Help
Options
Didn't know it?
click below
click below
Knew it?
click below
click below
Don't Know
Remaining cards (0)
Know
retry
shuffle
restart
0:00
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.
Normal Size Small Size show me how
Normal Size Small Size show me how
Pastry 11B (CSCA)
Ice cream and Sorbet
| Term | Definition |
|---|---|
| CHURN-FROZEN | Desserts that are constantly stirred as they freeze, being churned or rotated. Churn-frozen desserts are processed or frozen in an ice cream machine and include ice creams, frozen yogurt, gelato, sorbet and sherbet |
| STILL-FROZEN | Desserts that lay still as they freeze w/no agitation or churning. Mousses, semi-freddos, bombes, parfaits. Still frozen desserts are not churned/stirred while freezing, ingredients such as beaten egg white/whipped cream are folded in to lighten the base. |
| GRANITA (GRANITÉ) | Dessert somewhere between churned and still-frozen. Tend to be less sweet (12°Baume), freeze to a coarse, icy consistency.Stirred only a few times before being allowed to harden. To serve, scraped with a fork, slushy shards are placed in glasses and serve |
| MATURING/AGING | Placing the base into a fridg to chill for several hours/overnight before freezing. Allows flavors to mingle, fat to become more solid, and proteins in milk/cream to swell/blend with the water, gives the mixture more body. Bases should be aged 12-24 hours |
| OVER-RUN | The increase in volume due to incorporation of air when freezing ice cream. Expressed as a percentage of the original volume of the mix. For example, if it doubles in volume, then the amount of increase to the original volume and the overrun is 100% |
| ICE CREAM | Churn-frozen desserts that usually start with a base, most with a custard base, either cooked or uncooked, using heavy cream and whole milk, eggs or egg yolks, sugar and flavoring |
| GELATO | A rich Italian ice cream that is denser than its American counterpart |
| FROZEN YOGURT | Sweetened yogurt that has been churn-frozen. Because frozen yogurt tends to be made with low fat milk, it contains a lower percentage of milk fat than ice creams, making it relatively low in calories and cholesterol |
| SORBET | A churn-frozen dessert usually made from a base of fruit or fruit puree sweetened with a sugar syrup made from granulated sugar and water. Sorbets contain no milk or milk product |
| SHERBERT | A churn-frozen dessert similar to sorbet but slightly richer because it contains a small amount of milk |
Created by:
CSCAStudy
Popular Culinary Arts sets