Ch21 frozen desserts
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Ch21 frozen desserts

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Ch21 frozen desserts Ch21 frozen desserts Presentation Transcript

  • Frozen Desserts21 Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved
  • 21 Frozen Desserts Churn-Frozen Desserts Ice cream is a smooth frozen mixture of milk, cream,Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved sugar, flavorings and sometimes eggs. •Philadephia-style ice cream contains no eggs. •French-style ice cream contains egg yolks. •Ice milk is like ice cream but lower butterfat content. •Frozen yogurt contains yogurt in addition to normal ice cream ingredients. •Sherbets and ices are made from fruit juices, water, and sugar. • Americanized sherbet contains milk. •Granité is coarse crystalline ice, without egg whites. •Italian versions are called gelato, sorbetto, and granita.
  • 21 Frozen Desserts Churn-Frozen Desserts Production and Quality FactorsCopyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved • Smoothness is related to the size of the ice crystals in the product. • Overrun is the increase in volume due to incorporation of air when freezing ice cream. • Mouth feel or body depends on smoothness and overrun as well as the other qualities.
  • 21 Frozen Desserts Churn-Frozen Desserts Storage and ServiceCopyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved • Store ice creams and sherbets below 0°F (-18°C). • Temper frozen desserts before serving at 8°F to 15°F (-13°C to -9°C) for 24 hours so they will be soft enough to serve. • Avoid packing ice cream. • Use standard scoops for portioning ice cream. • Measure syrups, toppings and garnishes for portion control.
  • 21 Frozen Desserts Churn-Frozen Desserts Popular Ice Cream DessertsCopyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved • Parfaits • Sundaes or coupes • Baked Alaska
  • 21 Frozen Desserts Churn-Frozen Desserts Homemade Ice Creams and SorbetsCopyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved • Ice Cream Production • Measure accurately. • Basic vanilla ice cream, weight of sugar is 16-21% of total weight. • Refrigerate mix about 12 hours before freezing. • Careful sanitation is critical.
  • 21 Frozen Desserts Churn-Frozen Desserts Homemade Ice Creams and SorbetsCopyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved • Sorbet Production • A basic sorbet mixture is a sugar syrup mixed with flavoring ingredients. • Sugar proportion in the mix is critical to texture. • Sugar concentration may be measured with a saccharometer. • Chill the mixture well before freezing. • Rapid freezing produces smaller ice crystals. • Corn syrup may contribute slightly to smoothness.
  • 21 Frozen Desserts Still-Frozen Desserts Parfaits and BombesCopyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved • A Parfait is an ice cream dessert consisting of layers of ice cream and topping in a tall, thin glass. Original parfait is a still-frozen dessert frozen in a tall, thin mold and unmolded for service. • A Bombe is made by lining a chilled mold with a layer of ice cream or sherbet and freezing it hard. It is then filled with a bombe mixture and then frozen again.
  • 21 Frozen Desserts Still-Frozen Desserts Frozen Mousses and Frozen SoufflésCopyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved • Frozen mousses are light frozen desserts containing whipped cream. • Frozen soufflés are simply mousse or bombe mixtures frozen in soufflé dishes or other straight- sided dishes.