Deck 26: Frozen Desserts

Question 1

The structure of all frozen desserts depends on the

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.

Answer 1

B

Question 2

By law, sherbets must contain

A) less than 5% milk fat.
B) the same milk fat level as imitation ice cream.
C) more than 2% but less than 5% milk fat.
D) less than 2% milk fat.
E) less fat than ice cream but more sugar.

Answer 2

D

Question 3

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

A) five
B) ten
C) fifteen
D) twenty
E) twenty-five

Answer 3

D

Question 4

By law, ice cream must contain at least

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.

Question 5

Low-fat ice cream used to be called

A) ice milk.
B) mellorine.
C) non-fat ice cream.
D) reduced-fat ice cream.
E) imitation ice cream.

Question 6

Sorbet is

A) a frozen dessert made without fat, eggs, gelatin, or dairy products.
B) a frozen yogurt product with fruit added.
C) comparable in nutrient content to sherbet.
D) fresh yogurt pureed with frozen fruit.
E) made of fresh fruit syrups and egg.

Question 7

Nonfat ice cream contains no more than _____ gram of fat per serving.

A) 0.0
B) 0.1
C) 0.2
D) 0.3
E) 0.4 f. 0.5

Question 8

Ice cream

A) is a colloid food foam.
B) contains an unfrozen liquid phase containing sugars and salts in solution.
C) contains frozen ice crystals and air bubbles surrounded with fat globules and coated with an emulsified protein layer.
D) all of the above answers are correct
E) none of the above answers is correct

Question 9

A _____ is a decorative dessert consisting of ice cream, in two or more different flavors, layered in a mold.

A) bombe
B) sundae
C) neapolitan
D) parfait

Question 10

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

A) reduced-fat ice cream.
B) light or low-fat ice cream.
C) non-fat ice cream.
D) an imitation ice cream.

Question 11

Frozen desserts made for diabetics usually replace the sucrose with

A) glucose.
B) vegetable fat.
C) sorbitol.
C) soy protein or soy isolate.

Question 12

The increasing demand for frozen yogurt is due in part to

A) its less sweet taste and denser texture as compared to ice cream.
B) its high fat content.
C) its "good for you" image.
D) its high probiotic content.

Question 13

Imitation ice cream is a frozen product that

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 14

The amount of MSNF is important because it influences ice cream's nutritive value, specifically in terms of

A) protein.
B) iron.
C) vitamin E.
D) vitamin C.
E) all of the above answers are correct

Question 15

Americans consume more _____ than the citizens of any other nation in the world.

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

Question 16

What makes one frozen dessert different from another?

A) type and proportion of fat
B) type and proportion of milk solids-not-fat (MSNF)
C) lactose
D) proteins
E) all of the above answers are correct

Question 17

Mousses, bombes, and parfaits are examples of

A) sherbet.
B) sorbet.
C) water ices.
D) still-frozen desserts.

Question 18

What are water ices made of?

A) imitation frozen yogurt
B) imitation sherbet
C) the same ingredients as sorbets
D) sweetened water and fruit juices
E) imitation fruit-flavored ice creams

Question 19

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

A) mildly flavored before freezing.
B) boldly flavored after freezing.
C) mildly flavored after freezing.
D) boldly flavored before freezing.

Question 20

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

A) sherbet
B) frozen yogurt
C) imitation ice cream
D) low-fat ice cream

Question 21

Which statement about sorbet preparation is true?

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 22

Slow churning yields a lighter ice cream.

Question 23

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

Question 24

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

Question 25

Reduced-fat ice cream contains at least 50 percent less total fat than the original product.

Question 26

Which of the following frozen desserts feels harder and colder on the tongue than regular ice cream?

A) low-fat ice cream
B) sherbet
C) water ice
D) frozen desserts prepared with monosaccharides
E) all of the above answers are correct f. none of the above answers is correct

Question 27

Sherbet typically provides about as many kcalories as ice cream.

Question 28

One of the biggest problems for ice cream manufacturers is

A) overrun.
B) heat shock.
C) shrinkage.
D) expansion.

Question 29

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

Question 30

Which of the following ingredients is added to frozen desserts to obtain a smoother texture by stabilizing the dispersion of air in the foam?

A) monoglycerides
B) diglycerides
C) egg yolk
D) lecithin
E) all of the above answers are correctf. only answers c and d are correct

Question 31

Which of the following ice cream flavors is the most popular?

A) chocolate
B) strawberry
C) vanilla
D) butter pecan

Question 32

Commercial ice cream has more body than homemade ice cream because _____ has been added to the mixture.

A) citric acid
B) lecithin
C) a vegetable gum
D) a higher percentage of sugar by weight

Question 33

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

Question 34

Uncooked ice cream should never be prepared with raw eggs because this increases the risk of contamination with which of the following?

A) hepatitis A
B) Bacillus cereus
C) Salmonella
D) Staphylococcus

Question 35

A smooth texture in frozen desserts is enhanced by the presence of

A) milk fat.
B) milk solids-not-fat.
C) small, fine ice crystals.
D) water in the crystal lattice.
E) stabilizers in the ice lattice.

Question 36

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

A) ices and granités
B) frozen yogurt
C) sherbet and sorbet
D) all of the above answers are correct

Question 37

The initial churning and freezing of an ice cream mixture freezes approximately 75% of the water.

Question 38

The freezing point of water _____ degrees F for each gram molecular weight (58 grams)of sodium chloride (NaCl)added to 1 liter of water.

A) decreases 6.0
B) increases 6.4
C) decreases 6.7
D) increases 7.2

Question 39

The gradual change from a smooth to a course texture, often observed in ice cream and sherbet, often results from

A) thawing and refreezing.
B) being stored between -10 degrees F and 0 degrees F.
C) being stored between 0 degrees F and 6 degrees F.
D) all of the above answers are correct

Question 40

The flavor of a frozen dessert usually is muted because of the cold temperature.

Question 41

Matching
Definition choices:
a.the second freezing of frozen desserts during processing
b.a compound, such as a vegetable gum, that attracts water and interferes with crystal formation
c.the movement of a set of paddles through a frozen dessert to promote the formation of water crystal nuclei, necessary for a smooth, velvety texture
d.the holding of a commercial ice cream mixture at 40° F for 3 to 24 hours
e.consistency of frozen desserts as measured by their firmness, richness, viscosity, and resistance to melting
aging

Question 42

Matching
Definition choices:
a.the second freezing of frozen desserts during processing
b.a compound, such as a vegetable gum, that attracts water and interferes with crystal formation
c.the movement of a set of paddles through a frozen dessert to promote the formation of water crystal nuclei, necessary for a smooth, velvety texture
d.the holding of a commercial ice cream mixture at 40° F for 3 to 24 hours
e.consistency of frozen desserts as measured by their firmness, richness, viscosity, and resistance to melting
churning

Question 43

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

Question 44

Matching
Definition choices:
a.the second freezing of frozen desserts during processing
b.a compound, such as a vegetable gum, that attracts water and interferes with crystal formation
c.the movement of a set of paddles through a frozen dessert to promote the formation of water crystal nuclei, necessary for a smooth, velvety texture
d.the holding of a commercial ice cream mixture at 40° F for 3 to 24 hours
e.consistency of frozen desserts as measured by their firmness, richness, viscosity, and resistance to melting
stabilizer

Question 45

Leaving ice cream in a refrigerator for approximately 15 minutes allows it to reach the optimal serving temperature.

Question 46

Matching
Definition choices:
a.the second freezing of frozen desserts during processing
b.a compound, such as a vegetable gum, that attracts water and interferes with crystal formation
c.the movement of a set of paddles through a frozen dessert to promote the formation of water crystal nuclei, necessary for a smooth, velvety texture
d.the holding of a commercial ice cream mixture at 40° F for 3 to 24 hours
e.consistency of frozen desserts as measured by their firmness, richness, viscosity, and resistance to melting
hardening

Question 47

Matching
Definition choices:
a.the second freezing of frozen desserts during processing
b.a compound, such as a vegetable gum, that attracts water and interferes with crystal formation
c.the movement of a set of paddles through a frozen dessert to promote the formation of water crystal nuclei, necessary for a smooth, velvety texture
d.the holding of a commercial ice cream mixture at 40° F for 3 to 24 hours
e.consistency of frozen desserts as measured by their firmness, richness, viscosity, and resistance to melting
body