Exam 26: Frozen Desserts

Describe the differences in characteristics among the following frozen desserts: cooked verses uncooked ice creams, frozen yogurt, gelato, mousse, sherbet, sorbet, water ices, and still-frozen desserts.

Which of the following frozen desserts feels harder and colder on the tongue than regular ice cream because they contain more sugar and less fat?

What type of ice cream refers to alternating layers of ice cream and fruit or syrup in a tall, slender glass?

Gelato is more smooth and creamy than ice cream because

What has a negative effect on the quality of frozen desserts?

Commercial ice cream mixtures are chilled in large vats prior to freezing to enhance texture, body, and resistance to melting of the finished product.

Cold temperatures mute flavors, so frozen desserts should be boldly flavored before freezing.

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?

One of the biggest problems for ice cream manufacturers is

Most frozen yogurt

Which ice cream contains more sugar than milk and less fat?