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Plating and Pairing > Churn Frozen Desserts > Flashcards

Churn Frozen Desserts Flashcards

1
Q

What are 3 examples of churn frozen desserts?

A

~ Ice Cream
~ Gelato
~ Sherbet
~ Sorbet

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2
Q

Define: Churn Frozen Dessert

A

A dessert is frozen while constantly being mixed usually with a machine.

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3
Q

What does the churning process prevent?

A

~ the mixture freezing into a solid block of ice

~ ice crystals from becoming too big

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4
Q

What is incorporated into the ice cream during the churning process?

A

Air

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5
Q

How does Granite differ from other churn frozen desserts?

A

Granite is not churned in a machine, rather it is placed in the freezer and stirred frequently. This produces a product with larger ice crystals and a much coarser texture.

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6
Q

Define: Overrun

A

The increase in the volume of frozen desserts because air is incorporated during freezing.

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7
Q

True or False - Greater overrun results in an ice cream that melts faster.

A

True

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8
Q

What is the desired amount of overrun in frozen desserts?

A

20% - 50% provides desirable texture and a smooth mouthfeel.

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9
Q

What are 3 quality factors of ice cream?

A

~ Smoothness
~ Overrun
~ Mouthfeel

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10
Q

What year was ice cream on a cone first introduced?

A

1904

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11
Q

Who invented spaghetti ice cream?

A

Dario Fontanella

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12
Q

Where is spaghetti ice cream most popular?

A

Germany - it was also invented there

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13
Q

What are the components of spaghetti ice cream?

A

~ Whipped Cream
~ Vanilla Ice Cream
~ Strawberry Sauce
~ White Chocolate

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14
Q

What temperature must frozen desserts be stored at?

A

below -18C

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15
Q

True or False - Storage temperature does not have an effect on the formation of ice crystals in frozen desserts.

A

False - Frozen desserts must be stored below -18C to prevent ice crystals from forming in storage.

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16
Q

How are frozen desserts prepared for service?

A

Ideally, they are tempered before serving to -13C - -9C for 24 hours.

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17
Q

Ice Cream and Sorbets can be formed into ______ which are an _____ shape.

A

Quenelles, oval

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18
Q

Define: Ice Cream

A

A smooth frozen combination of milk, cream, sugar, flavour, and sometimes eggs.

19
Q

True or False - Philadelphia-style ice cream contains eggs.

A

False

20
Q

French-style ice cream contains what ingredient and is made with what type of base?

A

French-style ice cream contains eggs and is made with a creme Anglaise base.

21
Q

True or False - French-style ice cream uses whole eggs.

A

False - it only uses egg yolks

22
Q

What is the difference between ice cream and ice milk?

A

Ice milk has a lower butterfat content.

23
Q

True or False - Ice cream bases are best if used right away.

A

False - the texture is better if an ice cream base is allowed to sit for 12 hours before freezing

24
Q

Why is an ice cream base allowed to sit before freezing?

A

The sitting time allows the egg and dairy proteins to bind to the water molecules in the base leaving fewer water molecules available for forming ice crystals in the final product.

25
Q

True or False - Rapid freezing produces fewer ice crystals.

A

True

26
Q

True or False - Gelato is made with egg yolks.

A

False

27
Q

What does Gelato mean?

A

Frozen

28
Q

Where did Gelato originate?

A

Italy

29
Q

What dairy product is used in Gelato?

A

Milk not cream

30
Q

True or False - Gelato has less overrun than ice cream.

A

True - which results in a dense product

31
Q

Sorbet is French for what?

A

Sherbet

32
Q

What are the ingredients in Sorbet?

A

~ Water
~ Sugar
~ Flavour

33
Q

The amount of _____ determines the final texture in churn frozen desserts.

A

Sugar

34
Q

Sorbet does not have ____ or _____ to help with the final texture.

A

Eggs, cream

35
Q

What size ice crystals are desirable for sorbets?

A

Small ice crystals are very important

36
Q

Sorbet can be used as a _____ ______.

A

Palette Cleanser

37
Q

What units is sugar concentration measured in?

A

Brix or Baume

38
Q

What tool is used to measure sugar concentration?

A

A hydrometer or a saccharometer

39
Q

Too much sugar or alcohol has what effect on sorbet or ice cream?

A

It will not allow the ice cream or sorbet to freeze well.

40
Q

If there is not enough sugar in sorbet or ice cream it will be _____ and have _____ texture.

A

Icy, poor

41
Q

True or False - Granite is churned by hand.

A

True

42
Q

As a result of hand churning, Granite has ______ ice crystals and is much _______.

A

larger, coarser

43
Q

What is the common ratio of liquid to sugar in a Granite?

A

4 parts liquid : 1 part sugar

44
Q

Granite is a _______-like base, but has ______ sugar so crystals are _______.

A

Sorbet, less, larger

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