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Textbook Chapters > Chapter 20 - Frozen Desserts > Flashcards

Chapter 20 - Frozen Desserts Flashcards

1
Q

What is a Churn-Frozen dessert?

A

Churn-Frozen means that the mixture is constantly mixed while it is freezing.

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2
Q

What does the churning process incorporate into the dessert? Why?

A

Air! So that the ice crystals remain small and the dessert does not freeze into a solid block of ice.

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3
Q

Define: Ice Cream

A

A smooth, frozen mixture of milk, cream, sugar, flavourings, and sometimes eggs.

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4
Q

What is the difference between Philadelphia-Style Ice Cream and French-Style Ice Cream?

A

Philadelphia does not contain eggs.

French contains egg yolks.

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5
Q

What properties do eggs add to ice cream?

A

Eggs add richness and help make a smoother product because of their emulsifying properties.

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6
Q

Define: Ice Milk

A

Like ice cream, but has a lower butterfat content

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7
Q

Define: Frozen Yogurt

A

Contains yogurt in addition to the milk, cream, sugar, flavourings, and possibly eggs found in ice cream or ice milk.

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8
Q

Define: Sherbets

A

A mixture of fruit juices, water, and sugar.

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9
Q

What ingredients may also be found in American Sherbet?

A

American Sherbet may also contain milk or cream, and sometimes, egg whites.

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10
Q

What characteristics do egg whites add to sherbet?

A

Egg whites increase smoothness and volume.

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11
Q

Define: Water Ices or Ices

A

Contain only fruit juice, water, sugar, and sometimes, egg whites. They do not contain milk products.

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12
Q

What is an alternate term for Ices?

A

Sorbet

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13
Q

Define: Granite

A

Coarse, crystalline ice made without egg whites.

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14
Q

What are the Italian names for Ice Cream, Sorbet, and Granite, respectively?

A

Gelato, Sorbetto, and Granita

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15
Q

How does Gelato differ from Ice Cream?

A

Gelato has a lower amount of fat. Often made with just milk or a small amount of cream, and no egg yolks. They often melt faster and have a light texture and flavour due to the low overrun.

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16
Q

What is the usual ratio for cream and milk in a French-Style Ice Cream?

A

1:2 or 1:4

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17
Q

How is Soft-Serve Ice Cream served?

A

Directly from the churning machine.

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18
Q

What is another name for soft-serve ice cream?

A

Ice Milk

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19
Q

What are the three quality factors to be aware of when making or buying ice cream?

A
  1. Smoothness
  2. Overrun
  3. Mouth Feel
20
Q

What is the smoothness of ice cream accredited to?

A

Smoothness is dependant upon the size of the ice crystals in the product.

21
Q

What are 3 ways to keep ice crystals in ice cream small?

A
  1. Rapid Freezing
  2. Churned Well
  3. Added Eggs or Emulsifiers/Stabilizers
22
Q

What temperature must ice cream be stored at, in order to avoid large ice crystals from forming?

A

-18C or below

23
Q

Define: Overrun

A

Overrun is the increase in volume due to the incorporation of air when freezing ice cream. Expressed as a percentage of the original volume of the mix.

24
Q

What percentage of overrun classifies a product as ice cream?

A

0-50% any more and it is a Frozen Dessert

25
Q

List 3 commonly used stabilizers in ice creams?

A
  1. Agar
  2. Carrageenan
  3. Guar Gum
  4. Gelatin
  5. Pectin
  6. Sodium Alginate
26
Q

Define: Parfait

A

An ice cream dessert made by alternating layers of ice cream and fruit or syrup in a tall, narrow glass.

27
Q

Define: Sundaes/Coupes

A

A dessert consisting of 1-2 scoops of ice cream or sherbet placed in a dish or glass and topped with any of a number of syrups, fruits, toppings, and garnishes.

28
Q

Describe Peach Melba

A

Vanilla ice cream topped with a poached peach half, covered with melba sauce, and topped with slivered almonds.

29
Q

Describe Baked Alaska

A

A mound of ice cream atop a cake base, covered in meringue and torched.

30
Q

Which ingredients have a significant impact on proper freezing in ice creams?

A

Sugar and alcohol

31
Q

What impact will too much sugar have on ice cream?

A

It will not freeze enough to become firm.

32
Q

What impact will too little sugar have on ice cream?

A

Will not have desired smoothness.

33
Q

What is the percentage of sugar for a basic vanilla ice cream?

A

16-20% of the total weight

34
Q

Why is it best to let finished ice cream mixes sit for 12 hours before churning?

A

This rest time enables the proteins of the eggs and milk to bond with more water, therefore, leaving fewer water molecules available to form ice crystals.

35
Q

What tool is used to measure sugar concentration?

A

Hydrometer

36
Q

What are the units of measure for sugar concentration?

A

Brix or Baume

37
Q

Which product characteristically has larger ice crystals?

A

Granitas

38
Q

Define: Still Frozen Dessert

A

A still-frozen dessert has air incorporated into it prior to being frozen in a container without mixing.

39
Q

Give 3 examples of still-frozen desserts.

A
  1. Bombes
  2. Frozen Souffles
  3. Frozen Mousses
40
Q

What effect does alcohol have on frozen desserts?

A

Liquors and spirits are often used to add flavour, however, they lower the freezing point considerably.

41
Q

How can a dessert not freezing due to too much alcohol be fixed?

A

By adding more whipped cream.

42
Q

What 3 ingredients make-up a parfait mixture?

A
  1. Thick, Sweet Egg Yolk Foam
  2. Equal Volume of Whipped Cream
  3. Flavourings
43
Q

Define: Bombe

A

A type of frozen dessert made in a dome-shaped mold. It is often elaborately decorated with fruits, whipped cream, petit four sec, etc.

44
Q

Define: Frozen Mousse

A

Light frozen desserts containing whipped cream

45
Q

Define: Frozen Souffle

A

A frozen mousse or bombe mixture frozen in a souffle mold with a collar so that the mold extends 2-inches or more above the rim.

Textbook Chapters (12 decks)

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