Frozen Desserts Proctored Exam Questions And Answers Pass Guaranteed.

Until recently, few restaurants made their own ice cream because of the ________________. a. labor involved b. equipment required c. sanitation regulations and health codes d. convenience and high quality of commercially made ice creams e. all of the above - correct answerse. all of the above The base for French-style ice cream is _____. a. pastry cream b. crème anglaise c. cream pudding d. none of the above - correct answersb. crème anglaise An ice cream or sherbet that was not churned while it was frozen would _____________. a. never freeze b. develop very small ice crystals c. freeze into a solid block of ice d. contain too much air - correct answersc. freeze into a solid block of ice Which of the following products contain(s) no egg yolks? a. French-style ice cream b. Philadelphia-style ice cream c. sherbets and ices d. both b and c - correct answersd. both b and c Gelato is _______________. a. Italian ice cream b. made without dairy products c. the same as sorbetto d. granité with egg whites added - correct answersa. Italian ice cream Which one of the following is a quality factor of ice cream? a. Smoothness b. Overrun c. Mouth feel d. All of the above - correct answersd. All of the above One reason an ice cream might lack smoothness is that it __________________________. a. has been frozen too rapidly b. contains too much egg c. has been stored at a temperature that d. is not low enough e. all of the above - correct answersc. has been stored at a temperature that d. is not low enough An ice cream with 50% overrun ________________________________________. a. requires 50% more room to store than it did before it was churned b. requires 50% less room to store than it did before it was churned c. will be too airy and foamy d. both a and c - correct answersa. requires 50% more room to store than it did before it was churned Overrun can be controlled by ________________________________________. a. the type of freezing equipment used b. the fat content of the mix c. the percentage of solids in the mix d. how full the freezer is e. all of the above - correct answerse. all of the above Which one of the following qualities of ice cream is at least partially dependent upon the other two? a. Smoothness b. Overrun c. Mouth feel - correct answersc. Mouth feel Which of the following statements gives an important fact about the storage and service of ice creams and sherbets? a. Ice creams and sherbets should never be stored below 0°F (-18°C). b. Ice cream or sherbet must be packed tightly in a scoop when you serve it. c. Bring ice cream or sherbet to approximately 32°F (0°C) before serving it. d. Measure syrups to top ice cream or sherbet with a pump or standard ladle. - correct answersd. Measure syrups to top ice cream or sherbet with a pump or standard ladle. A dessert constructed of alternating layers of ice cream and fruit or syrup and served in a tall, narrow glass is a _____. a. bombe b. coupe c. sundae d. parfait - correct answersd. parfait Ice cream parfaits are usually named after _____________________________. A) the flavour of ice cream the contain B) their syrup or topping C) the type of mold in which they are frozen D) the chef who created the - correct answersB) their syrup or topping Soufflé surprise is also know as