Question 1

A sorbet mixture with a density reading of 1.1425 D (18º Baumé) has a higher concentration of sugar than a sorbet with a density reading of 1.1333 D (17º Baumé).

Accepted Answer

A higher Baumé degree indicates a higher density and sugar concentration in the sorbet mixture.

Question 2

What is the difference between sorbet and lemon granita?

Accepted Answer

The main difference between sorbet and lemon granita is that sorbet is churned frozen, while granita is merely stirred with a fork during freezing. Sorbet also typically contains more sugar than granita, but this is not always the case. Both sorbet and granita are typically free of egg whites and milk, and the texture of granita is often more coarse than that of sorbet.

Question 3

The type of equipment used to churn an ice cream or sorbet affects the amount of overrun.

Accepted Answer

The equipment used to churn ice cream or sorbet affects the amount of overrun, which is the amount of air whipped into the mixture. Different equipment can produce different amounts of overrun, resulting in different textures and densities of the final product.

Question 4

Sorbet and granita are custards that are churned during freezing.

Accepted Answer

Sorbet and granita are not custards. They are actually frozen desserts made from fruit juices, purees, or flavored syrups. They are not churned during the freezing process, unlike ice cream or gelato.

Question 5

USDA standards for ice cream require that ice cream contain

Accepted Answer

According to USDA standards, ice cream must contain at least 10 percent milkfat and 20 percent milk solids. Option B, C, and D have higher requirements for milkfat content but do not meet the requirement for milk solids. Therefore, the correct answer is A.

Question 6

MATCHING
a) layered loaf of several varieties of ice cream
b) a still-frozen mousselike dessert
c) ice cream or a combination of ice cream and sorbet molded into a decorative shape
d) an icy frozen mixture usually made from citrus juice or coffee
e) a cooked mixture of eggs and milk or cream that is churned and frozen
-bombe

Accepted Answer

The answer of MATCHING
a) layered loaf of several varieties of...

Question 7

MATCHING
a) layered loaf of several varieties of ice cream
b) a still-frozen mousselike dessert
c) ice cream or a combination of ice cream and sorbet molded into a decorative shape
d) an icy frozen mixture usually made from citrus juice or coffee
e) a cooked mixture of eggs and milk or cream that is churned and frozen
-parfait

Accepted Answer

The answer of MATCHING
a) layered loaf of several varieties of...

Question 8

The concentration of sugar in a sorbet mixture is important because

Accepted Answer

All the statements A, B, and C are true. Too little sugar causes the sorbet to be dense and grainy because it affects the texture and the ability of the mixture to freeze correctly. On the other hand, too much sugar makes the sorbet overly sweet and affects the freezing process due to the lowered freezing point of the mixture. Thus, the concentration of sugar is critical in achieving the optimal texture and freezing properties of the sorbet.

Question 9

Which of the following ingredients lowers the freezing point of sorbet or ice cream?

Accepted Answer

Wine, liqueur, and liquor all contain alcohol which lowers the freezing point of the mixture, resulting in a softer texture for the sorbet or ice cream. Therefore, all of the above ingredients are great choices for lowering the freezing point of the dessert.

Question 10

An ice cream with 100 percent overrun expands

Accepted Answer

Overrun refers to the increase in volume of ice cream when it is churned with air. 100 percent overrun means that the ice cream has doubled in volume, so the answer is two times its original volume.

Question 11

The flavor of an ice cream or sorbet mixture intensifies as it cools and freezes.

Accepted Answer

The answer of The flavor of an ice cream or...

Question 12

A spoom is a churned frozen dessert:

Accepted Answer

A spoom is a type of frozen dessert made by mixing Italian meringue with a flavored liquid, such as champagne, and then freezing it until firm. It is typically served between courses during a multicourse dinner as a palate cleanser. Option A is incorrect as a dessert made from espresso or lemon juice is not a spoom. Option C is incorrect as while champagne may be used, an egg yolk custard is not a typical ingredient for a spoom. Option D is partially correct as spoom is served between courses during a multicourse dinner, but the other options are not necessarily true.

Question 13

If there is too much milkfat in an ice cream, the product could become so dense that it would be difficult for any air to be incorporated into the ice cream during churning.

Accepted Answer

When there is too much milkfat in ice cream, the mixture becomes too heavy and dense, making it difficult for air to be incorporated during churning, resulting in a dense and hard ice cream.

Question 14

Starting in the 20th century with the invention of mechanical ice cream machines, the consumption of frozen desserts became popular with the American public.

Accepted Answer

The answer of Starting in the 20th century with the...

Question 15

MATCHING
a) layered loaf of several varieties of ice cream
b) a still-frozen mousselike dessert
c) ice cream or a combination of ice cream and sorbet molded into a decorative shape
d) an icy frozen mixture usually made from citrus juice or coffee
e) a cooked mixture of eggs and milk or cream that is churned and frozen
-granita

Accepted Answer

The answer of MATCHING
a) layered loaf of several varieties of...

Question 16

The longer it takes for a mixture to freeze in an ice cream machine,

Accepted Answer

The longer freezing time allows larger ice crystals to form, leading to a coarser texture.

Question 17

Ice cream should be stored in a freezer set to 32ºF in order for it to have the proper texture for serving.

Accepted Answer

Ice cream should be stored in a freezer set to a temperature range of -5ºF to 0ºF in order to have the proper texture for serving. 32ºF is too warm and would result in the ice cream becoming soft and creamy, which is not ideal for serving.

Question 18

MATCHING
a) layered loaf of several varieties of ice cream
b) a still-frozen mousselike dessert
c) ice cream or a combination of ice cream and sorbet molded into a decorative shape
d) an icy frozen mixture usually made from citrus juice or coffee
e) a cooked mixture of eggs and milk or cream that is churned and frozen
-neapolitan

Accepted Answer

The answer of MATCHING
a) layered loaf of several varieties of...

Question 19

Which of the following choices correctly describes why gelato is denser than ice cream?

Accepted Answer

Gelato has less air churned into it during freezing.

Question 20

MATCHING
a) layered loaf of several varieties of ice cream
b) a still-frozen mousselike dessert
c) ice cream or a combination of ice cream and sorbet molded into a decorative shape
d) an icy frozen mixture usually made from citrus juice or coffee
e) a cooked mixture of eggs and milk or cream that is churned and frozen
-frozen custard

Accepted Answer

The answer of MATCHING
a) layered loaf of several varieties of...

Quiz 15: Ice Cream and Frozen Desserts

A sorbet mixture with a density reading of 1.1425 D (18º Baumé) has a higher concentration of sugar than a sorbet with a density reading of 1.1333 D (17º Baumé).

What is the difference between sorbet and lemon granita?

The type of equipment used to churn an ice cream or sorbet affects the amount of overrun.

Sorbet and granita are custards that are churned during freezing.

USDA standards for ice cream require that ice cream contain

The concentration of sugar in a sorbet mixture is important because

Which of the following ingredients lowers the freezing point of sorbet or ice cream?

An ice cream with 100 percent overrun expands

The flavor of an ice cream or sorbet mixture intensifies as it cools and freezes.

A spoom is a churned frozen dessert:

If there is too much milkfat in an ice cream, the product could become so dense that it would be difficult for any air to be incorporated into the ice cream during churning.

Starting in the 20th century with the invention of mechanical ice cream machines, the consumption of frozen desserts became popular with the American public.

The longer it takes for a mixture to freeze in an ice cream machine,

Ice cream should be stored in a freezer set to 32ºF in order for it to have the proper texture for serving.

Which of the following choices correctly describes why gelato is denser than ice cream?