Chapter 3 Quiz

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Across
  1. 4. A by-product of meat and is obtained by breaking down or hydrolyzing collagen
  2. 7. This is an imitation ice cream that meets the kosher requirements set by the Jewish food laws.
  3. 10. This refers to a factor influencing characteristics of frozen desserts that is more effective in producing finer texture because it breaks down fat globules and create more stable emulsion.
  4. 13. A factor affecting gel formation that lowers the temperature at which the gel will form hence longer time to gel.
  5. 15. A frozen dessert that is made without fat, eggs, gelatin or dairy products. Consists of pureed fruit or flavoring and a sugar syrup.
  6. 16. This acts as a barrier to deposition of water molecules on ice crystals, thus smaller crystals are formed.
  7. 17. A frozen dessert made from a base of sweetened water and fruit juice, lacks both fat and MNSF. May also contain gelatin. An Example of this is popsicle
  8. 19. During this phase the hydrophilic amino acids attract water molecules and form hydrogen bonds. This causes gelatin molecule to swell and expand.
  9. 20. A frozen dessert that uses cultured milk and contains more sugar to hide its tangier taste.
Down
  1. 1. This refers to the third phase of gelatin where the liquid containing the gelatin protein cools in the refrigerator, it will convert to a sol and eventually to a gel.
  2. 2. This lowers the freezing temperature of water other frozen desserts that contain less of this ingredient feel harder and colder on the tongue. It also helps ice cream to be "scoopable"
  3. 3. "The faster the sol cools, the quicker its sets". By adding ice cubes or crushed iced to the dispersed gelatin it helps the product set faster.
  4. 5. Is a factor that influences characteristics of frozen desserts. It increases viscosity and aids in incorporation of air, thus increases volume.
  5. 6. A popular korean shaved ice dessert characterized by finely shaved ice, various sweet ingredients, fruits, red bean paste.
  6. 8. This refers to a factor influencing characteristics of frozen dessert by disrupting growth of large crystals and can also create new nucleation sites.
  7. 9. A frozen dessert that is made with fruit juice or puree so the fat content is lower that that of low-fat ice creams.
  8. 11. This refers to the fat present in some frozen desserts that is from milk.
  9. 12. Refers to the second phase where the gelatin is distributed evenly throughout a liquid or other medium.
  10. 14. A type of frozen dessert that is considered as the frozen with highest fat content.
  11. 18. A gel forming extractive from algae or seaweeds, obtained by a series of extraction with water and sulfuric acid.