Delicious Frozen Treats

How does the fat content in gelato compare to ice cream?

• Gelato contains no fat compared to ice cream.

• Gelato has a higher fat content than ice cream.

• Gelato has a lower fat content than ice cream.

• Gelato and ice cream have the same fat content.

What is the primary ingredient in sorbet?

• Ice cream

• Yogurt

• Fruit puree

• Gelato

Describe the texture difference between gelato and ice cream.

• Gelato has a grainy texture, while ice cream is smooth and velvety.

• Gelato is denser and creamier, while ice cream is lighter and fluffier.

• Ice cream is denser and creamier, while gelato is lighter and fluffier.

• Gelato is sweeter and more icy than ice cream.

What is the stabiliser used in ice cream?

• base 100

• milk

• cream

• egg yolk

How is sorbet different from ice cream in terms of dairy content?

• Sorbet contains no dairy, while ice cream contains dairy products.

• Ice cream is made from fruit, while sorbet is made from cream.

• Sorbet contains more fat than ice cream.

• Sorbet is a type of ice cream that includes milk.

What is stabiliser used for gelato and sorbet?

• egg yolk

• egg white

• base 50

• cream

List two techniques used to make sorbet.

• Boiling and mixing

• Baking and cooling

• Blending and churning

• Freezing and slicing

What is the typical sugar content in gelato compared to ice cream?

• Gelato has the same sugar content as ice cream.

• Gelato has 20-30% less sugar than ice cream.

• Gelato contains more sugar than ice cream.

• Gelato has 50% less sugar than ice cream.

Explain the process of churning in ice cream making.

• Churning is the final step where ice cream is served directly from the machine.

• Churning is the process of mixing and freezing the ice cream mixture to incorporate air and achieve a smooth texture.

• Churning is the process of heating the ice cream mixture to enhance flavor.

• Churning involves adding sugar to the ice cream mixture before freezing.

What is the role of stabilizers in ice cream production?

• Stabilizers enhance flavor and sweetness in ice cream.

• Stabilizers are primarily for coloring and adding aroma to ice cream.

• Stabilizers improve texture, prevent ice crystal formation, and maintain structure in ice cream.

• Stabilizers are used to increase the melting rate of ice cream.