1. . Ice water usually contains overrun:
(A) 15%
(B) 50%
(C) 25%
(D) 100%
2. . Cake roll ice cream is an example of:
(A) Fancy Molded
(B) Ice Water
(C) Variegated Ice cream
(D) Frozen Yoghurt
3. . Which one is used to prevent the formation of large ice crystals:
(A) Emulsifier
(B) Anti-caking
(C) Antioxidant
(D) Stabilizer
4. . Emulsifiers are added at a ratio of:
(A) 0.01-0.04%
(B) 0.1-0.4%
(C) 1-4%
(D) 4-8%
5. . On a domestic level, which emulsifier is used in ice cream:
(A) Cramadone
(B) CMC
(C) Egg yolk
(D) Lecithin
6. . Which component prevents fat crystals from interacting with each other:
(A) Water
(B) Protein
(C) Fat
(D) Lactose
7. . The most popular flavour of the ice cream is:
(A) Vanilla
(B) Chocolate
(C) Strawberry
(D) Nutts Flavour
8. . Which one is not a stabilizer:
(A) Guar gum
(B) CMC
(C) Carrageenan
(D) Lecithin
9. . Homogenization of ice cream mix is done at psi:
(A) 250-300
(B) 100-250
(C) 2500-3000
(D) 25000-30000
10. . Ice cream mix is aged at:
(A) 0°C
(B) 5°C
(C) 10°C
(D) 15°C
11. . Incorporation of air in the ice cream is called:
(A) Incubation
(B) Inoculation
(C) Overrun
(D) Overrate
12. . Premium ice creams have overrun:
(A) 50%
(B) 70%
(C) 80%
(D) 100%
13. . The temperature of hardening room is:
(A) 20°C
(B) 40°C
(C) 50°C
(D) 30°C
14. . Storage of ice cream should be done at:
(A) 15°C
(B) 25°C
(C) 0°C
(D) 40°C
15. . The first continuous scraped surface freezer was introduced in:
(A) 1920
(B) 1947
(C) 1940
(D) 1930
16. . Which refrigerant is used for latest ice cream machines:
(A) N2
(B) NH3
(C) CO2
(D) O3