Chapter 20 - Frozen Desserts

Question 1

What is a Churn-Frozen dessert?

Answer 1

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

Question 2

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

Answer 2

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

Question 3

Define: Ice Cream

Answer 3

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

Question 4

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

Answer 4

Philadelphia does not contain eggs.

French contains egg yolks.

Question 5

What properties do eggs add to ice cream?

Answer 5

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

Question 6

Define: Ice Milk

Answer 6

Like ice cream, but has a lower butterfat content

Question 7

Define: Frozen Yogurt

Answer 7

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

Question 8

Define: Sherbets

Answer 8

A mixture of fruit juices, water, and sugar.

Question 9

What ingredients may also be found in American Sherbet?

Answer 9

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

Question 10

What characteristics do egg whites add to sherbet?

Answer 10

Egg whites increase smoothness and volume.

Question 11

Define: Water Ices or Ices

Answer 11

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

Question 12

What is an alternate term for Ices?

Answer 12

Sorbet

Question 13

Define: Granite

Answer 13

Coarse, crystalline ice made without egg whites.

Question 14

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

Answer 14

Gelato, Sorbetto, and Granita

Question 15

How does Gelato differ from Ice Cream?

Answer 15

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.

Question 16

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

Answer 16

1:2 or 1:4

Question 17

How is Soft-Serve Ice Cream served?

Answer 17

Directly from the churning machine.

Question 18

What is another name for soft-serve ice cream?

Answer 18

Ice Milk

Question 19

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

Answer 19

1. Smoothness
2. Overrun
3. Mouth Feel

Question 20

What is the smoothness of ice cream accredited to?

Answer 20

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

Question 21

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

Answer 21

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

Question 22

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

Answer 22

-18C or below

Question 23

Define: Overrun

Answer 23

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.

Question 24

What percentage of overrun classifies a product as ice cream?

Answer 24

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

Question 25

List 3 commonly used stabilizers in ice creams?

Answer 25

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

Question 26

Define: Parfait

Answer 26

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

Question 27

Define: Sundaes/Coupes

Answer 27

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.

Question 28

Describe Peach Melba

Answer 28

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

Question 29

Describe Baked Alaska

Answer 29

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

Question 30

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

Answer 30

Sugar and alcohol

Question 31

What impact will too much sugar have on ice cream?

Answer 31

It will not freeze enough to become firm.

Question 32

What impact will too little sugar have on ice cream?

Answer 32

Will not have desired smoothness.

Question 33

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

Answer 33

16-20% of the total weight

Question 34

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

Answer 34

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.

Question 35

What tool is used to measure sugar concentration?

Answer 35

Hydrometer

Question 36

What are the units of measure for sugar concentration?

Answer 36

Brix or Baume

Question 37

Which product characteristically has larger ice crystals?

Answer 37

Granitas

Question 38

Define: Still Frozen Dessert

Answer 38

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

Question 39

Give 3 examples of still-frozen desserts.

Answer 39

1. Bombes 2. Frozen Souffles 3. Frozen Mousses

Question 40

What effect does alcohol have on frozen desserts?

Answer 40

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

Question 41

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

Answer 41

By adding more whipped cream.

Question 42

What 3 ingredients make-up a parfait mixture?

Answer 42

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

Question 43

Define: Bombe

Answer 43

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

Question 44

Define: Frozen Mousse

Answer 44

Light frozen desserts containing whipped cream

Question 45

Define: Frozen Souffle

Answer 45

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.