CPC Frozen Desserts & Ice Cream 1

Question 1

What is the primary difference between ice cream and gelato?

Accepted Answer

Gelato has less fat, less air (overrun), and is served at a warmer temperature than ice cream

Answer

Gelato contains more cream; ice cream contains more milk

Answer

Ice cream uses eggs; gelato does not use any eggs

Answer

Gelato is always fruit-flavored; ice cream is always dairy-based

Question 2

What is 'overrun' in ice cream production?

Accepted Answer

The percentage increase in volume due to air incorporated during churning

Answer

The amount of mix that overflows during freezing

Answer

The excess sweetness from too much sugar

Answer

The crystallization on the surface of ice cream

Question 3

What is the role of sugar in frozen desserts beyond sweetness?

Accepted Answer

It lowers the freezing point, prevents large ice crystal formation, and contributes to texture

Answer

It only adds calories

Answer

It speeds up freezing

Answer

It prevents overrun

Question 4

What is sorbet, and how does it differ from sherbet?

Accepted Answer

Sorbet contains no dairy; sherbet contains a small amount of milk or cream

Answer

They are identical products with different regional names

Answer

Sorbet contains eggs; sherbet does not

Answer

Sherbet is always fruit-based; sorbet can be any flavor

Question 5

Why is an ice cream base pasteurized before churning?

Accepted Answer

To destroy harmful pathogens, especially since bases typically contain eggs and dairy

Answer

To improve flavor only

Answer

To increase the fat content

Answer

To add more air before churning

Question 6

What is a 'parfait' in the context of classical frozen desserts?

Accepted Answer

A French frozen mousse made with pâte à bombe, whipped cream, and flavorings that does not require churning

Answer

A layered sundae served in a tall glass

Answer

A molded gelato dessert

Answer

An ice cream served with fruit coulis