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53 Cards in this Set
- Front
- Back
Five basic types of ice cream
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basic
philadelphia style french style ice milk sherbet and ices (water ice) |
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Basic Ice Cream formula
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a smooth, frozen mixture of milk, cream, sugar, flavorings and sometimes eggs
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Philadelphia Style Ice Cream Formula
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Ice cream that contains no eggs
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French Style Ice Cream Formula
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Ice cream that contains egg yolks
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Ice Milk
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like ice cream, but lower butterfat content. Frozen yogurt contains yogurt in addition to the normal ingredients for ice cream or ice milk
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Sherbert
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usually made from fruit juices, water and sugar. American sherberts usually contain milk or cream and sometimes egg whites. The egg whites increase smoothness and volume
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Ices (Water Ices)
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Contain only fruit juice, water, sugar and sometimes egg whites - they do not contain dairy products.
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Granite
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course, crystalline ice, made without egg whites
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Italian versions of ice cream, sorbet, and granite
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Gelato, Sorbetto, Granita
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Traditional Italian gelato is usually higher or lower in fat than other ice creams
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lower
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Fruit gelati
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often contain cream, but because they are mostly fruit purees, they are still low in fat. Many are made without egg yolks, and most are made without other emulsifiers and stabilizers
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Gelato
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Melts quickly and has a light texture and flavor in the mouth
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Gelato
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Mixed less than ice creams and have a low overrun, contributing to the rich mouth feel.
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Meaning of gelato in Italian
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frozen
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What percent butterfat does it have to be called ice cream?
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10.5. Has a shelf life of 2-3 months (1 month is safer)
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What is the increase in volume due to the incorporation of air when freezing ice cream?
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Overrun
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The smoothness of the ice cream is related to the size of the ice crystals in the product. What is this called?
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Quick recrystallization
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Ice cream should be frozen rapidly/slowly and churned a lot/a little during freezing so that large ice crystals don't have a chance to form
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rapidly, a lot
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Rapid hardening of ice cream keeps crystals large or small?
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small
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What is the difference between sorbet and sherbet?
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American sherbets usually contain milk or cream and sometimes egg whites. Sorbets contain only fruit juice, water, sugar and sometimes egg whites, they do not contain milk products
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What does an emulsifier do to ice cream?
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They enable fat droplets to be distributed much more finely into a medium, which is primarily water based. This would normally be impossible to obtain an emulsion with the correct levels of fats and waters
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The _________present in egg yolks is also an emulsifier
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lecithin
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Which is more effective Lecithin or diglycerides and monostearates?
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diglycerides and monostearates
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Is it important to add emulsifiers to ice cream
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yes - it brings an undeniable improvement in terms of texture, which is finer, softer and has better overrun.
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Should you use emulsifiers in sorbet
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no - they contain no fat, so there is no point
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What is the sweetening power of sucrose
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100%
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What is the sugar with 75% sweetening power
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dextrose
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What is the sugar with 50% sweetening power
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atomized glucose
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What is the sugar with 127% sweetening power
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trimoline
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what is the sugar with 16% sweetening power
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lactose
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what is the sugar with 130% sweetening power?
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honey
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What is needed in the production of ice cream
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SUGAR
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Why is atomized glucose powder used in ice cream production?
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has a low sweetening power (50%). It exerts anti crystallizing effects on the sucrose. If used in heave doses, it tends to make ice cream rubbery
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Why is dextrose used in ice cream production?
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75% sweetening power. Same effect as glucose (anti-crystallizing), but also influences freezing point because of its higher sweetening power. The ice cream will be more difficult to freeze and have a softer texture. Used in large doses, it can hinder overrun process greatly
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Why is Inverted sugar (Trimoline) used in ice cream production?
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functions are the same as glucose and dextrose, but it also has an emulsifier that the others don't have. The sweetening power is 127%. Should be used in "problem" ice creams (hard consistency), such as chocolate or praline
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Why is lactose used in ice cream production?
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It's sweetening power is very low. If used in too great a quantity, it can crystallize, producing an unpleasant sandy texture to the taste.
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Has a low sweetening power and exerts an anti-crystallizing effect on the sucrose
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atomized glucose (50%)
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If used in heavy doses, it tends to make ice cream rubbery
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atomized glucose (50%)
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Another sugar that has an anti crystallizing effect on the sucrose
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dextrose (75%)
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Influences the freezing point because of its great sweetening power
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dextrose (75%)
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May make the ice cream difficult to freeze - ice cream will have a softer texture when serving
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dextrose (75%)
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Used in large doses, it can hinder overrun process greatly
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dextrose (75%)
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Inverted sugar
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trimoline (127%)
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Contains an emulsifier that the other sugars don't have
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trimoline (127%)
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Should be used in problem ice creams
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trimoline (127%)
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Found in its natural state in milk
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lactose (16%)
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milk, cream, sugar, flavorings and sometimes eggs
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basic ice cream
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milk, cream, sugar, flavorings and no eggs
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philadelphia style ice cream
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milk, cream, sugar, flavorings and egg yolks
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french style ice cream
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fruit juice, water, sugar
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sherbet
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fruit juice, water, sugar, milk or cream and sometimes egg whites
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american sherbet
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contain only fruit juice, water, sugar and sometimes egg whites - no dairy
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water ice, ices
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course, crystalline ice, made without egg whites
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granite
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