Desserts

Frozen desserts can be classified as.....

• ice cream, ice milk, sherbets and water ices

• frappe, mousse, ice milk and sherbets

• frappe, mousse, parfaits and sorbets

• None of the above

Gelatine is an example of a stabilizer.

• True

• False

Which of the following frozen desserts would most likely contain gelatine?

• Frappe

• Water Ices

• Sorbets

• Mousse

The main use of gelatin is to change a liquid into an elastic solid.

• True

• False

What is the name of the frozen dessert represented in the picture?

• Mousse

• Frappe

• Sorbet

• Parfait

Which of the following is NOT a characteristic of a good quality ice cream?

• The ice cream should be smooth not sticky

• The ice cream should be firm not rubbery

• The ice cream should melt slowly to a watery liquid

• The ice cream should melt slowly to a creamy liquid

All of the following ingredients are used in the making of commercial ice cream EXCEPT for?

• Milk Fat

• Stabilizers

• Eggs or Egg Whites

• Sweeteners

A______________ is water ice made with juice of several fruits.

• Parfait

• Mousse

• Sorbet

• Frappe

A____________ is a type of frozen dessert that is frozen to a mush. A high percentage of salt is used in the freezing mixture to produce a coarse viscosity.

• Mousse

• Frappe

• Ice-Cream

• Parfaits

Mousse is a frozen dessert that can be made by pouring a hot syrup over beaten eggs or egg whites and blending with whipped cream

• True

• False