The gradual change from a smooth to a course texture, often observed in ice cream and sherbet, often results from
a. thawing and refreezing.
b. being stored between -10 degrees F and 0 degrees F.
c. being stored between 0 degrees F and 6 degrees F.
d. all of the above answers are correct
Q. 2Which statement about sorbet preparation is true?
a. A sugar-water syrup is simmered, and then fruit puree is added while it is still warm.
b. A very tart but not overly sweet fruit should be chosen as the primary flavoring agent.
c. The fruit should not be cooked since this may cause formation of compounds that interfere with freezing.
d. After it is removed from the ice cream freezer, sorbet must be served immediately.
Q. 3The freezing point of water _____ degrees F for each gram molecular weight (58 grams) of sodium chloride (NaCl) added to 1 liter of water.
a. decreases 6.0
b. increases 6.4
c. decreases 6.7
d. increases 7.2
Q. 4Uncooked ice cream should never be prepared with raw eggs because this increases the risk of contamination with which of the following?
a. hepatitis A
b. Bacillus cereus
c. Salmonella
d. Staphylococcus
Q. 5One of the biggest problems for ice cream manufacturers is
a. overrun.
b. heat shock.
c. shrinkage.
d. expansion.
Q. 6Commercial ice cream has more body than homemade ice cream because _____ has been added to the mixture.
a. citric acid
b. lecithin
c. a vegetable gum
d. a higher percentage of sugar by weight
Q. 7Which of the following ingredients is added to frozen desserts to obtain a smoother texture by stabilizing the dispersion of air in the foam?
a. monoglycerides
b. diglycerides
c. egg yolk
d. lecithin
e. all of the above answers are correct
f. only answers c and d are correct
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