Frozen desserts (part 5)

Question 1

Frozen desserts

Answer 1

Ice cream and gelato
Sorbets and sherbets
Smeifreddi

Question 2

Over sweeten and over flower ingredients because

Answer 2

The coldness dulls the flavor

Question 3

Ice cream and gelato

Answer 3

Custards that are churned during freezing

Question 4

Ice cream

Answer 4

At least 10% milk fat 20% milk solids no more then 50% overrun

Question 5

French style ice cream

Answer 5

Higher percentage of egg yolks, and cream

Question 6

Gelato

Answer 6

Itialian style ice cream, low milk fat percent 4-9, denser,

Question 7

Sorbet

Answer 7

Churned mixture of sugar, water, fruit juice, wine, liqueurs or othe flavorings
Eggs may be added during churning

Question 8

Sherbet

Answer 8

Milk added before churning, richer than sorbet

Question 9

Ratio of sugar to fruit pruee in shorebet and sherbet

Answer 9

Too much sugar- soft and syrup
Little sugar- hard and grainy
Up to preference

Question 10

Still frozen desserts

Answer 10

Frozen mousse, custard or cream

Question 11

Still frozen deserts have no air

Answer 11

So they must be folded with whipped cream or meringue