Lesson BSAA:C3-9
Making Ice Cream
 
CD BSAA.  Biological Science Applications in Agriculture
Unit C.  Food Science
Problem Area 3.  Agricultural Processing Systems
Lesson 9.  Making Ice Cream
 
 

_________________________ is a change in physical condition from a liquid to a solid state.

 

a.                  Melting

b.                  Boiling

c.                  Freezing

d.                  Vaporizing

Answer: c

What is conduction?

 

a.                  the transfer of heat that takes place within a watery object

b.                  the flow of heat from a warmer area to a cooler area through air

c.                  the flow of heat from a warmer area to a cooler area through water

d.                  the transfer of heat that takes place between two bodies or objects that are in direct contact with each other

Answer: d

An ice cream mixture is classified as ________________________.

 

a.                  a colloid

b.                  an emulsion

c.                  a solution

d.                  a blend

Answer: b

What effect do sugar, salt, or similar molecules have on the freezing of liquids?

 

a.                  They lower the freezing point.

b.                  They raise the freezing point.

c.                  They have no effect on the freezing point.

d.                  They create an unstable freezing point.

Answer: a

What is homogenization?

 

a.                  the formation of crystals found in a solid in which the component particles are arranged in an orderly, three-dimensional, repeating pattern

b.                  an agent that supports the formation of an emulsion

c.                  the heating of milk to a temperature that kills microorganisms

d.                  the process of reducing the size of fat globules by forcing the mixture through a small gauge screen

Answer: d
Which of the following encourages the formation of curds and helps milk proteins to link together?
a)lactic acid
b)rennet
c)lactose
d)casein


Answer: b
Which of the following factors are used to create cheese types?
a)amount of salt
b)flavor enhancers
c)various molds
d)all of the above


Answer: d
Which of the following is a true statement?
a)Heat always flows from a colder to a warmer substance.
b)Heat always flows from a warmer to a warmer substance.
c)Heat always flows from a warmer to a cooler substance.
d)Heat always flows from a cooler to a colder substance.


Answer: c
Which of the following is the transfer of heat between two objects through air or water?
a)conduction
b)condition
c)convection
d)coagulation


Answer: c
Which phase of ice cream consists of a solution of lactose, mineral salts, and added sugars?
a)liquid phase
b)solid phase
c)nonaqueous phase
d)none of the above


Answer: a
What is used in a manufactured ice cream to hold the mixture in suspension as it freezes?
a)extra water
b)stabilizer
c)emulsifier
d)added sugar


Answer: c
Which of the following factors have an effect on the size and number of ice crystals formed during the freezing, churning of the ice cream?
a)concentration of fat globules
b)actual size of sugars
c)sugar amounts and size of air cells
d)temperature and speed


Answer: d
Why would ice cream have a rougher, or more grainy, texture?
a)slow freezing
b)rapid freezing
c)repeating temperature patterns
d)concentration of sugars


Answer: a
How does rapid freezing affect the development of ice cream?
a)smaller number of very large crystals with a smooth texture
b)smaller crystals with a grainy like texture
c)larger ice crystals with a rough texture
d)large number of very small crystals with a smooth texture


Answer: d
When will the transfer of heat halt?
a)when the two substances share different temperature range
b)when the two substances are at the same temperature
c)at the point of boiling
d)during the process of conduction


Answer: b
If sweeteners are added to the ice cream mixture then what will be the result?
a)a lowering freezing point of the ice cream will result
b)a greater temperature difference
c)to enhance the flavor
d)all of the above


Answer: d