DESSERTS 2 Flashcards
(33 cards)
overrun is caused by the incorporation of air. what is it
the volume of a frozen dessert above the volume of liquid mixture from which it was produced (due to incorporation of air)
what does overrun improve
body, makes ice cream soft and creamy
what does too much overrun result in
damages body by creating foamy texture
what does too little overrun result in
hard and dense product
describe overrun and fat content of premium and super-premium ice cream
Premium ice cream: low overrun and high fat
* Super-premium: very low overrun and higher fat
whats the base for cooked ice cream + how is cooked ice cream made
Custard is the base for cooked ice cream
*Egg yolks stirred into milk, sugar, cream over low heat
*Cooled in fridge before processing into frozen
product
what does uncooked ice cream skip + whats the consistency of it
skips heating and cooling
*Pasteurized products should be used, no raw eggs
*Consistency is closer to sherbet (grainier)
what happens after ingredients are combined in a vat and heated in commercial ice cream prep?
mix is aged (3-24 hrs) at refrigerator temp
after mix is aged, fat solidifies, proteins and stabilizers swell. what does this do to the texture, viscosity and body of the mix
increases smooth texture, ↑viscosity, improved body
ice cream is frozen after aging and churned when frozen. what kind of nuclei does this promote the formation of + what is incorporated
small and numerous ice crystal nuclei + incorporates air
churning partially disrupts membranes of
homogenized fat globules and
promotes them to rejoin into
larger masses. what kind of texture does this result in?
creamier
what are the two mixing methods for non commercial ice cream prep
- Ice cream machine
- Old-fashioned hand-cranking
why is churning speed increased near the end
to facilitate formation of small crystals and increase air incorporation
how long is ice cream frozen before serving
4-6hours
how long can homemade ice creams without additives be stored
roughly 3 days
whats reduced fat ice cream
25% less fat than original
whats light ice cream
50% less fat than original
whats low-fat ice cream
<3 grams fat/serving
what’s non-fat ice cream
<0.5 grams fat/serving
in imitation ice cream, milk fat is replace with other ingredients. one of them is mellorine. what is it?
similar to ice cream, uses vegetable fat
in imitation ice cream, milk fat is replace with other ingredients. one of them is Parevine. what is it?
free of any milk fat or MSNF, Kosher
in imitation ice cream, milk fat is replace with other ingredients. one of them is Tofutti. what is it?
uses soy products to replace milk ingredients
how is gelato different from ice cream based on cream and milk
- Contains less cream and more milk
- Churned slower
- Served at higher
temperatures
how is gelato different from ice cream based on texture and why
Smoother and denser b/c milk incorporates
less air than cream
