Frozen Desserts (1/25) Flashcards
What are the different types of frozen desserts?
ice cream, sherbert, water ice, gelato, frozen yogurt, sorbet, novelty, and “frozen dairy dessert”
What frozen desserts have legal standards of identity?
ice cream, sherbert, and water ice
What are the different types of ice cream classes?
superpremium, premium, regular, economy
What are the different rules of ice cream?
1.6 lbs of total solids/gallon, weighs at least 4.5 lbs/gallon, min of 10% milkfat, 10% nonfat milk solids, and max 1.4% egg yolk solid
When is ice cream considered flavored?
if a mix and the natural is higher
When is ice cream considered artificially flavored?
if a mix and the artificial is higher
What are the rules for sherbert?
min weight 6 lbs/gallon, milkfat 1-2%, milksolids 2-5%, fruit added (titratable acidity of 0.35%)
What are the rules of water ice?
sherbert that isn’t pasteurized, doesn’t have milk of any kind, and doesn’t contain egg yolks
How can you make small crystals?
rapid freezing, agitation (stir it), add fat and protein (stuff in the way), and add sugar (lower freezing point, holds water, and stuff in the way)
What is overrun?
the difference of how much liquid did you start with by volume and how much product did you create by the end by volume
What happens if there is too much overrun?
makes it too foamy
What happens if there is too little overrun?
makes it too dense and coarse
What is economy and regular icecream?
most overrun, but meets legal requirements
What is premium ice cream?
typically less overrun and higher fat content
What is superpremium ice cream?
typically least overrun and highest fat content
What is the ideal body for ice cream?
firmness, resistance to rapid melting, and homemade ice cream typically has less body
What is the ideal texture for icecream?
fineness of particles, smoothness, and lightness or porosity
What are ingredients for regular ice cream?
milkfat, nonfat milk solids, sugar, eggs, stabilizers & emulsifiers, optional (acids, fruit and fruit flavorings, mix ins)
What are ingredients for light ice cream?
fat modifications, sugar modifications, nonfat milk solids, and more overrun
How do you prepare hard ice cream?
pasteurization, homogenization, aging, freezing, and hardening
How can you control crystals in icecream?
use more fat, use more protein, use evaporated milk, add stabilizers (gelatin, cooked starch, xanthan gum, guar gum)
How should ice cream be stored?
keep cold and avoid fluctuating temperatures
