Question 1

Which one of the following is a quality factor of ice cream?

Accepted Answer

A)  Smoothness 
B)  Overrun 
C)  Mouth feel 
D)  All of the above 
A)  Smoothness 
B)  Overrun 
C)  Mouth feel 
D)  All of the above D

Question 2

When ice cream is churn-frozen, it increases in volume because air is mixed in. This increase in volume is called ______________.

Accepted Answer

overrun

Question 3

For basic vanilla ice cream mix, the weight of the sugar should be approximately _____ of the total mix.

Accepted Answer

A)  5-10% 
B)  10-16% 
C)  16-20% 
D)  20-25% 
A)  5-10% 
B)  10-16% 
C)  16-20% 
D)  20-25% C

Question 4

A famous sundae made with vanilla ice cream, peach half, and raspberry sauce is called _______________.

Accepted Answer

The answer of A famous sundae made with vanilla ice...

Question 5

One reason an ice cream might lack smoothness is that it __________________________.

Accepted Answer

A)  has been frozen too rapidly 
B)  contains too much egg 
C)  has been stored at a temperature that is not low enough 
D)  all of the above 
A)  has been frozen too rapidly 
B)  contains too much egg 
C)  has been stored at a temperature that is not low enough 
D)  all of the above

Question 6

Which one of the following qualities of ice cream is at least partially dependent upon the other two?

Accepted Answer

A)  Smoothness 
B)  Overrun 
C)  Mouth feel 
A)  Smoothness 
B)  Overrun 
C)  Mouth feel

Question 7

An ice cream or sherbet that was not churned while it was frozen would _____________.

Accepted Answer

A)  never freeze 
B)  develop very small ice crystals 
C)  freeze into a solid block of ice 
D)  contain too much air 
A)  never freeze 
B)  develop very small ice crystals 
C)  freeze into a solid block of ice 
D)  contain too much air

Question 8

Which of the following products contain(s) no egg yolks?

Accepted Answer

A)  French-style ice cream 
B)  Philadelphia-style ice cream 
C)  sherbets and ices 
D)  both b and c 
A)  French-style ice cream 
B)  Philadelphia-style ice cream 
C)  sherbets and ices 
D)  both b and c

Question 9

If an ice cream or sorbet mix contains too much sugar, it will _______________________.

Accepted Answer

A)  not freeze enough to become firm 
B)  not be as smooth as one with the correct amount of sugar 
C)  both a and b 
D)  neither a nor b 
A)  not freeze enough to become firm 
B)  not be as smooth as one with the correct amount of sugar 
C)  both a and b 
D)  neither a nor b

Question 10

Until recently, few restaurants made their own ice cream because of the ________________.

Accepted Answer

A)  labor involved 
B)  equipment required 
C)  sanitation regulations and health codes 
D)  convenience and high quality of commercially made ice creams 
E)  all of the above 
A)  labor involved 
B)  equipment required 
C)  sanitation regulations and health codes 
D)  convenience and high quality of commercially made ice creams 
E)  all of the above

Question 11

Soufflé Surprise is also known as ________________________________.

Accepted Answer

A)  bombe tutti-frutti 
B)  cassata napoletana 
C)  dulce de leche 
D)  baked Alaska 
A)  bombe tutti-frutti 
B)  cassata napoletana 
C)  dulce de leche 
D)  baked Alaska

Question 12

A frozen dessert that is ______________________ would freeze the hardest.

Accepted Answer

A)  high in alcohol and high in sugar 
B)  high in alcohol and low in sugar 
C)  low in alcohol and high in sugar 
D)  low in alcohol and low in sugar 
A)  high in alcohol and high in sugar 
B)  high in alcohol and low in sugar 
C)  low in alcohol and high in sugar 
D)  low in alcohol and low in sugar

Question 13

Which of the following statements about bombes is incorrect?

Accepted Answer

A)  A bombe is an elegant dessert. 
B)  A bombe is often elaborately decorated. 
C)  A bombe is frozen twice during it production. 
D)  Only a special bombe mixture can be used to fill a bombe. 
A)  A bombe is an elegant dessert. 
B)  A bombe is often elaborately decorated. 
C)  A bombe is frozen twice during it production. 
D)  Only a special bombe mixture can be used to fill a bombe.

Question 14

A frozen mousse always contains _____.

Accepted Answer

A)  meringue 
B)  crème anglaise 
C)  whipped cream 
D)  none of the above 
A)  meringue 
B)  crème anglaise 
C)  whipped cream 
D)  none of the above

Question 15

A chef is tying a band of foil around a straight-sided mold so that it extends about 2 in. above the top of the mold's rim. He or she is most likely preparing to create a _____.

Accepted Answer

A)  bombe 
B)  parfait 
C)  frozen mousse 
D)  frozen soufflé 
A)  bombe 
B)  parfait 
C)  frozen mousse 
D)  frozen soufflé

Question 16

A still-frozen dessert _______________________________________________.

Accepted Answer

A)  has not been allowed to thaw to its appropriate serving temperature 
B)  was frozen in a container without being mixed during freezing 
C)  must be stirred to achieve its proper serving consistency 
D)  contains no whipped cream or whipped egg whites 
E)  both b and d 
A)  has not been allowed to thaw to its appropriate serving temperature 
B)  was frozen in a container without being mixed during freezing 
C)  must be stirred to achieve its proper serving consistency 
D)  contains no whipped cream or whipped egg whites 
E)  both b and d

Question 17

Overrun can be controlled by ________________________________________.

Accepted Answer

A)  the type of freezing equipment used 
B)  the fat content of the mix 
C)  the percentage of solids in the mix 
D)  how full the freezer is 
E)  all of the above 
A)  the type of freezing equipment used 
B)  the fat content of the mix 
C)  the percentage of solids in the mix 
D)  how full the freezer is 
E)  all of the above

Question 18

The base for French-style ice cream is _____.

Accepted Answer

A)  pastry cream 
B)  crème anglaise 
C)  cream pudding 
D)  none of the above 
A)  pastry cream 
B)  crème anglaise 
C)  cream pudding 
D)  none of the above

Question 19

The three basic ingredients of lemon sorbet are ________________, ______________, and _______________.

Accepted Answer

lemon juic

Question 20

Ice creams made without eggs are called ______________-style; ice creams made with eggs are called ______________-style.

Accepted Answer

Philadelph

Exam 20: Frozen Desserts

Which one of the following is a quality factor of ice cream?

When ice cream is churn-frozen, it increases in volume because air is mixed in. This increase in volume is called ______________.

For basic vanilla ice cream mix, the weight of the sugar should be approximately _____ of the total mix.

A famous sundae made with vanilla ice cream, peach half, and raspberry sauce is called _______________.

One reason an ice cream might lack smoothness is that it __________________________.

Which one of the following qualities of ice cream is at least partially dependent upon the other two?

An ice cream or sherbet that was not churned while it was frozen would _____________.

Which of the following products contain(s) no egg yolks?

If an ice cream or sorbet mix contains too much sugar, it will _______________________.

Until recently, few restaurants made their own ice cream because of the ________________.

Soufflé Surprise is also known as ________________________________.

A frozen dessert that is ______________________ would freeze the hardest.

Which of the following statements about bombes is incorrect?

A frozen mousse always contains _____.

A chef is tying a band of foil around a straight-sided mold so that it extends about 2 in. above the top of the mold's rim. He or she is most likely preparing to create a _____.

A still-frozen dessert _______________________________________________.

Overrun can be controlled by ________________________________________.

The base for French-style ice cream is _____.

The three basic ingredients of lemon sorbet are ________________, ______________, and _______________.

Ice creams made without eggs are called ______________-style; ice creams made with eggs are called ______________-style.

The Baking Profession

Basic Professional Skills: Bakeshop Math and Food Safety

Baking and Pastry Equipment

Ingredients

Basic Baking Principles

Understanding Yeast Doughs

Lean Yeast Doughs: Straight Doughs

Lean Yeast Doughs: Sponges, Pre-Ferments, and Sourdoughs

Rich Yeast Doughs

Quick Breads

Doughnuts, Fritters, Pancakes, and Waffles

Basic Syrups, Creams, and Sauces

Pies

Pastry Basics

Tarts and Special Pastries

Cake Mixing and Baking

Assembling and Decorating Cakes

Cookies

Custards, Puddings, Mousses, and Soufflés

Fruit Desserts

Dessert Presentation

Chocolate

Marzipan, Pastillage, and Nougatine

Sugar Techniques

Baking for Special Diets

Filters

The three basic ingredients of lemon sorbet are , , and _.

Ice creams made without eggs are called -style; ice creams made with eggs are called -style.