Frozen Desserts 12 Marks

Question 1

French term for a person who makes ice cream

Answer 1

Glacier

Question 2

French term for pastry chef

Answer 2

Chef patisserie

Question 3

Baume scale definition

Answer 3

A hydrometer scale used to determine sugar concentration in liquid measured by density. Measured in degrees. Named after French inventor chemist Antoine baume

Question 4

Brix scale definition

Answer 4

Measures sugar content in liquid and density based on decimal system. Named after German inventor Adolfo brix. Commonly used for sorbet and wine grapes

Question 5

Refractometer

Answer 5

A tool used to measure brix. More expensive but faster and easier to use

Question 6

What are some considerations when making ice cream using fruit and fruit garnish

Answer 6

Poach the fruit or macerate in heavy syrup

Question 7

Which freezing process involves occasional stirring for frozen desserts as opposed to constant agitation

Answer 7

Granita

Question 8

What are the 4 basic types of still frozen desserts

Answer 8

Frozen soufflé, parfaits, semifredo, and bombes

Question 9

Difference between sherbet and sorbet

Answer 9

Sherbet contains dairy

Question 10

When variegating or swirling ice cream what is the common garnish amount to add?

Answer 10

20%

Question 11

What ingredient should be omitted if you are using a fruit purée in an ice cream for flavouring

Answer 11

Milk

Question 12

What amount of______distinguishes gelato from ice cream or custard based ice cream

Answer 12

Overrun

Question 13

What liquid ingredient produces the best results when used in an ice cream base?

Answer 13

Combination of milk and cream

Question 14

What ingredient can be added to an ice cream base to improve texture and help prevent large ice crystals from forming

Answer 14

Invert sugar

Question 15

What temperature should ice cream be stored at?

Answer 15

-18c