Artisanal Gelato Formulation
-
1. Course presentationAbout this course
-
What you’ll learn
-
Recommended equipment
-
Meet your instructor
-
Recipe book
-
Additional material
-
Share with the Community
-
2. What is Gelato?What is gelato?
-
Gelato within the frozen dessert landscape
-
Physical definition of gelato
-
3. Phases in Gelato ScienceWhat are phases in gelato science?
-
The ice phase
-
The serum phase
-
The air phase
-
The fat phase
-
Interaction between phases
-
4. Sugars and Freezing Point DepressionFunctional definition of sugars
-
All about PAC
-
5. Fats, Proteins, Mineral Salts and FibersFats in gelato
-
Proteins in gelato
-
Mineral salts in gelato
-
Fibers in gelato
-
6. Hydrocolloids, Stabilizers, Thickeners and EmulsifiersHydrocolloids
-
Emulsifiers
-
Choosing a stabilizer
-
7. Reading Labels and Understanding IngredientsHow to read nutritional labels
-
8. How to read and open a gelato recipeHow to read and open a gelato recipe
-
9. Gelato Production ProcessThe gelato production process
-
White gelato base: Introduction
-
White gelato base: Preparation
-
White gelato base: Pasteurization
-
10. Practical ApplicationChocolate Gelato: Introduction
-
Chocolate Gelato: Preparation in the machine and serving
-
Cheesecake Gelato: Introduction
-
Cheesecake Gelato: Preparation in the machine and serving
-
Pistachio Gelato: Introduction
-
Pistachio Gelato: Preparation in the machine and serving
-
Custard Cream Gelato: Introduction
-
Custard Cream Gelato: Preparation in the machine and serving
-
11. Troubleshooting and Defect AnalysisDefect Analysis 1 (Fat)
-
Defect Analysis 2 (Incorrect storage)
-
Defect Analysis 3 (Stabilizers)
-
Test Your KnowledgeQuiz: Artisanal Gelato Formulation1 Quiz
Artisanal Gelato Formulation
Quiz Summary
0 of 9 Questions completed
Questions:
Information
You have already completed the quiz before. Hence you can not start it again.
Quiz is loading…
You must sign in or sign up to start the quiz.
You must first complete the following:
Results
Results
0 of 9 Questions answered correctly
Your time:
Time has elapsed
You have reached 0 of 0 point(s), (0)
Earned Point(s): 0 of 0, (0)
0 Essay(s) Pending (Possible Point(s): 0)
Categories
- Not categorized 0%
- 1
- 2
- 3
- 4
- 5
- 6
- 7
- 8
- 9
- Current
- Review
- Answered
- Correct
- Incorrect
-
Question 1 of 9
1. Question
In gelato science, the four phases are:
CorrectIncorrect -
Question 2 of 9
2. Question
What is PAC?
CorrectIncorrect -
Question 3 of 9
3. Question
The lower the molecular weight of the sugar:
CorrectIncorrect -
Question 4 of 9
4. Question
The sugar with the highest anti freeze power is:
CorrectIncorrect -
Question 5 of 9
5. Question
The shelf life of a gelato mix after pasteurization is:
CorrectIncorrect -
Question 6 of 9
6. Question
Once processed in the batch freezer:
CorrectIncorrect -
Question 7 of 9
7. Question
The shelf life of gelato in the display is:
CorrectIncorrect -
Question 8 of 9
8. Question
If gelato is stored in the display for too long a skin can form on the surface:
CorrectIncorrect -
Question 9 of 9
9. Question
Over mixing the gelato in the batch freezer can cause the dairy fats to cluster and form butterÂ
CorrectIncorrect
