Churn Frozen Desserts Flashcards
What are 3 examples of churn frozen desserts?
~ Ice Cream
~ Gelato
~ Sherbet
~ Sorbet
Define: Churn Frozen Dessert
A dessert is frozen while constantly being mixed usually with a machine.
What does the churning process prevent?
~ the mixture freezing into a solid block of ice
~ ice crystals from becoming too big
What is incorporated into the ice cream during the churning process?
Air
How does Granite differ from other churn frozen desserts?
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.
Define: Overrun
The increase in the volume of frozen desserts because air is incorporated during freezing.
True or False - Greater overrun results in an ice cream that melts faster.
True
What is the desired amount of overrun in frozen desserts?
20% - 50% provides desirable texture and a smooth mouthfeel.
What are 3 quality factors of ice cream?
~ Smoothness
~ Overrun
~ Mouthfeel
What year was ice cream on a cone first introduced?
1904
Who invented spaghetti ice cream?
Dario Fontanella
Where is spaghetti ice cream most popular?
Germany - it was also invented there
What are the components of spaghetti ice cream?
~ Whipped Cream
~ Vanilla Ice Cream
~ Strawberry Sauce
~ White Chocolate
What temperature must frozen desserts be stored at?
below -18C
True or False - Storage temperature does not have an effect on the formation of ice crystals in frozen desserts.
False - Frozen desserts must be stored below -18C to prevent ice crystals from forming in storage.
How are frozen desserts prepared for service?
Ideally, they are tempered before serving to -13C - -9C for 24 hours.
Ice Cream and Sorbets can be formed into ______ which are an _____ shape.
Quenelles, oval
Define: Ice Cream
A smooth frozen combination of milk, cream, sugar, flavour, and sometimes eggs.
True or False - Philadelphia-style ice cream contains eggs.
False
French-style ice cream contains what ingredient and is made with what type of base?
French-style ice cream contains eggs and is made with a creme Anglaise base.
True or False - French-style ice cream uses whole eggs.
False - it only uses egg yolks
What is the difference between ice cream and ice milk?
Ice milk has a lower butterfat content.
True or False - Ice cream bases are best if used right away.
False - the texture is better if an ice cream base is allowed to sit for 12 hours before freezing
Why is an ice cream base allowed to sit before freezing?
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.
True or False - Rapid freezing produces fewer ice crystals.
True
True or False - Gelato is made with egg yolks.
False
What does Gelato mean?
Frozen
Where did Gelato originate?
Italy
What dairy product is used in Gelato?
Milk not cream
True or False - Gelato has less overrun than ice cream.
True - which results in a dense product
Sorbet is French for what?
Sherbet
What are the ingredients in Sorbet?
~ Water
~ Sugar
~ Flavour
The amount of _____ determines the final texture in churn frozen desserts.
Sugar
Sorbet does not have ____ or _____ to help with the final texture.
Eggs, cream
What size ice crystals are desirable for sorbets?
Small ice crystals are very important
Sorbet can be used as a _____ ______.
Palette Cleanser
What units is sugar concentration measured in?
Brix or Baume
What tool is used to measure sugar concentration?
A hydrometer or a saccharometer
Too much sugar or alcohol has what effect on sorbet or ice cream?
It will not allow the ice cream or sorbet to freeze well.
If there is not enough sugar in sorbet or ice cream it will be _____ and have _____ texture.
Icy, poor
True or False - Granite is churned by hand.
True
As a result of hand churning, Granite has ______ ice crystals and is much _______.
larger, coarser
What is the common ratio of liquid to sugar in a Granite?
4 parts liquid : 1 part sugar
Granite is a _______-like base, but has ______ sugar so crystals are _______.
Sorbet, less, larger
