Q.1
Which two sciences does molecular gastronomy incorporate in its cooking methods?
Physics and Chemistry
Physics and Biology
Q.2
Molecular cuisine is deconstructed into a series of highly alchemized individual textures, flavors and compounds. True or False?
True
False
Q.3
What UK restaurant is renowned for its molecular gastronomy?
The Fat Duck
Salon
Q.4
Who is considered the father of molecular gastronomy?
Hervé This
Heston Blumenthal
Q.5
What is one common piece of equipment used by many molecular gastronomy chefs?
Anti-griddle
Blow torch
Q.6
What is sous-vide?
Cooking food slowly in vaccum sealed bags
Cooking food fast over high heat
Q.7
What is transglutaminase used for?
Binding protein together
Creating foam
Q.8
Why is ice cream created with Nitrogen so creamy?
It freezes quickly
It creates more air
Q.9
Spherification is the process of shaping a liquid into spheres, usually using sodium alginate. True or False?
True
False
Q.10
Which group of ingredients help chefs create gels?
Hydrocolloids
Maltodextrins