BKP CH 15
Which of the following ingredients lowers the freezing point of sorbet or ice cream?
All of the above
Ice cream should be stored in a freezer set to 32ºF in order for it to have the proper texture for serving.
False
Sorbet and granita are custards that are churned during freezing.
False
Starting in the 20th century with the invention of mechanical ice cream machines, the consumption of frozen desserts became popular with the American public
False
The flavor of an ice cream or sorbet mixture intensifies as it cools and freezes.
False
Which of the following choices correctly describes why gelato is denser than ice cream?
Gelato has less air churned into it during freezing
What is the difference between sorbet and lemon granita?
Sorbet is churned frozen, unlike granita, which is merely stirred with a fork during freezing.
______________________________________ bind water and increase a mixture's ability to trap air and expand during churning.
Stabilizers
A sorbet mixture with a density reading of 1.1425 D (18º Baumé) has a higher concentration of sugar than a sorbet with a density reading of 1.1333 D (17º Baumé).
True
If there is too much milkfat in an ice cream, the product could become so dense that it would be difficult for any air to be incorporated into the ice cream during churning.
True
The type of equipment used to churn an ice cream or sorbet affects the amount of overrun.
True
The concentration of sugar in a sorbet mixture is important because
all of the above
USDA standards for ice cream require that ice cream contain
at least 10 percent milkfat and 20 percent milk solids.
It is important to ______________________________________ fresh and dry fruit in sugar syrup before adding it to ice cream.
condition
A spoom is a churned frozen dessert
made with champagne and Italian meringue.
A(n) ______________________________________ is a rich, frozen mousselike dessert often flavored with chocolate.
marquise
The sensation and the flavor that a food and beverage has on the tongue is referred to as ______________________________________ ______________________________________ .
mouth/feel
Milkfat contributes ______________________________________ and ______________________________________ to ice cream.
richness;/body
The longer it takes for a mixture to freeze in an ice cream machine,
the more likely it will develop large crystals.
An ice cream with 100 percent overrun expands
two times its original volume.
