DT-3 ICE-CREAM & FROZEN DESSERTS
1. The apparent or natural acidity of ice cream mix is not caused by
2. The initial freezing point of an average ice cream mix is about following temperature
3. The natural acidity of ice cream mix will depend on
4. The consequence of instability of ice cream mix is usually not the following
5. An ice cream mix containing 10% MSNF would have a normal titratable acidity of ____% lactic acid.
6. Amongst the compounds given below __________ is not a surface active compound
7. The overrun (%) associated with Super-Premium ice cream is generally about
8. Addition of _______ ingredient does not enhance the whipping property of mix.
9. ______________ provides an indication of ease of air incorporation in the mix and the stability of the resulting air bubbles.
10. Excessive heat treatment which results in denaturation of protein results in ______ whipping properties of protein.
11. As a thumb rule, maximum overrun should be _____ times the total solids content to avoid possible defects in the finished ice cream.
12. A soggy product may result when the total solids content is higher than ____ %
13. Milk proteins make up approximately ____ % of the mix
14. _______ generally displace milk proteins from the fat surface during the ageing period
15. Addition of _________in ice cream mix results in a drier ice cream.
16. The ice cream cups will require longest period for hardening when put in
17. If hardening of ice cream is omitted, it will lead to
18. The rate of hardening of ice cream in same type of hardening unit will be most dependent on
19. The percentage of water frozen in hardened ice cream is about:
20. For dispatch of hardened ice cream, the following vehicle should preferably be used
21. The ‘Best Before’ for Vanilla ice cream is:
22. Hardening time would be the least for the same volume of ice cream contained in package made out of:
23. Short distance (100 km) transportation of ice cream without its melting is made possible through use of:
24. The disadvantage of Plate contact hardener is
25. The following type of frozen product is not hardened at all:
26. High-quality ice cream should show some melting resistance when exposed to room temperature for at least ______ min.
27. The most common texture defect in ice cream and frozen products is
28. Nuts used in ice cream are prone to develop ______________ off-flavour
29. An example of off flavour resulting from improper mix processing is
30. The defect arising due to lactose crystallization in ice cream is
31. High replacement of MSNF with whey solids sometimes lead to a ________ off-taste in ice cream.
32. The following is not related to oxidized flavour
33. Generally low fat ice creams tend to develop _______ body defect
34. The defect associated with changes in altitude during product distribution
35. The defect noted by the presence of butter particles in the mouth after the ice cream has melted
36. Ice cream with high overrun tends to
37. A ______ is the opposite of too high in colour
38. This shows a feathery, light-coloured scum formation on the surface
39. The additive which prevents destabilization of protein is
40. When melted ice cream appears as small distinct pieces, the defect is known as
41. The following is persistently repulsive having unpleasant aftertaste
42. Amongst the fundamental tastes, the first perceived sensory reaction will be
43. The satisfactory temperature for tempering of ice cream in judging is
44. While using a score card, when a defect is identified, the smallest deduction a judge can make is ___ point.
45. The established ideal characteristics of ice cream can be judged using
46. The minimum milk fat content (in percent) of dried ice cream mix as per BIS specifications is
47. The maximum moisture content (In percent) of dried ice cream as per BIS specifications is
48. Dried ice cream mix is very susceptible to
49. The maximum permissible level of stabilizer and emulsifier as per BIS in dried ice cream mix is
50. The maximum permissible level of sucrose(%) in dried ice cream mix as per BIS is
51. Ice cream has the highest content of
52. The caloric value of 100g of plain ice cream is approximately_______kcal
53. With respect to vitamin, ice cream is an excellent source of
54. The total solid content of plain ice cream per 100g serving is about
55. The milk fat content of plain ice cream per 100g serving is about
56. The air that is incorporated in ice cream should pass through ______ filters
57. The following is fundamentally important to any ice cream hygiene system
58. For ice cream freezer which is cleaned using CIP method, hot water should be circulated for _____ min.
59. Acid cleaning is not advisable for CIP of ice cream freezer because
60. Before use, the Batch freezer should be rinsed with
61. The following group of microorganism is undesirable in ice cream
62. The maximum bacterial count of the standard grade skim milk powder used in ice cream mix is
63. The following organism is considered to be an index of sanitation
64. The following can be a potential source of contamination in ice cream
65. The Standard Plate Count (cfu/g)of ice cream produced in India should not be more than
66. The ice cream mix should be pasteurized at following conditions to assure safety to the consumers
67. To minimize chances of bacterial contamination from air in ice cream the following can be practiced
68. The Ice cream freezer can be sanitized using
69. Nuts can be treated to reduce its microbial load by
70. The following treatment will lead to an increase in SPC count of ice cream
71. The wt/l of ice cream and frozen desserts as laid down by FSSA is indicative of
72. According to FSSA, the milk protein content of ice cream is computed by multiplying nitrogen content with a factor
73. According to regulations of FSAA the E. Coli count in ice cream is
74. For ice cream and frozen desserts sold in India, the following standards are mandatory
75. The efficiency of pasteurization of ice cream mix can be assessed by
76. The maximum level of milk fat content in low fat ice cream is
77. The calorific value of the following sweetener is the lowest
78. The following sweetener can be tolerated by diabetic persons
79. Sucralose is used in ice cream preparation as a
80. Which one of the following is less sweeter than sucrose
81. The following is a body that provides ISO certification to dairy industry
82. The following is related to Food Safety and Management Systems in ISO certification
83. The following is a CCP in ice cream manufacturing process
84. The hardening of ice cream by the following method would be most rapid
85. The following standard would come into force when exporting ice cream
86. The freezing point of ice cream mix of normal composition is about
87. The following type of frozen product would have the lowest freezing point
88. The equipment that can determine the Freezing point of ice cream mix is
89. Percent MSNF in ice cream mix x 0.545 will give
90. The following can be used to have energy efficiency
91.
1. The per capita consumption of ice cream in India is about:
92.
The most popular flavour in ice cream world over is:
93.
The first wholesale ice cream manufacturing was started by:
94.
Our indigenous frozen milk product is:
95.
Nancy Johnson has the distinction of patenting the following machine:
96. Low-temperature extrusion freezers has drawing temperature of about
97. The example of a moulded frozen product is
98. Sugarless ice cream means ice cream having
99. The following type of frozen product does not contain any milk solids:
100. HLL stands for
101.
According to the FSSA (2006), the milk fat content of ice cream (in percent) should not be less than
102.
The milk Fat content of ice milk is
103.
The ice cream that is sold without Hardening is known as
104. Total solid content (in percent) of ice cream should not be less than
105.
The type of ice cream that contains less than 5% ( un frozen mix )of color and flavourings is known as
106. Ice cream like product made using vegetable fat and protein is:
107. The frozen product made utilizing high amount of egg yolk solids is
108. The following type of ice cream has the highest amount of SNF
109. The sugar content in Sherbets is about:
110. The following frozen dessert contains added acid
111. The minimum fat content ( in percent ) of economy type of ice cream is
112. The minimum fat content (in percent)of good average ice cream is
113. A typical sherbet formulation may contain
114. The minimum fat content of deluxe ice cream is
115. The following acid is commonly used to acidify fruit flavoured sherbet.
116.
The following constituent has no direct effect on the freezing point of ice cream mix
117.
The protein content is highest in the following dairy ingredient:
118.
Ice cream would have the best flavour when using the following type of milk powder:
119.
The whipping ability would be highest in ice cream mix made using the following type of MSNF source:
120.
Homogenization will be very critical when using the following fat source for ice cream making:
121. The refrigerant used in ice cream freezer is
122. The refrigeration control will help in the following way in ice cream freezer
123. The refrigeration control cannot control the following:
124. To reduce compressor head and power consumption
125. The electricity consumption of a dairy plant only from Refrigeration plant is about
126.
The following is an example of emulsifier used in icecream
127.
The following is not a naturally emulsifying compound present in milk
128.
Excessive use of Tween 80 may result in following defect
129.
Stabilizers promote smoothness through
130.
Inadequate use of stabilizers may result in
131.
The following type of ice cream needs maximum amount of sugar:
132.
Invert sugar is composed of:
133.
The following sweetener will lower the Freezing point of mix maximally:
134.
The coloring that is fit for use in Pistachio ice cream is:
135.
The flavouring constituent of vanilla is:
136. In preparation of ice cream gelatin is used as
137. Sodiumalginate when used in ice cream mix preparation should preferably beincorporated in mix at following temperature
138. Homogenization of ice cream is done to reduce the size of the fat droplets to
139. Theice cream mix for preparation of chocolate ice cream should be formulated tocontain following fat and SNF
140. Mono and diglycerides are used in ice cream mix as a/an
141. The following flavouring material used in icecream is of natural origin
142. The time - temperature combination for pasteurization of ice cream mix in HTST method is
143. Pasteurization of ice cream mix does not help in the following aspects
144. The time and temperature combination for ageing of ice cream mix is
145. If the colour of ice cream is green the following flavor should match
146. The factors which does not influence the freezing time are
147. The character of the mix which influence freezing time are
148. The first phase of freezing process freezes about
149. The advantage of quick freezing of ice cream mix is
150. The temperature of ice cream during drawing from conventional continuousfreezer is about