugar than ice cream is called a

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