BASIC FOODS

• What does the amount of milkfat in ice cream influence?


  Viscosity of the mix.
• Body is one characteristic of a frozen desserts, which means?


  Resistance to rapid melting.
• What is the term for interference with large-crystal formation in frozen desserts?

  Stabilization
• What is the purpose of adding non milk solids to ice cream?

  To improve flavor and texture.
• Which classification of commercially frozen desserts includes ice cream with 25% less fat than the standard reference?


  Reduced-fat ice cream.
• What distinguishes gelato from other types of ice cream?


  Rich in egg yolk solids and total solids.
• What defines mellorine in the classification of commercially frozen desserts?


  Contains at least 6% fat and 2.7% protein.
• What is a key requirement for frozen yogurt compared to ice cream?

  Lower fat content and presence of bacteria culture.
• Carbohydrates


  Macronutrient that provides energy for the body, found in foods like bread, pasta, and fruit.
• Fat


  Macronutrient that provides energy and helps the body absorb vitamins, found in foods like nuts, seeds, and oils.
• Protein


  Macronutrient that builds and repairs tissues, found in foods like meat, dairy, and legumes.
• Fiber


  Macronutrient that helps with digestion and maintains healthy gut bacteria, found in foods like fruits, vegetables, and whole grains.
• What process helps in pathogenic organisms in cream production?

  Pasteurization.
• Which step in ice cream processing involves reducing fat bglobules to about 1/10 of their size?


  Homogenization.
• What is the purpose aging the ice cream mix for 3 to 4 hours before freezing?


  To improve flavor.
• What is the main difference between soft-serve ice cream and traditional ice cream?

  Soft-serve is served directly from the ice cream maker.
• Which acid is commonly used in sherbets and ices to provide a tart flavor?


  Citric acid
• What is the purpose of using stabilizers or emulsifiers in soft-serve ice cream?

  To improve texture.
• What is the critical temperature to avoid the formation of buttery clumps in homemade ice cream?

  Between 32°F and 40°F
• What are the minimum requirements for milkfat and total milk solids in the production of ice cream?

  15% milkfat and 25% total milk solids.
• What is the purpose of emulsifiers and stabilizers commercial ice cream mixes?

  To improve whipping quality
• What is the primary benefit of homogenizing the ice cream mix?

  Improving texture
• Which ingredient in ice cream typically supplies milkfat?

  Cream
• What happens when there is too little overrun in frozen desserts?

  It becomes heavy and compact
• How does the amount of milkfat influence the viscosity of the

  It increases viscosity
• What is the purpose of adding nonfat milk solids to ice cream?

  To encourage finer ice crystal formation
• What happens if the percentage of nonfat milk solids in ice cream is too high?

  It becomes sandy due to lactose crystallization
• Which characteristic is desirable in frozen desserts regarding crystal formation?

  Fine crystals
• What is the main difference between frozen custard and regular ice cream?

  Frozen custard contains eggs
• Why should raw eggs not be used in frozen desserts?

  Due to the presence of salmonella
• What should be the approximate fill level of the inner metal can when preparing ice cream at

  two-thirds or less
• Sherbet must contain at least 1% milkfat and has a higher sugar content than ice cream


  True
• The texture of frozen desserts is improved by larger ice crystals

  False
• Gelato contains more air than traditional ice cream.

  False
• Overrun in ice cream refers to the expansion of volume due to the incorporation of air during the freezing process. 


  True
• Nonfat ice cream must contain less than 0.5 grams of milkfat per serving.


  True
• Citric acid is commonly used in ice cream to enhance its tartness and reduce sweetness.

  False