Frozen Desserts Complete Test Bank Ch.20 8th Edition

Chapter 20

Frozen Desserts

TEST QUESTIONS

Multiple Choice

1. 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

2. The base for French-style ice cream is _____.

a. pastry cream

b. crème anglaise

c. cream pudding

d. none of the above

3. 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

4. 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

5. Gelato is _______________.

a. Italian ice cream

b. made without dairy products

c. the same as sorbetto

d. granité with egg whites added

6. Which one of the following is a quality factor of ice cream?

a. Smoothness

b. Overrun

c. Mouth feel

d. All of the above

7. 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 is not low enough

d. all of the above

8. 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

9. 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

10. 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

11. Which of the following is not an ingredient of pâte à bombe?

a. egg yolks

b. sugar

c. whipped cream

d. water

12. 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

13. Ice cream parfaits are usually named after _____________________________.

a. the flavor of ice cream they contain

b. their syrup or topping

c. the type of mold in which they are frozen

d. the chef who created them

14. Soufflé Surprise is also known as ________________________________.

a. bombe tutti-frutti

b. cassata napoletana

c. dulce de leche

d. baked Alaska

15. If an ice cream or sorbet mix contains too much sugar, it will _______________________.

a. not freeze enough to become firm

b. not be as smooth as one with the correct amount of sugar

c. both a and b

d. neither a nor b

16. For basic vanilla ice cream mix, the weight of the sugar should be approximately _____ of the total mix.

a. 5–10%

b. 10–16%

c. 16–20%

d. 20–25%

17. A still-frozen dessert _______________________________________________.

a. has not been allowed to thaw to its appropriate serving temperature

b. was frozen in a container without being mixed during freezing

c. must be stirred to achieve its proper serving consistency

d. contains no whipped cream or whipped egg whites

e. both b and d

18. A frozen dessert that is ______________________ would freeze the hardest.

a. high in alcohol and high in sugar

b. high in alcohol and low in sugar

c. low in alcohol and high in sugar

d. low in alcohol and low in sugar

19. Which of the following is not a basic element of a still-frozen parfait?

a. Ice cream or sherbet

b. Whipped cream

c. A thick, sweet egg-yolk foam

d. Flavorings

20. Which of the following statements about bombes is incorrect?

a. A bombe is an elegant dessert.

b. A bombe is often elaborately decorated.

c. A bombe is frozen twice during it production.

d. Only a special bombe mixture can be used to fill a bombe.

21. A frozen mousse always contains _____.

a. meringue

b. crème anglaise

c. whipped cream

d. none of the above

22. A frozen mousse can have one of three bases. Which of the following is not one of these?

a. Italian meringue

b. Syrup and fruit

c. Gelato

d. Custard

23. A chef is tying a band of foil around a straight-sided mold so that it extends about 2 in. above the top of the mold’s rim. He or she is most likely preparing to create a _____.

a. bombe

b. parfait

c. frozen mousse

d. frozen soufflé