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Frozen Desserts & Ice Cream Flashcards

6 cards from real CPC practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.

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  1. What is the difference between Philadelphia-style and French-style (custard) ice cream?

    Answer: Philadelphia-style has no eggs; French-style uses an egg yolk custard base

    Philadelphia-style ice cream contains no eggs and relies on cream for richness, while French-style uses a crème anglaise (egg yolk custard) base for a richer, denser result.

  2. What is 'mellorine' or 'frozen dairy dessert'?

    Answer: A frozen dessert that replaces milkfat with vegetable fat and does not meet the legal definition of ice cream

    Mellorine and 'frozen dairy dessert' substitute vegetable fat for milkfat, making them less expensive but not legally classifiable as ice cream under FDA standards.

  3. What is the function of egg yolks in a frozen custard or French-style ice cream base?

    Answer: To emulsify fat and water, add richness, and contribute to a creamier, denser texture

    Egg yolk lecithin acts as an emulsifier, and the proteins add body and richness, contributing to the smooth, dense texture characteristic of French-style ice cream.

  4. What is the 'Brix' measurement used for in sorbet and frozen dessert production?

    Answer: Measuring the sugar content (soluble solids) of a liquid using a refractometer

    Brix (°Bx) measures the percentage of soluble solids (primarily sugar) in a solution using a refractometer, used to standardize sorbet recipes for consistent texture.

  5. What is a 'bombe glacée'?

    Answer: A classic molded frozen dessert with an outer shell of one ice cream flavor and an interior filling of another mixture

    A bombe glacée is a classic molded frozen dessert with a shell of ice cream or sorbet lining a spherical mold and a different mixture (mousse, parfait, or ice cream) filling the center.

  6. Why is invert sugar (trimoline) sometimes used in place of part of the sucrose in sorbet recipes?

    Answer: It has a greater freezing point depression effect and resists crystallization better than sucrose

    Invert sugar (a mix of glucose and fructose) depresses the freezing point more effectively than sucrose and does not crystallize, producing a smoother sorbet texture.