Deck 26: Frozen Desserts

Question 1

By law, regular ice cream must contain what percentage of milk fat?

A) 10%
B) 20%
C) 30%
D) 40%

Answer 1

By the Law the regular ice cream contains at least 10% milk fat and 20% milk solids not fat (MSNF). The main ingredients of ice cream are dairy and non-dairy products. The dairy products are milk, cream and butter fat whereas the non dairy products ingredients are sweeteners, stabilizers, emulsifiers, possibly egg flavor and color. So, the regular ice cream contains 10% of milk fat.
Hence, the correct answer is '(a) 10%'.
The percentage of milk fat in low fat ice cream is less than 7%, in premium ice cream it is 14% milk fat. And the super premium brands of ice cream contain 16-18% of milk fat. So, it is wrong to say that the regular ice cream contains 20%, 30% or 40% of milk fat.
Hence, all the options '(b) 20%', '(c) 30%' and '(d) 40%' are incorrect.

Question 2

Describe how the basic ingredients of the following frozen desserts differ: ice cream, low-fat ice cream, imitation ice cream, frozen yogurt, sherbet, sorbet, water ices, and stillfrozen desserts.

Answer 2

The given frozen desserts are differ from each other on the basis of their ingredients, that is following-
1. Ice cream- The main ingredients of ice cream are dairy and non-dairy products. The dairy products are milk, cream and butter fat whereas the non dairy products ingredients are sweeteners, stabilizers, emulsifiers, possibly egg flavor and color. By the Law ice cream contains at least 10% milk fat and 20% milk solids not fat (MSNF). The premium ice creams contain at least 14% milk fat.
2. Low-fat ice cream- These ice creams contains more sugar than milk by weight and less fat. Low fat ice creams contain less than 3 grams fat per half cup of serving.
3. Imitation ice cream- in imitation ice creams milk fat is replaced by other ingredients as vegetable oil or corn oil. And other imitation ice cream contains soy products.
4. Frozen yoghurt- The main ingredients of frozen yoghurts are cultured dairy products with added sweeteners and flavors. The most of frozen yoghurts do not contain live yoghurts.
5. Sherbet- The base of sherbet is iced, sweetened fruit juice or puree. The sherbet contains less than 2% milk fat and often it contains more sugar than ice cream. It is often made of egg white or gelatin that made it creamy consistency. In sherbet more sugar is added that makes the caloric value is similar to regular ice cream.
6. Sorbet- It is similar to sherbet but it does not contain dairy, fat, egg or gelatin ingredients. It consist pureed fruit or fruit flavoring and sugar syrup that is made by equal amount of sugar and water.
7. Water ice- Water ice is made of sweetened water and fruit juice. But it do not contain fat and milk solid not fat (MSNF). It contains gelatin, vegetable gum, egg whites, flavoring and coloring.
8. Still-frozen desserts- T his type of dessert are made by not stirring during freezing as mousses, bombes and parfaits. The airy and velvety texture is due to the use of whipped egg whites or whipped cream.

Question 3

What characteristic(s) of ice cream is/are influenced by the milk solids-not-fat (MSNF) content?

A) Flavor
B) Body
C) Texture
D) All of the above

Answer 3

The MSNF is 'milk-solids-not-fat' is the ingredient in ice cream other than milk fat. It varies in the amount and depending on the percentage of milk fat. The amount of MSNF is responsible for many factors like texture, body, shelf life, flavor, dispensing quality and nutritive value. If there is less milk-solids-not-fat then it is responsible for the bulky flavor like chocolates. The smooth texture of ice cream is also determined by the content of milk-solids-not-fat (MSNF), fat, sugar and other products. The frozen desserts that contain more ice creams and less fat (low-fat ice cream, sherbet and water ices) are harder and colder than ice cream having soft texture. So, the characteristics that are influenced by the milk solids not fat are flavor, body and texture.
Hence, the option '(d) All of the above' is correct.

Question 4

Smooth texture is important to the majority of frozen desserts. Describe the factors that affect texture in the preparation of frozen desserts.

Question 5

The freezing point for water ________ when salt (sodium chloride) is added.

A) stays the same
B) increases
C) decreases
D) varies

Question 6

Explain how commercial ice cream manufacturers add body to their products.

Question 7

Sherbet is different from ice cream in that it is ________ based, not milk based.

A) syrup
B) yogurt
C) sorbet
D) ice

Question 8

Describe the basic steps for preparing ice cream.

Question 9

Why does commercial ice cream have more body than homemade ice cream?

A) Larger batches are made.
B) High-tech equipment is used.
C) Secret recipes are used.
D) Stabilizers are used.

Question 10

How does the preparation of still-frozen desserts differ from that of most other desserts that are frozen?

Question 11

Commercial ice creams often have _____________, measured in percent of increased volume from having air pumped into the mixture, which makes them softer, creamier, and more economical.

A) overrun
B) churning
C) emulsifiers added
D) milk-solids-not-fat added

Question 12

For what purpose is commercial ice cream sometimes covered with a thin, plastic film for storage?

Question 13

A frozen dairy dessert containing no fat is called ________.

A) gelato
B) sherbet
C) mellorine
D) Sorbet

Question 14

Describe how the thawing of frozen desserts reduces their quality.

Question 15

What is the best technique for scooping ice cream with a dipper? Explain why.

Question 16

Explain why salt is added to the crushed ice to facilitate the freezing of homemade ice cream.

Question 17

What are the recommended storage temperatures and times for ice cream?