CPC Frozen Desserts & Ice Cream 2

Question 1

What is 'tempering' in the context of frozen dessert service?

Accepted Answer

Allowing ice cream to soften slightly at room temperature before scooping for better texture

Answer

Tempering frozen desserts means allowing them to warm slightly (from deep-freeze to serving temperature) so they become scoopable and develop optimal texture.

Question 2

What is the purpose of stabilizers (e.g., locust bean gum, guar gum) in ice cream?

Accepted Answer

To slow the growth of ice crystals and maintain smooth texture during storage

Answer

Stabilizers bind water and slow ice crystal growth (recrystallization) during temperature fluctuations, keeping ice cream smooth throughout its shelf life.

Question 3

What is pâte à bombe used for in frozen dessert production?

Accepted Answer

As an aerated egg yolk base made by whipping yolks with hot sugar syrup, used to lighten frozen mousses and parfaits

Answer

Pâte à bombe is a light, stable emulsion made by whipping egg yolks with boiling sugar syrup; it is the base for parfaits, frozen mousses, and semifreddos.

Question 4

What is a 'semifreddo'?

Accepted Answer

An Italian semi-frozen dessert made with whipped cream and/or meringue, giving a mousse-like frozen texture

Answer

Semifreddo (Italian for 'half cold') is a still-frozen dessert with a light, mousse-like texture achieved through the incorporation of whipped cream and/or Italian meringue.

Question 5

What causes 'sandiness' or a gritty texture in ice cream?

Accepted Answer

Lactose crystallization due to improper freezing or high milk solids content

Answer

Sandiness in ice cream is caused by lactose crystallization, which occurs when lactose concentration is too high or the product undergoes temperature fluctuations during storage.

CPC - Certified Pastry Culinarian Practice Test

CPC - Certified Pastry Culinarian Practice Test

CPC Frozen Desserts & Ice Cream 2