Frozen Desserts
Quiz by Royce Rodrigues
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21 questions
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- Q1If Ice cream is not constantly mixed during the traditional production process, it will _____Freeze into a solid blockSuffer in QualityMelt QuicklyNot Freeze30s
- Q2A good quality ice cream will have ice crystals that are _______Extremely smallExtremely HeavyExtremely softExtremely Large30s
- Q3Over run is the addition of ______ into Ice cream productionMilkWaterAirSugar30s
- Q4How does high over run affect an ice creamMelts QuicklyTaste BetterDoes not MeltMelts Slow30s
- Q5Which of the following is not a quality factor in ice creamMouth FeelOver runTextureMelting Rate30s
- Q6one of the difference between a soft serve and an ice cream is _______Ratio of cream to sugarQuality ingredientsProduction timeHolding Temperature30s
- Q7Which of these ice cream types, does not contain any eggsPhiladelphia styleAmericanFrenchEnglish30s
- Q8Why does egg yolk help to make a smooth ice cream texture ?Coagulate egg proteinContain natural emulsifiersContain low water contentRich in fat30s
- Q9Ice cream with a low butter fat content is know as ?GraniteLow fat ice creamGelatoIce Milk30s
- Q10A french style ice cream uses _________ as a base ?Egg whiteCustardMilkFruit30s
- Q11Refrigerating the ice cream mix for a few hours prior to churning helps _______increases volumereduces churning timecomply with health and sanitation rulesThe protein molecules bind with the water molecules30s
- Q12The fat content in a gelato is ______Compared to traditional ice creamHigherLowerabout the Same30s
- Q13A Gelato melts faster than an ice creamAbout the same timeTrueFalse30s
- Q14Which of these ingredients is not present in a sorbet ?FruitWaterDairyAlcohol30s
- Q15The tool used to measure the concentration of sugar in a liquid is knows as ?SaccrometerHydrometerrefractometerthermometer30s