Basic Foods 1 - Frozen Desserts

prepared by simultaneously stirring and freezing a pasteurized mix and non-dairy ingredients

Ice cream

How much milk fat must regular ice cream contain by law?

10 percent

How much milk-solids-not-fat must regular ice cream contain by law?

20 percent

How much milk fat is in premium ice cream?

14 percent

What does NFMS stand for?

Non-fat milk solids

What does MSNF stand for?

Milk solid non-fats

What are the types of lower-fat ice cream?

Reduced fat, light, low-fat and fat free

What is fat free ice cream also known as?

Non fat

Contains 25% less fat than the original

Reduced-fat ice cream

Contains 50% less fat than the original

Light ice cream

Contains less than 3 grams of fat per half-cup serving

Low-fat ice cream

Contains less than 0.5 grams of fat per serving

Fat free ice cream

Milk fat is replaced with other ingredients like vegetable fat and corn oil; may contain soy products

Imitation ice cream

Made with less cream and more churning; very smooth, creamy and intensely flavorful; does not contain eggs

Gelato

Gelato is also known as ______

Italian version of ice cream

Gelato contains _ to _ percent milk fat

2 to 9

Gelato contains ___ percent air

20

Contains no live microbial cultures; popular due to its taste, texture and lower fat content

Frozen Yogurt

Must contain less than 2 percent milk fat; consistency comes from egg whites/gelatin

Sherbet

Sherbet has a _______ calorie content to ice cream

similar

Made of pureed fruit/flavoring and a sugar syrup; has a harder consistency than ice cream or sherbet

Sorbet

Made from a base of sweetened water and fruit juice; lacks milk fat and MSNF

Water Ices

What is another name for water ices?

glaces

What are some examples of water ices?

Popsicles, granites and frappes

Not stirred while freezing; airy, velvety texture without large ice crystals

Still-frozen desserts

How do still-frozen desserts get their texture?

whipped egg whites or whipped cream

What are some examples of still-frozen desserts?

Mousses, bombes and parfaits