Ice Cream & Frozen Dessert
Compiled By: - Mr. Girish Rajpurohit
Q. What
are the fermented categories of ice cream and frozen desserts?
A. Frozen yogurt: low fat, S. thermophilus & L. bulgaricus
,acidity 0.3% LA.
Lacto:
sherbet but fermented milk not fresh milk
Q. What is
sorbet?
A. Sorbets are made of frozen fruit or fruit juice, they are high in sugar and are
stabilized with egg white or pectin and gum stabilizers. Vol. of air whipped is
up to 20% in sorbets.
Q. What
are the functions of dasher in ice cream freezer?
A. It is used to propel
the product towards he discharge outlet of ice cream freezer. It helps in
proper mixing of air for overrun and also carries scrapper which scraps formed
ice from walls.
Q. What
is synbiotic ice cream?
A. The term symbiotic is
used in ice cream when it contains both probiotics and prebiotics.
Q. What
is overrun in ice cream?
A. It is the volume of
ice cream obtained in excess of the volume mix and it is expressed in
percentage. %overrun = 100*(wt. of specific volume of mix – wt. of same volume
of ice cream) / wt. of same volume of ice cream.
Q. What
are the different packaging materials used for ice cream?
A. They are: paper
cups, plastic cups, laminate film rolls, shrink sleeves, ice cream candy cover,
disposable plastic container etc.
Q.
Define hardening time?
A. Hardening time is the
time required for the temperature at the centre of the package to reach -18oC.
Q. As
per FSSAI, what should be the minimum weight of one litre low-fat ice cream?
A. 475 g.
Q. Name
ingredient which prevents the ice crystal growth in ice cream?
A. Guar gum.
Q.
Microbial origin stabilizer used in frozen desserts is _______?
A. Xanthan gum.
Q.
Stabilizer is used to prevent wheying off (promoted by its counterparts) in ice
cream?
A. Carrageenan.
Q.
_________ is the stabilizer derived from animal origin?
A. Gelatin.
Q.
Emulsifier used in super-premium ice cream?
A. Egg yolk.
Q.
_____________ ingredient facilitates dry appearance in ice cream.
A. Emulsifiers.
Q.
Stevia is a natural high intensity sweetener used in frozen desserts. Answer in
'yes or no'.
A. Yes.
Q.
Chocolate ice cream usually does not need any additional colouring. Answer in 'yes
or no'.
A. Yes.
Q. What
is the scientific name of cocoa plant?
A. Theobroma Cocoa.
Q. Ice
cream containing whipped cream, sugar, colour and flavouring, and frozen without
further agitation is called ________________.
A. Mousse.
Q.
Parfait is frozen custard with high fat content. Answer in 'yes or no'.
A. Yes.
Q.
Frozen dessert made by the addition of grape, nuts, macaroons,sponge cake or
other bakery products with appropriate flavourings is called ______________.
A. Bisque.
Q.
Ingredients facilitate improved heat-shock resistance to ice cream?
A. Emulsifiers.
Q.
Ingredient decreases the freezing of ice cream the most?
A. Skim milk powder.
Q. The
natural acidity of ice cream mix will depend on?
A. The protein content
of mix.
Q. The
consequence of instability of ice cream mix is usually?
A. Separation of protein
particles as coagulated material, clear serum of whey from mix and reduced
stability of air bubbles.
Q. An
ice cream mix containing 10% MSNF would have a normal titratable acidity
of____% lactic acid.
A. 0.187.
Q. Name
few surface active compounds?
A. Proteins,
Phospholipids and Emulsifiers.
Q. The
overrun (%) associated with Super-Premium ice cream is generally about?
A. 30-50%
Q.
Addition of _______ ingredient does enhances
the whipping property of mix?
A. Cocoa powder or
Buttermilk solids or Egg yolk solids.
Q.
______________ provides an indication of ease of air incorporation in the mix
and the stability of the resulting air bubbles.
A. Surface tension.
Q.
Excessive heat treatment which results in denaturation of protein results in
______ whipping properties of protein.
A. Lowering.
Q. As a
thumb rule, maximum overrun should be _____ times the total solids content to
avoid possible defects in the finished ice cream.
A. 2.5.
Q. A
soggy product may result when the total solids content is higher than ____ %.
A. 40.
Q. Milk
proteins make up approximately ____ % of the mix.
A. 4.
Q.
_______ generally displace milk proteins from the fat surface during the ageing
period.
A. Emulsifiers.
Q.
Addition of _________in ice cream mix results in a drier ice cream.
A. Calcium sulphate.
Q. The
ice cream cups will require longest period for hardening when put in?
A. Still air hardening
room.
Q. If
hardening of ice cream is omitted, it will lead to?
A. Coarse texture when
served directly from Deep Freeze cabinet.
Q. The
rate of hardening of ice cream in same type of hardening unit will be most
dependent on?
A. The sugar content.
Q. The
percentage of water frozen in hardened ice cream is about?
A. 94.
Q.
Vehicle preffered for dispatch of hardened ice cream?
A. Refrigerated Trucks.
Q. The
disadvantage of Plate contact hardener is?
A. It does not utilize
its full refrigerating surface for hardening ice cream packaged in circular
packages.
Q. Which
frozen product is not hardened at all?
A. Soft serve ice cream.
Q.
High-quality ice cream should show some melting resistance when exposed to room
temperature for at least ______ min.
A. 10.
Q. The
most common texture defect in ice cream and frozen products is?
A. Coarse.
Q. Nuts
used in ice cream are prone to develop ______________ off-flavour.
A. Almond-like.
Q. The
defect arising due to lactose crystallization in ice cream is?
A. Sandy.
Q. High
replacement of MSNF with whey solids sometimes lead to a ________ off-taste in
ice cream.
A. Salty.
Q.
Generally low fat ice creams tend to develop _______ body defect?
A. Crumbly.
Q. The
defect noted by the presence of butter particles in the mouth after the ice
cream has melted?
A. Grainy.
Q. his
shows a feathery, light-coloured scum formation on the surface?
A. Flakiness.
Q. The
additive which prevents destabilization of protein is?
A. k-carageenan.
Q. When
melted ice cream appears as small distinct pieces, the defect is known as?
A. Curdy.
Q. The
minimum milk fat content (in percent) of dried ice cream mix as per BIS
specifications is?
A. 27.
Q. The maximum
moisture content (In percent) of dried ice cream as per BIS specifications is?
A. 4.
Q. With
respect to vitamin, ice cream is an excellent source of?
A. Vitamin- B Complex.
Q. The
total solid content of plain ice cream per 100g serving is about?
A. 38.
Q. Acid
cleaning is not advisable for CIP of ice cream freezer because?
A. Freezing does not
involve milk stone formation.
Q.
Before use, the Batch freezer should be rinsed with?
A. 200 ppm chlorine
solution.,
Q. The
maximum bacterial count of the standard grade skim milk powder used in ice
cream mix is?
A. 10,000 cfu/g.
Q. The
following organism is considered to be an index of sanitation?
A. Coliform.
Q.
Potential source of contamination in ice cream is?
A. Air.
Q. The
ice cream mix should be pasteurized at?
A. 800C/25sec.
Q. To
minimize chances of bacterial contamination from air in ice cream the following
can be practiced?
A. Air filtered through
Hepa filters.
Q. The
wt/l of ice cream and frozen desserts as laid down by FSSA is indicative of?
A. Overrun.
Q.
According to FSSA, the milk protein content of ice cream is computed by
multiplying nitrogen content with a factor?
A. 6.38.
Q.
According to regulations of FSAA the E. Coli count in ice cream is?
A. Absent in 1 g.
Q. The
efficiency of pasteurization of ice cream mix can be assessed by?
A. Alkaline phosphatase
test.
Q. The
maximum level of milk fat content in low fat ice cream is?
A. 2.5 %.
Q.
Sucralose is used in ice cream preparation as a?
A. Artificial sweetener.
Q. The
hardening of ice cream by the following method would be most rapid?
A. Cryogenic hardening.
Q. The
equipment that can determine the Freezing point of ice cream mix is?
A. Osmometer.
Q.
Percent MSNF in ice cream mix x 0.545 will give?
A. Lactose content.
Q. Sugarless
ice cream means ice cream having?
A. Using combination of
intense sweetener and polyols.
Q. The
ice cream that is sold without Hardening is known as?
A. Soft serve.
Q. The
sugar content in Sherbets is about?
A. 28.
Q. The
following acid is commonly used to acidify fruit flavoured sherbet?
A. Citric Acid.
Q. Ice
cream would have the best flavour when using the following type of milk powder?
A. Low-heat skim milk
powder.
Q. To
reduce compressor head and power consumption?
A. Compressor suction
pressure is allowed to increase.
Q.
Stabilizers promote smoothness through?
A. Control of ice
crystal size.
Q.
Inadequate use of stabilizers may result in?
A. Coarse texture.
Q.
Invert sugar is composed of?
A. Glucose and Fructose.
Q. The
flavouring constituent of vanilla is?
A. Vanillin.
Q. In
preparation of ice cream gelatin is used as?
A. Stabilizer.
Q. Mono
and diglycerides are used in ice cream mix as?
A. Emulsifier.
Q. The
advantage of quick freezing of ice cream mix is?
A. Formation of small
ice crystals.
References:
1. ICAR E-course
2. NDRI Class notes
3. Previous year question
papers
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