DESSERTS 2

Question 1

overrun is caused by the incorporation of air. what is it

Answer 1

the volume of a frozen dessert above the volume of liquid mixture from which it was produced (due to incorporation of air)

Question 2

what does overrun improve

Answer 2

body, makes ice cream soft and creamy

Question 3

what does too much overrun result in

Answer 3

damages body by creating foamy texture

Question 4

what does too little overrun result in

Answer 4

hard and dense product

Question 5

describe overrun and fat content of premium and super-premium ice cream

Answer 5

Premium ice cream: low overrun and high fat
* Super-premium: very low overrun and higher fat

Question 6

whats the base for cooked ice cream + how is cooked ice cream made

Answer 6

Custard is the base for cooked ice cream
*Egg yolks stirred into milk, sugar, cream over low heat
*Cooled in fridge before processing into frozen
product

Question 7

what does uncooked ice cream skip + whats the consistency of it

Answer 7

skips heating and cooling
*Pasteurized products should be used, no raw eggs
*Consistency is closer to sherbet (grainier)

Question 8

what happens after ingredients are combined in a vat and heated in commercial ice cream prep?

Answer 8

mix is aged (3-24 hrs) at refrigerator temp

Question 9

after mix is aged, fat solidifies, proteins and stabilizers swell. what does this do to the texture, viscosity and body of the mix

Answer 9

increases smooth texture, ↑viscosity, improved body

Question 10

ice cream is frozen after aging and churned when frozen. what kind of nuclei does this promote the formation of + what is incorporated

Answer 10

small and numerous ice crystal nuclei + incorporates air

Question 11

churning partially disrupts membranes of
homogenized fat globules and
promotes them to rejoin into
larger masses. what kind of texture does this result in?

Answer 11

creamier

Question 12

what are the two mixing methods for non commercial ice cream prep

Answer 12

1. Ice cream machine
2. Old-fashioned hand-cranking

Question 13

why is churning speed increased near the end

Answer 13

to facilitate formation of small crystals and increase air incorporation

Question 14

how long is ice cream frozen before serving

Answer 14

4-6hours

Question 15

how long can homemade ice creams without additives be stored

Answer 15

roughly 3 days

Question 16

whats reduced fat ice cream

Answer 16

25% less fat than original

Question 17

whats light ice cream

Answer 17

50% less fat than original

Question 18

whats low-fat ice cream

Answer 18

<3 grams fat/serving

Question 19

what’s non-fat ice cream

Answer 19

<0.5 grams fat/serving

Question 20

in imitation ice cream, milk fat is replace with other ingredients. one of them is mellorine. what is it?

Answer 20

similar to ice cream, uses vegetable fat

Question 21

in imitation ice cream, milk fat is replace with other ingredients. one of them is Parevine. what is it?

Answer 21

free of any milk fat or MSNF, Kosher

Question 22

in imitation ice cream, milk fat is replace with other ingredients. one of them is Tofutti. what is it?

Answer 22

uses soy products to replace milk ingredients

Question 23

how is gelato different from ice cream based on cream and milk

Answer 23

1. Contains less cream and more milk
2. Churned slower
3. Served at higher
   temperatures

Question 24

how is gelato different from ice cream based on texture and why

Answer 24

Smoother and denser b/c milk incorporates
less air than cream

Question 25

how is gelato different from ice cream based on churning rate and temperature its served at

Answer 25

2. Churned slower
3. Served at higher
   temperatures

Question 26

whats sherbet based + what kind of milk does it contain

Answer 26

base is iced sweetened fruit juice or puree
* Contains <2% milk fat

Question 27

what is sherbet made with

Answer 27

egg whites or
gelatin to give creamy consistency
* Extra sugar is added to compensate
for body lacking from less fat

Question 28

sherbet calories?

Answer 28

more or same as ice cream

Question 29

Sorbet is made from pureed fruit or fruit flavoring and sugar syrup and differs from sherbet b/c contain no fat, eggs, gelatin, or dairy products. what does this mean for consistency

Answer 29

harder

Question 30

what causes large ice crystal growth

Answer 30

• Temperature fluctuations during storage

Question 31

describe crystals on fresh ice cream

Answer 31

numerous, small

Question 32

what happens every time temp is increased

Answer 32

some ice crystals melt and recrystallize into larger ones but stabilizers help

Question 33

what is plastic film under lid for

Answer 33

to prevent exposure to moisture and absorption of other food odors