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53 Cards in this Set
- Front
- Back
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What is ice cream composed of?
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What contains milk products, sweeteners, eggs, flavorings and stabilizers or emulsifiers.
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The FDA requires that ice cream must contain no less than how much milkfat?
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Should contain no less that 10% milkfat.
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The FDA requires that ice cream must have at least how much MSNF (milk solids no fat)?
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Should contain at least 20% MSNF.
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A good-quality ice cream should have a minimum of how much solids?
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Should have a minimum of 40% solids.
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What is ice cream judged and rated on?
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1. texture and smoothness
2. mouth-feel or body 3. richness and flavor |
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What is a typical sweetener in ice cream?
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Sucrose
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What enhances the smoothness and color of an ice cream custard?
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Yolks
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What is aging?
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What is letting the mix rest refrigerated so that the proteins swell and bind the water.
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Why should you let an ice cream custard age and chill?
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The texture of the finished churned ice cream is greatly improved by aging and chilling the custard enhances smoothness, body and texture because as it rests, the proteins in the custard swell and bind with the water.
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What is the relationship of fat content and the finished volume?
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The higher the fat content, the lower the finished volume when compared by weight.
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What is the difference in using heavy cream versus milk or half and half?
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Ice cream made with heavy cream is richer and smoother, and more compact in its composition which yields less than ice cream made with milk or half and half.
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What is overrun?
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What is the amount of volume in excess of the base? It is actually the amount of air incorporated into the mix during the freezing andchurning process.
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Describe overrun?
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A 100% overrun would describe a custard that has doubled in volume during freezing. This is the maximum overrun allowed by the FDA. While some overrun is necessary for a smooth and light texture, too much will give the ice cream an airiness and a less intense flavor.
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What is overrun determined by?
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1. the freezing equipment.
2. the length of time the ice cream spends in the ice cream freezer. 3. the amount of custard in relation to the freezer size. 4. the ingredients in the mixture that affect its ability to increase 5. the total solid content of the base. |
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When should you remove ice cream from the freezer?
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As soon as it is frozen.
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How full should you fill the freezer to get maximum overrun?
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Filled only halfway.
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What is a frozen souffle (souffles glaces)?
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What is a frozen dessert made to resemble the hot dessert it gets its name from.
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Describe the process of making a frozen souffle?
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1. Fold Italian meringue into a parfait or bombe mixture flavored with liqueur or fruit, to give the dish a hint of the lightness found in a hot souffle.
2. The filling is piled high above the rim of the mold and served frozen still in the form. It should be light in texture. |
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What is a parfait?
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What is a mixture of yolks and sugar syrup whipped to the ribbon stage, with the addition of whipped cream and flavoring, and is usually lighter and less sweet than ice cream. It is poured into tall slender molds, still frozen and unmolded before serving.
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What are two types of parfaits?
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1. American parfait
2. Classical parfait |
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What is an American parfait?
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What is layers of ice cream, fruit and liqueurs served in a tall narrow glass.
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What is a classical parfait?
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What is a light, still-frozen dessert usually with a meringue and cream folded in, usually done in a mold and then sliced.
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What should the water content be in frozen desserts?
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The water content should be very low.
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What is a frozen mousse?
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What is similar to parfaits and souffles glaces, but with the inclusion of whipped whites, which are never used in a true classical parfait mixture.
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What is a coupe?
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What is similar to an ice cream sundae. It is individual ice cream or sorbet servings decorated with liqueurs, sauces, fruits, nuts, and/or whipped cream.
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What is a bombe?
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What is a chilled mold lined with ice cream, sorbet, or sherbet and filling it with a mixture of yolks, sugar and cream flavoring. The mold is covered with a clamped lid and frozen. After unmolding, the bombe reveals its dome shape.
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What is pate au bombe?
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What is whipped yolks with the addition of cooked sugar (soft ball stage).
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What is entremet glace?
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What is layers of cake, ice cream, sorbet and still frozen components.
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What is free water?
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What is water in a mix that is not bound. It will become ice crystals and will ruin the product.
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Why should you try to avoid free water in ice cream and sorbet?
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It will become ice crystals and will ruin the product.
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What should you do to avoid free water?
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You should increase the % of solids and use stabilizers.
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What should you do to the bowls when making a bombe?
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You should freeze everything that will come into contact with the ice cream.
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What is sorbet?
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What contains water, sugar, and flavorings, and usually fresh fruit, and never contains milk.
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What is a stabilizer (thickening agent)?
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It is used to prevent some of the liquid in sorbets and sherbets from not freezing and to improve the texture. This liquid can bleed or separate from the ice crystals in the finished product. It also allows the finished product to be stored in the freezer for a longer period.
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How much stabilizer should you use in a mixture?
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You should not use more than 4g of stabilizer to 1000g of total mixture.
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What is used to increase emulsification, prevent separation, improve body, and to retard or reduce ice crystals in storage by bindinf water and increase resistance to melting?
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Stabilizers
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Why are stabilizers more important in sorbet and sherbet than in ice cream?
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Sorbet and sherbet have less total solids than ice cream mixtures.
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What will often give a sorbet or sherbet a better result?
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Using two or more stabilizers.
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How can you tell if you are using enough stabilizer?
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The base gels very slightly at cold room temperature in sorbet and sherbet.
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What is a sign of using too much stabilizer?
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Stickiness and the product does not melt.
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What is a sign of not enough stabilizer?
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A crumbly texture.
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What are common types of stabilizers?
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1. eggs
2. gelatin 3. lecithin 4. pectin |
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What are other types of stabilizers?
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1. agar-agar
2. algin 3. carrageen 4. CMC 5. gums 6. locust bean gum 7. propylene glycol alginate 8. psyllium seed husk |
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What is a general rule about the amount of stabilizer required for sherbet versus sorbet?
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Sherbet requires slightly less stabilizer than sorbet.
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What is sherbet?
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What is a frozen mixture containing fruit juices, milk, to which various thickeners are added before freezing, such as egg whites or gelatin.
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What is spoom?
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What is sorbet with Italian meringue added.
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What is granita and granite?
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What is a coarse dessert ice with a lower sugar content and are still-frozen without churning.
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What is the total solids in sorbet?
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Between 31 - 33%.
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What is the sweetening power in sorbet?
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Between 25 - 33%.
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What is the sweetening power of sugars (based on sucrose at 100%)? sweetening power / % solids
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1. Sucrose - sp=100%, %s= 100%
2. Atomized glucose - sp=50%, %s=95% 3. Dextrose - sp=75%, %s=92% 4. Honey - sp=130%, %s=variable 5. Lactose - sp=16%, %s=100% 6. Trimoline - sp=125%, %s=78% |
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What is the % of solids?
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1. Sucrose - 100%
2. Atomized glucose - 95% 3. Dextrose - 92% 4. Honey - Variable 5. Lactose - 100% 6. Trimoline - 78% 7. Egg yolks - 50% 8. Heavy Cream 40% fat - 45% 9. Milk Powder - 97% 10. Non fat milk solids - 97% 11. Skim milk - 9% 12. Stabilizers - 100% 13. Whole milk - 12% |
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What should you do before you use the freezer?
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Always sanitize everything that will come into contact before using it.
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What do you use if you do not have any sanitizer?
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You should use 1 ounce bleach per 1 gallon of water.
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