Ice Cream Quiz - Advanced Pastry

Front 1

Five basic types of ice cream

Back 1

basic
philadelphia style
french style
ice milk
sherbet and ices (water ice)

Front 2

Basic Ice Cream formula

Back 2

a smooth, frozen mixture of milk, cream, sugar, flavorings and sometimes eggs

Front 3

Philadelphia Style Ice Cream Formula

Back 3

Ice cream that contains no eggs

Front 4

French Style Ice Cream Formula

Back 4

Ice cream that contains egg yolks

Front 5

Ice Milk

Back 5

like ice cream, but lower butterfat content. Frozen yogurt contains yogurt in addition to the normal ingredients for ice cream or ice milk

Front 6

Sherbert

Back 6

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

Front 7

Ices (Water Ices)

Back 7

Contain only fruit juice, water, sugar and sometimes egg whites - they do not contain dairy products.

Front 8

Granite

Back 8

course, crystalline ice, made without egg whites

Front 9

Italian versions of ice cream, sorbet, and granite

Back 9

Gelato, Sorbetto, Granita

Front 10

Traditional Italian gelato is usually higher or lower in fat than other ice creams

Back 10

lower

Front 11

Fruit gelati

Back 11

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

Front 12

Gelato

Back 12

Melts quickly and has a light texture and flavor in the mouth

Front 13

Gelato

Back 13

Mixed less than ice creams and have a low overrun, contributing to the rich mouth feel.

Front 14

Meaning of gelato in Italian

Back 14

frozen

Front 15

What percent butterfat does it have to be called ice cream?

Back 15

10.5. Has a shelf life of 2-3 months (1 month is safer)

Front 16

What is the increase in volume due to the incorporation of air when freezing ice cream?

Back 16

Overrun

Front 17

The smoothness of the ice cream is related to the size of the ice crystals in the product. What is this called?

Back 17

Quick recrystallization

Front 18

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

Back 18

rapidly, a lot

Front 19

Rapid hardening of ice cream keeps crystals large or small?

Back 19

small

Front 20

What is the difference between sorbet and sherbet?

Back 20

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

Front 21

What does an emulsifier do to ice cream?

Back 21

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

Front 22

The _________present in egg yolks is also an emulsifier

Back 22

lecithin

Front 23

Which is more effective Lecithin or diglycerides and monostearates?

Back 23

diglycerides and monostearates

Front 24

Is it important to add emulsifiers to ice cream

Back 24

yes - it brings an undeniable improvement in terms of texture, which is finer, softer and has better overrun.

Front 25

Should you use emulsifiers in sorbet

Back 25

no - they contain no fat, so there is no point

Front 26

What is the sweetening power of sucrose

Back 26

100%

Front 27

What is the sugar with 75% sweetening power

Back 27

dextrose

Front 28

What is the sugar with 50% sweetening power

Back 28

atomized glucose

Front 29

What is the sugar with 127% sweetening power

Back 29

trimoline

Front 30

what is the sugar with 16% sweetening power

Back 30

lactose

Front 31

what is the sugar with 130% sweetening power?

Back 31

honey

Front 32

What is needed in the production of ice cream

Back 32

SUGAR

Front 33

Why is atomized glucose powder used in ice cream production?

Back 33

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

Front 34

Why is dextrose used in ice cream production?

Back 34

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

Front 35

Why is Inverted sugar (Trimoline) used in ice cream production?

Back 35

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

Front 36

Why is lactose used in ice cream production?

Back 36

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.

Front 37

Has a low sweetening power and exerts an anti-crystallizing effect on the sucrose

Back 37

atomized glucose (50%)

Front 38

If used in heavy doses, it tends to make ice cream rubbery

Back 38

atomized glucose (50%)

Front 39

Another sugar that has an anti crystallizing effect on the sucrose

Back 39

dextrose (75%)

Front 40

Influences the freezing point because of its great sweetening power

Back 40

dextrose (75%)

Front 41

May make the ice cream difficult to freeze - ice cream will have a softer texture when serving

Back 41

dextrose (75%)

Front 42

Used in large doses, it can hinder overrun process greatly

Back 42

dextrose (75%)

Front 43

Inverted sugar

Back 43

trimoline (127%)

Front 44

Contains an emulsifier that the other sugars don't have

Back 44

trimoline (127%)

Front 45

Should be used in problem ice creams

Back 45

trimoline (127%)

Front 46

Found in its natural state in milk

Back 46

lactose (16%)

Front 47

milk, cream, sugar, flavorings and sometimes eggs

Back 47

basic ice cream

Front 48

milk, cream, sugar, flavorings and no eggs

Back 48

philadelphia style ice cream

Front 49

milk, cream, sugar, flavorings and egg yolks

Back 49

french style ice cream

Front 50

fruit juice, water, sugar

Back 50

sherbet

Front 51

fruit juice, water, sugar, milk or cream and sometimes egg whites

Back 51

american sherbet

Front 52

contain only fruit juice, water, sugar and sometimes egg whites - no dairy

Back 52

water ice, ices

Front 53

course, crystalline ice, made without egg whites

Back 53

granite